Chocolate PB Banana Bread [Vegan]
Chocolate PB Banana Bread [Vegan]

Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, chocolate pb banana bread [vegan]. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Chocolate PB Banana Bread [Vegan] is one of the most well liked of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look wonderful. Chocolate PB Banana Bread [Vegan] is something which I have loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook chocolate pb banana bread [vegan] using 15 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Chocolate PB Banana Bread [Vegan]:
  1. Prepare 1 flaxegg
  2. Make ready 3 medium ripe bananas
  3. Prepare 3 1/2 tsp baking powder
  4. Prepare pinch sea salt
  5. Get 1/3 cup salted natural peanut butter (creamy or crunchy)
  6. Make ready 2 1/2 tbsp coconut oil, melted
  7. Make ready 1/4 cup organic cane sugar
  8. Make ready 1/4 cup packed light brown sugar
  9. Get 2-3 tbsp agave or maple syrup, depending on ripeness of bananas
  10. Get 3/4 cup unsweetened almond milk
  11. Get 1 1/4 cup almond meal
  12. Get 1/2 cup unsweetened cocoa powder
  13. Get 1 cup flour blend
  14. Get 1 cup rolled oats
  15. Prepare 1/4 cup dairy-free chocolate chips
Steps to make Chocolate PB Banana Bread [Vegan]:
  1. Preheat oven to 350º F and line a loaf pan with parchment paper or spray with nonstick spray.
  2. Prepare flax egg in a large mixing bowl and let rest for 5 minutes to activate. Add banana and mash thoroughly.
  3. Add all ingredients through almond milk and whisk vigorously to combine.
  4. Add cocoa powder, almond meal, gluten free flour blend, oats and stir. Last, stir in chocolate chips.
  5. Pour into loaf pan and bake for 1h–1h 15min. When ready, it should feel firm and be crackly on top. My sweet spot was about 1 hour 5 minutes.
  6. Let cool completely before cutting or it will be too tender to hold form (preferably overnight). ➆ Store completely cooled leftovers in a covered container for up to several days, though best when fresh. Slice and freeze for longer term storage.

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