Why I prefer a loaf…

[donotprint] When it comes to baking I’m not a fan of the unpredictability of it….these days it turns out well, but every few successes comes a recipe failure and all successes are momentarily forgotten about. I’m my own biggest critic!

Baking a quick loaf, banana, zucchini…or whatever the flavour combination, tends to work out 99% of the time. I’ve got the dry and wet ratios down along with the baking time and I have the perfect loaf tin to house the loaf of the week. And when I say loaf of the week, I do tend to bake at least one a week!

This week it was all about the peanut butter combinations; I’m on a peanut butter kick for sure! High protein peanut flour combined with buckwheat made for this spectacular raspberry and chocolate chunk peanut butter loaf.

It’s actually a variation on a banana bread when you look at the recipe in more detail but I just fancied calling it something else Smile

Raspberries, chocolate and peanut butter..it’s a trio made in heaven!  The chocolate chunks (dark chocolate, Lindt 85% to be precise) provide just a nice bite of sweetness throughout and the raspberries burst to great a jammy like sensation in every other mouthful.

There are many other reasons I prefer baking a loaf as opposed to muffins or a round variety of cake…

  • Easy slicing
  • Perfect for spreading with nut butter!
  • No waste
  • Slices fit in food bags for easy freezing taking up minimum freezer space
  • Usually a nice even rise – I always run a knife down the middle before baking which works a treat!

I’d completely forgotten I had the peanut flour …it’s great for adding a natural protein hit to your baked goods. The 1/2 cup in this loaf adds a hefty 32 grams of protein! A nice little addition! Needless to say now that I have it back in rotation I’ve been making use of it at every given opportunity – new instant breakfast bake coming tomorrow for What I Ate Wednesday!

This loaf is sugar free, gluten free and of course vegan friendly…it just so happens to taste sensational too!

What’s your favourite to bake, muffins, cakes or a loaf and why? [/donotprint]

Peanut Butter Raspberry Chocolate Chunk Loaf


Servings – 8 thick slices

Preparation Time – 15 minutes

Cooking Time – 40 minutes


  • 2 cups (240g) cup wholegrain buckwheat flour
  • 1/2 cup (60g) peanut flour
  • 1/2 tsp baking soda
  • 1 cup (250ml) almond milk
  • 1.5 cup pureed banana (3 large ripe bananas)
  • 2 flax eggs (2 tbsp ground flax + 6 tbsp water)
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • 4 squares of dark chocolate roughly chopped (I used Lindt 85%)
  • 1 cup fresh raspberries (1 small punnet)


  1. Preheat oven to 180C (350F).
  2. Whisk together flax and water and set to one side for 15 minutes.
  3. Sift together peanut flour, buckwheat flour, baking powder and soda.
  4. Blend together banana puree with milk and vanilla extract.
  5. Stir through flax eggs once “eggy”.
  6. Add wet to dry and fold to combine. Gently fold in chocolate chunks and fresh raspberries.
  7. Place mixture in to a non stick/lined/lightly greased 2lb loaf tin. Bake in the preheated oven for 40 minutes.
  8. Allow to cool for 10-15 minutes on a wire rack for best slicing results!

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  1. As I read this, I am eating… er, trying not to inhale… your latest pb flour/cocoa/raspberry breakfast bake. Holey croley. This is sooo good! I don’t know what I did before I finally got my hands on peanut flour. It continues to blow me away! This loaf will be next I presume…