Gluten Free Chocolate Chip Peanut Butter Banana Bread

Nutrition Facts

Serving Size: 1 slice

Calories: 113 • Total Fat: 6.5g • Total Carbohydrate: 13g (Fiber: 2g • Sugars: 7g) • Protein: 3g

Nutritional Highlights

Low Calorie • Gluten Free •  No Added Sugar • Vegan Option • Paleo Option

It’s time for another Recipe Redux post! In honor of Earth Day, this month’s challenge is to feature a recipe that reduces food waste. Without a doubt, the first thing that came to mind was something with bananas. Now, most people like bananas with a few brown spots, but not me. They have to be perfectly golden yellow without a speck of brown to be seen. Since bananas usually only last a day or two at their perfect ripeness, that leaves me with plenty of “overripe” bananas perfect to freeze for smoothies or make into banana bread. This recipe, as is, isn’t vegan or Paleo but it can easily be made into either with a few substitutions. Here are some notes to make sure yours comes out to perfection:

  1. For Paleo: sub almond butter for the peanut butter and use vegan chocolate chips
  2. For Vegan: use dairy-free chocolate chips
  3. If you can’t find coffee flour (Trader Joe’s and Amazon sell it), add an extra tablespoon of almond four.
  4. You can taste the cinnamon in this so if you don’t like cinnamon then leave it out.
  5. Make sure your eggs are at room temperature before mixing them into the batter.
  6. I used a Vitamix to make sure there were no lumps in the batter, but if you don’t have one be sure to mash the bananas until they are as smooth as possible.

Gluten Free Chocolate Chip Peanut Butter Banana Bread

Servings: 12 slices

INGREDIENTS
  • 3 medium overripe bananas (the browner the better)
  • 1 tsp pure vanilla extract
  • 3 tbsp all natural peanut butter
  • 1 egg + 1 egg white, at room temperature
  • 1/4 cup + 3 tbsp almond flour
  • 1 tbsp coffee flour (or 1 tbsp more of almond flour)
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp ground cinnamon (optional)
  • 1/3 cup chocolate chips
  • cooking spray
METHOD
  1. Preheat oven to 350ºF.
  2. Spray a loaf pan with cooking spray and set aside.
  3. In a powerful blender, puree the bananas until they are completely smooth. Blend in the vanilla extract and peanut butter.
  4. Add the eggs until they are evenly incorporated.
  5. Next, add the remaining ingredients, except the chocolate chips, and blend until smooth.
  6. Transfer the batter to a bowl and stir in the chocolate chips. Add batter to prepared loaf pan and sprinkle the top with additional chocolate chips for appearance if desired.
  7. Bake in preheated oven for 30 minutes. Remove and let cool for 5 minutes before serving.

 

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