• Gluten-Free Vegan Peanut Butter Chocolate Banana Bread •
Makes one 9x5-inch loaf, about 10 slices
2 tablespoons flax meal
3/4 cup oat flour
1/2 cup buckwheat flour
1 1/4 teaspoons baking powder
1/2 teaspoon fine sea salt
1/2 cup creamy peanut butter
3 tablespoons unsweetened applesauce
2/3 cup organic cane sugar
3/4 cup mashed bananas
2 tablespoons soy milk
2/3 cup mini chocolate cups (about 4 ounces)
Directions:
Step 1: Preheat the oven to 325°F. Grease a 9x5-inch loaf pan with oil spray and set aside.
Step 2: Put the flax meal in a small bowl and stir in 1/3 cup water. Let soak for at least 20 minutes and up to 1 hour.
Step 3: In a medium bowl, mix the oat flour, buckwheat flour, baking powder and salt. Set aside.
Step 4: Meanwhile put the peanut butter and apple sauce in the bowl of an electric mixer. Using the paddle attachment on medium speed, mix until they are well combined, 1 to 2 minutes. Scrape down the sides of the bowl and return the mixer to medium speed. Add the sugar and half the mashed bananas mixing until the sugar is mostly dissolved, 1 to 2 minutes (the mixture shouldn’t feel very granular when rubbed between your fingers). Scrape down the sides again, then add the dry ingredients in thirst, alternating with the milk and the soaked flax mixture. If necessary, stop and scrape down the sides during mixing to make sure everything is incorporated evenly. Turn the mixer speed to low, add the chocolate chips and remaining bananas, and mix just until the bananas are still a bit lumpy.
Step 5: Scrape the batter into the prepared pan and bake just until the break is firm to the touch and a toothpick inserted in the center comes out almost clean, 50 too 55 minutes.
Options: Slices of this bread taste delicious griddled with a little butter. Or try making French toast with it!
Ayurvedic Insight:
Ayurveda recommends mixing raw fruit with other foods. However, when fruit is cooked, as in this dessert, it becomes another food entirely and is perfectly acceptable.