Healthy Chocolate Peanut Butter Banana Bread. Perfect for snacks, breakfast on the go or a healthy dessert. Vegan, gluten-free and incredibly juicy and delicious.

Zutaten

US Customary – Metrik
  • 1 Charge Flachs-Ei < span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">(or sub-egg)
  • 3 mittel reife Bananen ( 2 Bananen ergeben etwa 1 1/2 Tassen)
  • < span class="wprm-rezept-zutatenmenge">3 1/2 cc < span class="wprm-recipe-ingredient-name">Hefepulver
  • 1 Prise Meersalz
  • 1/3 Becher natürliche gesalzene Erdnussbutter (cremig oder knusprig)
  • 2 1/2 Esslöffel < span class="w prm-rezept-zutatenname">Avocado- oder Kokosnussöl (verblasst)
  • 1/4< /span> kleine Tasse < span class="wprm-recipe-ingredient-name">Bio-Rohrzucker
  • 1 /4 Tasse verpackter hellbrauner Zucker
  • 2-3< /span> Suppe Agaven- oder Ahornsirup < span class="w prm-rezept-zutaten-notizen wprm-rezept-zutaten-notizen-faded">(je nach Reifegrad der Bananen)
  • 3/4 cup ungesüßte Mandelmilch oder andere pflanzliche Milch
  • 1 1/4 Tasse < span class="wprm-recipe-ingredient-name">Mandelmehl
  • 1/2 cup ungesüßtes Kakaopulver
  • 1 Tasse glutenfreie Mehlmischung
  • 1 Tasse < span class="wprm-rezept-zutatenname">Glutenfreie Haferflocken
  • 1/4 tasse milchfreie Schokoladenstückchen
  • 1/4 Tasse Erdnussbutterchips< /span > < span class="wprm-rezept-zutaten-notizen wprm-rezept-zutaten-notizen-faded">(optional)

Instructions

  • Preheat the oven to 176°C and line a loaf tin with parchment paper lay it out or spray with non-stick spray.
  • In a large mixing bowl, prepare the flaxseed egg and let it sit for 5 minutes to activate.
  • Bana Add ne and puree.
  • < div class="wprm-recipe-instruction-text" style="margin -bottom : 5px";="">Add all the ingredients to the almond milk and whisk vigorously.
  • Add cocoa powder and ground almonds, gluten free flour mix, rolled oats and stir.
  • Last chocolate instead and stir in peanut butter chips (if using).
  • Pour into the loaf pan and bake 1 hour – 1 hour 1 5 minutes. When done, it should be firm and cracked at the top. My sweet spot was about 1 hour 5 minutes.
  • Let cool completely before slicing or it will be too tender to hold the shape (preferably overnight).
  • Keep leftovers fully refrigerated in a covered container for up to several days, but fresh is best. Slice and freeze for longer-term storage.
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