Chocolate Peanut Butter Banana Bread

I’m a little late to the banana bread quarantine party-but I made it! This fun twist on your classic banana bread was requested by my sister who had the wonderful idea to combine three of our favorite flavors; chocolate, peanut butter and banana! These flavors are perfectly and delicately balanced. Not one of them overwhelms the other. This soft, fluffy bread is perfect for dessert with or without an extra spread of peanut butter! Make sure to share your thoughts in the comments below! 

Cook Time: 1 hr

Total Time: 1 hr 15 mins

Difficulty: Easy

Ingredients:

2 tbsp Ground Flax Seed

6 tbsp Warm Water

½ cup Peanut Butter

1 cup Sugar

3 Medium Overripe Bananas, mashed

1 ½ tbsp Oat Milk or other Non-Dairy Milk

1 ½ tsp Lemon Juice

2 cups All-Purpose Flour

1 ½ tsp Baking Powder

½ tsp Baking Soda

½ cup Vegan Chocolate Chips

1 tsp Coconut Oil

Directions: 

1. Preheat the oven to 350℉. Lightly grease a 9 x 5 x 3 inch loaf pan with cooking oil.
2. In a medium mixing bowl, make a flax egg by combining the ground flax seed and the warm water. Let sit for 5 minutes. 
3. Add the peanut butter and sugar to the flax egg. Use a hand mixer to beat well.
4. Next, add the mashed bananas, non-dairy milk and lemon juice to the bowl and mix well. 
5. Finally, add the flour, baking powder, and baking soda. Mix until just combined.
6. In a microwave safe bowl, melt vegan chocolate chips and coconut oil. 
7. Add half of the bread batter to the melted chocolate. Mix well.
8. Alternate adding dollops of each batter to the greased loaf pan. Continue until all the batter is added to the pan. Use a butter knife to swirl the batters together. Do not over swirl in the pan or else you will lose the defined color of the two batters!
9. Bake for ~1 hr or until a toothpick comes out clean after being inserted into the middle of the loaf.
10. Allow the bread to cool in the pan for 5 minutes before moving it to a cooling rack.

Enjoy!