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Banana Bread with Peanut Butter Swirl

Banana bread with a peanut butter swirl bakes into a crackled, marbled top while the loaf stays moist. Chocolate chips melt through the banana crumb, giving a golden loaf with dramatic peanut-butter-tan ribbons.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 255
Ingredients Equipment Method Notes

Ingredients
  

Bananas
  • 3 very ripe bananas, mashed
Butter
  • 0.3333333333 cup melted butter
Sugar
  • 0.75 cup sugar
Egg
  • 1 large egg, beaten
Vanilla
  • 1 tsp vanilla
Baking soda
  • 1 tsp baking soda
Salt
  • 1 pinch salt
All-purpose flour
  • 1.5 cup all-purpose flour
Peanut butter
  • 0.5 cup peanut butter (swirled on top)
Chocolate chips
  • 0.5 cup chocolate chips

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
  2. Set a sheet pan in the oven to stabilize heat while the loaf bakes.
Make the banana batter
  1. Mash the very ripe bananas, then mix with the melted butter until smooth.
  2. Stir in the sugar, beaten large egg, and vanilla until the mixture looks glossy.
  3. Add the baking soda and pinch of salt, then stir until evenly distributed.
  4. Fold in the all-purpose flour just until combined, keeping the batter slightly lumpy.
Add chips and swirl topping
  1. Fold in the chocolate chips, then pour the batter into the greased loaf pan.
  2. Drop spoonfuls of peanut butter over the top and swirl with a knife to create ribbons.
Bake and cool
  1. Bake at 350°F for 55 to 65 minutes, until the top is golden and a toothpick comes out with a few moist crumbs.
  2. Cool for 10 minutes before slicing to help the crumb set and slice cleanly.

Notes

For the best marbled swirl, let the peanut butter come to a soft, spoonable texture before dropping it on top. Store wrapped at room temperature for up to 2 days or refrigerated for up to 5 days; freeze the loaf (sliced or whole) for up to 2 months. For a dairy-free swap, use a 1:1 plant-butter substitute for the melted butter.