Hi!
I love, love this recipe! Thank you! The first time I made it I accidentally hit the convection oven setting and it came out really fluffy! A bit overdone but still good. My family loved it! Then I made it the second time using the regular bake setting and it was more dense and wet. I have to say, the convection setting is a good option! What would be the ideal time using the convection setting?

In reply to Hna83@aol.com.

This came out very good regarding texture. I used crunchy peanut butter and the taste of the nut butter was rather strong. I might use another more subtle nut butter next time.

This came out great. So easy to make and no added sugar other than the chocolate bits. Thank you!

I use all-natural peanut butter that is salted, but unsalted is fine, too! There is no added sugar or oil.

In reply to Emily.

I have been making this without the chocolate chips every week for the past 3 weeks! My husband loves it for breakfast!

Really delish! I only had 2 bananas so I used the metric converter on your recipe to adjust the other ingredients accordingly and it turned out absolutely perfect! Because I had a smaller amount I used a round 8” cake pan.

In my experience, vegan baking requires some sort of flour for structure to replace the eggs. I’d start with my Vegan Banana Bread recipe (which is also oil-free) if you want an already tested option.

Awesome as always. Hard to believe no sugar or flour. My 84 year old father loved it! Thanks for another great recipe!

Super yummy and so easy to make ! I didn’t have chocolate chips so I used walnuts and it was delicious.