Vegan White Chocolate and Peanut Butter Banana Bread
This recipe may sound over the top, but in my (slightly biased) opinion this is the best banana bread ever made. Ever.
In all honesty though, I actually gave this to a few friends and colleagues of mine who devoured it in no time at all and said lots of lovely things about it - so take it from them! If you don’t like white chocolate, don’t worry, you can just swap this out for milk or dark instead. Whatever takes your fancy, really.
This banana bread was meant to be topped with a ‘drizzle’ of peanut butter. But when peanut butter is part of an Ally The Earthling recipe, it quite simply cannot have a quantity limit put on it. I mean, it’s peanut butter. You can never have too much*.
Quick back story on that actually, I pretty much have peanut butter every single day, and this one time at uni I was so tied up with studying that I forgot about peanut butter for a whole week. Weird, I know. But do you want to know what’s even more weird? I then came down with the flu. I started incorporating peanut butter back into my diet and tada, I got better*. Peanut butter is magic, I’m telling you.
*Please note this is said with a hint of sarcasm. I am not trained in medicine and this is not a recommended cure for any illness. Just in case anyone was wondering.
Some recipe notes before you get stuck in
I know, I know, you just want to get on with the recipe. But this stuff is important too! Firstly, it’s important that you mix the wet and the dry ingredients in separate bowls before mixing them together. Secondly, when you’re baking this banana bread, cover it with foil in a mound shape (so don’t just put it on flat/wrapped around the top of the tin tightly) - the foil will stop the top from burning, but you need to make sure the banana bread has space to rise underneath it. This can be a little tricky I know, but if in doubt, just use a bigger tin so the banana bread isn’t so tall. Lastly, you should either slice the banana bread whilst it’s warm, or gently re-warm it up before slicing and serving if you aren’t eating it immediately after baking it. This isn’t essential, but the chocolate chunks can be a bit of a pain to cut through when they’re solid!
Right. Onto the bit you’ve come here for!
Ingredients (serves 8)
For the banana bread:
1 tbsp ground flaxseed mixed with 2 tbsp water
1 cup (130g) plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/4 tsp salt
3/4 cup (115g) coconut sugar or soft brown sugar
2 tbsp cocoa powder
1 tsp ground cinnamon
1/2 tsp vanilla essence
1 tsp apple cider vinegar
2 tbsp unsweetened almond milk
For the topping:
2-3 tbsp smooth peanut butter
10-12 squares of vegan white chocolate
1. Pre-heat the oven to 180C fan and line a bread tin with grease proof paper or foil (grease it if you’re using foil). Then, if you haven’t already, combine the ground flaxseed and water, and set aside.
2. Mix together all of the dry ingredients in a bowl.
3. In a separate bowl (medium-sized), mash the banana and then mix in all of the wet ingredients.
4. Pour the wet mixture into the dry mixture and combine fully with a spoon. Add in the flax ‘egg’ if you haven’t already, which you set aside earlier.
5. Pour the mixture into the lined tin, spread it out evenly, and top it with the peanut butter and white chocolate as you wish.
6. Cover the tin with foil, leaving a relatively good amount of space between the foil and the mixture so that the banana bread has space to rise without it getting stuck to the foil. It should look like a mound once the foil is on.
7. Bake for 40-50 minutes. Once done, remove from the oven and leave to cool for 10 minutes before transferring the loaf to a cooling rack or chopping board - you should be able to lift it out using the lining of the tin (foil or grease-proof paper).
8. Slice it whilst it’s warm and serve straight away. If you want to keep it for a later date, slice it whilst it’s warm still but then wait for the slices to cool completely before transferring them to an air-tight container. This will last out of the fridge for up to a week, but if you live in a warm climate it may be better to store the container in the fridge. Enjoy!