Banana bread has got to be one of the easiest things to bake; and that is coming from someone who cannot bake at all. I am totally hopeless, which is probably why I love raw food so much; it is far easier than cooking, which involves ovens, burning, and time keeping. But this recipe for my vegan chocolate peanut butter banana bread is so quick and easy to prepare, you don’t even need a mixer, and is really healthy too. The only problem is that it takes an hour to bake, which was one of the longest hours of my life; the smell of banana bread should be bottled, it’s just so nostalgic and distinctive.
Banana and peanut butter are soul-mates, and chocolate just goes with everything, so you can imagine that this thing is a taste sensation. There’s also melted chocolate chips in there too. I know; it’s ridiculous. The peanut butter swirl is optional of course, but it looks beautiful when you pull your bread tin out of the oven, and it adds another element to the glorious flavour of this bread.
One of the reasons I love banana bread is because it is so dense and moist, almost doughy; and this is no exception; the melted chocolate chips just make it even more decadent. And, as an added bonus, it tastes even better the next day; sort of brownie-like. I’ve always found I prefer cakes and breads the next day, especially if they have been sat in the fridge overnight; I think it makes them get a bit doughier and heavier; I cannot be the only person who feels this way?!
Seeing as this recipe already contains three of my most favourite foods; cacao, banana and peanut butter, I thought it only seemed sensible to add a fourth; date caramel spread, oh baby! And people think that vegans are deprived? Although people who say that have clearly never tasted date caramel! It is so simple, quick and easy to make, and it tastes good with everything, especially banana bread.
This stuff is so sweet, and tastes even better than normal caramel; I was just shovelling pieces of banana bread in, slathered in this sweet, sticky sauce like I had been stranded on a dessert island for the past month. I can guarantee you will be too; I couldn’t even wait for this thing to cool down before I had cut myself a slice!
If you give this bread a go, then let me know. Leave a comment, or tag me on Instagram; I absolutely love seeing peoples recreations! Cheer friends!
- 3 very ripe bananas (they need to be very soft and covered in brown spots)
- ⅓ cup (36g) cacao powder
- ¾ cup (130g) dairy free chocolate chips OR with a high cocoa %
- 1 cup (250ml) almond milk OR other non-dairy substitute
- 2 Tbsp smooth peanut butter
- ¾ cup (150g) coconut sugar
- 1 ½ (187g) cups whole wheat flour (sift 3-4 times to allow air in for baking)
- ⅓ cup (65g) coconut oil
- 1 tsp vanilla bean paste
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp pink Himalayan salt
- 8 Medjool dates (pitted)
- 1 Tbsp almond butter
- 3 Tbsp maple syrup
- ½ tsp cinnamon
- 2 Tbsp water
- Preheat your oven to 180ºC (356ºF). Make sure the sides of your bread pan are greased with coconut oil.
- Mash your bananas in a bowl until smooth.
- Beat together the bananas, coconut oil, coconut sugar, vanilla bean paste, and almond milk in a large mixing bowl until the mixture is smooth and well combined.
- In a separate bowl, whisk the flour, cacao, baking powder, baking soda, and Himalayan salt.
- Add the dry ingredients to the wet a third at a time, and mix until smooth and well combined.
- Stir in chocolate chips until they are evenly dispersed in the mixture, and then pour into your bread pan. Then drizzle the peanut butter on top; take a toothpick, or knife, and swirl to loosely disperse over the top of the banana bread.
- Bake in the oven for roughly 50-60 minutes, or until cake has risen and is cracked on top. If you insert a toothpick, it should come out clean; there might be a tiny bit of chocolate on it, but that's ok, it will be nice and moist. You may find you need to pop your bread back in the oven for another 10 minutes or so.
- Leave the bread to cool the in pan for 10 minutes once removed from the oven, run a knife around the edges to loosen, and leave to cool on a wire rack.
- Soak the dates for 1 hour. Gently peel away the skins and discard.
- Place all ingredients in a blender or small food processor, and blend until smooth.