Vegan Peanut Butter Banana Bread

From : http://www.egglesscooking.com/2011/08/09/peanut-butter-banana-bread/

Prep time: 20 Mins Cook time: 45 Mins Yields: 12 Servings.

INGREDIENTS:
1 cup Whole Wheat Pastry Flour
3/4 cup Light Brown Sugar
1 teaspoon Baking Powder
3/4 teaspoon Baking Soda
1/4 teaspoon Salt
1 cup Mashed Bananas (about 2 medium size)
1/3 cup Peanut Butter
1/2 cup Almond Milk
1 teaspoon Apple Cider Vinegar
1 teaspoon Vanilla Extract
2 tablespoons Water
3/4 cup Vegan Chocolate Chips

PROCEDURE:
Preheat oven to 350F/180C for 15 minutes. Line a 8×4 inch loaf pan with parchment paper and set aside.
In a small bowl stir together the almond milk and vinegar; set aside. The mixture will curdle in about 5 minutes.
In a large bowl combine together the flour, sugar, baking powder, baking soda and salt.
In another bowl mix together the mashed bananas, peanut butter, curdled milk mixture and vanilla.
Pour the wet ingredients over the flour mixture and combine together. Add water as needed to get the right batter consistency. I added about 2 tablespoons of water because the batter was a bit thick.
Stir in the chocolate chips. I used coarsely chopped vegan chocolate chunks.
Pour the batter into the prepare pan and bake for about 45-50 minutes or until a toothpick inserted in the middle of the bread comes out clean. Mine was done in 45 minutes.
Remove the pan from the oven and place it on a wire rack and let cool for 15 minutes before taking out the bread from the pan. Cool the bread on the wire rack for at least 5-6 hours before slicing. Quick breads and especially banana breads taste and slice better if left undisturbed for 24 hours.

NOTES:
I used unsweetened and unsalted natural peanut butter. Those who don’t like peanut butter can substitute it with other nut or seed butters.
Any non dairy milk can be used in place of almond milk.
White vinegar can be used instead of apple cider vinegar.
Roasted peanuts can be used for some of the chocolate chips. This will give a nice crunch to the bread.