Chocolate PB Banana Bread [Vegan]

Name: Chocolate PB Banana Bread [Vegan]
Cuisine: American
Ingredients: 1 flaxegg; 3 medium ripe bananas; 3 1/2 tsp baking powder; pinch sea salt; 1/3 cup salted natural peanut butter (creamy or crunchy); 2 1/2 tbsp coconut oil, melted; 1/4 cup organic cane sugar; 1/4 cup packed light brown sugar; 2-3 tbsp agave or maple syrup, depending on ripeness of bananas; 3/4 cup unsweetened almond milk; 1 1/4 cup almond meal; 1/2 cup unsweetened cocoa powder; 1 cup flour blend; 1 cup rolled oats; 1/4 cup dairy-free chocolate chips

Fiona Ó Ruairc @cook_9036643

Chocolate PB Banana Bread [Vegan]

Fiona Ó Ruairc @cook_9036643

Saved

Ingredients

1flaxegg
3medium ripe bananas
3 1/2 tspbaking powder
pinchsea salt
1/3 cupsalted natural peanut butter (creamy or crunchy)
2 1/2 tbspcoconut oil, melted
1/4 cuporganic cane sugar
1/4 cuppacked light brown sugar
2-3 tbspagave or maple syrup, depending on ripeness of bananas
3/4 cupunsweetened almond milk
1 1/4 cupalmond meal
1/2 cupunsweetened cocoa powder
1 cupflour blend
1 cuprolled oats
1/4 cupdairy-free chocolate chips

Saved

Steps

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.