PEANUT BANANA BREAD

THERE ARE MANY TIMES I’VE HEARD PEOPLE SAY THEY THROW AWAY THEIR BANANAS ONCE THEY GET BLACK SPOTS… DO YOU KNOW HOW PRECIOUS THEY ARE?! OVER-RIPE BANANAS ARE GOLD TO ME! I BUY MY BANANAS IN BATCHES, LET THEM RIPEN UP, THEN YOU CAN USE THEM IN MANY WAYS! AS AN EGG SUBSTITUTE IN RECIPES LIKE THESE GREAT PANCAKES. FREEZE THEM AND USE THEM IN YOUR SMOOTHIES FOR EXTRA SWEETNESS. OR EVEN BETTER, SAVE THEM FOR THIS AMAZING BANANA BREAD RECIPE.

PREP TIME: 10 MINUTES

COOK TIME: 55 MINUTES

YIELD: MAKES ONE LOAF

INGREDIENTS

1 cup Whole Wheat Pastry Flour

1/2 cup coconut sugar/Light Brown Sugar

1 teaspoon Baking Powder

1/8 teaspoon Salt

1 -1 1/3 cup overripe Mashed Bananas (about 3 medium size)

1/3 cup Peanut Butter

1/2 cup plant based milk

1 teaspoon Apple Cider Vinegar

1 teaspoon Vanilla bean paste/Extract

2 tablespoons milk

2/3 cup Vegan Chocolate Chips

METHOD

Preheat oven to 350F/180C. Line a 8.5x4.5 loaf tin with Greaseproof paper.

in a medium sized mixing bowl, combine milk and ACV. set aside.

In a larger mixing bowl, combine flour, sugar, baking powder, salt.

add bananas, peanut butter and vanilla to the milk mixture and mix until all combined. Pour wet mixture over dry mixture and fold together until completely mixed with no lumps. add 2 tablespoons of milk if mixture is too thick.

fold in chocolate chips.

transfer to loaf tin and place in the oven on the middle tray.

bake for 45-50 mins.

once cooked, place on a wire rack and cool in the tin for at least 30 mins.

BANANA BREADS ALWAYS TASTE BETTER THE NEXT DAY. IF YOU CAN WAIT, SLICE AFTER 5+ HOURS.

STORE IN AN AIR TIGHT CONTAINER FOR UP TO 5 DAYS.

NOTES:

I USED NATURAL UNSWEETENED PEANUT BUTTER. I’VE TRIED THIS RECIPE WITH BOTH SMOOTH AND CRUNCHY, BOTH WORK REALLY WELL. SMOOTH PEANUT BUTTER GIVES A MORE GOOEY BREAD AND CRUNCHY ADDS A NICE TEXTURE.
MY BANANAS WERE SUPER RIPE, MOSTLY BLACK, WHICH ADDS A NATURAL SWEETNESS. IF YOU’RE BANANAS AREN’T THAT RIPE, FEEL FREE TO ADD A LITTLE MORE SUGAR.
MOST PLANT-BASED MILKS WORK. I’VE USED SOYA, COCONUT, OAT AND ALMOND MILK AND THEY ALL WORK WELL.
FEEL FREE TO SWAP THE CHOCOLATE CHIPS FOR CHOPPED NUTS, OR LEAVE OUT COMPLETELY.

PEANUT BANANA BREAD

INGREDIENTS

1 cup Whole Wheat Pastry Flour

1/2 cup coconut sugar/Light Brown Sugar

1 teaspoon Baking Powder

1/8 teaspoon Salt

1 -1 1/3 cup overripe Mashed Bananas (about 3 medium size)

1/3 cup Peanut Butter

1/2 cup plant based milk

1 teaspoon Apple Cider Vinegar

1 teaspoon Vanilla bean paste/Extract

2 tablespoons milk

2/3 cup Vegan Chocolate Chips

METHOD

Preheat oven to 350F/180C. Line a 8.5x4.5 loaf tin with Greaseproof paper.

in a medium sized mixing bowl, combine milk and ACV. set aside.

In a larger mixing bowl, combine flour, sugar, baking powder, salt.

add bananas, peanut butter and vanilla to the milk mixture and mix until all combined. Pour wet mixture over dry mixture and fold together until completely mixed with no lumps. add 2 tablespoons of milk if mixture is too thick.

fold in chocolate chips.

transfer to loaf tin and place in the oven on the middle tray.

bake for 45-50 mins.

once cooked, place on a wire rack and cool in the tin for at least 30 mins.

BANANA BREADS ALWAYS TASTE BETTER THE NEXT DAY. IF YOU CAN WAIT, SLICE AFTER 5+ HOURS.

STORE IN AN AIR TIGHT CONTAINER FOR UP TO 5 DAYS.

NOTES:

I USED NATURAL UNSWEETENED PEANUT BUTTER. I’VE TRIED THIS RECIPE WITH BOTH SMOOTH AND CRUNCHY, BOTH WORK REALLY WELL. SMOOTH PEANUT BUTTER GIVES A MORE GOOEY BREAD AND CRUNCHY ADDS A NICE TEXTURE.

MY BANANAS WERE SUPER RIPE, MOSTLY BLACK, WHICH ADDS A NATURAL SWEETNESS. IF YOU’RE BANANAS AREN’T THAT RIPE, FEEL FREE TO ADD A LITTLE MORE SUGAR.

MOST PLANT-BASED MILKS WORK. I’VE USED SOYA, COCONUT, OAT AND ALMOND MILK AND THEY ALL WORK WELL.

FEEL FREE TO SWAP THE CHOCOLATE CHIPS FOR CHOPPED NUTS, OR LEAVE OUT COMPLETELY.