I was all up in the grill of these vegan banana bread muffins and mini loaves like “Come one, let’s take pictures, please look pretty!” and they were like “NOPE!” and then I got frustrated and put a peanut butter glaze on them, so that worked out well. I really wanted an excuse to use a mini loaf pan my boyfriend gifted to me for Christmas, so vegan banana bread muffins seemed like the logical choice! I think the pan is actually meant for homemade Twinkies, but I’m still trying to work out a good sub in for some of the dairy ingredients in those, so more to come on the Twinkie front.
Since it’s Saturday and there is wine to be had and cats to cuddle with, I’m going to cut this short, but enjoy these delightful baby banana breads, no matter which way you bake them! This can be baked in muffins tins, a loaf pan, or a square pan, whatever floats your boat.
Bon weekend friends!
Dark Chocolate Swirled Banana Bread Muffins with Peanut Butter Glaze
- 1 2/3 cups all purpose flour
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons salt
- 1 1/4 teaspoons cinnamon or baking spice blend
- 1 teaspoon baking soda
- 1 teaspoon apple cider vinegar
- 1 cup granulated sugar
- 2 tablespoons date paste
- 2 ripe bananas mashed
- 1 1/2 teaspoons vanilla extract
- 1 cup dark chocolate melted
- For the peanut butter glaze:
- 3/4 cup peanut butter smooth
- 2 tablespoons agave nectar
- 4 tablespoons almond milk
Preheat oven to 350 degrees. Grease loaf pan, muffin tin, or square baking pan, set aside.
Whisk together flour, baking powder, salt, cinnamon, baking soda. After whisked, stir in date paste, mashed banana, sugar, apple cider vinegar, and vanilla extract.
Swirl in melted dark chocolate. Pour batter into prepared pan. Bake for 30-50 minutes, depending on the type of pan used.
Top with peanut butter glaze. To prepare glaze: Whisk together peanut butter, agave, and milk. Add water or milk if glaze needs to be thinned out.
Cool for 20 minutes before cutting. Store in covered pan or container for up to 3 days.