Hi, I am Jane. Today, I’m gonna show you how to make chocolate pb banana bread [vegan] recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.

Chocolate PB Banana Bread [Vegan] Recipe

Chocolate PB Banana Bread [Vegan] is one of the most popular of recent trending foods on earth. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Chocolate PB Banana Bread [Vegan] is something that I’ve loved my entire life.

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

The ingredients needed to make Chocolate PB Banana Bread [Vegan]:

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