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Looking for something healthy AND delicious? Have some over-ripe bananas you’re not sure what to do with? The answer to both questions is banana bread! Specifically, peanut butter chocolate chip banana bread. You can probably tell by now that I absolutely LOVE peanut butter and use it in pretty much everything. So why not add it to banana bread, as well? It just adds a yummy nuttiness that enhances the flavours and is super nutritious.

Contrary to peanut butter, I can’t STAND bananas; the smell, the taste, the texture. Which means, I miss out on some popular treats like banana nice cream, banana bread, banana pancakes, banoffee and anything that uses bananas as the main ingredient. Now in theory, these all sound great and most people LOVE them but unfortunately, I can’t relate. So, this recipe is brought to you by my mother, who’s the original baker in the family. She swears by this banana bread recipe and wanted me to share it with you all. Since I have a strong dislike of bananas and a biased opinion, I had my brother test it out and he loved it (and devoured the whole thing). 

This was his review: “This banana bread is moist, warm and nutty, with a hint of cinnamon spice. The chocolate chips add the perfect amount of indulgence to an otherwise healthy treat. Delicious on its own, but even tastier with peanut butter spread on top.” I’d love to hear YOUR opinions so if you try this out, let me know in the comments below.

As always, share if you make this, I’d love to see!

Happy indulging,

Kim x

Yield: 2 loafs (14 slices total)

Peanut Butter Chocolate Chip Banana Bread (Df)

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Want something healthy AND delicious? Have some over-ripe bananas? The answer is peanut butter chocolate chip banana bread! Note: This recipe is dairy-free, depending on the milk you use.

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Ingredients

Dry Ingredients

• 1 cup wholemeal flour
• ½ cup 00 flour
• 2 tsps baking powder
• ¼ tsp baking soda
• Pinch of salt
• 1 tsp cinnamon powder

Wet ingredients

• 1 ¼ cups very ripe bananas
• ½ cup milk of choice
• 2 tsps apple cider vinegar
• ½ cup pure honey
• 4 tbsp coconut oil
• 1 egg
• 2 tsps pure vanilla extract

Extras

• 1 cup chocolate chips

Instructions

1. Preheat oven to 180°c.
2. Prepare 2 small cake loaf molds with non-stick baking spray and parchment paper.
3. Sift the dry ingredients into a large bowl and whisk to combine.
4. Mash the ripe bananas with a fork.
5. Make a well in the bowl and pour in the wet ingredients.
6. Stir mixture gently with a spatula.
7. Fold in chocolate chips.
8. Pour the batter into the loaf tins.
9. Bake for around 40 minutes.
10. Let cool completely on a wire rack. 
11. Slice and serve, on its own, or spread with a nut butter.

Notes

• Store in an airtight container in a cool dry place for up to a week.
• For longer storage, wrap each slice in aluminium foil and freeze separately.
• Loaf silicone molds size: 22cm by 10cm / 9" by 4" each