A Cornish girl's food adventures

Chocolate and peanut butter banana bread (vegan)

I’m totally converted to vegan banana bread, I always get better results from it than from my more traditional recipe and I’m really not sure that I can tell the difference as far as the flavour is concerned.

That’s especially true of this recipe, which really does have it all going on! Rich dark chocolate, sweet fruity bananas and creamy peanut butter – pure heaven in banana bread form!

3 medium, very ripe bananas
50g light soft brown sugar
65ml vegetable oil
50g peanut butter (smooth or crunchy is fine but try to use one that’s palm oil free)
135g plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
pinch of ground cinnamon
75g dairy-free dark chocolate chips (or just chop up some chocolate)

Pre-heat your oven to 180°c and grease and line a loaf tin.
Mash the bananas really well and beat them with the sugar and oil. Mix in the peanut butter. Sift together the flour, raising agents and cinnamon and then briefly fold them into the wet ingredients, so that they are just combined. Fold in the chocolate and then transfer the batter to the prepared tin. Level off the top and bake the banana bread for 35-40 minutes, until a cake tester comes out clean when you insert it into the loaf.

Turn the cake out onto a wire rack and leave it to cool. To enjoy the banana bread at its best, wrap it tightly in cling film and leave it until the next day. Banana bread is always better the next day!

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