I think we all have our go to’s when grocery shopping. For many, it’s bananas, and for many they go bad before you can even get to them. Believe it or not, I too am one of those people lol. I go thru phases with smoothies, but for the most part I use them to whip up an effortless banana bread.
While I didn’t enjoy a lot of banana bread throughout childhood, there is something about it that’s just nostalgic, and like taking a walk down memory lane. I personally love a good banana bread as the options are endless in terms of creating flavors. It’s like a blank canvas waiting to be painted in many ways. They pack a natural moisture content, serve as a binder so that you can omit eggs, and you can reduce the added sugar as they contain a natural sweetness.
With creating a new bread concept I struggled with deciding between a chocolate or peanut butter, and boom the vegan ChocolatePeanut ButterBread was born!!
What I love about this recipe, is everything! It’s quick, easy, affordable, packs moisture, has no white sugar, has minimal added sugar, the chocolate chips are sweetened with stevia, features natural peanut butter, is buttery soft, perf for any season, has aesthetic appeal, and is non vegan approved!
If you love all things chocolate or peanut butter or C, all of the above, you need to try my staple vegan ChocolatePeanut ButterBread will be your new bff!
Preheat the oven to 350 degrees F. Grease well the bottom and sides of a 9×5″ loaf pan.
In a medium bowl, whisk together flour, baking soda, and salt.
Combine mashed bananas (make sure to remove nearly all clumps), almond milk (room temp), maple syrup, vanilla, melted coconut oil and peanut butter. If the oil begins to solidify due to the cold almond milk, simply pop in the microwave for a minute.
Throw dark chocolate chips and 1 tsp coconut oil together in a microwave safe bowl.
Heat for 1 minute, stirring every 15 seconds until fulling melted, set aside.
Add the wet ingredients to the dry, just until incorporated. remove half of the batter and combine it with the melted chocolate.
Pour both the batters into the pan in layers. You can swirl them together on the top with a knife if desired.
Top with additional chocolate chips. To make sure they adhered well, you can slightly press them into the batter.
Bake for 45 minutes – 1 hour or until a toothpick inserted in the center comes out clean. If the top begins to cook too much simply make a tinfoil tint on top to protect it.
Remove from oven and allow to cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.
For more chocolate flavor, add 1-2tbs coco powder into the melted chocolate (I did this) For more swirl effect you can also swirl the top with the a knife.