Ten Chleb bananowy z czekoladą i masłem orzechowym 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.
We love vegan banana bread, like my easy Chleb bananowy z 3 składników, Chleb bananowy z płatków owsianychlub Chleb bananowy z 4 składników, 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 chleb cukiniowy z czekoladą 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.
Składniki i zamienniki
All you need to make this simple chocolate bread are:
- Dojrzałe Banany – 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.
- Cukier kokosowy – 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.
- Oliwa z oliwek Light or any oil you have at home, including canola oil or coconut oil.
- Masło orzechowe – use natural peanut butter with no added oil and no added sugar for the best results.
- Niesłodzony proszek kakaowy – I prefer using unsweetened cocoa to make it easier to balance the sweetness.
- Niesłodzone Mleko Migdałowe or any non-dairy milk you love. Coconut milk will give the bread a coconutty taste, but soy, cashew, or oat milk are perfect.
- Mąka uniwersalna – Wersję bezglutenową możesz uzyskać, używając mojego przepisu. przewodnik po przejściu na dietę bezglutenową.
- Proszek do pieczenia oraz Proszek do pieczenia – This is key to giving the bread a light texture.
- Mielony cynamon – Dla smaku.
- Ekstrakt waniliowy – 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 wegański chleb bananowy.
- 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.
- Stir the mashed bananas with peanut butter, vanilla extract, and olive oil in a mixing bowl.
- Then when the mixture is evenly combined, stir in almond milk and coconut sugar.
- 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.
- Finally, combine the dry ingredients into the wet and stir until combined. Don’t over mix the batter to avoid gummy bread.
- Fold in chocolate chips at the end and stir to incorporate.
- Preheat the oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with lightly oiled parchment paper.
- Fill the loaf pan with the batter and sprinkle a few extra chocolate chips on top if desired.
- 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.
- Remove the bread from the oven, and pull the bread out of the pan using the hanging pieces of parchment paper.
- Release it on a cooling rack and let it cool down for 3 hours before slicing.
Służąc
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
- Plastry banana
- pokruszone orzeszki
- With a scoop of Lody z awokado
- Sliced with Wegańska bita śmietana
Dyski
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.
Najczęściej zadawane pytania
No, the bread has no eggs, and low-carb flour won’t work in this recipe.
Absolutely, you can divide the amount of sugar by half but keep in mind that this chocolate bread will be slightly bitter with less sweetener.
In fact, the chocolate flavor is added by unsweetened cocoa powder. It’s a naturally bitter ingredient that needs sweeteners to mask its bitterness.
Więcej przepisów na wegański chleb bananowy
If you like banana bread recipes, you will love these:
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Chleb bananowy z czekoladą i masłem orzechowym
Skład
- 1 ½ kubek Rozgniecione dojrzałe banany - odpowiednik 4 dużych dojrzałych bananów, czarne plamy na skórce
- ⅓ kubek Masło orzechowe (niesolone)
- ⅓ kubek Oliwa z oliwek o łagodnym smaku - lub olej rzepakowy
- ½ kubek Niesłodzone Mleko Migdałowe
- ½ kubek Cukier kokosowy - lub dowolny cukier granulowany, który lubisz
- 1 łyżeczka Ekstrakt waniliowy
- ½ łyżeczka Sól
- 1 kubek Mąka uniwersalna - (notatka 1)
- ½ kubek Niesłodzony proszek kakaowy
- 2 łyżeczki do herbaty Proszek do pieczenia
- ½ łyżeczka Proszek do pieczenia
- 2 łyżeczki do herbaty Cynamon
Opcjonalnie
Instrukcje
- Rozgrzej piekarnik do 180°C (350°F). Wyłóż formę do pieczenia o wymiarach 9 x 5 cali papierem pergaminowym. Lekko natłuść papier i formę olejem w sprayu lub olejem kokosowym. Odstaw.
