Rating: 5 stars 4.9
26 Ratings
  • 5 star values: 24
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This was an experiment that I made for myself on my 1 year anniversary of going vegan, and it turned out awesome. Very moist and chocolaty! Feel free to substitute other non-dairy milks.

Recipe Summary

prep:
10 mins
cook:
40 mins
total:
50 mins
Servings:
12
Yield:
1 9x12-inch pan
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x12-inch baking pan.

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  • Mix pastry flour, white sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt together in a bowl. Stir bananas and peanut butter together in a separate bowl until smooth; add almond milk and oil and mix well. Carefully fold banana mixture into flour mixture until batter is just combined; fold in chocolate chips. Pour batter into the prepared pan.

  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes.

Cook's Notes:

All-purpose flour can be used in place of the whole wheat. Grape seed oil can be used in place of the canola.

Nutrition Facts

518 calories; protein 8.3g; carbohydrates 68.3g; fat 27.9g; sodium 452.6mg. Full Nutrition
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