Again looking for idea recipes chocolate pb banana bread [vegan] that are delicious? How to prepare it is indeed not too difficult but not easy either. If wrong processing, the result will be unsatisfactory and in fact tend to be unpleasant. Even though the delicious chocolate pb banana bread [vegan] should have had aroma and taste that can provoke our taste buds.

Many things that more or less affect the taste quality of chocolate pb banana bread [vegan], start from the type of material, next material selection fresh, until the way of making and serving it. No need worry if want prepare chocolate pb banana bread [vegan] delicious home, because as long as you know the trick, this dish is can be dish special

Ingredients and seasonings required in make

1. Prepare 1 flaxegg
2. Take 3 medium ripe bananas
3. Take 3 1/2 tsp baking powder
4. Prepare pinch sea salt
5. Prepare 1/3 cup salted natural peanut butter (creamy or crunchy)
6. Prepare 2 1/2 tbsp coconut oil, melted
7. Prepare 1/4 cup organic cane sugar
8. Use 1/4 cup packed light brown sugar
9. Take 2-3 tbsp agave or maple syrup, depending on ripeness of bananas
10. Prepare 3/4 cup unsweetened almond milk
11. Use 1 1/4 cup almond meal
12. Take 1/2 cup unsweetened cocoa powder
13. Prepare 1 cup flour blend
14. Take 1 cup rolled oats
15. Prepare 1/4 cup dairy-free chocolate chips

Place the flour, cornstarch, cocoa, baking powder, baking soda and salt in a bowl and whisk together. Then, mix with maple syrup, melted vegan butter, almond or oat milk, and vanilla. Then, add in the flax eggs, baking soda, and baking powder. In a large bowl, mash the bananas with a fork.

How to cook Chocolate PB Banana Bread [Vegan]:

1. Preheat oven to 350º F and line a loaf pan with parchment paper or spray with nonstick spray.
2. Prepare flax egg in a large mixing bowl and let rest for 5 minutes to activate. Add banana and mash thoroughly.
3. Add all ingredients through almond milk and whisk vigorously to combine.
4. Add cocoa powder, almond meal, gluten free flour blend, oats and stir. Last, stir in chocolate chips.
5. Pour into loaf pan and bake for 1h–1h 15min. When ready, it should feel firm and be crackly on top. My sweet spot was about 1 hour 5 minutes.
6. Let cool completely before cutting or it will be too tender to hold form (preferably overnight). ➆ Store completely cooled leftovers in a covered container for up to several days, though best when fresh. Slice and freeze for longer term storage.
7. Done and ready to serve!

Add in almond milk, maple syrup, melted vegan butter, vanilla, cinnamon, baking soda and baking powder. Add in flour, oats, peanut butter, pecans, and chocolate and mix until just combined again - don't over mix. In a large bowl, whisk together first six ingredients. In a large bowl, mash the ripe bananas with a fork. Add the melted butter and oil and stir until combined.

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