Peanut butter banana bread

Prep 20 min·Cook 60 min·Total 80 min·1 banana bread·VEGAN·245 kcal

Ingredients

2 Tbsp chia seeds + 5 Tbsp water
2 ripe bananas
100 gr (1/2 cup) coconut blossom sugar (or cane sugar)
100 ml (1/2 cup) plant-based milk (e.g. soy, oat)
100 ml (1/2 cup) sparkling water
100 gr (3.5 oz.) peanut butter (without sugar)
80 gr (2.8 oz.) plant-based yogurt
1 tsp vanilla extract
300 gr (2 1/3 cup) spelt flour
1 tsp baking soda
1 tsp baking powder
1 pinch of salt
1 Tbsp apple cider vinegar
75 gr (2.6 oz) dark chocolate (drops/dice)
20 gr 1/4 cup) peanuts

Instructions

1.Mix the chia seeds with water and let it soak for about 5-10 minutes
2.Mash the bananas using a fork or a blender
3.Mix water, milk, coconut blossom sugar and bananas
4.Add the chia mixture
5.Now add peanut butter and yogurt
6.Add flour, baking powder, baking soda, vanilla and salt to the moist ingredients and mix well
7.Now stir in the apple cider vinegar
8.Roughly chop the chocolate or use drops/dice and fold them into the dough
9.Preheat the oven to 180°C (356°F)
10.Grease and flour a loaf pan, put the dough inside and decorate it with peanuts, chocolate and some more peanut butter.
11.Bake for 60-70 minutes – check with stick if well done to make sure the dough is definitely done

Notes

Tip from my kitchen: use really ripe, brown-spotted bananas – then you can even leave out the sugar altogether, because the bananas and chocolate bring plenty of sweetness. Wrapped airtight the banana bread stays moist for 3–4 days, up to 5 days in the fridge, and freezes well in slices for up to 3 months. You can swap the spelt flour 1:1 for wheat flour, or use a gluten-free flour blend with a binder for a gluten-free loaf. A freshly cut slice is best toasted with an extra dollop of peanut butter on top. The nutrition values are per slice (based on about 12 slices per loaf).

Nutrition per serving: 245 kcal