Chocolate peanut butter banana snack bread

Chocolate peanut butter banana snack bread

Healthy, 1 bowl Chocolate Peanut Butter Banana Bread. Perfect for snacking, breakfasts on the go or a wholesome dessert. Vegan, gluten free and so insanely moist and delicious.

Author: Minimalist Baker

Recipe type: Snack, Breakfast

Cuisine: Vegan, Gluten Free

Serves: 10

Ingredients

• 1 flax egg ( 1 Tbsp flaxseed meal + 2.5 Tbsp water | or sub 1 egg)
• 3 medium ripe bananas (~1.5 cups)
• 3.5 tsp baking powder
• pinch sea salt
• 1/3 cup salted natural peanut butter (creamy or crunchy)
• 2.5 Tbsp grape seed or coconut oil, melted
• scant 1/4 cup organic cane sugar
• 1/4 cup packed light brown sugar
• 2-3 Tbsp agave or maple syrup, depending on ripeness of bananas
• 3/4 cup unsweetened almond or other non-dairy milk
• 1 1/4 cup almond meal
• 1/2 cup unsweetened cocoa powder
• 1 cup gluten free flour blend (my go-to blend, or I recommend Trader Joe’s all purpose GF blend)
• 1 cup gluten free oats
• 1/4 cup dairy-free chocolate chips
• OPTIONAL: 1/4 cup Peanut Butter Chips

Instructions

1. Preheat oven to 350 and line a loaf pan with parchment paper or spray with nonstick spray.
2. Prepare flax egg in a large mixing bowl and let rest for 5 minutes to activate.
3. Add banana and mash thoroughly.
4. Add all ingredients through almond milk and whisk vigorously to combine.
5. Add cocoa powder, almond meal, gluten free flour blend, oats and stir.
6. Last, stir in chocolate and peanut butter chips (if using).
7. Pour into loaf pan and bake for 1 hour – 1 hour 15 minutes. When ready, it should feel firm and be crackly on top. My sweet spot was about 1 hour 5 minutes.
8. Let cool completely before cutting or it will be too tender to hold form (preferably overnight).
9. Store completely cooled leftovers in a covered container for up to several days, though best when fresh. Slice and freeze for longer term storage.

Notes

*Adapted from my 1 Bowl Gluten Free Banana Bread.
*Nutrition information is an estimate for 1 of 10 slices of bread including both chocolate and peanut butter chips.

Nutrition Information

Serving size: 1 of 10 slices Calories: 377 Fat: 18.5 g Saturated fat: 4 g Carbohydrates: 51 g Sugar: 22.4 g Sodium: 90 mg Fiber: 8 g Protein: 8 g

Read more at http://minimalistbaker.com/chocolate-peanut-butter-banana-snack-bread-vgf-one-bowl/

Banana bread with figs and walnuts

Banana bread with figs and walnuts

Ingredients

• 1¾ cups flour
• 1 tbs baking powder
• 1 tbs ground cinnamon
• 125g butter, softened
• 1 cup dark brown sugar
• 1 drop vanilla paste
• 2 eggs
• 2 big bananas, mashed
• ¼ cup maple syrup
• ¾ cup walnuts, roughly chopped
• walnuts, to decorate
• ¼ cup dried figs, roughly chopped
• 2 fresh figs

Instructions

1. Preheat oven to 160 C.
2. Place the butter, sugar and vanilla paste in an electric mixer and beat for quite a long time; 8–10 minutes or until pale and creamy. Scrape down the sides of the bowl sometimes to make sure everything will be incorporated.
3. Add the eggs one at a time and beat well to combine.
4. Add the mashed banana, flour, baking powder, cinnamon and maple syrup and let it mix until everything is incorporated.
5. Now fold in the walnuts and figs with a spatula.
6. Spoon the mixture into a lightly greased loaf tin lined with baking paper.
7. Cut one fig in half and press both sides cut side up into the batter and sprinkle some walnuts on top.
8. Bake for 70–75 minutes or until cooked through when tested with a skewer.
9. Let the banana bread cool a bit before turning it out.
10. Decorate with some more walnuts and fresh figs.

Read more at http://amsterdamfoodstories.com/2014/04/banana-bread-with-figs-and-walnuts/

Bananas peanut butter chocolate

Peanut Butter & Chocolate Banana Bread. 

