These banana bread slices are a perfect, easy, vegan treat. The slices have a layer of moist chocolate chip banana bread and a layer of chocolate peanut ganache. This combination is so so SO good, trust me! The sweet banana bread paired with the nutty chocolate peanut is a match made in heaven!
The banana bread follows my classic banana bread recipe/ process. So if you have tried any of my other banana breads like my classic banana bread, blueberry + white chocolate banana bread or banana bread muffins, you will know what the base of these slices will taste like! The big addition to this recipe is the chocolate + peanut layer. I use the same layer for my crunchy peanut and chocolate bars which went down so well I thought it needed to be paired with the god tier sweet treat: banana bread.
To make these slices, I use a 15cm baking tray with a removable bottom. This is quite a small baking tray but it is perfect for 9 portions of banana bread slices. If you use a different sized baking tray you need to note that this will change the depth of the banana bread as well as the baking time. For example, if you use a 20 cm baking tray, you should reduce the cooking time to 20 minutes and be prepared for a much thinner slice!
I finished the slices off with pecans, chocolate shavings and chocolate chunks. This is entirely optional as it doesn't add any major flavour changes, it is just for aesthetics. Simply leave this stage out if you aren't bothered by how it looks!
I hope you love this recipe! Please do show me your recreations on Instagram- I love seeing them so much! Leave me a comment below with any questions/ queries. I look forward to hearing from you 🙂
G x
Banana Bread Slices
Ingredients
- 290 g Banana over-ripe
- 75 ml Vegetable oil
- 180 g Light soft brown sugar
- 1 teaspoon Baking powder
- 195 g Flour plain, white, all-purpose
- 100 g Chocolate chopped
- 1-2 handfuls Toppings I chose pecans, extra chocolate chunks and shavings
For the Peanut Chocolate Ganache
- 180 g Chocolate of choice
- 3 tablespoon Creamy peanut butter
Instructions
- Pre-heat your oven to 180°C/ 356°F. Get a baking tray ready. I used a 15cm square baking tray with a removable bottom. Bear in mind that if you use a larger baking tray, the banana bread will be thinner and cook quicker. Reduce the baking time if this is the case. Line the bottom of the tray with baking paper and grease the sides with a small amount of butter.
- Smash your bananas up to form a smooth banana paste. I use a food processor for this (it makes it way easier and quicker).
- After your banana paste has formed, place it into a large bowl. Then add the oil, sugar, baking soda, baking powder and flour to the bowl, in that order. Whisk together after each ingredient addition. If you used a food processor to blend the bananas, you could just mix the ingredients in there, whizzing it until combined. Do not over blitz it.
- Add your 100g chopped chocolate to the mixture and combine.
- Pour the batter into the lined/ greased baking tray. Bake the banana bread for 30 minutes, or until a knife comes out of the middle clean. If a knife comes out of the middle wet, keep the banana bread in the oven for further minutes, until it is completely cooked. This may be due to your oven temperature/ heat spots. Leave to cool.
- Once your banana bread is completely cool, it's time to make the ganache! Melt your 180g chocolate in a saucepan/ bain-marie. Then, add your creamy peanut butter and combine until the chocolate and peanut butter are incorporated.
- Pour your chocolate peanut ganache on top of the cool banana bread (whilst its still in it's tin). Leave to set for 2 hours at room temp. If you want to set it quicker, you could pop it in the fridge.
- Once the ganache is set, add any final touches. I added chocolate shavings, pecans and chocolate chunks! This part is optional and not necessary for a delicious experience, I just did it so that it looked pretty!
Leave a Reply