Vegan Choc & PB Banana Bread
Vegan Choc & PB Banana Bread
~ fluffy chocolate sponge with a peanut butter swirl centre ~
This is a fully vegan, soya free, delicious loaf! For this recipe, I just modified my vegan banana bread recipe to make it chocolate, then added some peanut butter swirls :).
Since this recipe is a little basic, it goes really well with vegan ice-cream or vegan whipped cream. Chocolate and peanut butter is such an og combo and you can see why, they go so well together! The added banana makes this bake so moist and fluffy and the banana flavour is very mild but cuts down the sickliness of the chocolate. It only takes 15 minutes to make, 50 minutes to cook, and it tastes delicious! This is perfect for an afternoon snack, or a dessert. If you have a sweet tooth but are looking to eat a little healthier, this will do the job perfectly. Lets get ready for winter together with this delicious chocolate loaf! If you enjoyed this recipe, go check out my vegan brownie recipe <3.
The banana really helps the loaf rise as banana is a commonly used vegan egg replacer. They also help bind, moisten, and sweeten your loaf. Bananas are also a source of potassium which is essential for our bodies circulatory system which delivers oxygen to our brain. They also help us to have a regular heartbeat and have a lower blood pressure. Bananas contain many antioxidants, they are rich in nutrients, and they can help the body's digestive health.
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Equipment and Ingredient notes
Equipment needed:
- Large mixing bowl
- Whisk
- Wooden spoon / spatula
- Measuring cups / kitchen scales
- Measuring spoons
- 9x5" Loaf pan
- Masher / fork
Ingredient notes:
Bananas - I use bananas from my local fruit and veg market since their produce is much fresher and larger. Make sure to use over-ripe bananas. The riper the better, don't be afraid of any brown spots, that just means that the banana is sweeter and softer, perfect for baking!
Sugar - I use caster sugar in all of my bakes because the consistency is much better for baking. Granulated sugar will also work fine, and so will coconut sugar.
Oil - Most of the time, I use olive oil in my baking since it is healthier, and it enhances the flavour of your bakes. It is also packet with antioxidants, extra vitamins, and can reduce inflammation.
Plant milk - I use oat milk any time I need vegan milk since it is my personal favourite. The best one in my opinion is Alpros whole oat milk. Koko, soya, and almond milk are also good options.
Cocoa powder - Even though we only use a small amount of this, it still makes the loaf have a very strong chocolate flavour.
Vanilla - I use vanilla paste, but you can also use extract if you like. Paste has a more fragrant authentic vanilla flavour, but extract will also do the job. This loaf will still work without vanilla, but it really enhances the flavour.
Flour - Make sure to use self-raising flour rather than plain or all-purpose. Self-raising flour contains baking powder unlike plain and all-purpose. This will allow your loaf to rise and be fluffy.
Baking powder - Even though the flour already contains some of this, extra will ensure that this loaf rises properly.
Baking soda - This is another raising agent, like baking powder but definitely not the same.
Peanut butter - I like using a thicker peanut butter so it will stay in place. You can also use almond, cashew, or any other nut butter.
Salt - I use flaky sea salt.
Step-by-step Instructions
Step one (the batter):
Place your bananas in a large mixing bowl and mash with a potato masher or a fork until pureed.
Add in your sugar, oil, vanilla, and plant milk. whisk until fully combined. The mixture may be slightly foamy.
Now add in all of your dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt.
Fold in the letter of a 'J' with a large wooden spoon or spatula. Do this until there are very few lumps and no streaks of flour.
Step two (the formation):
Line your loaf pan with parchment paper or vegan butter and flour to prevent the batter from sticking.
Spread about half of your batter into the bottom of the loaf pan.
Swirl most of your peanut butter over the batter, leaving some for the top.
Spread the rest of your batter over the peanut butter layer, and swirl on the rest of your peanut butter on the top.
Step three (the baking):
Pre-heat your oven to 180c (conventional oven) or 160c (fan oven).
