Roti Pisang Mentega Kacang Coklat

ini Roti Pisang Mentega Kacang Coklat 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.

Isi kandungan

+ Lihat Lagi- Lihat Kurang

We love vegan banana bread, like my easy Roti Pisang 3 Bahan, Roti Pisang Oatmeal, Atau Roti Pisang 4 Bahan, 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 roti zucchini coklat 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.

Bahan dan Pengganti

All you need to make this simple chocolate bread are:

• Pisang Masak – 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.
• Gula Kelapa – 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.
• Minyak Zaitun Ringan or any oil you have at home, including canola oil or coconut oil.
• Mentega kacang – use natural peanut butter with no added oil and no added sugar for the best results.
• Serbuk Koko tanpa gula – I prefer using unsweetened cocoa to make it easier to balance the sweetness.
• Susu Almond tanpa gula or any non-dairy milk you love. Coconut milk will give the bread a coconutty taste, but soy, cashew, or oat milk are perfect.
• Tepung serbaguna – Untuk versi bebas gluten, gunakan panduan penukaran bebas gluten.
• Serbuk penaik dan Serbuk penaik – This is key to giving the bread a light texture.
• Serbuk kayu manis – Untuk rasa.
• Ekstrak vanila – 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 roti pisang vegan.

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.

Berkhidmat

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
• Hirisan pisang
• Kacang tanah yang dihancurkan
• With a scoop of Aiskrim Alpukat
• Sliced with Krim Putar Vegan

Pada Suhu Ambien

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.

Soalan Lazim

Lebih Banyak Resipi Roti Pisang Vegan

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

Roti Pisang Vegan

Roti Pisang Tanpa Gula Tambahan

Roti Alpukat Coklat

Roti Pisang Oatmeal

Roti Pisang Tepung Kacang Kuda

Roti Pisang Mentega Kacang Coklat

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 daripada 73 undi

Cetak ULASAN Jimat Diselamatkan!

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Masa persediaan: 10 minit minit

Masa Masak: 50 minit minit

Jumlah masa: 1 jam hr

Kursus: Sarapan, Snek

Masakan: Amerika

Hidangan: 12 keping

Kalori: 191.6 kcal

Pengarang Carine Claudepierre

Mod MasakElakkan skrin anda daripada menjadi gelap

1x2x3x

Ramuan

Peribumi AS - metrik

• ▢ 1 ½ cawan Pisang Masak Lenyek - bersamaan 4 biji pisang masak besar, bintik hitam pada kulitnya
• ▢ ⅓ cawan Mentega Kacang (Tanpa Garam)
• ▢ ⅓ cawan Minyak Zaitun Perisa Ringan - atau minyak canola
• ▢ ½ cawan Susu Almond tanpa gula
• ▢ ½ cawan Gula Kelapa - atau sebarang gula pasir yang anda suka
• ▢ 1 sudu teh Ekstrak vanila
• ▢ ½ sudu teh Garam
• ▢ 1 cawan Tepung serbaguna - (nota 1)
• ▢ ½ cawan Serbuk Koko tanpa gula
• ▢ 2 sudu teh Serbuk penaik
• ▢ ½ sudu teh Serbuk penaik
• ▢ 2 sudu teh Kayu manis

Pilihan

• ▢ ½ cawan Cip Coklat Gelap Bebas Tenusu

arahan

• Panaskan ketuhar hingga 350°F (180°C). Alas loyang roti 9 inci x 5 inci dengan kertas parchment. Sapukan sedikit minyak pada kertas dan loyang dengan semburan minyak atau minyak kelapa. Ketepikan.
• Dalam mangkuk adunan yang besar, lenyekkan pisang masak ranum dengan penghancur kentang atau garpu atau alat pengadun berdiri anda. Lenyekkan sehingga hampir tiada ketulan yang kelihatan, ia mestilah sangat cair untuk tekstur yang sangat lembap. Sukat 1 cawan + 1/2 cawan pisang lenyek – jika lebih, bekukan untuk kemudian.
• Stir the peanut butter, olive oil, vanilla extract. When the mixture is consistent stir in almond milk, coconut sugar, and salt. Set aside.
• Dalam mangkuk lain, kacau tepung, serbuk koko tanpa gula, serbuk penaik, soda penaik dan kayu manis.
• Gaulkan bahan-bahan kering ke dalam bahan-bahan basah dan kacau dengan sudu kayu atau spatula silikon sehingga adunan menjadi sebati.
• Fold in chocolate chips if desired.
• Pindahkan adunan ke dalam loyang roti yang telah disediakan dan bakar di rak tengah ketuhar sehingga pencungkil yang dicucuk di tengah roti keluar bersih – kira-kira 50 – 55 minit. Anda boleh meletakkan sekeping kerajang di atas loyang selepas 30 minit untuk mengelakkan roti pisang daripada menjadi keperangan terlalu cepat.
• Cool down on a wire rack for 2-3 hours before slicing.
• Hiaskan dengan sedikit coklat gelap cair dan mentega kacang segar tambahan jika suka.

Pada Suhu Ambien

• Simpan pada suhu bilik sehingga 3 hari atau sehingga 5 hari di dalam peti sejuk dalam bekas kedap udara. Ia boleh dibekukan dan dicairkan sehari sebelumnya pada suhu bilik.

Nota

Nota 1Atau tepung gandum penuh. Untuk versi bebas gluten, gunakan panduan penukaran bebas gluten.

Mod Ketuhar: Saya menggunakan mod kipas (perolakan). Jika anda perlu menggunakan mod konvensional, saya cadangkan anda meningkatkan suhu sebanyak 25°F (15°C). Masa membakar sepatutnya sama, tetapi ia mungkin mengambil masa beberapa minit lagi.

Alatan

Loyang Loaf 9 inci x 5 inci

Kertas Parchment

Mengukur Cawan dan Sudu

Mangkuk adunan

penumbuk

Spatula silikon

Rak Penyejuk

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Pemakanan

Berkhidmat: 1keping | Kalori: 191.6kcal | Karbohidrat: 24.2g | Protein: 3.9g | Lemak: 10.4g | Lemak tepu: 1.9g | Lemak tak jenuh ganda: 1.8g | Lemak tak jenuh tunggal: 6.4g | Natrium: 274.1mg | Potasium: 215.1mg | Serat: 2.8g | gula: 8.6g | Vitamin A: 19IU | Vitamin C: 2.5mg | Kalsium: 65.8mg | Iron: 1.3mg | magnesium: 39.2mg | Fosforus: 84.2mg | zink: 0.6mg