I loooove banana bread – my mom makes it the best every time. Ohhhh, the top – that’s all I care about. Just let me pick the top off and I could devour it in one standing – no sitting, just standing next to the loaf. But peanut butter and bananas? And chocolate chips? OMG decedent! This bread is so moist and soft and the chocolate chips. Gosh can you ever say anything bad about banana bread? I mean even if it turns hard as a rock, if you slather butter over it, it is still good! I just love banana bread to the moon and back, and it is also one of those things I love trying to recreate to make it better each time. And this time? OMG amazing! I hope you get to enjoy this vegan and gluten-free PB Chocolate Chip Banana Bread.
First let me say that yes, my love for banana bread is real. And I would literally just eat the top of the bread if people let me. That’s it – the top. I don’t know why when I make other breads it doesn’t come out nice and soft but not soft, kind of crusty but not. I think the bananas are just magic like that. Recently I haven’t had too many brown bananas laying around or in the freezer, just been getting my banana protein shakes on, but I found some randoms in the freezer … and no, they do not defrost looking beautiful. They are just ugly, and not appetizing looking. But oh man when they do defrost, they are so sweet. Even if you freeze just a slightly brown banana it will defrost so sweet, and the defrosted liquid is magic too. I would rather bake with a defrosted banana every time!
I love blender batters! I would have done the entire thing in the blender but since I didn’t want to dirty a bowl just for folding in the chips I decided to use a bowl to mix the flour and chips. So in the blender toss the bananas, milk, melted coconut oil, vanilla, and sugar and let it whirl until smooth. In a bowl mix the flour, peanut powder, and baking soda and powder. Pour in the batter and mix until just combined then fold in the chips. Pour into a parchment lined bread dish and bake at 350 degrees for 45 minutes. The bread is so moist that you will think it’s not done. But yes, take it out at 45 minutes then let it sit in the pan an hour to let itself stay together. Fight the urge to slice right into when it is still warm because you’ll have a crumbly mess – not a bad thing but not slices either. After an hour take the bread out of the pan and place on a cooling rack. Very carefully peel off the parchment paper and let sit on the rack. When slicing do it carefully – it will tear so go slow. But even cold the chocolate chips are so ooey and gooey and yummy and finger licking good.
PB Chocolate Chip Banana Bread,
1 1/4 C Bob’s Red Mill Gluten-Free All-Purpose Flour
1/4 C Jif PB Powder
1 Tbsp Baking Powder
1 Tsp Baking Soda
3 Brown Bananas
3/4 C Silk Unsweetened Almond Vanilla Milk
1/4 C Coconut Oil, melted
1/2 C Coconut Sugar
1 Tbsp Vanilla Extract
1/2 C Enjoy Life Mini Chocolate Chips
1. Set oven to 350 degrees. Line a bread pan with parchment paper then spray with non-stick spray.
2. In a blender mix the bananas, melted oil, milk, sugar, and extract until smooth.
3. In a medium-size bowl mix the flour, PB powder, and baking soda and powder.
4. Pour in the banana mixture and mix until just combined.
5. Fold in the chocolate chips.
6. Pour batter into the baking dish.
7. Bake 45 minutes, until a toothpick comes out clean. Let sit in pan about an hour.
8. Set bread on a cooling rack then gently peel off parchment. Let sit another hour.
9. Carefully slice and enjoy!