This secretly healthy banana bread has no dairy, butter, or refined sugar. It is naturally sweetened with bananas and coconut sugar. So totally save to load it with chocolate drops and peanut butter crumbles!
So, to be honest, I felt a little pressured about this one. You guys absolutely loved the marbled banana bread, and with over 50 remakes the stakes were high. I wanted to keep the moist liquid inside but make it more “crunchy” on the outside. To create the absolute moistness, I incorporated two whole bananas. Well, not just bananas. Bananas dipped in raw dark chocolate.
CAN IT BE DONE?
- 3 big ripe bananas + 2 to put them as a whole inside
- 1 cup almond milk
- ¼ cup peanut butter + 2 tbsp for the crumble
- 1½ cup oat flour (substitute with normal whole wheat flour)
- ¼ cup coconut flour
- 2 tsp baking powder
- ¼ cup coconut oil
- ⅓ cup coconut sugar (substitute with brown sugar)
- 1 tsp vanilla extract
- a pinch of fine sea salt
- ⅓ cup vegan chocolate chips
- Peel 2 bananas and cover the in melted dark chocolate.
- Allow to cool in the freezer.
- Preheat the oven to 180ºC or 350ºF and prepare a rectangular tin (silicon if possible)
- Combine the bananas and the almond milk, coconut sugar and the peanut butter until smooth.
- I another medium bowl, combine the flours and the baking powder.
- Add the liquid mixture to the dry one and also add the rest of the ingredients (excluding the chocolate chips) and whisk.
- Pour ⅔ of the batter into the tin and spread evenly throughout.
- Add the bananas next to each other and cover them with the rest of the batter
- Spread of the chocolate chips and the peanut butter crumble*
- Bake for 30 to 35 minutes.
*to make peanut butter crumbles, simply take 2 big spoons of peanut butter and spread it on a little piece of baking paper. Microwave for about 2 minutes, and always keep an eye on it. When the surface starts to crack, you know your crumbles are ready.