Because who doesn’t love a piece of plant based moist choc chip banana bread smothered in peanut butter?
This banana bread tweaked from my original banana bread recipe as I need to cater for a vegan.
And, not too high in sugar so in my opinion you can have your cake and eat it too!
And, while I don’t necessarily agree with some food alternatives, this one seems to tick the boxes.
I like to serve this with a dollop of dark roasted crunchy peanut butter.
Recipe is super easy
2 large ripe bananas
¼ cup maple syrup
½ cup peanut butter
½ cup coconut milk
½ tsp vanilla
Mash bananas and mix all wet ingredients in (except the ACV)
½ tsp baking powder
½ tsp baking soda
1 tsp ACV (apple cider vinegar)
Combine baking powder, baking soda and ACV and ex[pect a little bit of magic (fizzing), then mix into the wet ingredients.
½ cup vegan choc chips
1 cup SR flower
1 cup buckwheat flour
Stir through the choc chips and flours.
Bake in a lined loaf tin for about an hour at 160c