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Chocolate Peanut Butter Banana Bread

Indulge in Chocolate Peanut Butter Banana Bread Bliss

This Vegan Chocolate Peanut Butter Banana Bread combines sweet bananas, creamy peanut butter, and rich chocolate in a delightful, moist treat perfect for any occasion.
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Prep Time 15 minutes
Cook Time 55 minutes
Cooling Time 3 hours
Total Time 4 hours 10 minutes
Servings: 10 slices
Course: Dessert
Cuisine: Vegan
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 3 pieces Ripe Bananas Natural sweetness and moisture; substitute with applesauce if needed.
  • ¾ cup Peanut Butter Adds creaminess and nutty flavor; can use almond butter.
  • ⅓ cup Olive Oil Contributes to moisture; replace with melted coconut oil if desired.
  • 1 teaspoon Vanilla Extract Enhances flavor; consider almond extract for a twist.
  • 1 cup Almond Milk Acts as the liquid component; swap with other plant-based milk if desired.
  • ¾ cup Coconut Sugar Sweetener with hint of caramel flavor; brown sugar can replace.
  • 1 teaspoon Salt Enhances flavors and balances sweetness.
  • 1½ cups All-Purpose Flour Provides structure; substitute with gluten-free flour blend.
  • ½ cup Unsweetened Cocoa Powder Adds chocolate flavor; ensure it's vegan-certified.
  • 1 teaspoon Baking Powder Essential leavening agent.
  • ½ teaspoon Baking Soda Essential leavening agent.
  • 1 teaspoon Ground Cinnamon Adds warmth and flavor; can omit if desired.
  • ½ cup Dairy-free Dark Chocolate Chips Optional; substitute with carob chips or omit.

Equipment

  • 9-inch x 5-inch loaf pan
  • Mixing bowl
  • Spatula
  • Whisk
  • Fork

Method
 

Step-By-Step Instructions
  1. Preheat your oven to 350°F (180°C) and line a 9-inch x 5-inch loaf pan with parchment paper, lightly coating it with oil.
  2. In a large bowl, mash 3 ripe bananas until runny. Set aside.
  3. Add ¾ cup of peanut butter, ⅓ cup of olive oil, and 1 teaspoon of vanilla extract to the mashed bananas. Mix until smooth. Then mix in 1 cup of almond milk, ¾ cup of coconut sugar, and a pinch of salt.
  4. In another bowl, whisk together 1½ cups of all-purpose flour, ½ cup of cocoa powder, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and 1 teaspoon of ground cinnamon.
  5. Combine the dry ingredients with the wet ingredients, gently folding until just combined; do not overmix.
  6. Fold in ½ cup of dairy-free dark chocolate chips if desired.
  7. Pour the batter into the prepared loaf pan and smooth the top. Optionally sprinkle extra chocolate chips on top.
  8. Bake for 50-55 minutes, checking for doneness with a toothpick.
  9. Let it cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely for 2-3 hours before slicing.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 1.5gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 150mgPotassium: 200mgFiber: 2gSugar: 10gVitamin A: 1IUVitamin C: 2mgCalcium: 2mgIron: 6mg

Notes

Use ripe bananas and store in an airtight container in the fridge for up to 5 days. Freeze for longer storage if desired.

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