Chocolate PB Banana Bread [Vegan]. Rich double chocolate vegan chocolate banana bread bursting with chocolate and banana flavor! Moist, decadent and so easy to make! The recipe is adapted from our vegan banana bread recipe and we just needed a few changes to that recipe to create pure chocolate bliss.

I paired it up with some vegan PB frosting. Delicious, I will definetely make it again in the future! All your recipes look amazing and I can't wait to make them all I made the fritters. You can have Chocolate PB Banana Bread [Vegan] using 15 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Chocolate PB Banana Bread [Vegan]

You need 1 of flaxegg.
You need 3 of medium ripe bananas.
Prepare 3 1/2 tsp of baking powder.
You need pinch of sea salt.
It's 1/3 cup of salted natural peanut butter (creamy or crunchy).
It's 2 1/2 tbsp of coconut oil, melted.
Prepare 1/4 cup of organic cane sugar.
You need 1/4 cup of packed light brown sugar.
You need 2-3 tbsp of agave or maple syrup, depending on ripeness of bananas.
You need 3/4 cup of unsweetened almond milk.
You need 1 1/4 cup of almond meal.
You need 1/2 cup of unsweetened cocoa powder.
It's 1 cup of flour blend.
You need 1 cup of rolled oats.
It's 1/4 cup of dairy-free chocolate chips.

Easy marbled vegan chocolate banana bread made with everyday pantry ingredients. Recipe with whole wheat, oil-free, and refined sugar-free options. A vegan double chocolate banana bread made with cocoa-infused batter and chocolate chips swirled together in a beautiful marbled pattern! Spotty bananas at the ready because we're making Vegan Chocolate Banana Bread!

Chocolate PB Banana Bread [Vegan] step by step

Preheat oven to 350º F and line a loaf pan with parchment paper or spray with nonstick spray..
Prepare flax egg in a large mixing bowl and let rest for 5 minutes to activate. Add banana and mash thoroughly..
Add all ingredients through almond milk and whisk vigorously to combine..
Add cocoa powder, almond meal, gluten free flour blend, oats and stir. Last, stir in chocolate chips..
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..
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..

And if you don't have spotty bananas then don't worry because I've got a little trick up my sleeve to fix that! I love my vegan banana breads, and have quite a few variations in the recipe collection, like this Blueberry Banana Oat Bread, Buckwheat Banana This plant-based banana bread recipe is kid friendly and a fan-favorite for good reason - it's delicious! I'm happy to share with you this wonderfully. A chunky, chewy sweet vegan dessert bar made with gooey marshmallows, chunks of chocolate, and the goodness of peanut butter and bananas. If you love the classic combo of peanut butter, chocolate, and toasted marshmallows — imagine that in a square of delicious banana bread… with.