I had a little situation in my fruit basket yesterday…
And since I already had a pretty good frozen stash of bananas, I figured it that could only mean one thing: BANANA BREAD. (Funny – looks like Heather and I were on the same wavelength last night!) But not just any banana bread…
Peanut Butter Chocolate Chip (Vegan) Banana Bread
Ingredients:
- 3 medium ripe bananas
- 1/4 cup unsweetened apple sauce
- 1/4 cup canola oil
- 1/2 cup sucanat (or organic cane sugar)
- 1 tablespoon molasses
- 1 cup peanut flour
- 1 cup all-purpose flour
- 3/4 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 3/4 cup chocolate chips (vegan chips available at Whole Foods!)
To Prepare: Start by peeling and mashing the ripe bananas in a medium mixing bowl. Once mashed, add the sucanat (or sugar), molasses, canola oil, and applesauce.
Whisk until well combined!
In a separate bowl, combine the peanut flour, all purpose flour, baking soda, cinnamon, nutmeg, and salt. This was my first time actually baking with the peanut flour as a flour substitute (rather than peanut butter substitute), and I have to say – it was a HUGE success.
Combine the wet and dry ingredients until just combined, and then fold in the chocolate chips. If you’d prefer a different type of chip (white chocolate, butterscotch, mmm), or nuts or dried fruit – you can fold that in now too. The possibilities are endless!
Pop it into a 350 degree oven and bake for about 40 minutes. I was kind of shocked when I first saw the color of the finished product – SO dark!
But it turns out the peanut flour bakes slightly dark, and the combination of the peanut flour and the molasses is what gives this bread its rich color. Check out that delicious crust on top…
While it may look like an over-baked brick from the outside…
There is nothing but moisture and fluff on the inside. This was SO so good.
The molasses gave it a really great, deep flavor, and combined with the chocolate chips it almost felt like eating dessert. The peanut butter and banana flavors aren’t quite as strong, but there is just enough to make it totally delicious.
Between last night’s test piece (I had to try the finished product!), the two pieces I had this morning for breakfast, and the extra piece I packed with me as a pre-workout snack, and Casey’s meals too – this loaf is already gone in less than 24 hours…
I can’t wait for my next batch of rotten bananas. Enjoy! :)
59 Comments so far
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I am getting hungry just reading this!
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Mmmm that looks great!
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YUM!! I am starting a vegan bakery not tooo far from where you live, you should bake for me!!
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Emily Malone Reply:
December 2nd, 2010 at 6:00 pm
I would love that! Say the word. :)
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Valerie @ City|Life|Eats Reply:
December 2nd, 2010 at 6:12 pm
OMG – if you have GF vegan baked goods at this baker and it’s not far from you, then it’s not far from me either (I live in WDC) – and if it’s near a metro, I will be there :)
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Banana Bread was my FAVORITE loaf growing up- my dad would always make it. But this one’s got peanut butter, chocolate chips AND it’s vegan? SCORE! Thanks for sharing Emily :)
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Looks delicious. I made something similar with pumpkin in place of the applesauce and it was great…and also gone in a jiffy! When I bake bread, Billy and I just can’t resist. Especially with chocolate chips…mmmm.
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Talk about delish!!!
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That looks so so so good, I must try it sometime!
http://www.bishella.blogspot.com
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I’ve been sick and eating soup for a week and man does this look good! Emailing my address :) ha!
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Emily Malone Reply:
December 2nd, 2010 at 6:00 pm
Boo sorry you’ve been sick! I’d send you some but I already ATE it all! :)
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You have been sharing lots of Vegan recipes, lately. Do you feel like you are shifting more towards that?
I am totally making this for our vegan friend’s Christmas baking basket!
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Emily Malone Reply:
December 2nd, 2010 at 5:59 pm
Just with baking! I don’t like to waste my eggs. :)
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This looks SO yummy! If only they sold peanut flour in the UK… :(
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Looks awesome – also I just read your post about your first run – congrats on your healing and recovery. I started reading your blog soon before you moved to this area (which, as you know, I live in WDC) and I was so sad this happened to you.
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I have been looking for an excuse to put molasses in a recipe lately… looks like this might be it! :)
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Looks great on the inside! I hate how fast bananas can go.
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Looks delicious! I love banana bread
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This looks really good. I might need to make this on Christmas morning for brunch!
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Mmmm…
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That looks DELICIOUS!! I love banana bread – somehow my bananas never make it to that brown point!
