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PB Swirl Chocolate Banana Bread

Ladies & gentlemen, boys & girls, vegans & carnivores, & everyone else in-between, this recipe is for YOU! A Chunky Monkey rendition of banana bread, I introduce PB Swirl Chocolate Banana Bread with exxxtra chocolate chunks (a.k.a. Square chunks!)! Thanks Haley (a.k.a. @hungryhaley) for such a scrumptious recipe!


Makes 2 small loaves, or 1 big loaf

1 ripe banana, mashed
1 1/4 cups chickpea flour
1 flax egg (or egg)
1/2 cup coconut sugar
1/4 cup cacao powder
3 tbsp coconut oil
2 tbsp almond milk
1 tsp baking powder
1 tsp sea salt, plus extra for garnish
1/2 cup Chocolate Coated Peanut Butter Square chunks
2-3 tbsp peanut butter
Oil, for greasing the pan


  1. Preheat the oven to 350F and coat baking pan(s) with oil. 
  2. Whisk the banana, egg, sugar, coconut oil, and almond milk in a small bowl and set aside. 
  3. In a large bowl, stir together the chickpea flour, baking powder, cacao powder and 1 tsp. sea salt. Slowly pour in the wet ingredients and stir in the Square chunks. 
  4. Pour the batter into baking pan(s) and drop spoonfuls of the peanut butter on top. Use a toothpick to create swirls of peanut butter.
  5. Bake for 20-25 minutes, or until a toothpick comes out clean.
  6. Slice, serve, and store leftovers in an airtight container for up to one week. 
  7. Enjoy!

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