Bananas can’t catch a break in this house.  Each week, I purchase a bunch and (nearly) each week, I throw away a rotten bunch.  Sometimes, I can catch them in that window when they are perfectly speckled and good for smoothies or vegan soft-serve ice cream.  Most times, however, I promise myself that I will make banana bread and end up forgetting about the bananas until they’re so black and wrinkled that they seem to be melting into the counter.

Truth be told, I find banana bread to be kinda boring.  Don’t get me wrong – I enjoy it.  I just usually don’t feel like dirtying the kitchen for it.  I need a little more excitement that can’t be solved by a handful of pecans or chocolate chips.  When it comes to banana bread, I need some lily-gilding.

Peanut butter swirl and coconut flakes?  Now that’s a banana bread I can shake and shimmy to.

Peanut Butter-Swirled Banana Bread

1.  Preheat the oven to 350 degrees.  Grease an 8.5 x 4.5 inch loaf pan.

2.  Whisk together the flour, salt, baking powder, sugar, and cinnamon in a large bowl.

3.  In a medium bowl, mash bananas.  Whisk in the eggs and stir in the coconut oil, applesauce, and vanilla.  Pour the wet ingredients into the dry ingredients and stir until combined.

4.  Scrape the batter into the prepared loaf pan.  Drop spoonfuls of peanut butter over the surface of the batter and swirl through with a dull knife for a marbled effect.  Sprinkle coconut evenly over the batter.

5.  Bake for 50-60 minutes.  Cool, slice, and enjoy!