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!
Recipe adapted from Keys to the Kitchen by Aida Mollenkamp
PrintDark Chocolate Swirled Banana Bread Muffins with Peanut Butter Glaze
Ingredients
- 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
Instructions
- 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.
cheri says
These look delicious, Love the combination of chocolate, banana and peanut butter.
I Wilkerson says
Nice flavor combo! I think I’m going to try homemade peanut butter cups for Easter this year!
The Frosted Vegan says
Yum! Those seem to go quickly around here : )
Tracy says
Good use for your homemade almond milk! These look like some great breakfast treats!
The Frosted Vegan says
Exactly! : )
sweetphi says
You’re too funny, and these look amazing with or without the glaze…although banana and peanut butter are one of my favorite combos.
The Frosted Vegan says
Me too! : )
DessertForTwo says
I’m cracking up that you made healthy banana bread in a twinkie pan. Oh, the irony! I’m sure this is way more delicious than twinkies!
The Frosted Vegan says
Haha, well I was envisioning that they would be more like loaves, but they are like overflowing twinkies! : )
Kelly Senyei | Just a Taste says
Love, love, love bananas with chocolate! Can’t wait to try these!
The Frosted Vegan says
Thanks Kelly! : )
Baby June says
Looks delish! PB + chocolate + banana really does make a fabulous treat. It’s not a cupcake if it’s for breakfast, right? 🙂
The Frosted Vegan says
Exactly!
terismyth says
I have to admit. These look inviting. I love anything w chocolate and peanut butter.
You’ve inspired me to bake again!
The Frosted Vegan says
Hooray! : )
terismyth says
Well I can’t figure out how to send the pic, but I make a Chocolate Espresso Banana Bread w Hazelnuts yesterday. I had it w breakfast with my coffee. Super yummy.
Thanks again
The Frosted Vegan says
Hooray! If you want to, you can post it to my Facebook page, glad you loved it! https://www.facebook.com/TheFrostedVegan
Jodi says
It doesn’t say when to add date paste or butter, and the amount of baking powder is not listed in the ingredients. Hope they come out good anyway!