Who says you can't be in a relationship with your banana bread?! Fall in love with this chocolatey, strawberry banana bread swirl!
Love is in the air! Truth be told, I’ve always loved Valentine’s Day. Among the cold, dark, icy days of winter, it’s a day that exudes warmth, vibrance, brightness, and joy.
I think I’ve celebrated Valentine’s Day in every way possible - with girlfriends, family dinners, taking myself on a solo date, and of course, with my amazing husby who I just love to love! In my experience, it’s all about perspective. Instead of thinking about what you don’t have right now, try to pivot your focus on all the beauty that surrounds you.
Whether you’re celebrating gratitude for your Galentines, self-love, affection for a romantic partner, or all or none of the above, it’s a day that can be spent in gratitude, celebrating the things that make you feel happy! One thing that makes me happy? A bunch of overly ripe bananas begging to be transformed into a warm and comforting loaf of banana bread!
It’s always a good time to spread love, and today I’m doing just that with this flourless banana bread, which I’ve romanticized with a rich chocolate and strawberry swirl - just perfect for however you’re celebrating (or not celebrating) Valentine’s Day this year! On that note, who says you can’t be in a relationship with your banana bread!? This deep, rich, dense twist on the traditional version is just what everyone needs for V-Day breakfast, brunching, lunching, and snacking. Write your own rules this year, loves, and I bet you’ll have the best Valentine’s Day yet! Whoever and wherever you are, I’m sending you lots of love and light!
If you make this festive banana bread, be sure to tag @threebirdsonestove so I can see how you're enjoying!
Prep Time: 15 Minutes
Cook Time: 45-50 Minutes
Yield: 1 Loaf
2 cups almond meal or almond flour
1 ½ tablespoons cinnamon
1 teaspoon baking soda
Pinch kosher salt
3 large eggs, at room temperature
3 very ripe bananas
¾ cup nut butter of your choice, divided
2 tablespoons vanilla extract
2 tablespoons maple syrup
¼ cup strawberry preserves
¼ cup melted dark chocolate chips
Preheat oven to 350 degrees F.
Spray 8.5-inch x 4.5-inch loaf pan with cooking spray, then line with parchment paper, leaving overhang on each side of pan.
In a medium bowl, whisk together almond meal, cinnamon, baking soda, and salt. Place aside.
In a mixer bowl using paddle attachment, mix eggs and banana on medium speed until combined. Add ½ cup nut butter, vanilla, and maple syrup. Mix until combined.
Slowly incorporate dry ingredients. Mix until combined and a batter forms, scraping sides a needed. Pour batter into loaf pan. Even out as needed using a spatula.
In 25-second increments, microwave strawberry preserves and chocolate chips in a medium bowl until melted, stirring between increments. Once melted, stir in remaining ¼ cup nut butter. Pour over batter, using a spatula to gently cover entire top. Do not fully mix into the batter - leave as a swirl topping.
Bake for 45-50 minutes, until a toothpick is clean when inserted into center. Cool for 10-15 minutes before removing from pan, slicing, and serving. Store in an airtight container for up to one week.