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This looks amazing– I will definitely give this a try next time I have some overly ripe, spotted bananas :)
Me no like to bake, but if and when I do, i’d follow your recipe exactly! I have baked with peanut flour once, if PB banana waffles count :)
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AH! I always just made banana and chocolate chip, but adding the PB is totally ingenious. THANKS!
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mmm, I love banana bread. This post makes me wish there were way to brown to be eaten bananas in my kitchen right now.
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We don’t have peanut flour here either (Australia), could you use peanut butter?? Love your food Emily!
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This banana bread would be served in my idea of heaven! I’m dying to try it out. Hope to find peanut flour in Ottawa, as am too stingy to use my PB2.
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This combines three great foods!!! :) I love chocolate and bananas and I am overcoming my fear of PB…. I WILL be making this over the holidays! :)
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I love the combo of flavors. Peanut butter, banana, and chocolate. What more do you need?
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Looks delicious, and that’s exactly what happens when I make muffins/quickbread too- they are gone so quickly!
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This looks beyond yummy! Love your blog :)
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Can I borrow some rotten bananas? Man does that look good.
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Yum! I can’t wait until my next batch of rotten bananas either. Bananas+chocolate=bliss :)
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I could probably down this entire loaf in a day by myself – it looks so good Emily! I must find a place to buy peanut flour!
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This looks soooo good. Emily I think you may have inspired me to go to culinary school… haha
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This is the thing I dislike the most about sharing food with 4 roommates – our bananas never last long enough to turn brown :(
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what would you substitute for the peanut flour if you need to avoid peanuts (allergies)? just more all purpose flour?
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*hand up* I’m another who can’t get peanut flour… should we replace this with regular flour or peanut butter?
xxx
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YUM! That looks delish!
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Yum Yum – There must be something in the air this week. I had a fruit basket with just enough bananas for 2 chocolate banana breads (and 2 mini ones for quality control!) this week. I had to give one away to my brother as I would have eaten them both in jig time otherwise!
I will definately try the peanut butter aspect the next time!
:)
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Looks awesome!!!
Jen
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One of my family’s all time favorites! It’s funny, I’ve made countless banana breads, but I don’t have one recipe that I stick to faithfully. I’m always trying different ones. Maybe yours will end that!
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That’s the best kind of situation to have in a fruit bowl!! Sadly, my bananas never last long enough to get that ripe.
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Yum, great recipe!
I always love creations that disappear so quickly because they are a hit around the house! Especially comfort food, like yummy breads.
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Looks like you got your ‘situation’ well under control. When I see ‘aging’ bananas, I think the same thing. Have a great weekend! You going to see the tree on the National Mall? We hope to make it up soon.
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I have plenty of bananas that are starting to look like this and banana bread is exactly what I was thinking! I might try a combo of bob’s GF flour and maybe some almond flour. Because it sounds delicious!
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wow that looks delicious!!!
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could you substitute PB2 for the peanut flour?
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I don’t know about you, but my loaf is gone! Yours looks delicious!!!
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[...] After dinner, I whipped up Emily’s Peanut Butter Chocolate Chip Banana Bread. [...]
I just made this bread, using PB2 in place of the peanut flour. SO good! I don’t think it will last a day! Thanks for the recipe!
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Emily Malone Reply:
December 14th, 2010 at 6:02 pm
So glad you liked the bread – yum!
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I just made this with a couple small substitutions. too die for! The peanut flour makes this so good, and as someone who is looking to incorporate peanut butter into as many things as possible, the peanut flour is idea. I also like stirring it into my oatmeal and putting it in smoothies.
excellent recipe!
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[...] well. I have used it numerous times in Emily’s delicious peanut sauce tofu and Emily’s peanut butter banana bread (this is now my go to banana bread [...]
Finally made this tonight! So, so good!!! I’m rationing off my remaining TJ peanut flour and will definitely make this again!
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What would you suggest as a substitute for the peanut flour? Peanut butter, wheat flour, almond meal?
I’ve never even heard of it before, so I’m not sure what it adds in terms of consistency and binding (apart from the taste of course).
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Emily Malone Reply:
March 6th, 2011 at 11:32 am
I would sub in regular flour, but add additional peanut butter if you are still looking for the peanut taste.
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Made this recipe today and just wanted to post a note that I used a chia egg (1 tbsp chia + 3 tbsp water) instead of the applesauce and it took an extra 10 minutes to cook. It also turned a much lighter brown than what is pictured and is super delish!
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I just made this with cherries and it is amazing! I love the hint of nutmeg! A keeper!
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[...] BUTTER DAY was yesterday! I’m a nut butter addict so I definitely celebrated by making some peanut butter banana bread! It is really good – but I must admit not my favorite. Favorite Nut Butter: This week [...]
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