This chocolate peanut butter chip banana bread is an adaptation from my most recent banana bread recipe and a slightly more indulgent one as well! Rich, chocolate brownie flavoured banana bread, that’s perfectly moist and studded with molten peanut butter chips!
So, I’m continuing the banana bread baking obsession.. and with no intention of stopping anytime soon! I just can’t seem to get enough. They’re really quick and and simple to throw together in one bowl, as well as being ideal to serve at any occasion! Not to mention, the endless flavour possibilities to experiment with. What should I try next? This recipe is also both dairy & gluten free, using oat flour and coconut oil, which are two of my free from baking staples.
What’s in chocolate peanut butter chip banana bread?
- Bananas- an obvious one! I like to make sure that these are really ripe, so this is a great opportunity to make good use of any over-ripe bananas you have.
- Oat flour- this recipe is gluten free and calls for oat flour. I simply blitz up some oats in a blender which takes only a matter of minutes.
- Cocoa powder- you can use cocoa or cacao, depending on what you have to had to give that rich, chocolate brownie flavour.
- Coconut oil- to keep the recipe dairy free, I’ve used coconut oil in place of butter which helps to create a beautifully moist texture.
- Peanut butter chips- these are one of my favourite recent discoveries. If you’re a peanut butter fan like myself, then these are a must to add to your next shopping list! I use these ones. They’re great in cakes, cookies, pancakes, on porridge..
Why should you make this banana bread?
- Super quick and simple to make, so you can enjoy a delicious treat without hours of work in the kitchen.
- Perfect for snacks, desserts or even a slightly more indulgent breakfast.
- Gluten & dairy free, so hopefully suitable for anyone with these dietary requirements.
- Stars the winning combination of chocolate and peanut butter. Need I say more?
Chocolate Peanut Butter Chip Banana Bread
- 2 ripe bananas + 1 extra for topping
- 2 eggs
- 150 g un-refined caster sugar or coconut palm sugar
- 150 g oat flour
- 40 g cocoa powder
- 1 tsp baking powder
- 1/4 tsp bicarb
- Pinch sea salt
- 75 g coconut oil slightly melted
- large Handful Peanut butter chips
- Preheat your oven to 180c and line a loaf tin with baking paper.
- In a large mixing bowl, cream together the coconut oil and sugar with a wooden spoon or electric whisk, until light and fluffy.
- Beat in the eggs one at a time. Then, mash the 2 bananas with the back if a fork and stir these through.
- Fold in the dry ingredients to fully combine for a smooth batter. Stir through the peanut butter chips, reserving a few for topping.
- Transfer the mixture into your loaf in and top with the extra banana, sliced lengthways and the remaining peanut butter chips.
- Bake for around 50 minutes, or until cooked through. Then allow to cool before slicing.