Is there anything better than a freshly baked piece of banana bread? Um yes, freshly baked Chocolate Peanut Crumble Banana Bread that’s free from dairy and refined sugar (does that mean we can have two pieces?). Whether it’s a 3:30 pick-me-up, after dinner treat or a just because, this Chocolate Peanut Crumble Banana Bread from our clever friend Vanilla Crunnch will hit the spot every time.
Chocolate Peanut Crumble Banana Bread
- 3 big ripe bananas + 2 to put them as a whole inside
- 1 cup almond milk
- ¼ cup peanut butter + 2 tbsp for the crumble
- 1½ cup oat flour (substitute with normal whole wheat flour)
- ¼ cup coconut flour
- 2 tsp baking powder
- ¼ cup coconut oil
- ⅓ cup coconut sugar (substitute with brown sugar)
- 1 tsp vanilla extract
- a pinch of fine sea salt
- ⅓ cup vegan chocolate chips (melted)
- Peel 2 bananas and cover the in melted dark chocolate.
- Allow to cool in the freezer.
- Preheat the oven to 180ºC or 350ºF and prepare a rectangular tin (silicon if possible)
- Combine the bananas and the almond milk, coconut sugar and the peanut butter until smooth.
- I another medium bowl, combine the flours and the baking powder.
- Add the liquid mixture to the dry one and also add the rest of the ingredients (excluding the chocolate chips) and whisk.
- Pour ⅔ of the batter into the tin and spread evenly throughout.
- Add the bananas next to each other and cover them with the rest of the batter
- Spread of the chocolate chips and the peanut butter crumble*
- Bake for 30 to 35 minutes.
*to make peanut butter crumbles, simply take 2 big spoons of peanut butter and spread it on a little piece of baking paper. Microwave for about 2 minutes, and always keep an eye on it. When the surface starts to crack, you know your crumbles are ready.