Honey Peanut Butter Swirl Banana Bread

Steps

1. Preheat the oven to 350°F (175°C). Brush a 9x5-inch loaf pan with about 1 teaspoon of the canola oil and line it with a parchment sling.
2. Make the swirl: in a small bowl, stir the peanut butter with one quarter of the honey until smooth and glossy. Set aside.
3. In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt and cinnamon.
4. In a large bowl, mash the banana, then whisk in the remaining three quarters of the honey, the brown sugar, eggs, the rest of the canola oil, Greek yogurt and vanilla until smooth.
5. Add the dry mixture from the medium bowl to the banana mixture and fold with a spatula just until no dry streaks remain; a few lumps are fine.
6. Spread half the batter in the pan and dollop half the peanut butter swirl over it. Add the remaining half of the batter, dollop the remaining half of the swirl on top, and drag a butter knife through in loose figure eights to marble.
7. Bake 60 to 65 minutes, until the top is deep golden and a toothpick inserted in the center comes out clean (a smear of peanut butter is fine, but no wet batter). Tent with foil after 40 minutes if browning quickly.
8. Cool in the pan for 10 minutes, then lift out and cool on a rack at least 1 hour before slicing into 12 slices.