CHOC PEANUT BUTTER BANANA BREAD

CHOC PEANUT BUTTER BANANA BREAD

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    Servings

    4
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    Prep Time

    15 Minutes
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    Cook Time

    30 Minutes
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    Total Time

    45 Minutes
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    Difficulty

    Medium

Ingredients

BANANA BREAD

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

Soft and fluffy ultra moist chocolate banana bread with swirls of peanut butter, covered in chocolate chips that melt inside. This is my favorite ever banana bread recipe!

METHOD

  • 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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