Chocolate Peanut Butter Banana Bread
A decadent chocolate peanut butter banana loaf that's dense, rich and so decadent. Topped with a smooth peanut butter frosting. This is dessert heaven right here!
Ingredients
- 340g ripe bananas around 3 medium bananas
- 110g oat flour*
- 50g ground almonds
- 55g cocoa powder
- 75g brown sugar**
- 2 tsp baking powder
- 1/2 tsp salt
- 5 tbsp oil I used coconut oil, but any oil will work
- 5 tbsp milk I used Califia Farms unsweetened vanilla almond drink
- 1 tbsp ground flaxseed
- 3 tbsp water
For the peanut butter frosting
- 195g smooth peanut butter
- 5 tbsp milk I used Califia Farms unsweetened vanilla almond drink
- 2 tbsp maple syrup
Instructions
- Preheat your oven to 180C/160C fan assisted/350F.
- Add the milled flaxseed to a small bowl along with 3 tbsp water. Leave to set for 10 minutes.
- Add the oat flour, ground almonds, cocoa, sugar, baking powder and salt to a bowl and mix to combine.
- Mash the bananas well with a fork, then add to the bowl along with the oil, almond drink and flax egg.
- Transfer the cake batter into a loaf tin (I used a 22×12 cm loaf tin).
- Bake for 60-65 minutes. Leave to cool completely before frosting.
- To make the frosting simply mix the frosting ingredients in a bowl. You can either use a piping bag to frost the cooled banana bread or use a spatula to evenly spread on top.
Notes
* oats ground up into a fine flour in a high-speed blender. Use gluten-free oats for a gluten-free recipe.
** I preferred it when I used 55g (1/3 cup) brown sugar, but taste testers said it wasn’t sweet enough for their liking, so you have the option of adding less sugar if you prefer less sweet desserts.
Nutrition
Calories: 349kcalCarbohydrates: 35gProtein: 9gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.03gCholesterol: 2mgSodium: 301mgPotassium: 437mgFiber: 5gSugar: 17gVitamin A: 47IUVitamin C: 3mgCalcium: 115mgIron: 2mg
Tried this recipe?Let us know how it was!