Small-batch Peanut Butter Brownie Bread

5 from 1 vote

Small-batch Peanut Butter Brownie Bread

Prep Time10

Cook Time40

Course: Breakfast, Dessert, Snack

Keyword: banana bread, brownie bread, chocolate, easy recipes, gluten-free, loaf cake, low sugar, peanut butter, peanut butter and chocolate, peanut butter cups, plant-based, small-batch, vegan

Servings: slices/muffins

Calories: 178kcal

Equipment

Junior loaf pan or a muffin pan

Ingredients

1 flax egg or regular egg beaten
1 ripe banana, mashed (about 120 g)
1/4 cup maple syrup (84 g) sub 2 tbsp of this for (nut) milk for a less sweet "breakfast" version
1/2 tsp vanilla extract
1/4 cup cocoa powder (24 g)
1/2 cup almond flour (56 g) sub regular/gf flour + 1 tbsp oil
1/2 cup oat flour (60 g) sub regular/gf flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt

Toppings

1 tbsp peanut butter, or other nut/seed butter (16 g)
(optional) chocolate chips

Instructions

Preheat oven to 350F and grease your pan.
Mix flax/egg, banana, syrup, vanilla, cocoa until smooth.
Add oat flour, almond flour, baking powder, baking soda, salt. Whisk to combine, the batter will be thick but pourable. If not, add 1 tbsp water at a time to make it pourable.
Transfer batter into loaf pan, drizzle peanut butter and (optional) sprinkle chocolate, bake 40 min (20-25 minutes for muffins).
Let your loaf cool completely, slice and enjoy!

Notes

To make a flax egg, stir together 1 tbsp (7 g) flax seed meal and 3 tbsp water and let it sit and thicken for 5 minutes.
Here’s a link to the junior loaf pan I like to use.
If you sub regular flour for almond flour, also add 1 tbsp oil/butter to this recipe since it's otherwise fat-free.

Nutrition