I’m feeling all out of sorts. I have no energy when I wake up and I’m ready to take a nap by lunch time.It feels like my body is trying sohard to adjust to spring forward, to the fact that the sun’s coming up at a later hour. Maybe mywhirlwind of a trip to Anaheim is finally catching up on me. Whatever it may be, I just want to hit a reset button and feel refreshed all over again.
There’s really only one word to describe my time at the Natural Products Expo West last weekend: wow.I have never seen so many people hawking over food samples and being excited to talk about food. I ate until I could eat no more, then took a quick rest and ate again.A food blogger’s stomach knows no limits. There were so many cool products to see, taste, and feel, likevanilla salt, granulated maple sugar, red palm oil, and baobob fruit chews. I remember tasting a hot sauce that was so spicy, I wanted to cry. It was so good.
As for the free samples, well, I don’t thinkI was out of pocket, but I’ll let you be the judge of that.
Thanks, Farrahfor checking in with me! 😉
By the time I got back from the expo, there were a bunch of way too ripe bananas waiting to go into the oven. I know I’ve made a gluten-free banana and chocolate banana bread before, but this time, I’veswirled some lovely peanut butterto the batter and poured a pecan praline sauce on top because why not?
The pecan praline is based off of a recipe from Joy the Baker’s Homemade Decadence. If you’re not familiar with hercookbook already, you need to get on it. There’s just too many delicious recipes in there waiting to be brought to life and into our bellies. Trust me on this one.
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Author: Lisa Lin
Banana Chocolate and Peanut Butter Swirl Bread with Pecan Praline
Serves 12.
Prep Time25 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 25 minutes mins
Ingredients
Banana Chocolate and Peanut Butter Swirl Bread
- 1 3/4 (210g) cups gluten-free flour blend (or use all-purpose flour)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 2 large ripe bananas, they should have a lot of dark spots on it
- 2 large eggs
- 1/2 cup (270g) sugar
- 1/2 cup (130g) creamy peanut butter
- 1/3 cup coconut oil, melted (80ml)
- 1/3 cup (75g) unsweetened applesauce
- 2 tsp vanilla
- 1/2 cup (90g) semi-sweet chocolate chips
Pecan Praline
- 3 TBS butter
- 4 TBS brown sugar
- 2 TBS low-fat milk
- 1 tsp vanilla
- 4 TBS chopped pecans
Instructions
Preheat oven to 375 degrees F (180 degrees C). Spray a loaf pan with cooking spray and line it with parchment paper. This will make it easier to pull out the bread later.
In a medium bowl, mix the flour, baking powder, baking soda, salt, and cinnamon together.
In a large bowl, mash the bananas until there are no chunks left. Mix in the eggs, sugar, peanut butter, oil, applesauce, and vanilla. Gradually mix in the flour mixture. I usually add the flour in 3 batches. Divide the batter into two bowls.
Melt the chocolate chips in the microwave. Start by heating it for 30 seconds, then continue heating it in 15-second intervals until nearly all the chips have turned glossy. Pull the chips out of the microwave, and stir until you get a creamy chocolate mixture. Mix the chocolate with one half of the batter.
Pour the batter into the loaf pan, alternating between the light and dark batters. Using a knife, toothpick, or a skewer, swirl the batter on the top. You don’t need to overwork it, but you just want to create a bit of a pattern.
Bake for 55 to 60 minutes, or until a toothpick comes out clean. Let the bread cool for 10 minutes before pulling it out of the pan.
PREPARE THE PECAN PRALINE: In a small saucepan, melt the butter. Then add sugar and milk, and mix everything together until everything looks like a sauce. Turn off the heat, and stir in the vanilla and pecans. Pour the sauce over the bread. The praline hardens pretty quickly. If the sauce hardens before you poured it on top of the bread, just reheat it.
Wrap leftovers in foil and refrigerate. It should keep for at least a week.
Did you make this recipe?Tag @hellolisalin or leave a star rating and comment on the blog!
Category: Dessert, Gluten Free
Looking for more banana bread recipes?
Banana Carrot Bread with Coconut
Banana Marble Muffins
Hello! I’m Lisa Lin
Here, you’ll find well-tested Asian recipes, pantry guides, and recipes from my sassy mother, Mama Lin. Through my recipes and cooking videos, I hope to honor the food and traditions that surrounded my Chinese American upbringing.
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I love Joy the Baker’s book and this bread looks amazing! That topping is calling my name! I’m glad you had a gret time at the Natural Foods Expo. I can’t believe how many samples you got to try!
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Lisa says
Thanks, Ashley! I probably got one too many samples, but my tummy will be happy for a loong time 😉
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That food expo sounds like one of the best ways to spend a day!! And this bread–Wow! love the praline topping!
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Lisa says
The expo was so much fun! Thanks, Kristen!
