Ripe mashed bananas and creamy peanut butter form the heart of this loaf, swirled generously into the top for that marbled, bakery-style finish in every slice. Brown sugar and a touch of cinnamon add warmth and deep caramel notes, while roughly chopped roasted peanuts fold into the batter for crunch throughout. The crumb bakes up moist and tender, with a deep golden crust that gives way to a soft, banana-forward center. A final swirl of warmed peanut butter on top means every slice gets that signature ribboned look before it even hits the oven. This one's a solid pick for a Vegan kitchen, easy to make ahead and just as good sliced thick for breakfast as it is with coffee in the afternoon.
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Heat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, so you can lift the loaf out cleanly.
In a large bowl, mash the bananas with a fork until nearly smooth with only small lumps remaining. Whisk in the melted butter, brown sugar, eggs, vanilla extract, and 1/4 cup of the peanut butter until well combined.
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