Chocolate Peanut Butter Banana Breadjump to recipe
Holy mother of all things effin’ amazing…Did you hear me say Chocolate Peanut Butter Banana Bread? You’re not going crazy I most certainly did say those magical words. This is by far the best banana bread I ever had. That’s a very strong statement I know but 3 things, chocolate, peanut butter and bananas!!! Come on people, that trio will have you weak in the knees for days.
This recipe is Uuugh-Maze! I made two loaves because I knew this would just disappear out of my kitchen on the fly. I dabbled my hand in a piece (or two) not gonna lie here. But…can ya blame your girl? Nooot really.
In the original recipe it calls for eggs and cocoa powder. I just swapped those two out and used flax eggs and cacao powder. (You know I love me some super-foods.) Oh and I may have drizzled dark chocolate on top too (*she gasps).
To get that mouth watering peanut butter drizzle I used an unsalted, organic peanut butter I purchase from Trader Joe’s. I put some in a little ramekin and heated it up in the oven for about 5 to 6 minutes. I then placed the melted peanut butter in a small plastic baggy and nipped a corner off to started my flow of drizzle goodness. I did get carried away but I knew it was all being done in good faith…duuuh! The more peanut butter the better…what whaaaat =).
Watch this easy tutorial on how to make this deliciousness.
Imagine you, eating this, what a happy camper you’ll be. Now this is more on the indulgent side and the ingredients I use are still organic, non gmo. See, you can make the best of the best with the best of the best. You don’t have to settle for synthetic, chemical shit(take mushrooms) storms to make amazing, healthier desserts, treats, snacks whatever you call it.
We know Bananas, high in potassium. Best eaten when they have brown spots on the skin. Most people think bananas bind your stomach when it fact it’s the complete opposite. Bananas only bind your stomach aka constipate you when you eat them not ripe. When they are ripe they are sweeter and in their prime to load up on their wonderful nutrients. And they keep iiish regular if ya know what I mean. Peanut Butter– high in protein and healthy fats, Cacao Powder– a superfood known for its high antioxidant properties. And what information like this doesn’t put people in a good mood? IKR? Right.
This is a one bowl thing. There is no add this to that then let sit for 5. This is put it all in a bowl, mix well and get it baking because you are going to want to shovel this right down your pie hole like ASAP. I wish you could hear me speaking right now because my mouth is full and I have crumbs all over my desk. Is that proper blogging behavior? I think it is my friends, I think it is.
This puts a whole new twist on Banana Bread. Classic yet chocolatey, sure to put a smile on your face and bring a nice pat to the belly.
Chocolate Peanut Butter Banana Bread
- 1/3 c organic unsalted peanut butter, melted to warm
- 3/4 c organic cane sugar
- 3 medium bananas, mashed
- 1 tsp vanilla extract
- 1/2 c safflower oil
- 2 vegan egg replacer such as flax or EnerG
- 1/2 c cacao powder
- 1 tsp baking soda
- 1 tsp baking powder
- pinch of salt
- 1 c whole wheat pastry flour
- 1 1/2 bananas, sliced to top
- extra melted peanut butter to drizzle (about 3 tablespoons)
- dark chocolate, melted (to drizzle, optional)
- Preheat oven to 350F and spray standard loaf pan with coconut oil spray or non stick cooking spray.
- In a large bowl beat together, peanut butter, sugar, mashed bananas, vanilla extract, oil and "egg" until well combined.
- Mix in cacao powder, baking soda, baking powder and salt. Fold in flour until well incorporated.
- Pour batter into prepared loaf pan.
- Place banana slices in the middle of the batter pressing down gently.
- Bake for 1 hour checking at the 50 minute mark to see if a tooth pick inserted comes out clean.
- When finished baking remove from oven and let cool in pan for 10 minutes. Remove from pan and drizzle with warm peanut butter and dark chocolate.
- Can be served warm or room temperature. Enjoy!
- For two rows of banana slices like I did, when it reaches 30 minutes of baking pull out of the oven and re apply more banana slices mimicking what you did initially. Place back in the oven and let bake for another 30 minutes.
- And IKR means "I know right!"