- W dużej misce rozgnieć dojrzałe banany tłuczkiem do ziemniaków, widelcem lub końcówką mieszającą miksera. Rozgnieć, aż grudki znikną – masa musi być bardzo rzadka, aby uzyskać ultrawilgotną konsystencję. Odmierz 1 szklankę + 1/2 szklanki rozgniecionych bananów – jeśli zostanie Ci więcej, zamroź na później.
- 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.
- Dodaj suche składniki do mokrych i mieszaj drewnianą łyżką lub silikonową szpatułką, aż ciasto będzie jednolite.
- Fold in chocolate chips if desired.
- Przełóż ciasto do przygotowanej formy i piecz na środkowej półce piekarnika, aż patyczek wbity w środek bochenka będzie suchy – około 50–55 minut. Po 30 minutach możesz przykryć formę kawałkiem folii aluminiowej, aby zapobiec zbyt szybkiemu zrumienieniu się chleba bananowego.
- Cool down on a wire rack for 2-3 hours before slicing.
- Decorate with a drizzle of melted dark chocolate and extra fresh peanut butter if desired.
Dyski
- Przechowywać w temperaturze pokojowej do 3 dni lub do 5 dni w lodówce w szczelnie zamkniętym pojemniku. Można zamrozić i rozmrozić dzień wcześniej w temperaturze pokojowej.
Just made this for the first time- it’s a heavenly loaf of bread. Chocolate and peanut butter- what’s not to love!
Thank you! I am so glad you love it.
Came out great! Your recipes are so amazing and easy for a beginner like myself. I tried the chickpea based recipe and I am going to try more.
That’s my goal, make baking easy for everyone, so your comment makes me very happy.
Delicious cake! My 2 years old daughter loved it!!!
To jest wspaniałe!
This looks amazing. Mine is currently in the oven. Omg it smells amazing. Will update after it’s done and I’ve tried it. Can’t see why I wouldn’t love this!!
I look forward to hear your feedback on this recipe!
This recipe is DANGEROUS….ly DELICIOUS!
And the longer it sits….the better it gets. Like a dense, tasty brownie loaf that I can’t stop eating. In 24 hours I have eaten half the loaf to myself. Thank you for a tasty no egg alternative to tastiness!
It makes me so happy to read that!
Witam,
j’apprécie beaucoup vos recettes (en image malheureusement) Dommage qu’elles ne soient pas en francais!!!
Serait il possible d’avoir une traduction ? j’aimerais tellement pouvoir les essayer.
Dzięki,
Cordialement
Merci beaucoup, toute ma famille en France utilise l’option de Google Translate, qui traduit automatiquement toute la page.
Hey I need your help can you please send exact recipe and your gluten free conversion exactly to make almond crescent banana bread having trouble with chart so pls send exactly every detail to pls make this bread… so confused with chart so send correct measurements for this recipe thnk you immensely want to make todsy
You don’t have to read a chart, just go on this strona, use the automatic tool we created for you. Enter the quantity of flour you have to swap and your gluten-free blend recipe appears immediately.
F. A. V. O. R. I. T. E! I made this today, and it is now my favorite recipe . Thanks for the gluten-free conversion chart. It came out beautiful. My grandkids are going to love this too!
That’s amazing! I love the gluten-free version of this one too.
Can I use oat flour making this recipe! Or other plant based flour, I can’t use gluten flour, thanks.
No, it won’t hold with oat flour.
Hello! Thank you for this recipe, i just made it today the first time. It is good, although i cannot really take the banana and the cinnamon in it, however it is not a problem. My question is, as i am planning to bake this for a charity bake sale, can this be done in muffin forms or other similar portions to make it easier to sell? 🙂 TYSM:)
Sure, you can bake it in a muffin pan. It will bake faster, probably around 30-35 minutes. Insert a toothpick in the center of one muffin, if it come out wet, keep baking by extra 5 minutes. Regarding the cinnamon, you can skip it or increase if you want to taste it more.