Peanut butter and bananas are one of my go-to's for an on-the-go vegan snack. Filled with protein to keep you feeling full, the flavor combo hits the right note for my sweet tooth too.
Born from my favorite after school snack, this Peanut Butter Banana Bread is oh-my-God good. Moist, chocolatey, but also filling, this bread is now my all time favorite loaf recipe. Made with simple ingredients you likely have on hand, this bread comes together in less than 20 minutes and takes only 50 minutes to bake. We enjoyed it still warm from the oven for breakfast, but it's also equally good as an after-school snack.
Here's the recipe.
Peanut Butter Banana Bread
Ingredients
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 flax egg (1 tablespoon ground flax + 3 tablespoons water, set aside for 5 minutes)
1/2 teaspoon kosher salt
4 medium or 3 large mashed, very ripe bananas
1/2 cup creamy organic peanut butter (unsalted)
1/4 cup melted coconut oil
3/4 cup coconut sugar
1 teaspoon vanilla extract
1/2 cup dark chocolate chunks
Method
Preheat the oven to 350 degrees. Grease a 9x5 loaf pan with nonstick cooking spray and set aside.
Whisk the dry ingredients together and set aside.
In a large bowl, mash the ripe bananas and then add the remaining ingredients. Stir until smooth.
Add the dry ingredients into the wet ingredients and combine. Do not overmix, stir until just combined but still slightly lumpy. Add in the chocolate chips last.
Pour the batter into the prepared pan. Bake for 50-55 minutes or until a toothpick inserted into the center of the loaf comes out clean.
Remove pan from oven and let cool on a cooling rack. Run a knife around the edges of the pan and turn the loaf out onto the cooling rack after about 10 minutes. Cool completely and then slice.
This bread will keep on the counter for 3-4 days, but you can freeze the bread for up to 1 month.
Enjoy!
Born from my favorite after school snack, this Peanut Butter Banana Bread is oh-my-God good. Moist, chocolatey, but also filling, this bread is now my all time favorite loaf recipe. Made with simple ingredients you likely have on hand, this bread comes together in less than 20 minutes and takes only 50 minutes to bake. We enjoyed it still warm from the oven for breakfast, but it's also equally good as an after-school snack.
Here's the recipe.
Peanut Butter Banana Bread
Ingredients
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 flax egg (1 tablespoon ground flax + 3 tablespoons water, set aside for 5 minutes)
1/2 teaspoon kosher salt
4 medium or 3 large mashed, very ripe bananas
1/2 cup creamy organic peanut butter (unsalted)
1/4 cup melted coconut oil
3/4 cup coconut sugar
1 teaspoon vanilla extract
1/2 cup dark chocolate chunks
Method
Preheat the oven to 350 degrees. Grease a 9x5 loaf pan with nonstick cooking spray and set aside.
Whisk the dry ingredients together and set aside.
In a large bowl, mash the ripe bananas and then add the remaining ingredients. Stir until smooth.
Add the dry ingredients into the wet ingredients and combine. Do not overmix, stir until just combined but still slightly lumpy. Add in the chocolate chips last.
Pour the batter into the prepared pan. Bake for 50-55 minutes or until a toothpick inserted into the center of the loaf comes out clean.
Remove pan from oven and let cool on a cooling rack. Run a knife around the edges of the pan and turn the loaf out onto the cooling rack after about 10 minutes. Cool completely and then slice.
This bread will keep on the counter for 3-4 days, but you can freeze the bread for up to 1 month.
Enjoy!
