Chocolate and Peanut Butter Banana Bread
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Chocolate and Peanut Butter Banana Bread

Recipe by The Rose & Bean
Servings
+
–

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 1 Tbsp milled flax seeds

  • 150 g plain flour

  • 50 g cacao powder

  • 1 tsp bicarbonate of soda

  • 1/2 tsp baking powder

  • 3 ripe bananas, plus 1 for topping (optional)

  • 1 tsp vanilla extract

  • 50 g coconut oil, melted

  • 4 Tbsp agave nectar

  • 50 g smooth peanut butter, plus extra for topping (optional)

  • 55 g dark chocolate chips

Directions

  • Preheat the oven to 180°C/Gas Mark 4. Line a loaf tin with parchment paper.
  • Prepare the flax “egg” by mixing the milled flax seeds with 2 1/2 Tbsp water. Stir and refrigerate for 10 minutes.
  • In a large bowl, sift together the flour, cacao powder, bicarbonate of soda, and baking powder.
  • In a separate bowl, mash the bananas. Stir in the vanilla extract, coconut oil, agave nectar, peanut butter, and flax “egg”.
  • Pour the wet ingredients into the flour mixture and mix well. Add the chocolate chips and stir to ensure even distribution.
  • Pour into the prepared loaf tin. If using, thinly slice the fourth banana over the mixture.
  • Place in the oven for 50 minutes or until a skewer comes out clean
  • Let cool in the loaf tin for 10 minutes before removing and placing on a cooling rack.
  • Once completely cool, melt the peanut butter in the microwave in 10-second bursts on high until slightly runny. Drizzle over the cooled banana bread.

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