 

Ingredients

• Makes 4 loaves.
• 3/4 cup butter, softened.
• 2 1/2 cups white sugar
• 3 eggs
• 6 very ripe bananas, mashed
• 1 1/4 cups sour cream
• 2 teaspoons vanilla extract
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 3 teaspoons baking soda
• 4 1/2 cups all-purpose flour
• 1 cup crunchy peanut butter
• 1 cup chocolate chips

Instructions

• Preheat oven to 325 degrees F. Lightly butter four regular size loaf pans.
• In a large bowl, cream butter and sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Fold in chocolate chips. In a microwave safe bowl, heat the peanut butter until it’s softened.
• Divide half of the batter between the four bread pans. Spread batter to cover bottom of the ban. Pour 1/4 cup of peanut butter over batter in each pan and top with remaining batter.
• Bake for 1 hour. Test loaves with a toothpick for doneness. Allow to cool slightly. Serve with a giant glass of milk and a smear of butter. Be happy with your delicious life choices.

Read more at http://dairycarrie.com/2014/05/29/bananas-peanut-butter-chocolate-the-most-delicious-banana-bread-recipe-ever/

Cinnamon chocolate swirl banana bread

Ingredients

For the pan

• coconut oil, to grease the pan

For the banana bread:

• 4 medium bananas (about 1 pound)
• 4 large eggs
• ¼ cup (½ stick) unsalted grass-fed butter, melted
• ½ cup almond butter
• ½ cup coconut flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp vanilla extract
• Pinch of fine-grain sea salt

For the swirl:

• 2 tablespoons unsalted grass-fed butter
• 2 tablespoons ground cinnamon
• ½ cup Enjoy Life Mini Chocolate Chips
• 1 tablespoon organic honey

Instructions

1. Preheat the oven to 350°F. Grease a 9-by-5-inch metal loaf pan and line it with parchment paper.
2. Combine the bananas, eggs, butter, and almond butter in a food processor or mixing bowl and mix until the ingredients are well blended. Add the coconut flour, baking soda, baking powder, vanilla, and salt and continue to mix until all the ingredients are well combined.
3. In a double boiler over medium-low heat, mix together the swirl ingredients. Heat, stirring often, until the chocolate has melted.
4. Pour the bread batter into the prepared pan and spread it out evenly. As soon as you pour the batter, pour the chocolate swirl directly on top and use a knife to swirl the chocolate throughout the loaf pan.
5. Bake for 45 minutes, or until a toothpick comes out clean when inserted in the middle. Remove from the oven and let cool in the pan on a cooling rack for 15 minutes before serving.

Read more at http://paleomg.com/cinnamon-chocolate-swirl-banana-bread-book-tour-dates-announced/

Vegan blueberry banana bread

A super-moist, super-scrumptious dairy-free banana bread recipe studded with sweet blueberries. Even if you're not vegan, you will love this bread! 

Ingredients

• 6 tablespoons warm water
• 2 tablespoons ground flax seeds
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 cup coconut milk (the kind in a can—not the light kind either!)
• 1 teaspoon lemon juice
• 1/2 cup melted coconut oil
• 2/3 cup granulated sugar
• 3 large ripe bananas, mashed
• 1 cup fresh blueberries

Instructions

1. Preheat oven to 350ºF.
2. Combine the warm water and ground flax seeds in a large bowl. Let them sit for a few minutes, until the mixture has the consistency of egg whites.
3. Whisk together the flour, baking soda, salt, and cinnamon in a medium bowl.
4. Add the coconut milk, lemon juice, coconut oil, sugar, and bananas to the flax mixture. Gradually add the dry ingredients to the wet mixture and fold in the blueberries.
5. Spray 3 small bread tins (or 1 large one) with an oil mister or grease them lightly with coconut oil. Pour the batter into the tins and place them on a baking sheet. Bake the small loaves for 30-40 minutes, or a large one for about an hour, until a toothpick inserted into the center comes out clean; the bread will be dense and moist. Cool for 5 minutes, then remove the loaves from the bread pans and finish cooling on a rack.
6. To store leftovers, wrap tightly in plastic wrap and refrigerate.

Notes

To keep the blueberries from sinking to the bottom of the loaf pans, toss them in a light dusting of flour before adding them to the batter.

Read more at http://ohmyveggies.com/vegan-blueberry-banana-bread/#rdirLFKD1MyvaTxp.99