I started developing this recipe with something a bit different in mind, but when my taste buds tried this version, they screamed “stop, this is perfect!” So, since my taste buds are queen, I listened, and am sharing this not-quite-what-I-was trying-to-make-but-damn-it’s-good-banana-bread.
I know I haven’t posted in a little while, but I’ve still been busy baking up a storm! I’m putting together a little collection of vegan peanut butter desserts, soon to be available as an ebook through amazon (and maybe some other sites too). I’ve almost finished developing the recipes, and then I’ll need to type them up, go through all my photos and pick the best ones, and then get it formatted. It’s going to a small ebook, just 10 recipes, but they’re the most awesome peanut butter dessert recipes and anyone who loves peanut butter will love this ebook! Some of the recipes that will be in there: Peanut Butter Apple Crisp, Peanut Butter Fudge, Peanut Butter & Jelly Muffins, and Peanut Butter Smores Bars. Are you drooling yet? 🙂
This particular recipe was supposed to be peanut butter banana bread, which is still is, technically, because there is a good amount of peanut butter in there, but I wanted it to be more about the peanut butter than the bananas and that wasn’t happening. Banana is such a strong flavor and it completely masks the peanut butter, so while the peanut butter is definitely in there, you can’t taste it at all; not so good for a recipe book that’s supposed to highlight peanut butter!
Chocolate Chip Banana Bread
- 1/3 cup vegan butter or margarine
- 1/3 cup peanut butter (I used all natural, unsalted)
- 3 large ripe bananas, mashed
- 3/4 cup sugar
- 1/4 cup brown sugar
- 1/4 cup non-dairy milk (I used almond milk)
- 1 teaspoon vanilla
- 1 1/2 cups all purpose flour
- 1 tablespoon ground flax seed
- 1 teaspoon baking soda
- 1/8 teaspoon salt (skip this if you peanut butter is salted)
- 1/2 cup chocolate chips
- Preheat oven to 350F. Spray a loaf pan lightly with oil or grease with vegan butter.
- In a large bowl, melt the vegan butter and peanut butter together in the microwave and mix until well combined.
- Add the mashed bananas, sugar, brown sugar, almond milk and vanilla and mix well.
- In a separate bowl, mix the flour, flax seed, baking soda and salt, then add it to the banana mixture, stirring until just combined.
- Fold in the chocolate chips.
- Pour batter into the prepared pan and bake for 45-50 minutes or until a toothpick inserted in center comes out clean.
- Let cool 10 minutes before turning out of pan. Slice and enjoy!
- you can also make mini-loaves with this recipe, just cut down the baking time to 20-25 minutes, or until toothpick inserted in center comes out clean.
I completely spaced on taking pictures of the process, so here are some pictures of some beautiful collies that I take care of:
Wait. Does this mean I’m going to have to stop making the cookies from your cookbook long enough to make banana bread? Aahhhg! Too many yummy things!
Hahaha. Sorry? Nope,not at all :-).
just started my vegan journey! can’t wait to try this :3
Awesome!! If you ever need help baking or advice, feel free to ask. Vegan baking can be super easy and oh so yummy 🙂
Sounds like a great version. Glad you stopped with this one.
I love banana chocolate chip bread. Adding peanut butter would be a nice, subtle change. 🙂
It adds a little bit of flavor and a bunch more healthiness 🙂
This looks awesome! Congrats on the motivation to make an ebook on vegan baking (it is a lot of fun to experiment with recipes, but sometimes some recipes take a little more time then others, so do not get discouraged!)
Thanks! I love the creating recipes part of it, even if it takes some time, it’s the whole typing up the recipes in a presentable style and turning them into a book which is the hard part…I just want to bake all day haha!
this sounds like a delicious version of banana bread!!
Love chocolate banana bread! I have a gluten allergy so I make a coconut flour version quite often
Chocolate & banana = heaven 🙂