Ok so I know the title of this recipe is a bit of a mouthful. But ALL the good stuff, right?! Combined into one, making it one of the most innocently indulgent recipes currently on the blog 😉
I need to mention here the amazing Doughlicious who create 100% natural, GLUTEN-FREE cookie dough with no refined sugars, additives or preservatives, with some vegan varieties in the range. That’s right, gluten-free cookie dough. It’s something I’ve rarely come across so you can imagine my excitement when I came across the brand on Instagram [*gifted products]. And let me tell you, simply popping the cookies in the oven for 10 minutes results in the most delicious treats to satisfy any cookie monster cravings.
In this vegan-friendly recipe I’ve used the Peaunt Butter flavour as it works perfectly with banana and chocolate in this simple loaf. I hope you enjoy it as much as I devoured it within pretty much a day (no regrets)!
- 2 bananas
- 200ml almond milk
- 50ml maple syrup (I used Pure Maple)
- 2 tablespoons smooth peanut butter (I used Pip & Nut)
- 150g brown rice flour (I used Indigo Herbs)
- 75g stevia (I used Natvia)
- 30g cocoa or cacao powder (I used Bioglan)
- 2 scoops chocolate or vanilla protein powder (I used Free Soul)
- 2 tablespoons flax seed (I used Linwoods)
- 1 teaspoon baking powder
- 1 teaspoon apple cider vinegar (I used Loving Foods)
- 1 x pack Doughlicious Vegan Peanut Butter Cookie Dough
- Preheat the oven to 180C and grease and line a loaf tin.
- Place the bananas, milk, maple syrup and peanut butter in a blender (I used my Ninja Kitchen) and whizz up until smooth.
- Add in the flour, stevia, cacao/cocoa powder, protein powder, flaxseed, baking powder and vinegar and blend again.
- Spoon half of the chocolate batter into the tin and spread out to cover the base. Break up the cookie dough into small pieces and place ½ of them over the base, dotted evenly around.
- Spoon over remaining batter to cover then top with remaining cookie dough (roll into rough balls) and push into the batter. Bake for 30-40 minutes until risen and a skewer comes out clean. Leave to cool in the tin for 10 minutes then pop onto a wire rack.
- Once cooled, cut into slices and enjoy!