Vegan Chocolate Chip Banana Bread

Vegan Chocolate Chip Banana Bread with Peanut Butter Crust

If you’ve been looking for a banana bread recipe, this is IT! I can’t believe how dense and moist this turned out, and so perfectly on the first try! I adapted this recipe from The Baking Bird and made changes based on what I had and how to make it even more nutritious. Easy and simple, I promise. Enjoy!

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 Ingredients:

Wet:

  • 3 small very ripe bananas + a few slices for decoration
  • 1/4 cup applesauce
  • 1/4 cup coconut oil
  • 1/3 cup coconut sugar
  • 2 tbsp raw agave
  • 1 tsp vanilla extract

Dry:

  • 1 cup oat flour
  • 1 cup whole wheat flour
  • 1 tbsp ground flaxseed
  • 3/4 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup chocolate chips

Peanut Butter Sauce:

  • 2 tbsp PB2
  • 2 tbsp flax milk
  • 1/4 tsp raw agave

 

Instructions:

The instructions on ‘The Baking Bird’ site are exactly what I did, so I won’t reinvent the wheel with this one, but I’ll let you know some of the tricks I used.

First, preheat your oven to 350 F

I mashed my bananas up with a potato masher:

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Or, at least what I think is a potato masher…

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Then, I prepare the dry ingredients. To make oat flour, just grind up oats until it’s flour! You can use a blender or food processor, but I prefer the easy cleanup of my coffee grinder.

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First things first, spray your bread pan with some coconut oil and set aside. Then, add the wet ingredients to a large bowl and mix to incorporate.

For this recipe, I used coconut sugar instead of sucanat because I prefer the taste, and raw agave for molasses because it is still rich and deep, but is considered a lower glycemic sweetener.

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For the applesauce, I like to take the little snack sized containers we keep in my pantry. They are 4.4 oz, so I use 2 oz, and then snack on the rest!

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Slowly add the dry ingredients to the bowl and mix to incorporate. Then, add the chocolate chips and fold in. Careful not to overmix.

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Pour the batter into your bread pan and then prepare the peanut butter sauce.

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Mix all ingredients together. Your sauce should dribble off of a spoon easily but not be runny. Like this:

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I drizzled the sauce onto the top of the bread and then ran a spoon horizontally and vertically across to spread it around. It doesn’t need to look pretty, you won’t be able to see the peanut butter crust once baked, you’ll just taste it.

Then, just add your banana decor to finish it off.

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Bake at 350 F for 55 minutes. I recommend checking it at 45 and 50 and doing a toothpick check in the center, as your oven may vary from mine.

Now, time for drool worthy pictures. Please excuse my lighting, I made this at night.

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Nutritional Facts:

*Per slice, based on 1 loaf yielding 12 slices:

Calories: 221

Carbs: 34g

Protein: 4g

Fat: 9g

This recipe has almost 4g of fiber per slice and is high in potassium and healthy fats! This bread is definitely a treat, but much healthier than other banana bread recipe’s you’ll see out there! My family finished a half loaf in one night so be prepared to share, and pour yourself a glass of almond milk!

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