Konnichiwa Peanut Butterer
Ingredients
- 2 large bananas
- 3 tablespoons Pic’s Crunchy or Smooth peanut butter
- 200ml almond milk (I used Alpro)
- 2 tablespoons maple syrup or honey (I used Indigo Herbs)
- 1 egg
- 1 teaspoon vanilla extract
- 100g rolled oats (I used Flahavan’s – can be gluten-free)
- 100g brown rice flour (I used Indigo Herbs)
- 50g coconut sugar (I used The Coconut Company)
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 50g dark chocolate, chopped (can be dairy-free)
Chocolate Drizzle
- 3 tablespoons almond milk
- 2 tablespoons maple syrup or honey
- 3 tablespoons cacao or cocoa powder (I used Bioglan)
Peanut Drizzle
- 2 tablespoons Pic’s smooth peanut butter
- 2 tablespoons maple syrup or honey
- 2 tablespoons almond milk
Directions
- Preheat the oven to 180 degrees C and grease and line a 9 x 9in baking tin.
- Place the bananas, peanut butter, almond milk, honey/maple syrup, egg and vanilla in a blender and whizz up until smooth.
- Add the remaining ingredients apart from the chocolate and whizz up again to create a batter.
- Stir in the chocolate.
- Spoon into your prepared tin and smooth out evenly.
- Bake for 20-25 minutes until golden, risen and quite firm to the touch.
- Leave to cool.
- Once cooled, cut into squares and place on a board.
- Whisk together the ingredients for each drizzle, then spoon over each square. Now enjoy!
