Step-by-Step Guide to Make Favorite Chocolate PB Banana Bread [Vegan]

Hello everybody, it is Louise, welcome to our recipe page. Today, we're going to prepare a distinctive dish, chocolate pb banana bread [vegan]. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Chocolate PB Banana Bread [Vegan] has become the favorite food menus that are being sought by a lot of people with the internet. If you're the individual that is looking to get the recipe information, then this is actually the right website page. We convey the steps to how to prepare together with the ingredients needed. Do not forget to also display related videos as additional information.

To get started with this particular recipe, we have to prepare a few ingredients. You may cook Chocolate PB Banana Bread [Vegan] using 15 ingredients and 6 steps. Here is how you cook it.

Ingredients of Chocolate PB Banana Bread [Vegan]

1. Prepare 1 of flaxegg.
2. Take 3 of medium ripe bananas.
3. Make ready 3 1/2 tsp of baking powder.
4. It's pinch of sea salt.
5. Prepare 1/3 cup of salted natural peanut butter (creamy or crunchy).
6. Make ready 2 1/2 tbsp of coconut oil, melted.
7. It's 1/4 cup of organic cane sugar.
8. Make ready 1/4 cup of packed light brown sugar.
9. Get 2-3 tbsp of agave or maple syrup, depending on ripeness of bananas.
10. Get 3/4 cup of unsweetened almond milk.
11. You need 1 1/4 cup of almond meal.
12. Make ready 1/2 cup of unsweetened cocoa powder.
13. Get 1 cup of flour blend.
14. You need 1 cup of rolled oats.
15. You need 1/4 cup of dairy-free chocolate chips.

Chocolate PB Banana Bread [Vegan] in depth

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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