This easy vegan peanut butter chocolate marbled banana bread recipe is oil-free, refined sugar-free, can be made gluten-free and is as fluffy, soft and moist as a healthy cake! Made with lots of healthy bananas, this loaf is perfect for breakfast, dessert or as a quick snack and can be made gluten-free too!
The Best Peanut Butter Chocolate Banana Bread
Today I wanted to share with you another variation that is just like a mix of all the recipes – A healthy Peanut Butter Chocolate Marbled Banana Bread “Snickers Style”. What’s also special about this one is that it doesn’t require any oil or dairy butter. I made it with peanut butter instead, but you can also use any other nut butter like cashew, almond or hazelnut butter.
Can I make this banana bread nut-free?
Of course you can! If you want to make this banana cake nut-free, you can use sesame, pumpkin or sunflower butter instead of nut butter. Alternatively, you can also use coconut oil, vegan butter, or another neutral vegetable oil like sunflower or canola oil.
Which flour is best to use?
I like to use spelt flour, but you can also use regular all-purpose flour or gluten-free 1 to 1 baking flour. You can also use whole wheat flour or oats, but this will make your peanut butter chocolate banana bread denser. For that reason, a mixture of light and whole wheat flour is more suitable. Also, keep in mind that you may need a little more dairy-free milk when using other flours.
Ingredients for this recipe
In addition to the nut butter and flour, you will of course need a few other pantry staple ingredients. Here you can see them all:
- Flour: all-purpose, spelt or gluten-free flour as mentioned above.
- Baking agents: the combination of baking powder, baking soda and a little apple cider vinegar or lemon juice will make your banana bread rise beautifully!
- Salt: a pinch is all you need.
- Bananas: either 2 large or 3 medium ripe bananas (about 350 g peeled in total).
- Peanut butter: other nut butter as already mentioned above.
- Dairy-free milk: such as soy, almond, oat, cashew, or hazelnut milk.
- Maple syrup: or use another syrup like agave, date, rice, or coconut syrup. You can also use cane sugar or regular white or brown sugar.
- Chocolate chips: or chopped dark chocolate.
- Cocoa powder: for the chocolate batter.
- Coffee: makes the chocolate flavor more intense. However, you can also use plant milk instead.
How to make Vegan peanut butter chocolate banana bread
As always, I recommend checking out this step-by-step instruction and the recipe video first. Then you can find the full recipe with exact measurements in the recipe card below!
Step 1: Make the basic batter
First, whisk together the flour, baking powder, baking soda and salt in a bowl. Mash the bananas and combine them with peanut butter, dairy-free milk, maple syrup and apple cider vinegar in another bowl. Now add the banana mixture to the flour mixture and mix everything until just combined.
Step 2: Make the chocolate batter
Add half of the batter into another bowl. In a cup, mix together the cocoa powder and hot coffee (or plant milk), then stir it into the batter. Lastly, fold in half of the chocolate chips.
Tip: If you don’t want a marbled banana bread, you can skip this step and bake only the basic batter.
Step 3: Layer and bake the marble banana bread
Now alternate both batters in a loaf pan. Then tap the pan on the work surface a few times to smooth out the batter. Finally, run a knife or skewer through the batter to create a marble design. Sprinkle the remaining chocolate chips over the banana bread and bake for about 55 minutes at 356 °F (180 °C).
Tips for making the best Vegan Banana Bread
To make the perfect vegan banana bread, here are some helpful tips:
- Liquid: depending on which flour you use, you may need a little more dairy-free milk.
- Prepare baking pan: It is best to grease the loaf pan first and then line it with parchment paper, leaving an overhang on the sides. This way you can easily lift out your bread later!
- The Baking time may vary depending on your baking pan and type of oven. If you want a moist banana bread, don’t overbake it. A skewer test is always helpful to check for doneness.
- Let it cool! After baking, allow the loaf to cool in the pan for 30 minutes first. Then carefully lift it out onto a cooling rack and let cool completely. Once the banana bread has cooled, it is easier to cut. When freshly baked it is still very soft and fluffy.
Can I make muffins with this recipe?
Sure! If you’re craving banana muffins, you can make them with this recipe too. The baking time for muffins is about 25 minutes at the same temperature.
How can I store the banana bread?
This healthy banana bread loaf will keep in an airtight container for about 4-5 days stored in the refrigerator, and can also be frozen for 1-2 months. Before eating, you can warm your piece in the microwave for a few seconds. This will make it soft and moist again – just like freshly baked!
