Peanut Butter Banana Bread with Chocolate Drizzle

After a long week of traveling, I was craving something comforting back home. Inspired by my recent travel buddy & two of my favorite foods (peanut butter & banana), I whipped up this delicious and healthy breakfast on a Sunday evening to have on hand for the week ahead. It makes a great post-workout treat too! Just try not to eat the whole loaf ;-) 


  • 1.5 C oatmeal
  • 2 mashed ripe bananas
  • 1/2 C peanut butter (salt and sugar free)
  • 1 t almond extract
  • 1 t cinnamon
  • 1 egg
  • 1/2 C pumpkin puree
  • 1/2 C milk of choice (I used unsweetened almond milk)
  • 1/3 C coconut flakes, unsweetened 
  • 2 t salt
  • 1/3 C frozen or fresh berries
  • 1 T coconut oil and 2t cocoa power (for drizzle) 

For chocolate drizzle:

Mix together 1 heaping T coconut oil and cocoa powder. Place in microwave for 10-15 seconds. Drizzle mixture over bread with a spoon (once bread is cooked - see directions below).  


Mix together wet ingredients by hand then fold on oatmeal and salt. Spread mixture into prepared loaf pan and bake for 20 minutes at 350 degrees. Remove loaf and top with a handful of frozen berries and return to oven for 5 minutes. Remove from oven and top with chocolate drizzle. Allow to cool then store at room temp covered with tin foil for up to 2 days then put in fridge or freezer to warm up when you wish :-)