One of my favourite combinations.. Peanut butter, banana and chocolate. They just go SO well together. It can be as simple as a banana smothered with peanut butter and topped with some chocolate chips, or those three ingredients turned into a peanut butter-banana-chocolate shake. OR this amazing peanut butter banana bread with chocolate and walnuts. Whatever you make, it can HARDLY go wrong.
That’s what I thought making this banana bread. I have baked a LOT of them in my life and tried many different variations (like my double chocolate banana bread or pumpkin banana bread). Peanut butter has always been one of my favourite things to top banana bread with, so it was about time I stirred some into the batter – along with chopped walnuts and chopped dark chocolate. Out came this beautiful, beautiful banana bread that has to be my favourite so far.
Not only is it perfect in texture and in taste, but it’s also healthy! Overripe bananas are the perfect natural sweetener, so the only extra sweeteness comes from two tablespoons of coconut blossom sugar. Added to that, it is also gluten-free as it is made with oat flour. I always make my own by grinding oats in my blender which literally takes only about ten seconds. You can substitute it with other types of flours (like spelt or wheat, I am not sure about other gluten-free flours), but the oat flour gives it a bit of a chewy texture which I LOVE.
Do yourself (and your loved ones) a favour and bake this peanut butter chocolate banana bread. If you do, I would love to hear about that. So please leave me a comment below or if you upload it to your Instagram, tag me at @aspoonfulofhealthde.
Peanut butter chocolate banana bread blondies with walnuts
- 3 medium sized overripe bananas
- 1 medium sized banana for topping
- 2 heaping tablespoons peanut butter
- 100 ml plant milk
- 3/4 teaspoon vanilla extract
- 2 tablespoons coconut blossom sugar
- 150 g oat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 handfuls chopped walnuts
- 50 g chopped dark chocolate
Preheat your oven to 175 degrees Celcius / 350 Fahrenheit. Line an 8 inches square baking pan with parchment paper.
In a big bowl, mash the bananas. Add peanut butter, plant milk, vanilla extract and coconut blossom sugar and mix very well.
In a seperate bowl, combine oat flour, baing powder and baking soda. Then add the dry ingredients to the wet ones.
Combine until you have a smooth and thick batter. Fold in chopped walnuts and 3/4 of the chopped dark chocolate.
Pour the batter into the prepared pan. Slice up a banana lengthways and place it on top of the batter, then add the rest of the chopped dark chocolate.
Bake for 30 to 35 minutes until golden brown on top and a toothpick inserted in the center of the blondies comes out clean. Let them cool down in the pan completely before cutting them into squares.