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Chocolate-Peanut Butter Banana Bread (VEGAN, Refined sugar free)

Chocolate-Peanut Butter Banana Bread (VEGAN, Refined sugar free)

Scrolling through Instagram can be dangerous, specially if you follow a lot of food accounts. Love getting inspired but I usually end up making desserts and all the pancakes. Am I the only one?

I was scrolling and scrolling, and kept seeing the most amazing banana breads, all with eggs and well not vegan, but still super yummy looking. I got SOOOOOO hungry just of looking that literally got up and started making my own. 

Look up a few recipes, got inspired and got baking.

The dough it's the best part of baking :p - am I right?

This banana bread can be made sugar free, just take the coconut sugar out, and you can add banana pieces in between to make it chunky. 

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NOTES:

1. Feel free to make this into muffins, if it is easier to transport in the mornings.

2. You could use cane sugar or brown sugar instead but it wouldn't make it refined sugar free.

3. Other nut butters can be use, but can't guarantee the same flavor. Almond butter can work too!

 

VEGAN CHOCOLATE-PB BANANA BREAD 

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Ingredients

  • 4 Medium Ripe Bananas, divided (make sure they are brown and spotty!)
  • 2 1/2 cup Rolled Oats, divided
  • 1/4 cup Coconut Sugar
  • 1/4 cup Creamy Natural Peanut Butter (should only be peanuts)
  • 2 tbsp of carob powder
  • 1/4 cup Cacao Nibs or Chocolate Chips
  • 2 tbsp Ground Flax OR Ground Chia Seeds + 6 tbsp Water
  • 1 tbsp Baking Powder
  • 1 tsp Vanilla Extract
  • 1 tsp Apple Cider Vinegar

Instructions

  1. Preheat your oven to 350F. 

  2. In a small bowl, combine the Ground Flax OR Ground Chia seeds with 6 tbsp water to form an "egg." Stir and set aside for 5-10 minutes.

  3. Add 2 cups of the Rolled Oats into a blender or food processor and blend until they form a fine flour, about 45-60 seconds. 

  4. Place the Oat Flour into a medium sized bowl and add the Coconut Sugar, Baking Powder, carob powder and remaining 1/2 cup of Rolled Oats. Mix well and set aside. 

  5. Add 3 of your ripe Bananas to a separate, large bowl, and mash with a fork until they form an even, runny texture. Add the Peanut Butter, Apple Cider Vinegar, Vanilla Extract, and Flax or Chia Egg to the bowl. Mix well. 

  6. Slowly (I mean it) incorporate the dry flour mixture into the wet Banana mixture, stirring well and until all clumps have disappeared. It will make a sticky hard to move mix. Like the first photo. Don't add any water/liquid, I promise it will turn out well. 

  7. Chop the remaining banana into bite-sized chunks. Gently fold the banana chunks and cacao nibs into the batter. 

  8. Line or grease a  bread tin and divide the batter evenly. 

  9. Bake at 350F for 35 minutes, or until the top of the banana bread is golden brown and a toothpick comes out cleanly or with minimal crumbs. Remove from the oven and let cool for 10 minutes in the pan, then remove and enjoy warm, if desired. It will look darker than a typical banana bread because of the carob powder.

  10. Store in a container at room temperature for up to one week. (Let the banana bread cool completely before storing it in a container). 

 

NOW IS YOUR TURN!

What is your favorite thing to bake? comment below!

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