Chocolate Peanut Butter Banana Bread

By srumbel

Thick peanut buttery homemade banana bread, hot from the oven, with melty chocolate chips and banana packed into every single delicious bite. This banana bread includes basically all of my favorite ingredients!

The recipe can be vegan and 100% free of refined sugar, with no oil required. Instead, a full 1 2/3 cup of banana adds incredible moisture, while the peanut butter gives it a richness that might just make this your new favorite banana bread recipe!
from chocolatecoveredkatie.com

Ingredients

• 1 2/3 cup overripe mashed banana
• 2 1/2 tsp pure vanilla extract
• 1 tbsp vinegar
• 1/3 cup milk of choice
• 1/3 cup peanut butter OR allergy-friendly alternative
• 2/3 cup pure maple syrup or agave
• 1/8 tsp uncut stevia OR 1/4 cup sugar
• 1 3/4 cup spelt, white, or bob’s gf flour, loosely packed (210g)
• 1 tsp baking soda
• 3/4 tsp salt
• 3/4 tsp baking powder
• 1/2 cup plus 2 tbsp cocoa powder
• optional, 1/2 cup mini chocolate chips in the batter, plus regular chips for decoration

Preparation

Step 1

Preheat your oven to 350 F. Grease a 9x5 loaf pan very well, and set aside. In a large bowl, whisk together first six ingredients. In a separate bowl, combine all remaining ingredients, and stir. Pour dry ingredients into wet, and mix until just evenly combined. Transfer to the pan, and spread out evenly. If desired, sprinkle chocolate chips over the top of the batter, and press down. Bake 27 minutes. Without opening the oven door, turn off the heat. Let sit 10 minutes in the closed oven before removing. (Some ovens may require additional baking time, due to climate or oven calibrations.) This chocolate peanut butter banana bread tastes even sweeter the next day. Leftovers can be refrigerated or frozen.

1 loaf