Peanut Butter Swirl Banana Bread

By Seth -- @kalefornia_kitchen

I don’t count calories, I count ingredients.

And I wasn’t always that way.

Admittedly, when I first began to take my health more seriously a few years ago, I fell to the stigma that “lower calorie” foods translated into a healthier diet. I failed to realize that the foods I thought were good for me turned out to be laden with artificial sweeteners, processed carbohydrates, and a host of ingredients I couldn’t even pronounce.

It wasn’t until I made the connection between the quality of the ingredients I consumed and how I was feeling that I made a drastic change in how I perceived food. This critical shift in perspective gave my passion for cooking newfound meaning.

My approach in the kitchen is simple: to create “indulgent” recipes with wholesome, clean ingredients.

This Chocolate Coconut Peanut Butter Swirl Banana Bread is sinfully good. I mean, the Wild Friends Chocolate Coconut Peanut Butter is basically a healthy fusion of Nutella and peanut butter—is anything better!? Oh, and may I add that this banana bread is gluten-free, dairy-free, and refined sugar free. Major win!

Peanut Butter Swirl Banana Bread (gluten & dairy free)

~Recipe yields 2 loaves~


2 1/2 cups almond flour 
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1 tsp baking soda

1 tbsp cacao powder
3 eggs, room temperature
1/2 cup raw, unfiltered honey
2 tbsp coconut oil (melted and cooled)
3 very ripe bananas, mashed
2 tsp pure vanilla extract

¾ cup Wild Friends Chocolate Coconut Peanut Butter


  1. Preheat the oven to 350ºF. Grease 2 loaf pans with coconut oil.
  2. In a large bowl mix together the dry ingredients (except for cacao powder): almond flour, cinnamon, nutmeg, salt, and baking soda. 
  3. In a medium size bowl, whisk together the eggs. Add in the honey, coconut oil, mashed bananas, and vanilla. Whisk together until combined.
  4. Stir the wet ingredients into the dry ingredients until well combined.
  5. Pour 1/3 of batter back into medium mixing bowl. Add chocolate coconut peanut butter and cacao powder and mix until well combined.
  6. Pour half non-chocolate batter in loaf pan. Spoon in ½ of the chocolate peanut butter mixture and use knife or spoon to create marbling effect. Repeat step once more with remaining batter.
  7. Bake loaves for about 55-60 minutes (use toothpick to check doneness). Check loaves after about 35 minutes. If adequately browned, lightly tent with foil for the remainder of time.
  8. Allow to cool, slice, and enjoy!

Note: to quickly bring eggs to room temperature, submerge in warm water for 5 minutes.