Peanut Butter & Chocolate Banana Bread

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Alex Oh



  • 200
    g Diary Free Whipping Cream
  • 150
    g Chocolate Chunks
  • 4
  • 180
    g Plain Flour
  • 70
    g Dairy Free Butter
  • 120
    g Dairy free Milk
  • 1
    Flax Egg
  • 180
    g Caster Sugar
  • 20
    g Brown Sugar
  • 110
    g Peanut Butter
  • 2
    tsp Cinnamon
  • 1
    tsp Vanilla Extract
  • 1 1/2
    tsp Bicarbonate Soda
  • 150
    g Chocolate Chunks


Preheat the oven to 160C fan and line a 9 inch x 5 inch loaf tin with parchment paper.
In a mixing bowl, mash the banana and add the melted butter, flax egg, vanilla extract and milk. Mix until all the ingredients are combined. Add the sugar, mixing until combined, followed by the peanut butter. Mix until the peanut butter is smooth within
Then add the flour, bicarbonate soda and cinnamon, mixing well until the mixture is smooth.
Finally fold in your chocolate chunks, until they are as evenly distributed as possible.
Transfer the mixture into the loaf tin and gently knock on your worktop to remove any air bubbles. then sprinkle some more chocolate chunks on the top for extra melted chocolate.
Place in the oven and bake for 60 – 90 minutes, or until a skewer comes out clean when inserted into the loaf. This may seem like a while with a large suggested baking time, but it will depend on your oven and which rack you place it on. After 60 minutes,
Once baked, transfer to a rack to cool before decorating. Combine the whipping cream and soft 'cheese' in a bowl and whisk until thick. Pop the mixture onto the banana bread and evenly spread it to cover the top as evenly as possible. Top with chocolate c
Alex Oh's avatar
Preheat the oven to 160C fan and line a 9 inch x 5 inch loaf tin with parchment paper.