-
Servings
6 -
Prep Time
10 Minutes -
Cook Time
40-50 Minutes -
Total Time
60 Minutes -
Difficulty
Medium
Ingredients
Base
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) |
TOPPINGS (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.
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.
BLOG
- This is my favourite ever banana bread recipe! You NEEEEED to try this!
- It’s super easy, only 1 bowl needed, and made with simple kitchen cupboard ingrediens.
- I love this warm, fresh out of the oven and drizzled in a little extra peanut butter. The texture is heaven, and the choco peanut butter swirls just melt in your mouth! You can swap peanut butter for any nut butter
- Beetroot isn’t necessary for this recipe but works as a beautiful pink natural colouring, a fibre boost to your breakfast and a great source of folic acid!