Peanut Butter + Chocolate Swirl Banana Bread

What could be better than peanut butter and chocolate mixed into banana bread?!

Perhaps knowing it's less than 135 calories a slice!

I'm starting to think I may be buying too many bananas. That's a thing, right?

With far too many over-ripe bananas on my counter each week begging to be used there's only one logical solution: bake! Plus, there's only so many smoothies you can tolerate in a day.

The ultimate flavor duo: peanut butter and chocolate.

I could not imagine a world without peanut butter and chocolate. It's like trying to imagine a world without mashed potatoes and gravy. Or macaroni and cheese.

Or Mario and Luigi.

Simon and Garfunkel.

Bugs Bunny and Daffy Duck.

Themla and Louise.

Bacon and Eggs.

Rocky and Bullwinkle

Some things are just meant to be together.

So without further ado, I introduce to you the ultimate peanut butter + chocolate swirl banana bread.

Let's get to baking!

Peanut Butter + Chocolate Swirl Banana Bread

Makes 12 slices

Dry Ingredients:

1 1/2c Kodiak Cakes (159g)

1/4c Powdered Peanut Butter (PBFit or PB2)

1/2 tsp baking soda

1/2 tsp baking powder

1/4tsp salt

1/4 tsp cinnamon

2TBS unsweetened cocoa powder (separated)

Wet Ingredients:

2 ripe mashed Bananas (200g)

1/4 c unsweetened applesauce (70g)

1/4 c xyiltol sugar

2 TBS coconut oil (30ml)

1 egg

2 TBS Fage Greek yogurt (35g)

1 tsp vanilla extract

2 TBS Peanut Butter chips (30g)

1 TBS mini chocolate chips (15g)

Directions:

Preheat oven to 365 and grease loaf pan or 9X9 square baking dish.

1. Mix mashed bananas, applesauce, sugar, greek yogurt and coconut oil together in large bowl. Once incorporated, add egg and vanilla. Mix again.

2. In separate bowl mix all dry ingredients together (flour, baking soda, baking powder, PBfit, cinnamon and salt.)

3. Add dry ingredients to wet and mix until just incorporated.

4. Scoop 1/3 of batter and set aside in separate bowl for chocolate swirl.

4. Add peanut butter chips to the 2/3 batter and lightly fold into batter. Scrape into loaf pan.

5. Add 2TBS unsweetened cocoa powder + 1 TBS almond milk to 1/3 batter and mix until incorporated. Add batter to top of loaf pan.

6. Create swirl by taking a knife and slowly zig-zagging back and forth down the loaf pan until you've created a swirl-like pattern. (Trust me on this, it does not need to look perfect!)

7. Add 1 TBS mini chocolate chips to top and bake at 365 for 40-45min. Check at 40min (some ovens may be hotter than others.)

8. Let cool for 5min before devouring!

8. Store in airtight container for up to 3 days/ 5 days in fridge!

If you make this recipe, be sure to comment below and let me know how it was! Also tag @wellfedfitcoach on Instagram and use the hashtag #wellfedfitcoach so I can see it and feature you!

MACROS FOR ONE SLICE | 130 cals | 20c | 4f | 4p