A decadent comfort food, this chocolate peanut butter banana bread is perfect for breakfast, snack, or even dessert. Made from simple ingredients, it’s vegan and oil-free with simple nut-free and gluten-free options.
Why you’ll love it
Who doesn’t love a good banana bread? And this banana bread, that just so happens to be loaded with chocolate and peanut butter, is sure to become a new favorite for adults and kids alike.
- Moist- No one likes a dry bread, loaded with flaxseeds, applesauce, and maple syrup this bread is certainly on the moist (and delicious) side.
- Chocolatey- Do I really even need to say any more? Chocolate.
- Satisfying- Full of fiber and plant-based protein, this bread makes for a filling breakfast.
- Simple- Using simple ingredients that you probably have on hand makes this bread super easy to prepare.
Before you make this bread it’s very important to make sure that you have the correct bananas on hand. You want very ripe, easily mashed bananas. Two medium to large bananas will be more than enough to give you the perfect amount of banana flavor and sweetness throughout your bread.
I’d also like to recommend the use of a third banana. If you happen have and additional ripe (but not too ripe) banana on-hand that you could stand to get rid of use it in this recipe for decoration. Peel it, slice it length-wise and place both halves cut-side up on the top of your banana bread once it’s safely transferred to your prepared loaf pan.
Chocolate Peanut Butter Banana Bread
I love quick breads. Anything the doesn’t require yeast is just pure joy to me. I’m pretty sure that most people have made banana bread before. But just incase you haven’t, or perhaps your new to vegan baking and don’t know some of the basics, don’t worry, I’ve got you.
Prepare your flaxegg by whisking together 1 tablespoon of flaxseed meal and 2 1/2 tablespoons of water in a small bowl. Set that aside for a good 10-15 minutes so that it can gel.
In a large bowl combine the whole wheat flour (use a gluten-free flour if needed), baking soda, baking powder, salt, cinnamon, and nutmeg. At this point, you will also mix in the chocolate chips and chopped walnuts. By coating these heavy, chunky foods in flour, you’ll prevent them from all sinking to the bottom of your bread while baking. Have you even gotten a slice of bread and all the add-ins are only at the bottom of the slice? Yeah, that’s because they were added last, instead of with the dry ingredients.
Now, in a separate medium-sized bowl, mash the very ripe bananas. It’s ok if there are still a few little chunks, it doesn’t have to be completely smooth. Personally, I don’t mind a few small pieces of banana in my bread. But if you want it completely smooth, go for it! Mash them to your heart’s content. To the mashed bananas add the maple syrup, applesauce, peanut butter, flaxegg, and vanilla. Incorporate everything well and then pour into the dry ingredients.
Mix the wet and dry ingredients together until just incorporated. Beware of over-mixing. Prepare a loaf pan by spraying with cooking spray and dusting lightly with flour. Pour the batter into the pan and gently place halved bananas on top, cut side up. Bake your chocolate peanut butter banana bread at 350*F for 45 minutes or until a toothpick inserted in the center comes out clean (minus and melted chocolate).
Ingredient Health Benefits
Apples- vitamin C, soluble and insoluble fiber
Bananas- vitamin C, B6, fiber, potassium
Chocolate- magnesium, calcium, iron, zinc, copper, potassium, manganese; vitamins A, B1, B2, B3, C, E; pantothenic acid; phenolic phytochemicals; flavonoids; caffeine; theobromine (antioxidant)
Cinnamon- manganese, iron, calcium, and fiber
Flaxseed- Omega-3 fats, soluble and insoluble fiber
Walnuts- Omega 3s, thaimine, B6, folic acid, phosphorus, magnesium, copper, Vitamin E, polyphenols
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Chocolate Peanut Butter Banana Bread
A decadent comfort food, this vegan and oil-free chocolate peanut butter banana bread is perfect for breakfast, snack, or dessert. GF & nut-free options.
- 1 cup whole wheat flour (use gluten-free flour if necessary)
- ¼ cup vegan chocolate chips (ensure oil-free if necessary)
- ¼ cup walnuts, chopped (optional)
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¼ tsp cinnamon
- dash nutmeg
- 2 very ripe bananas, mashed
- ⅓ cup maple syrup
- ¼ cup applesauce
- ¼ cup peanut butter (use additional ¼ cup of applesauce if nut-free)
- 1 flaxegg ((1 tbsp flaxseed meal + 2½ tbsp water))
- 1 tsp vanilla
- 1 ripe banana, sliced lenght-wise (optional)
Preheat the oven to 350°F. Grease a loaf pan and dust with flour. Set aside.
In a large bowl combine the whole wheat flour, vegan chocolate chips, walnuts, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a medium bowl, mash the 2 very ripe bananas. Add the applesauce, maple syrup, vanilla and flaxegg. Mix well to combine. Add the wet ingredients to the dry ingredients. Mix unti just combined.
Pour banana bread batter into the prepared loaf pan. Top with sliced bananas.
Bake for 45 minutes until a toothpick inserted in the center (avoiding the banana slices) comes out clean.
Allow to cool on a cooling rack for at least 30 minutes before slicing. Serve warm with a dollup of plant-based yogurt, smeared with more peanut butter, or a drizzle of melted chocolate. Store leftovers in the refrigerator or freeze slices for up to 3 months.