Updated: Mar 22, 2019
Have you ever had banana cakes that were maybe a bit too dry for your taste? Or they were missing the little cherry on the top? Like it tastes alright but it could be better. Well, guess what? This banana bread is rich, full of flavours and more a cake than bread.
I've been trying out different banana bread recipes for the past couple of years and I have enjoyed them all. However, I always thought that I need something that's more chocolatey, more peanut buttery, just more flavoursome and up my alley. So I experimented in the kitchen with everything I had at hand. That's how this peanut butter chocolate banana bread was born.
It's chewy, moist, creamy and you have the one or the other peanut butter or chocolate surprise in there through the swirl bit on the top. Also, those flower books are books that children in the 30s and 60s needed in school, how cool is that? They have such beautiful illustrations in there and I even found a drawing from the child who this belonged too. Wonder what they are doing nowadays?
And the recipe's just here. Have fun making this and let me know whether you like the recipe or whatever you think about it, I wanna know.
Peanut Butter Chocolate Banana Bread
This banana bread is perfect for every (dinner) party, for vegans and non-vegans alike. It tastes great for breakfast but can also be eaten as a snack or dessert.
Course: snack, breakfast, dessert
Servings: makes 1 bread
Does it keep? few days, can be frozen
3 ripe bananas, mashed
3 Tbsp peanut butter
1/2 tsp vanilla extract
70g sunflower or coconut oil
70g full fat coconut milk (canned)
100 g brown sugar
3 1/2 tsp baking powder
100 g flour
80 g oats
1 flax egg: 1 Tbsp flax seeds & 2 Tbsp hot water mixed (leave for 10 minutes)
1 tsp cinnamon
50 g choco bits
50 g walnut
pinch of salt
2 Tbsp peanut butter
2 Tbsp chocolate spread
1. Preheat oven 175 degrees. Mix all wet ingredients together in one bowl. Then, take a smaller bowl for the dry ingredients.
2. Put the dry ingredients in the bowl with the wet ingredients and stir until combined, but don't overmix.
3. Put the mixture in a baking form.
3. Spread (as far as you can call this spreading) the peanut butter and chocolate spread on the mixture, and then with a fork swirl it. 4. Bake the bread for around 50 min up to 1 hour and 15 minutes. This totally depends on your oven. I left it for around 55 minutes and that was enough. Simply check the bread after 50 minutes. Take it out and pierce it through, if the fork comes out clean, the bread is ready to go out of the oven. If not, leave it in for longer. If the top starts to look golden brown already, put an aluminium foil on the bread.
5. When the bread is finished, it should be golden brown on the top and dry.
Rest if for 10 minutes, then transfer the bread to a different container.
5. Enjoy it plain, or with additional chocolate spread, peanut butter, or slightly salted butter tastes AMAZING.
Now I kind of feel weird writing something after this cake recipe. It's funny how sometimes you got so much to say in a recipe post and sometimes not so much. Something that I can tell you is that I am really busy making things right now, and I've been neglecting my blog and instagram account a bit lately. It felt good not to be online all the time, I needed it in order to focus more on my creativity and on recovering my artist self. The most wonderfully bizarre thing is that this month's happiness series topic is Creativity and honestly, I only just looked it up and somehow this is really in synch with my life. I am reflecting more and more about finding unusual ways of being creative, doing activities that I usually don't do. Today I had some really nice time with a group of creative people. We got together and did activities that we might not usually do, like making up a beat for instance. But more about creativity in my March happiness blog! It's sunny here and I'm enjoying my Sunday so far. I hope so are you.
Much love, Viki xx
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