Soft and fluffy ultra moist chocolate banana bread with swirls of peanut butter, covered in chocolate chips that melt inside.

Cooking Time 30 minutes Category Breakfast Servings 4
Prep Time 15 minutes Calories 500 Author Priyanka



  • 3 bananas (ripe)
  • 2 tbsp flax egg (2 tbsp flax seeds soaked in 4 tbsp water for 15 minutes)
  • 115g coconut oil (1/2 cup)
  • 170g maple or agave (1/2 cup)
  • 120g or 120ml plant milk (1/2 cup)
  • 1/2 tsp bicarbonate of soda
  • 2 tsp baking powder
  • 155g oat flour (1 + 3/4 cup)
  • 32g cocoa/cacao powder (1/3 cup)
  • 4 tbsp peanut butter
  • 80g choc chips (1/2 cup)

TOPPING optional

  • 3 tbsp peanut butter
  • 1 tbsp coconut oil


      • Preheat the oven to 180C
      • Soak the flax seeds in water and set aside for 10 to 15 minutes
      • Mash the bananas in a large bowl and combine all the wet ingredients up to the plant milk (use a blender if lumpy)
      • Stir in the flax egg once thick. Add the oat flour and raising agents in a large mixing bowl and combine.
      • Once the batter is smooth, split the batter into 2 bowls. In 1 bowl add the cocoa powder, and the other stir in the peanut butter.
      • Line a loaf baking tray, and spoon 3 tbsp of chocolate mix into tin, followed by 2 tbsp of peanut butter mix. Keep alternating until you run out of mix. Then cover with chocolate chips
      • Bake for 40-50 minutes until a toothpick comes out clean. Let it cool for 10 minutes and slice. Once cool drizzle in extra peanut butter topping.

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