Vegan Chocolate Chip – Peanut Butter – Banana Bread

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A couple weeks ago, I came home from work craving something sweet, warm, and filling.  I also was in the mood to do some baking, therefore I decided to make one of my favorite things from my childhood: BANANA BREAD!!!

I grew up loving the banana bread my grandmother would make and coming home to a loaf of chocolate chip banana bread my mom would pick up from the Fresh Market.  This time, I wanted to make a banana bread loaf that had a healthy twist and made with ingredients I knew and trusted.  Although I did not have to make the banana bread vegan, that is how it ended up working the best! MB and I try to eat a predominately plant based as much as possible, but we also do eat dairy and eggs sometimes!

With that being said, here is the recipe! It is made completely with a blender therefore clean-up is simple! Tag us on Instagram @gvillefittwins if you make it!

What You Need (Makes One Loaf)

  • 2 really ripe bananas
  • 1/4 cup of unsweetened vanilla almond milk
  • 1/4 cup of pure maple syrup
  • 1/4 cup of organic creamy peanut butter (I like Justin’s or MaraNatha)
  • 2 teaspoons of organic vanilla
  • 1 and 3/4 cups of rolled oats
    • Then another 1/2 cup of rolled oats is added into the batter later
  • 1 teaspoon of cinnamon
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of baking soda
  • 1/4 teaspoon of salt
  • 1 tablespoon of melted organic coconut oil
  • 1/2 cup of vegan dark chocolate chips
    • These will be added in the batter later with the 1/2 cup of oats

How You Make It

  • Grease pan (I used olive oil spray) and set oven to 350 degrees
  • Starting with the bananas, put all of the ingredients into the blender (except for the 1/2 cup of oats and the chocolate chips)
  • Blend everything on high for around 10 seconds, do not over-blend! You want a smooth batter, it can have little clumps but you do not want it to be runny
  • After you blender the ingredients, add in the oats and the chocolate chips.  Fold them into the batter with a spoon
  • Pour the batter into the pan
  • Bake for 30 minutes or until golden brown!  Make sure the middle is cooked through
  • Remove from the oven and let the bread cool before storing
  • Should be stored in the fridge and is good for up to 4 days!