When the oven is hot, place your loaf pan onto the middle shelf of your oven.
Bake for 50 minutes until golden and crisp on the top.
When the loaf is ready, remove it from the oven and let cool completely in the pan, or eat warm with vegan ice-cream.
The History of Chocolate Cake
Chocolate cake dates back to 1764, the date when Dr. James Baker discovered how to make chocolate by grinding cocoa beans between two extremely large millstones.
One of the earliest chocolate cake recipes was published in 1847, by Eliza Leslie who was a popular Philadelphian cookbook author, in the book 'The Lady's Receipt book'.
There are many different stories to who created the first chocolate cake recipe. One being; a chef in France made the first chocolate cake for Napoleon Bonaparte's wife, Josephine.
Another story is that a women in the US called Sarah Lee invented the first chocolate cake, sometime during the 1800s.
There may not be a clear history of chocolate cake, but its clear that it tastes extremely good. So whoever invented it, thanks!
Tips, Tricks and FAQ
1 - Line your loaf pan right.
The best way to do it in my opinion is to cut your baking paper, scrunch it up into a ball, unfold it, and then put it in your loaf pan. This way, it will stay in its place. You can also put little bits of vegan butter on each side to keep it from folding into the loaf.
2 - Get the perfect peanut butter swirl in the centre.
To do this, just use a knife or a wooden stick to swirl the peanut butter around the batter. This will make it look better once baked.
3 - How can I get the perfect crack in the centre of the loaf?
There is actually a very simple solution to this. Before you bake the loaf, get a clean knife and make a line right through the centre of the batter. Now, one its baked it should have that perfect crack in the centre.
4 - How do I tell if the loaf is fully cooked?
You can do the toothpick test. Take your loaf out of the oven, and stick a toothpick or a sharp knife into the centre of the loaf. If it comes out clean, the loaf is ready. If it doesn't come out clean, it needs more time in the oven.
5 - Don't overmix your batter.
You really want to try your best to not overwork your batter, because it will lead to your loaf being chewy and dense rather than soft, light and fluffy. When you mix a batter too much, it overworks the gluten and crushes any air bubbles leaving you with a dense loaf.
6 - Can this be made gluten free?
I do not use gluten free flour in any of my recipes, but you can substitute the flour for your own gluten free option like almond flour, if you like.
7 - Can this be made refined sugar free?
If you would like to make this recipe without the caster sugar, you can replace it with chopped dates or your own non-refined sugar like coconut sugar.
Ingredients:
- 3 large / 4 small over-ripe bananas
- 1/3 cup olive oil / other oil (80ml)
- 1/4 cup oat milk / other plant milk (60ml)
- 1/3 cup caster sugar / granulated sugar (67g)
- 1 tsp vanilla bean paste / extract (5ml)
- 1 + 1/4 cups self-raising flour (150g)
- 1/2 cup cocoa powder (50g)
- 1 + 1/2 tsp baking powder (6g)
- 1/2 tsp baking soda (3g)
- 1/2 tsp salt (2g)
- 1/2 cup peanut butter (125g)
Method:
Line your 9x5" loaf pan with parchment paper or vegan butter and flour.
Preheat your oven to 180c (conventional oven) / 160c (fan oven).
Place your bananas into a large mixing bowl, and mash with a potato masher or fork until pureed.
Add in your sugar, oil, plant milk, and vanilla. Whisk until combined. (The mixture may become frothy, this is normal).
Now, add in your flour, cocoa powder, baking powder, baking soda, and salt.
Fold with a wooden spoon or spatula until combined.
Scoop about half of your batter into your loaf pan and spread out.
Swirl half of your peanut butter into the batter.
Scoop the rest of your batter over the peanut butter layer.
Swirl the rest of your peanut butter over the top.
Place in the middle shelf of your pre-heated oven.
Bake for 50 minutes.
Let cool completely in the tin.
Enjoy!
If you enjoyed this recipe, make sure to share with friends and family and leave a comment of what you thought! :)
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