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Hi Jennifer, what an amazing recipe! I posted my finished product to Facebook last night. I made a few substitutions to suite our families needs and thought I would share so everyone knew how forgiving this recipe is. We are also gluten free so I used Bob’s Red Mill All Purpose because there is no rice flour, xanthan gum or guar gum in it, and I avoid all three at all cost for several reasons. I also never premix flax eggs anymore. I simply added 2 Tbsp. ground flax meal with 6 Tbsp. homemade coconut milk right to the mix. The other swap I made was I used avocado oil in place of safflower oil, both are healthy and have high smoke points, so it was really just a matter of preference and what I have on hand :). Keep up the great job work of spreading healthy info, I can’t wait to explore and test more of your recipes.
Hey Tiffany thanks so much for posting your substitutions! I am definitely going to try it your way. Why don’t you pre mix flax eggs anymore and why do you avoid rice flour? Just curious as it can be helpful to others and myself to know. Thanks again so much for sharing and reading! Keep on baking!!! Xo
For the flax egg, over the years of experimenting, I have found that it does not change the result by premixing it. It saves a step, and bowl, to just throw the flax meal and liquid into the same bowl as all the other ingredients. I honestly don’t know how to answer the rice flour, xanthan gum and guar gum without being long winded, so I apologize in advance. The celiac diagnosis was first introduced to my family over 15 years ago. I never really cared for the texture and density of the GF products. My daughter, who is a teen, knew all too well the heaviness of GF products and made it clear that she would have a meltdown if she gained weight with GF foods :). I decided to really investigate why GF products are so heavy and what I could do about it. The trick was to find the ones that had a lower or similar carb structure as traditional flour. Through experimenting and researching, we also found that we enjoyed the textures and lightness of other GF flours (i.e., sweet sorghum, almond, coconut, buckwheat, garbanzo bean, tapioca, Bob’s Red Mill Gluten Free All Purpose) instead of the heaviness that rice flour lends. To put things in perspective as to how heavy rice flour truly is think of it this way… Traditional all purpose flour has approx. 23 g carbs per 1/4 c., rice flour has 32 g per 1/4 c. I don’t know of many recipes that only use 1/4 c., so multiply the 9 g. higher that rice flour is by how many servings in a recipe and you’ve got a big difference. For this recipe it would be 36 g of carbs higher using rice flour, but many others call for 2-3 cups of flour, so you see how out of control this could get. I’m not a calorie, carb or fat counter, but I knew this source of carb variation could not be good for the body so I never use the heavier GF flours . Okay, now on to the binders. Xanthan gum is a man made, lab created product. I try to avoid as much processed and artificial sources as possible. Xanthan gum can also cause digestive issues (which totally defeats one of the many reasons people eat GF anyway) and the bacteria used to created it is the same as the black spots that form on cauliflower, ewww. Guar gum is plant derived, but can have a laxative effect and may also interfere with blood glucose levels. Again, I have found that by adding flax meal and/or ground chia seeds, the texture and viscosity is not affected, I avoid highly processed additives and instead am getting a nutritional boost from the ground seeds instead. Thanks for sticking with me on this lengthy explanation I hope this helps. If others use rice, xanthan or guar and it works for them, then by all means continue, I am just explaining the reasons I avoid them. Thanks again Jenn, I love your story and site!
Tiffany thank you so much for explaining all that for me! This is super helpful and informative I’m sure for not only me but for anyone else who reads this. It makes so much sense! Xo
If I use Gluten Free Flour mix (arrow mills brand) would I exclude baking soda and powder in recipe? I’m new to baking G/F
Hi Gloria, I suggest you still use it. Gluten free banana bread could use the extra leavening.Let Also someone on my Instagram commented and told me she used 1/2 cup oat flour, 1/2 cup banana flour and 1 teaspoon of xanthan gum in place of the 1 cup whole wheat pastry flour. She also had to reduce the bake time by 10 minutes and told me it turned out phenomenal! Let me know if this helps. =)
Wow! This was so yummy!!! I used the G/F Arrowmills flour mix in place of pastry flour! The only thing I had to bake extra 20 minutes – not sure it might have been my convection oven temperature…. But it s turned out awesome – ate the entire loaf (but not in one sitting! Ha)…
Gloria I’m so happy it came out awesome for you with your substitutions! Eating the entire loaf…story of my life hahaha just kidding (well maybe). Xo
I love this but we are Gluten Free. Will this work with quinoa flour or any other gf flour? Thanks
I use Arrowhead Mills gluten free all purpose baking mix to make my recipes gluten free for some people I know so I think quinoa or brown rice flour would work or any gluten free flour blend you normally use. Keep me posted so I can add it in the notes!