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This secretly healthy vegan dessert recipe combines chocolate, peanut butter, and banana into a delicious loaf cake.
Feel free to use any nut / seed butter on hand!
I used a 20 x 6 cm loaf pan for this recipe. This size is quite common in Europe and Asia! For some reason, I could not find this anywhere in the United States… until I finally stumbled across one on Amazon. It’s great. If you don’t have such a pan on hand, you can double the ingredients and bake it in an 8 x 4 inch loaf pan.
If you are wondering why there is a visible peanut in the above photo: I used chunky peanut butter for this recipe. When I sliced the loaf, there just happened to be a cute little nut in the cross-section. ;^)
Chocolate peanut butter banana loaf (vegan, oil-free, one-bowl)
Ingredients
- 1 cup all-purpose flour | 120g
- 4 tbsp cocoa powder | 20g
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 cup creamy peanut butter | 64g; or other nut / seed butter
- 1/3 cup sugar | 64g; I used pure cane sugar
- 2 mashed ripe bananas
- 1/4 cup plant-based milk | 60g
Instructions
- Preheat the oven to 350F / 180C. Grease or line a loaf pan of your choice; I used a 20 x 6 cm loaf pan. (See below for notes on loaf pan size.)
- In a large bowl, combine the wet ingredients: peanut butter, sugar, bananas, and milk.
- Sift in all the remaining ingredients, then fold to combine with a spatula until no lumps of flour remain; do not overmix. .
- Pour the batter into the loaf tin and bake for 50-60 minutes, or until an inserted knife comes out clean.
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