This vegan peanut butter chocolate banana bread recipe is:
- Quick and easy to make
- Dairy-free (lactose-free)
- Refined sugar-free
- Soft & fluffy
- With chocolate
- Super delicious!
- The perfect healthy cake for breakfast, dessert or snack!
More Vegan Chocolate Cake Recipes to try
- Best Vegan Chocolate Cake
- Vegan Chocolate Zucchini Bread
- Moist Vegan Zucchini Brownies
- Best Vegan Chocolate Banana Bread
- Chocolate Peanut Butter Vegan Snickers Cake
- Vegan Chocolate Banana Pancakes
- Chocolate Raspberry Cake
- Vegan Chocolate Banana Pancakes
- Best Vegan Brownies
- One-Bowl Vegan Chocolate Cake
- Vegan Kinder Milchschnitten
- Moist Chocolate Cherry Cake
If you try this healthy peanut butter chocolate marbled banana bread recipe, feel free to leave me a comment and a star rating! And if you take a photo of your healthy banana cake and share it on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your creations! Happy baking! 🙂
Chocolate Marbled Banana Bread with Peanut ButterAuthor:
- 2 ½ cups (300 g) flour all-purpose, spelt or gluten-free flour (*see notes
- 2 tsp baking powder
- 1 tsp baking soda
- 1 pinch of salt
- 2 (350 g) large ripe bananas or 3 medium
- ⅓ cup (85 g) peanut butter or sub other nut butter
- ⅓ cup (80 ml) dairy-free milk a little more if necessary
- ¼ cup (60 g) maple syrup or other syrup/sugar (*see notes)
- 1 tbsp apple cider vinegar or 2 tbsp lemon juice
- ⅔ cup (100 g) vegan chocolate chips
For the chocolate batter:
- 3 tbsp (20 g) cocoa powder
- 4-5 tbsp hot coffee or dairy-free milk
*Note: Feel free to check out the recipe video + step-by-step pictures above!
- Preheat the oven to 356 °F (180 °C). Lightly grease a 9-Inch (25x11 cm) loaf pan and line with parchment paper, leaving an overhang on the sides (*see step-by-step pictures above).
- In a large bowl, whisk together flour, baking powder, baking soda and salt.
- Mash the bananas with a fork on a plate. Then put them in a measuring cup. Add peanut butter, dairy-free milk, maple syrup and apple cider vinegar and mix to combine.
- Add the banana mixture to the flour mixture and mix with a spatula until just combined (add a bit more milk if needed).
- Add half of the batter into another bowl. In a cup, stir together the cocoa powder and hot coffee (or dairy-free milk). Then add this mixture to one half of the batter and stir to combine. Lastly, fold in half of the chocolate chips.
- Now add half of the light batter into the prepared baking pan. Then spoon half of the chocolate batter on top. Repeat this process with the rest of the batter and then tap the pan a few times on the work surface to smooth out the batter.
- Lastly, run a knife or skewer through the batter to create a marbled design. Spread the remaining chocolate chips over the banana bread and bake it for about 55 minutes, or until a toothpick comes out almost clean. (If you like the bread moist, don't overbake it or it will be dry and crumbly).
- Allow to cool for about 30 minutes in the pan. Then carefully lift it out of the pan using the overhanging parchment paper and let it cool completely. (The banana bread is very soft and fluffy when freshly baked. Once it has cooled down, you can slice it easier).
- Gluten-free: Those on a gluten-free diet can use gluten-free 1 to 1 baking flour.
- Whole grain: This recipe also works with whole wheat flour, but the bread will be denser. Therefore a mixture of light and whole wheat flour would be better. Also, you’ll need a little more dairy-free milk.
- Peanut butter: This can be replaced by other nut butters such as almond, cashew or hazelnut butter.
- Syrup: Instead of maple syrup, you can use agave, date, rice, or coconut syrup. Raw cane sugar or regular white or brown sugar will do too.
- Without chocolate: The banana bread can also be made without the chocolate batter. To do this, simply skip step 5 and bake only the light banana batter.
- Storage: The banana bread keeps wrapped and stored in the refrigerator about 4-5 days and can also be frozen for 1-2 months. Before eating, you can warm your piece in the microwave for a few seconds. This will make it soft and moist again - just like freshly baked!
- Banana Muffins: You can also make muffins with this recipe. The baking time will be about 25 minutes at the same temperature.
- You can find more information about this recipe in the blog post above.
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