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    Prep Time

    10 Minutes
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    Cook Time

    40-50 Minutes
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    Total Time

    60 Minutes
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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.


  • 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.


  • 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!
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