-
Servings
4 -
Prep Time
15 Minutes -
Cook Time
30 Minutes -
Total Time
45 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) |
TOPPING 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.