Chocolate Peanut Butter Banana Snack Bread (V+GF One Bowl)
Healthy, 1-bowl Chocolate Peanut Butter Banana Bread. Perfect for snacking, breakfasts on the go, or a wholesome dessert. Vegan, gluten-free, and so insanely moist and delicious.
Ingredients
- 1 Tbsp flaxseed meal ((to make flax egg)*)
- 2 ½ Tbsp water ((to make flax egg)*)
- 3 medium ripe bananas ((2 bananas yield ~1 1/2 cups))
- 3 1/2 tsp baking powder
- 1 pinch sea salt
- 1/3 cup salted natural peanut butter ((creamy or crunchy))
- 2 1/2 Tbsp avocado or coconut oil ((melted))
- 1/4 scant cup organic cane sugar
- 1/4 cup packed light brown sugar
- 2-3 Tbsp agave or maple syrup ((depending on ripeness of bananas))
- 3/4 cup unsweetened almond or other non-dairy milk
- 1 1/4 cup almond meal
- 1/2 cup unsweetened cocoa powder
- 1 cup gluten-free flour blend
- 1 cup gluten-free rolled oats
- 1/4 cup dairy-free chocolate chips
- 1/4 cup Peanut Butter Chips ((optional))
Instructions
- 1
Preheat oven to 350 degrees F (176 C) and line a loaf pan with parchment paper or spray with nonstick spray.
- 2
Prepare flax egg in a large mixing bowl by mixing flaxseed meal and water and let rest for 5 minutes to activate.
- 3
Add banana and mash thoroughly.
- 4
Add all ingredients through almond milk and whisk vigorously to combine.
- 5
Add cocoa powder, almond meal, gluten free flour blend, oats and stir.
- 6
Last, stir in chocolate and peanut butter chips (if using).
- 7
Pour into loaf pan and bake for 1 hour – 1 hour 15 minutes. When ready, it should feel firm and be crackly on top. My sweet spot was about 1 hour 5 minutes.
- 8
Let cool completely before cutting or it will be too tender to hold form (preferably overnight).
- 9
Store completely cooled leftovers in a covered container for up to several days, though best when fresh. Slice and freeze for longer term storage.
Nutrition Facts
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