You Won't Believe it's Vegan Cookie Dough Banana Bread
NOTE: if cake, bake about 35-40 minutes in 8 inch pan
Servings 7 servings
Calories 300kcal
Ingredients
- for the banana bread: 1 cup mashed overripe banana ½ cup thick coconut yogurt (e.g., cocojune brand) ½ cup runny almond butter or peanut butter 1/3 cup coconut sugar 1 tsp baking powder 1 tsp baking soda 1/2 tbsp vanilla extract 1 and 1/3 cup all-purpose organic bread flour 1/4 cup arrowroot powder 1/2 cup chocolate chips (however much desired) for the cookie dough topping: 1/2 cup oat flour 1/4 cup almond flour 1/4 cup unsweetened almond milk 2 tbsp maple syrup 1/4 tsp almond extract 1/4 cup runny nut butter 1/4 cup chocolate chips
Instructions
- preheat your oven to 350°f (175°c). grease or line a loaf pan with parchment paper.
- in a large mixing bowl, combine the mashed banana, coconut yogurt, almond butter, and coconut sugar. mix until well combined.
- add the baking powder, baking soda, all-purpose flour, and arrowroot powder to the wet ingredients. mix until just combined. be careful not to overmix.
- gently fold in the chocolate chips until evenly distributed throughout the batter.
- pour the batter into the prepared loaf pan, spreading it out evenly. i used a 1 lb loaf pan (caraway brand).
- bake in the preheated oven for about 45 (give or take maybe 5 minutes)- a knife or toothpick inserted into the center should come out clean!
- while the banana bread is baking, prepare the cookie dough topping. in a mixing bowl, combine oat flour, almond flour, almond milk, maple syrup, almond extract, peanut butter, and chocolate chips. mix until a dough-like consistency forms.
- once the banana bread is fully cooled down, spread the cookie dough topping evenly over the top. slice and serve! enjoy your delicious cookie dough banana bread.