Double Chocolate Banana Bread with chopped peanut butter cups swirled into the batter for warm and gooey pockets of delicious in every bite. This banana bread is extra moist and just sweet enough for an indulgent breakfast or tasty dessert!
Ingredients
- 1 cup GF flour must be a 1:1 flour replacement*
- ¾ cup almond flour
- ⅓ cup unsweetened cocoa powder
- 2 tsp baking soda
- ¼ tsp salt
- ⅔ cup coconut sugar
- 2 large eggs
- 2⅓ cup very overripe bananas mashed (~5 medium or 4 large)
- ½ cup coconut oil melted and cooled
- 2 tsp vanilla extract
- 8 ea Theo Chocolate double chocolate peanut butter cups (divided) 4, 2-packs, rough chopped
- 2 tbsp natural creamy peanut butter
Instructions
- Preheat the oven to 350F and line a 9” x 5” loaf pan with parchment paper.
- In a small bowl, whisk together the gluten free flour, almond flour, cocoa powder, baking soda and salt. Set aside.
- Next, in a medium mixing bowl, whisk together coconut sugar and eggs. Add mashed bananas and stir until combined. Whisk in melted coconut oil and vanilla extract until well combined.
- To the mixing bowl, fold in dry ingredients just until moistened.
- Last, gently stir in chopped dark chocolate PB cups until just combined.
- Pour batter into the parchment lined 9”x 5”loaf pan. Dollop a few tablespoons of peanut butter on top of batter and swirl. Move to the oven and bake at 350F for 30 minutes.
- After 30 minutes, remove from oven and top with 4 chopped pb cups
- Move back to the oven and bake for an additional 25 - 30 minutes, or until a toothpick inserted in the middle comes out clean (try to avoid inserting into a piece of chopped PB cup.). Let cool then slice and enjoy!
Notes
* I used Bob’s Red Mill 1:1 GF flour
Did you make this recipe?
Tag @themindfulhapa on Instagram and hashtag it #themindfulhapa!
Facebook Pin Recipe