Sjokolade Grondboontjiebotter Piesangbrood

dit Sjokolade Grondboontjiebotter Piesangbrood is a super moist chocolate banana bread with a lovely peanut butter flavor. It’s also an egg-free chocolate banana bread, 100% vegan-friendly.

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+ Bekyk Meer- Bekyk Minder

We love vegan banana bread, like my easy 3-bestanddeel piesangbrood, Hawermout Piesangbrood, of 4-bestanddeel piesangbrood, but my kids love even more when it’s loaded in chocolate! So I had to come up with a rich, chocolate-based banana bread recipe.

I shared recently my chocolate zucchini bread that was very similar in texture but didn’t include peanut butter, and since zucchini are not available all year-round, I needed to have a recipe that we (and you!) can make any season. Peanut butter is a great plant-based protein that is also flavorsome when combined with banana and chocolate. So let’s see how to make this vegan chocolate banana bread with peanut butter.

Bestanddele en vervangings

All you need to make this simple chocolate bread are:

• Ryp Piesangs – Use ripe bananas with black spots on their skins. These are the best banana to make banana recipes of any kind because they are so much more sweet and flavorsome.
• Kokosuiker – or any crystal sweetener you love, including white sugar or brown sugar. I personally like the flavor of coconut sugar in this chocolate bread. It has a nice earthy caramel-like flavor.
• Ligte olyfolie or any oil you have at home, including canola oil or coconut oil.
• Grondboontjiebotter – use natural peanut butter with no added oil and no added sugar for the best results.
• Onversoete Kakaopoeier – I prefer using unsweetened cocoa to make it easier to balance the sweetness.
• Onversoete amandelmelk or any non-dairy milk you love. Coconut milk will give the bread a coconutty taste, but soy, cashew, or oat milk are perfect.
• Meeldoelige meel – Vir 'n glutenvrye weergawe, gebruik my glutenvrye omskakelingsgids.
• Bakpoeier en Koeksoda – This is key to giving the bread a light texture.
• Fyngemaalde kaneel – Vir geur.
• Vanielje-ekstrak – vanilla brings out the chocolate flavors.

How To Make Chocolate Peanut Butter Banana Bread

This is the easiest chocolate bread ever. Let me share with you my tips to make it moist, chocolatey, and so good! It’s in fact the chocolate version of my vegan piesangbrood.

1. First, peel and mash the bananas with a fork until it forms a puree. Measure the amount required by the recipe filling measuring cups. It matters to measure bananas precisely to prevent your bread from being too dry or too wet.

2. Stir the mashed bananas with peanut butter, vanilla extract, and olive oil in a mixing bowl.
3. Then when the mixture is evenly combined, stir in almond milk and coconut sugar.

4. Next, in another bowl, whisk the remaining dry ingredients: all-purpose flour, unsweetened cocoa powder, baking powder, and baking soda. Whisk to combine evenly and remove any lumps the flour or cocoa powder may have formed. Set it aside.

5. Finally, combine the dry ingredients into the wet and stir until combined. Don’t over mix the batter to avoid gummy bread.

6. Fold in chocolate chips at the end and stir to incorporate.
7. Preheat the oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with lightly oiled parchment paper.

8. Fill the loaf pan with the batter and sprinkle a few extra chocolate chips on top if desired.

9. Bake the chocolate banana bread on the center rack of the oven for 45 to 50 minutes at 350°F (180°C) until a pick inserted in the center of the bread comes out clean. You can tent the loaf pan with a piece of foil after 30 minutes to prevent the top from browning too fast.
10. Remove the bread from the oven, and pull the bread out of the pan using the hanging pieces of parchment paper.
11. Release it on a cooling rack and let it cool down for 3 hours before slicing.

Present

I love to decorate this chocolate bread with a drizzle of fresh peanut butter, melted dark chocolate, and extra chocolate chips.

You can serve the slice of bread plain or with extra toppings like:

• Almond butter or Peanut butter
• Piesangskywe
• Gebreekte grondboontjies
• With a scoop of Avokado-roomys
• Sliced with Veganistiese slagroom

stoor

This bread can be stored for a few days at room temperature but lasts longer if stored in the fridge in an airtight container. Slice just before serving to preserve the bread’s moist texture.

