Recipe of Any-night-of-the-week Chocolate PB Banana Bread [Vegan]

Chocolate PB Banana Bread [Vegan].

Hey everyone, it is Brad, welcome to our recipe site. Today, I'm gonna show you how to make a special dish, chocolate pb banana bread [vegan]. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Chocolate PB Banana Bread [Vegan] is one of the most favored of recent trending meals on earth. It's easy, it's quick, it tastes delicious. It's appreciated by millions every day. They're nice and they look wonderful. Chocolate PB Banana Bread [Vegan] is something which I've loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can have chocolate pb banana bread [vegan] using 15 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Chocolate PB Banana Bread [Vegan]:

1. {Take 1 of flaxegg.
2. {Make ready 3 of medium ripe bananas.
3. {Get 3 1/2 tsp of baking powder.
4. {Get pinch of sea salt.
5. {Get 1/3 cup of salted natural peanut butter (creamy or crunchy).
6. {Prepare 2 1/2 tbsp of coconut oil, melted.
7. {Make ready 1/4 cup of organic cane sugar.
8. {Prepare 1/4 cup of packed light brown sugar.
9. {Get 2-3 tbsp of agave or maple syrup, depending on ripeness of bananas.
10. {Take 3/4 cup of unsweetened almond milk.
11. {Make ready 1 1/4 cup of almond meal.
12. {Take 1/2 cup of unsweetened cocoa powder.
13. {Prepare 1 cup of flour blend.
14. {Make ready 1 cup of rolled oats.
15. {Prepare 1/4 cup of dairy-free chocolate chips.

Instructions to make Chocolate PB Banana Bread [Vegan]:

1. Preheat oven to 350º F and line a loaf pan with parchment paper or spray with nonstick spray..
2. Prepare flax egg in a large mixing bowl and let rest for 5 minutes to activate. Add banana and mash thoroughly..
3. Add all ingredients through almond milk and whisk vigorously to combine..
4. Add cocoa powder, almond meal, gluten free flour blend, oats and stir. Last, stir in chocolate chips..
5. Pour into loaf pan and bake for 1h–1h 15min. When ready, it should feel firm and be crackly on top. My sweet spot was about 1 hour 5 minutes..
6. Let cool completely before cutting or it will be too tender to hold form (preferably overnight). ➆ Store completely cooled leftovers in a covered container for up to several days, though best when fresh. Slice and freeze for longer term storage..

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