Vegan Chocolate Peanut Butter Banana Bread

Banana bread is always a good use for overripe bananas. But this vegan Chocolate Peanut Butter Banana Bread is everything you've ever wanted! Drizzle it with more peanut butter sauce, just because!

Course Breakfast

Cuisine American, Vegan

Prep Time 20

Cook Time 1

Total Time 1 20

Servings slices

Calories 164kcal

Author Bianca / Elephantastic Vegan

Ingredients

4 very ripe bananas
3/4 cup plant-based milk e.g. rice milk
1 tablespoon coconut oil , liquid
1/4 cup maple syrup *
2 cups whole wheat flour (or use all-purpose flour)
1/2 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1 pinch salt

Ingredients for the peanut butter sauce

2 tablespoons peanut butter
1 teaspoon maple syrup
hot water to thin it out

US Customary - Metric

Instructions

Preheat the oven to 320°F/160°C and line a loaf pan** with parchment paper.
Peel the bananas, add them to a large bowl and mash them. To the bananas, add the plant-based milk, coconut oil and maple syrup. Give it a quick mix.
Add the flour, cocoa powder, baking powder, baking soda, and a pinch of salt to the wet ingredients and whisk everything together.
Pour the batter into the loaf pan lined with parchment paper.
For the peanut butter sauce, simply whisk together the peanut butter and maple syrup and thin it out with hot water until drizzable. Add 1-2 tablespoons of the sauce to the batter in the loaf pan and swirl around a bit.
Bake it in the oven for about 1 hour or until golden brown on the top. You can use a wooden stick to test if your banana bread is done in the middle.
Drizzle with more peanut butter sauce before serving!

Notes

* For me, the ripe bananas and maple syrup make the banana bread sweet enough, but if you like it sweeter, feel free to add white or brown sugar. I've had a few readers comment that they would have liked it sweeter - just so you know! :)

**Loaf pan dimension: 10 x 4.7 inch (25.5 x 12cm)

Nutrition