Chocolate and Peanut Butter Banana Bread


Chocolate and Peanut Butter Banana Bread

  • Prep Time 15m
  • Cook Time 50m
  • Servings 6


  •  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


  • 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.

Recipe Adapted From The Rose & Bean