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THOSE SAMPLES! I think you have enough for food for your whole life!
Or, at least a few days 😉
Because you have so much, you should probably send me ALL of this bread. You don’t need it right 😉 LOVE that chocolate Peanut butter swirl. Pinned!Reply
Lisa says
Hehe, that bag will be gone by the end of the week, I tell you! I am totally open to sharing this bread with you, lady! Thanks for the love!
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Linda @ Veganosity says
This looks amazing Lisa! I’m putting on my list of things to veganize. Pinned! 🙂
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Lisa says
Yes! I was this close to making it with flax eggs and vegan buttery spread. Let me know if you do it!
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Wow. That is one big pile of free samples! You could snack for a month with all that! This bread is gorgeous. Love that swirl!
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Lisa says
My shoulders were in so much pain carrying it around the expo, but I have to say it was worth it! Thanks so much, lady!
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Sarah | Broma Bakery says
I don’t think I’ve ever seen so many free samples in my life. Hilarious! This bread looks amaaazing, Lisa! That pecan praline on top is making me drool
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Lisa says
Haha, I think I did my mama proud! Thanks, Sarah!!
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After seeing everyone’s fun pictures (and samples!) from Expo West, I think I need to put it on my list of trips for next year, right?! Also, putting praline topping on already amazing banana bread is brilliant!
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Lisa says
Abby, it’s definitely worth the trip!! Just be prepared to eat and drink!
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Julia says
I’ve been wanting to go to expo for YEARS!! I’ve heard you leave with insaaaane goody bags and I’m happy to hear you had a good time.
Dis loaf. UGH It’s killing me with all the components!! I love PB + chocolate and the pecan praline situation is just maaaahvelous! I need to get my hands on Joy’s book. Thanks for sharing!
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Lisa says
Thanks, lady!! And that expo is soooo worth going one year. I didn’t stay the last day, and missed Bob from Bob’s Red Mill marching his way into the expo halls that morning. Another reason to visit the expo in my book!
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Julia says
Wow! This bread looks just perfect. That topping is to die for.
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Lisa says
Thanks, Julia!!
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oh my goodness, that bread! looks terrific
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Lisa says
Thanks, Heather!
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Allie says
This looks amazing. I just pinned this because I know my family will love this
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Lisa says
Thanks, Allie!!
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I don’t know where to start! Well obviously this bread looks utterly amazing, my 21 month old daughter would devour it (if I didn’t first)! Then that expo- sounds like so much fun and those samples- whoa! And lastly, I don’t why, but springing forward is totally wreaking havoc on us this year, we’re all kinds of out of sorts!
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Lisa says
Thanks, Sonali. Also, I’m so glad I’m not the only one feeling out of whack by spring forward! I think it means we just need the weekend to relax and settle into things again.
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Marissa says
My goodness that bread looks amazing! And you’ve sent it right over the top with that pecan praline crown. Yum!!!
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Lisa says
Thank you, Marissa!
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Erin@WellPlated says
What a haul! Have fun tasting every single one. PS. The topping on the bread looks amazing!
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Lisa says
Thanks, Erin! I’ll do my best to eat all the goodies gradually, but no promises!
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Catherine says
Dear Lisa, I cannot get over all those samples! Enjoy them all!
I love the layers in this cake…from the topping to the very bottom layer, this loaf is just beautiful.
xo, Catherine
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Lisa says
Thanks, Catherine! I’ll have to share which ones were my favorites from the bunch!
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this looks so good! Pinning for later. I’ve been to that expo before- so much stuff! But so fun!
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Lisa says
Thanks, Melanie! There was soooo much there, and definitely not enough time to see everything!
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Joanne says
DUUUUUDDEEE you really went crazy with the samples! And I mean that in the best way. WAY TO GO. Sounds like it was a ton of fun! I’ve been wondering why I’m so tired when waking up and I bet it is DST ending….hmm. As for this bread – I love anything with a peanut butter swirl, but the pecan praline topping takes it over the top!!
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Lisa says
You can always rely on my snagging all the free stuff at a conference! 😉
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holyyyy i am in love with these bread. gotta make it soon. esp the pecan praline.
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Lisa says
Thanks, Dixya!!
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This bread looks AMAZING!
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Lisa says
Thanks, Sarah!
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I felt the same way after the Expo! I just couldn’t get enough sleep and was so exhausted. I’m so sorry we didn’t bump into each other! Glad to see you made out well in the sample dept 😉 and that an awesome recipe came out of the trip! This is so drool-worthy.
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Lisa says
Thanks, Kara! I’m so sorry we didn’t get to meet up either. Maybe next time!
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Lorraine B says
Concept of this bread is great, but mine came out very dry. I’ll try it again but will add sour cream and only bake for 50 minutes.
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Paula Lansdale says
THIS Is a rich, delicious recipe, I love it !!
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