Banana Bread comes in many forms and is one of those things that’s easy to cook with basic ingredients and you can pretty much bet it will taste amazing. I’ve shared a favourite vegan Banana Bread before and now I have another one for you! This Peanut Butter Banana Bread is moist, subtlety sweet and full of the goodness and deliciousness of rye and cacao. I’ve made it three times already in the past month!!

I adapted the recipe from one found in a Donna Hay magazine and that’s the great thing about banana bread, it’s so easy to change up the different ingredients and a synch to make vegan. Using chia gel instead of an egg and nut butters instead of the usual yoghurt you get a seriously delicious and completely egg and dairy free result!

Replace the peanut butter with almond butter if you wish and if you like your banana bread nice and sweet you can always add a little more sugar, although I truly think it’s sweet enough. Great as a family snack, lunch box filler or to serve up with a hot cup of tea with family and friends, I love this recipe and hope you will too.

Rye Peanut Butter + Cacao Nib Banana Bread

~ Preparation time: 10 mins + around 1 hour to bake // makes 1 loaf ~

• 1 tsp chia seeds
• ¼ cup water
• 1½ cups rye flour
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• 2 tsp ground cinnamon
• 1/3 cup cacao nibs
• ½ cup coconut sugar (or dark brown sugar)
• 1 cup mashed ripe banana (around 2 large bananas)
• ½ cup raw peanut butter (or raw almond butter)
• ½ cup coconut oil (softened)
• ½ cup maple syrup
• 2 tsp vanilla bean paste
• 1 banana extra for decoration

Preheat the oven to 160°C/320°F Grease and line a 21cmx10cm (8 inch x 4 inch) loaf tin with baking paper.

Combine the chia seeds with the water in a small bowl and set aside for around 5-10 minutes until a gel forms.

Sift the flour into a large bowl and mix to combine with the baking powder, bicarbonate soda, cinnamon, cacao nibs and sugar.

In a separate bowl mix to combine well the mashed banana, peanut butter, softened coconut oil, maple syrup, vanilla bean paste and prepared chia gel.

Fold the banana mixture through the dry ingredients until combined. Transfer to the prepared loaf tin and top with slices of banana if desired.

Place in the preheated oven and bake for around 1 hour – 1 hour 10 minutes. Check by testing with a skewer, poking it into the middle, if it comes out clean, your banana bread is ready.

Cool in the tin for 10 minutes before transferring to a wire rack to cool completely or serve warm with extra maple syrup or jam.

Will keep in a sealed container for a few days in your pantry or fridge.

{this recipe was adapted from the Basic Banana Loaf found in Donna Hay Fresh + Light Magazine Issue 1}