Eggless Marbled Chocolate Peanut Butter Banana Bread

No eggs? No problem! This easy Marbled Chocolate Peanut Butter Banana Bread is not only egg-free but also gluten-free and refined sugar-free. Naturally sweetened with ripe bananas and dates with delicious swirls of rich dark cocoa and creamy peanut butter. This guilt-free treat freezes perfectly, making it an ideal choice for last-minute gatherings or a delightful addition to your breakfast brunch board.

Vegan Banana Loaf Ingredients

Wet Ingredients

Bananas – 4 large very ripe bananas or about 2 cups mashed. I know what you are thinking, but they are black! Yes, they are but this is when they are the sweetest. When we have bananas that are extra ripe, but we do not have time to bake, we remove the peel and freeze them. Frozen bananas are delicious in chocolate peanut butter banana smoothies, banana bread, and matcha brownies.

Tip: To quickly ripen bananas for this recipe, store them in a paper bag and they will be ready in 1 to 2 days.

Oil – You can use any neutral flavored oil of choice. Melted coconut oil or even a light olive oil can be used.

Vanilla – brings all the flavors together.

Dates – We used ½ cup finely chopped red dates (jujubes) or you can use date paste to lightly sweeten the marbled banana bread.

Dry Ingredients

Flour – King Arthur measure for measure Gluten Free 1:1 flour is what we used for this banana bread recipe. We have also tested the recipe with all-purpose flour. Both types of flours work well.

Baking Powder and Baking Soda – These are the leavening agents. Be sure to check the expiration dates. Choose a brand that is gluten free – if you are celiac.

Salt – Just a pinch brings out the natural sweetness of the bananas and dates.

Guilt Free Chocolate Peanut Butter Spread

We used to make this moist banana loaf bread with Nutella - until we noticed all the refined sugar, carbs, and palm oil. Yikes! This version is lightened up and delicious without the guilt.

Creamy Natural Peanut butter – To keep this eggless banana bread refined sugar free, choose a natural peanut butter. We have also made this recipe with almond butter and other seed butters like pumpkin seed butter.

Unsweetened Cocoa Powder – Gives the spread a rich and decadent chocolate flavor.

Honey or Maple Syrup – to sweeten. If you are following a vegan diet, you may want to choose maple syrup to sweeten.

How to Make Marbled Banana Bread

• In a large bowl add the wet ingredients, mash bananas, oil and vanilla and mix.
• Add dry ingredients, flour, baking powder, baking soda and salt and mix.

• Add the dry ingredients into the mashed banana wet ingredients along with the chopped dates.
• Mix peanut butter, cocoa powder, honey or maple syrup and vanilla.

• Pour banana bread batter into a lined loaf tin.
• Dollop spoons of the chocolate peanut butter spread on the banana bread batter.

• Swirl and mix the chocolate peanut butter spread into the egg free banana bread mixture.
• Bake at 350 degrees F (176 degrees C) for 50 to 60 minutes or until the toothpick comes out clean.

Recipe Tips

• Use ripe bananas for a sweeter banana bread.
• Spoon and level flour into the measuring cups to prevent over packing.
• Mix the dry ingredients separately before adding to the wet ingredients to ensure even mixing of the leavening agents.
• Microwave the peanut butter (or nut of seed butter of choice) for 15 to 20 seconds before mixing in the cocoa powder, honey or maple syrup and vanilla. It makes it is easier to mix the sauce.
• Try our Coffee Sauce in exchange for the chocolate and peanut butter spread for a fun addition.
• If you use previously frozen bananas, be sure to drain any extra moisture before adding it to your banana bread recipe.

Help, I Only Have 3 Bananas!

This easy Marbled chocolate peanut butter banana bread calls for 4 large bananas. Inquiring minds want to know…can you make this banana bread with only 3 bananas? You sure can, but it will not be as sweet.

Try adding ¼ cup non-dairy or dairy of choice to substitute for one banana. This helps loosen the banana bread batter. Even canned coconut milk works well in this recipe.

Fun Additions and Toppings

• Chocolate chips
• Nuts of choice
• Drizzle of peanut butter or nut or seed butter of choice on top before serving

Serving Suggestions

Our favorite way to enjoy this marbled chocolate peanut butter banana bread is warm or toasted with a cup of tea, coffee or spiced golden milk. However, it is also delicious at room temperature or chilled. If you used coconut oil instead of a light flavored oil, it is best to warm in the microwave for 15 to 20 seconds before serving.

Storage

This eggless banana bread can be stored in a sealed container up to 3 days. Maybe longer but it never – ever lasts that long (smiling).  It is best to store it in the refrigerator to prevent molding in humid climates. The loaf can be frozen up to 3 months.