Algemene vrae

Meer Veganistiese Piesangbrood Resepte

If you like banana bread recipes, you will love these:

Veganistiese Piesangbrood

Geen bygevoegde suiker piesangbrood

Sjokolade Avokado Brood

Hawermout Piesangbrood

Kikkererwtenmeel Piesangbrood

Sjokolade Grondboontjiebotter Piesangbrood

This Chocolate Peanut Butter Banana Bread is a super moist chocolate banana bread with a lovely peanut butter flavor. It's also an egg-free chocolate banana bread, 100% vegan-friendly.

4.80 van 73 stemme

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Voorbereidingstyd: 10 minute mins

Kooktyd: 50 minute mins

Totale tyd: 1 uur hr

Kursus: Ontbyt, Snack

Kombuis: Amerikaanse

porsies: 12 snye

kalorieë: 191.6 kcal

Author: Carine Claudepierre

KookmodusVerhoed dat jou skerm donker word

1x2x3x

Bestanddele

Amerikaanse gewoonte - metrieke

• ▢ 1 ½ koppie Gemaalde Ryp Piesangs - ekwivalent van 4 groot ryp piesangs, swart kolle op die skil
• ▢ ⅓ koppie Grondboontjiebotter (Ongesoute)
• ▢ ⅓ koppie Sagte-geur olyfolie - of canola-olie
• ▢ ½ koppie Onversoete amandelmelk
• ▢ ½ koppie Kokosuiker - or any granulated sugar you like
• ▢ 1 teelepel Vanielje-ekstrak
• ▢ ½ teelepel Sout
• ▢ 1 koppie Meeldoelige meel - (aantekening 1)
• ▢ ½ koppie Onversoete Kakaopoeier
• ▢ 2 teelepels Bakpoeier
• ▢ ½ teelepel Koeksoda
• ▢ 2 teelepels Kaneel

opsioneel

• ▢ ½ koppie Suiwelvrye Donker Sjokoladeskyfies

instruksies

• Verhit die oond tot 180°C (350°F). Voer 'n 9 x 5 cm broodpan uit met bakpapier. Spuit die papier en pan liggies met oliesproei of klapperolie. Sit eenkant.
• In a large mixing bowl, mash the ripe bananas with a potato masher or a fork or the paddle attachment of your stand mixer. Mash until almost no lumps show, it must be very runny for an ultra-moist texture. Measure 1 cup + 1/2 cup of mashed bananas – if extra, freeze for later.
• Stir the peanut butter, olive oil, vanilla extract. When the mixture is consistent stir in almond milk, coconut sugar, and salt. Set aside.
• In another bowl, stir flour, unsweetened cocoa powder, baking powder, baking soda, and cinnamon.
• Fold in the dry ingredients into the wet ingredients and stir with a wooden spoon or silicone spatula until the batter is consistent.
• Fold in chocolate chips if desired.
• Transfer the batter into the prepared loaf pan and bake in the center rack of the oven until a pick inserted in the center of the loaf comes out clean – about 50 – 55 minutes. You can add a piece of foil on top of the pan after 30 minutes to prevent the banana bread from browning too fast.
• Cool down on a wire rack for 2-3 hours before slicing.
• Versier met 'n bietjie gesmelte donker sjokolade en ekstra vars grondboontjiebotter indien verkies.

stoor

• Bêre by kamertemperatuur vir tot 3 dae of tot 5 dae in die yskas in 'n verseëlde houer. Dit kan gevries word en die dag tevore by kamertemperatuur ontdooi word.

Notes

Let 1Of volkoringmeel. Vir 'n glutenvrye weergawe, gebruik my glutenvrye omskakelingsgids.

Oondmodus: Ek gebruik die waaier-geforseerde (konveksie) modus. As jy die konvensionele modus moet gebruik, beveel ek aan dat jy die temperatuur met 15°C (25°F) verhoog. Die baktyd behoort dieselfde te wees, maar dit kan dalk 'n paar minute langer neem.

toerusting

9-duim x 5-duim broodpan

Perkamentvraestel

Meetbekers en lepels

Mengbak

Stamper

Silikoon spatel

Koelrak

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Voeding

Dien: 1sny | kalorieë: 191.6kcal | koolhidrate: 24.2g | proteïen: 3.9g | vet: 10.4g | Versadigde vet: 1.9g | Meervoudig onversadigde vet: 1.8g | Mono -onversadigde vet: 6.4g | natrium: 274.1mg | kalium: 215.1mg | Vesel: 2.8g | suiker: 8.6g | Vitamien A: 19IU | Vitamien C: 2.5mg | kalsium: 65.8mg | yster: 1.3mg | magnesium: 39.2mg | fosfor: 84.2mg | sink: 0.6mg