Chocolate PB Banana Bread [Vegan]. Walnut Shards - Break the walnut halves in half - creating long shards to poke into the top of loaf. Measuring Flour - U se spoon and level method. Don't scoop the flour out of the bag with the measuring cup.

Vegan Chocolate Chip Peanut Butter Banana Bread made with gluten-free and refined sugar-free ingredients! It has been awhile since we have shared a new banana bread recipe on the blog. I made so many loafs over the past couple of years between my Paleo Chocolate Chip Banana Bread, Vegan Cinnamon Coffee Cake, Dark Chocolate Sweet Potato loaf and so on, that I was really satisfied for a bit. You can cook Chocolate PB Banana Bread [Vegan] using 15 ingredients and 6 steps. Here is how you cook that.

Ingredients of Chocolate PB Banana Bread [Vegan]

It's 1 of flaxegg.
It's 3 of medium ripe bananas.
Prepare 3 1/2 tsp of baking powder.
Prepare pinch of sea salt.
You need 1/3 cup of salted natural peanut butter (creamy or crunchy).
You need 2 1/2 tbsp of coconut oil, melted.
Prepare 1/4 cup of organic cane sugar.
You need 1/4 cup of packed light brown sugar.
You need 2-3 tbsp of agave or maple syrup, depending on ripeness of bananas.
It's 3/4 cup of unsweetened almond milk.
You need 1 1/4 cup of almond meal.
You need 1/2 cup of unsweetened cocoa powder.
It's 1 cup of flour blend.
It's 1 cup of rolled oats.
Prepare 1/4 cup of dairy-free chocolate chips.

In this recipe, I've combined two of my recent food addictions: Banana Bread and the magical combination of chocolate and peanut butter. The chocolate banana bread has peanut butter swirls on top and if that wasn't enough, you'll end up with more peanut butter sauce than you need for the swirls - so drizzling more peanut butter sauce on top is the way to go. Enjoy this low fat, whole grain healthy, vegan peanut butter banana bread any time of the day. Roasted peanuts can be used for some of the chocolate chips.

Chocolate PB Banana Bread [Vegan] step by step

Preheat oven to 350º F and line a loaf pan with parchment paper or spray with nonstick spray..
Prepare flax egg in a large mixing bowl and let rest for 5 minutes to activate. Add banana and mash thoroughly..
Add all ingredients through almond milk and whisk vigorously to combine..
Add cocoa powder, almond meal, gluten free flour blend, oats and stir. Last, stir in chocolate chips..
Pour into loaf pan and bake for 1h–1h 15min. When ready, it should feel firm and be crackly on top. My sweet spot was about 1 hour 5 minutes..
Let cool completely before cutting or it will be too tender to hold form (preferably overnight). ➆ Store completely cooled leftovers in a covered container for up to several days, though best when fresh. Slice and freeze for longer term storage..

This will give a nice crunch to the bread. Any non dairy milk can be used in place of almond milk. The other really awesome thing about this bread is it is naturally vegan and gluten free. I used ground oatmeal instead of flour (just make sure your oats are certified gluten free if you are making this for someone who is gluten intolerant) and the banana and peanut butter eliminate the need for eggs or butter! Perfect for snacking, breakfasts on the go or a wholesome dessert.