Peanut Butter Chocolate Banana Bread

This recipe is inspired by one of my Insta-Fam, She made her vegan gluten-free banana bread just a few days ago. I thought of giving it a try. I didn't make mine gluten-free as oat flour is pricey in the place I reside. So, I used regular unbleached all purpose flour instead. I did, however, made this 100% vegan. Let's check out her post:

I find that frozen bananas is the best form of bananas for this bread. Just freeze bananas before they about to go bad. Thaw in the fridge overnight when you are ready to use them. Personally, I find that flax seeds do make the bread dense and moist but it lacks the puff that eggs usually give to the baking process. I also added some peanut butter. When it comes to peanut butter, I only trust Pic's.

Be sure to mash your bananas well. You can use a ricer or pass the banana mixture thru' a fine sieve. If the bananas aren't mashed well enuff, it will result in a gluey texture which isn't very pleasant. I am not really satisfied with the results tho. Perhaps I should try to make a non-vegan bread and make a side by side comparison? What do you think?

Despite not being satisfied with the results, the moment the cake was in the oven, the wonderful chocolate, banana, peanut butter and coconut aroma just permeate my kitchen. It smells like Xmas morning. Anyway, I really hope you will give this recipe a try and let the amazing aroma permeate your kitchen as well.


(Make 1 loaf)

  • Coconut Sugar / Gula Melaka, 100g

  • Frozen Bananas, 400g

  • Coconut Butter, 1 TBSP + More For Greasing

  • Coconut Rum, 2 TBSP

  • Flax Seeds, 2 TBSP

  • Unbleached All Purpose Flour, 240g

  • Baking Powder, 2 TSP

  • Sea Salt, 1/2 TSP

  • Coconut Oil, 1/2 Cup

  • Peanut Butter Preferably Pic's, 60g

  • Vegan Chocolate Chips, 80g

  • Bananas Coarsely Sliced, 2

  • Banana, 1 For Garnishing


  • Loaf Pan

  • Oven

  • Cast Iron Skillet / Pan


  1. In a skillet over medium heat, add coconut sugar with a splash of water.

  2. Stir until the sugar is completely dissolved.

  3. Bring it up to a simmer.

  4. Continue simmering until the syrup has thicken and coat the back of your spoon.

  5. Immediately remove from heat.

  6. Add in frozen bananas and coconut butter.

  7. *Freeze bananas just before they about to go bad.*

  8. Toss until the bananas are well coated and the butter has melted.

  9. Add in rum and deglaze the skillet.

  10. *Careful as it might flambe. *

  11. Remove from heat and transfer into a large bowl.

  12. Pass the bananas thru' a ricer.

  13. You can pass the bananas thru' a fine sieve.

  14. Set aside to cool completely.

  15. Preheat oven to 175 degree celsius or 350 fahrenheit.

  16. Grease loaf pan with coconut butter and lined parchment paper over-hanging.

  17. In a small bowl add in flax seeds and 6 TBSP of hot water.

  18. Set aside to "bloom".

  19. In a large bowl, add flour, baking powder and salt.

  20. Add coconut oil, bloomed flax seeds and peanut butter into the bananas mixture.

  21. *When flax seeds bloom, it will soak up all the water and becomes sticky.*

  22. Stir to combine well

  23. Transfer the bananas mixture into the flour mixture.

  24. Fold to combine well.

  25. Add in chocolate, peanut butter and sliced bananas.

  26. Fold to combine well.

  27. Transfer into the prepared loaf pan.

  28. Lastly, slice 1 more banana into half lengthwise.

  29. Lay the banana sliced side up onto the batter.

  30. Wack into the oven and baked for 50 to 60 mins or until a skewer comes out slightly clean.

  31. The skewer will not be completely clean as the chocolate has melted.

  32. Remove from oven and set aside to cool for 10 mins.

  33. Unmold and transfer onto a wire cooling rack to cool completely.

  34. Slice and serve.

#peanutbutter #chocolate #banana #vegan

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