Vegan Peanut Butter & Chocolate Banana Bread
Peanut butter, chocolate and banana are a heavenly match, so what's better than adding cinnamon and combining it all into a bread? This really is a ‘chuck it all in one bowl’ kind of bake and let’s be honest, those are the best kinds! It can be prepared in just 15 minutes and even though it takes a while to cook, it's definitely worth it.
This banana bread isn't too dense and has little breaks where there are pools of chocolate. This bread carries all the flavour from the banana, peanut butter, chocolate and cinnamon in every bite... and with the frosting on top, there's some added sweetness. With only one bowl, a loaf tin, whisk, spatula and a fork needed, this banana bread requires no fancy equipment... and what's better? This recipe works with smooth or chunky peanut butter and whatever chocolate you'd like, so you can make a banana bread that's perfect for you!
Can I use chocolate chips as well as chunks?
This is entirely up to you, as both react differently in the oven. If you'd prefer pools of chocolate, go for just chocolate chunks (cut up baking chocolate is best) but if you'd like a little bite of chocolate, chocolate chips are for you... or you could choose a combination of both!
What chocolate should I use?
I use a darker chocolate for the chocolate chunks (and for chocolate chips when I use them), as that's my preferred chocolate. But if you prefer sweeter chocolate then you may want to use a 'milkier' chocolate. Whichever type of chocolate you choose, a baking chocolate would be best, as it will melt the best in the oven to create the pools of chocolate.
Should I use smooth or chunky peanut butter?
This is entirely up to you. I've made this banana bread with both smooth and chunky peanut butter and both have the same outcome. If you'd like a few chunks of peanut, you could always use both smooth and chunky... just make sure the total amount is 110g.
What's a flax egg?
A flax egg binds the mixture together like regular egg. The flax egg is really simple to make – for one, just combine 1 tbsp ground flaxseed and 3 tbsp warm water, beat them together and leave aside for 5 minutes. The resulting ‘egg’ will be quite thick and tacky, just like a beaten egg.
Do I need any fancy equipment?
Nope not at all! All you need is one bowl, a 9 inch x 5 inch loaf tin, a whisk, spatula and a fork. These can be easily made by hand, but you can use a mixer if you'd prefer. This banana bread really is so easy, that all you need is the fork to mash the banana, the whisk to mix all the ingredients and the spatual to transfer it to the loaf tin.
How do I store this banana bread?
This banana bread can be stored in an airtight container for up to a week. It would be best to store this in the fridge in their container, as the topping is soft 'cheese' and cream, which should be refrigerated. But as long as the container is airtight, it shouldn't affect the texture of the bread at all.
What goes into this peanut butter & chocolate banana bread?
Banana - we can't have banana bread without banana! The banana also makes up a lot of the texture, along with the flour and peanut butter.
Dairy-Free Butter - baking block butter works best, for taste and texture in baking, so I'd stick with that.
Flax Egg - this binds the mixture like a regular egg.
Vanilla Extract - this boosts the other flavours in banana bread.
Dairy-Free Milk - which creates a softer bread with a lovely texture.
Caster Sugar - the sugar provides the sweetness to the banana bread.
Brown Sugar - this also provides sweetness, but brown sugar caramelised slightly in the oven, which makes the banana bread a little richer.
Peanut Butter - we can't have peanut butter banana bread without peanut butter!
Plain Flour - this makes up the base of the banana bread and gives it the texture, along with the bananas.
Bicarbonate Soda - a small amount of bicarbonate of soda will help the banana bread to rise as it's baking.
Cinnamon - this just adds a little extra flavour to the bread.
Chocolate Chunks - these melt in the oven, creating little pools of chocolate in the banana bread... and who doesn't like peanut butter and chocolate?
Dairy-Free Whipping Cream - the whipping cream makes up the frosting for the top of the banana bread, with the soft 'cheese'. It's this cream that makes the frosting light and airy once whipped.
Dairy-Free Soft Cheese - this, along with the whipping cream, is what makes up the frosting. This is what stiffens the whipping cream, though depending on what soft 'cheese' you go for (as to how soft it is) you may need to add a little icing sugar. I use the Plain 'Oatly Creamy Oat Spread' as it's not too soft, so the frosting will hold it's shape on the banana bread.
Peanut butter, chocolate and banana are a heavenly match, so what's better than adding cinnamon and combining it all into a bread? This really is a ‘chuck it all in one bowl’ kind of bake and let’s be honest, those are the best kinds! It can be prepared in just 15 minutes and even though it takes a while to cook, it's definitely worth it.
This banana bread isn't too dense and has little breaks where there are pools of chocolate. This bread carries all the flavour from the banana, peanut butter, chocolate and cinnamon in every bite... and with the frosting on top, there's some added sweetness. With only one bowl, a loaf tin, whisk, spatula and a fork needed, this banana bread requires no fancy equipment... and what's better? This recipe works with smooth or chunky peanut butter and whatever chocolate you'd like, so you can make a banana bread that's perfect for you!
Peanut Butter & Chocolate Banana Bread
Total Time : 75 - 105 minutes
Preparation Time : 15 minutes
Baking Time : 60 - 90 minutes (depending on your oven)
Makes : 12 servings
Ingredients
– For the Banana Bread –
4 Bananas
70g Dairy-Free Butter
1 Flax Egg
1 tsp Vanilla Extract
120g Dairy-Free Milk
180g Caster Sugar
20g Brown Sugar
110g Peanut Butter
180g Plain Flour
1 1/2 tsp Bicarbonate Soda
2 tsp Cinnamon
150g Chocolate Chunks
– For the Topping –
200g Dairy-Free Whipping Cream
180g Dairy-Free Soft Cheese
Chocolate Chunks
Runny Peanut Butter
Method
– For the Banana Bread –
Preheat the oven to 160C fan and line a 9 inch x 5 inch loaf tin with parchment paper.
In a mixing bowl, mash the banana and add the melted butter, flax egg, vanilla extract and milk. Mix until all the ingredients are combined.
Add the sugar, mixing until combined, followed by the peanut butter. Mix until the peanut butter is smooth within the mixture.
Then add the flour, bicarbonate soda and cinnamon, mixing well until the mixture is smooth.
Finally fold in your chocolate chunks, until they are as evenly distributed as possible.
Transfer the mixture into the loaf tin and gently knock on your worktop to remove any air bubbles. then sprinkle some more chocolate chunks on the top for extra melted chocolate.
Place in the oven and bake for 60 – 90 minutes, or until a skewer comes out clean when inserted into the loaf. This may seem like a while with a large suggested baking time, but it will depend on your oven and which rack you place it on. After 60 minutes, test with a skewer to see if it's cooked, then test again every 10 minutes until the skewer comes out clean (test again if you get chocolate on the skewer).
Once baked, transfer to a rack to cool before decorating.
– For the Topping –
Combine the whipping cream and soft 'cheese' in a bowl and whisk until thick (I use a standing mixer on a high speed with a whisk attachment).
Pop the mixture onto the banana bread and evenly spread it to cover the top as evenly as possible.
Top with chocolate chunks and drizzle peanut butter... and enjoy!
• If you make this, please tag me on Instagram @thecharlotteemilyy or use the hashtag #cebakes •
