Chocolate Swirl Peanut Butter-Banana Bread
  • 1½ cups all-purpose flour
  • ¼ cup graham cracker crumbs
  • ¾ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • 1½ cups mashed very ripe banana (about 4 medium)
  • ⅓ cup peanut butter
  • ¼ cup fat-free vanilla yogurt
  • 3 tablespoons butter, melted
  • 2 eggs
  • 1 cup sugar
  • 3 oz semi-sweet chocolate baking squares, coarsely chopped
  1. Preheat oven to 350 degrees.
  2. In a medium bowl, whisk together flour, graham cracker crumbs, baking soda, cinnamon and salt.
  3. In a large bowl, combine banana, peanut butter, yogurt, butter and eggs; beat with an electric mixer on medium speed until smooth. Add sugar and beat until well blended.
  4. Add flour mixture; beat on low speed just until combined.
  5. Place chocolate squares in a medium microwave-safe bowl. Microwave on high power 30 seconds; stir. Microwave 30 seconds longer; stir until smooth. Cool slightly.
  6. Add 1 cup of bread batter to melted chocolate, stirring just until combined.
  7. Spread half of plain batter into a 9x5-inch loaf pan coated with cooking spray. Top with half of chocolate batter. Repeat layers. Swirl batters together using a knife or wooden skewer.
  8. Bake 1 hour and 5 minutes to 1 hour and 15 minutes or until a wooden skewer inserted into the center comes out clean. Cool in pan 10 minutes. Remove from pan and cool completely on a wire rack before cutting into slices.
Recipe by The eMeals Blog at