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

  • 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
  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.



BBQ Chicken with Sweet Potato Salsa

Nutrition Facts

Serving Size: 1 chicken breast, 1/2 cup salsa

Calories: 228 • Total Fat: 6g • Total Carbohydrate: 14g (Fiber: 3g • Sugars: 4g) • Protein: 27g •    Vitamin A (222%) • Vitamin C (37%) • Niacin (64%) • Vitamin B6 (32%)

Nutritional Highlights

Good Balance of Protein, Fat, and Carbs • Rich in Good Fats • Dairy-Free • Low Sugar • Gluten Free • Promotes Healthy Hair, Skin, Eyes • Immunity Booster

It’s Recipe Redux time! This month’s challenge is to make a meal using only things you have in your pantry. I usually do one big shopping trip on the weekend so Fridays/Saturdays get to be pretty sparse in my fridge and cupboards. I almost always have chicken and some random vegetables on hand so if I can forgo the urge to stop at every take-out restaurant on the way home I usually end up making a big garbage bowl salad with whatever I have on hand.

This week, the sad avocado I bought at its perfect ripeness on Sunday never got used… I know, a tragedy! Since I couldn’t bare the thought of throwing it away I tossed it with some leftover sweet potato and tomatoes and made this divine salsa I ended up eating all in one sitting. #sorrynotsorry

I only had chicken, but it would be so good on top of fish or scrambled eggs! If you try it on anything else, be sure to write me in the comment section. I’d love to see what you come up with!

BBq Chicken with Sweet Potato Salsa

Servings: 4

  • 1 lb chicken breast (4 oz each)
  • BBQ seasoning (buy or make your own with this recipe )
  • 1/2 lb cubed sweet potato
  • 1/4 cup diced red onion
  • 1/2 cup chopped cherry tomatoes
  • 2 tbsp freshly chopped cilantro
  • 1/2 fresh avocado, cubed
  • 1 lime, juiced
  • Olive oil cooking spray.
  1. Preheat oven to 425ºF.
  2. Lightly spray sweet potatoes with cooking spray and roast in the oven for 10 minutes.
  3. While potatoes are roasting, season chicken with BBQ seasoning and place in a baking dish.
  4. Turn the oven down to 350ºF. Add the chicken to the oven, stir the sweet potatoes and bake both until cooked through, about 20 minutes. *Keep an eye on the sweet potatoes. If they are done before the chicken, remove them from the oven and let the chicken finish cooking.*
  5. Toss the roasted sweet potatoes with the onion, tomatoes, avocado, cilantro, and lime.
  6. Top the chicken with the salsa and an extra squeeze of lime juice if desired.

For more pantry staple recipes be sure to visit Recipe Redux in the link below!


Unbaked Cookie Dough Bars (Gluten Free, Vegan)



Nutrition Facts

Serving Size: 1

Calories: 124 • Total Fat: 7g • Total Carbohydrate: 17g (Fiber: 1g • Sugars: 12g) • Protein: 1g

Nutritional Highlights

Gluten-Free •  Vegan

I LOVE cookie dough. I’m not kidding. When I say love I mean looooooooove. I’m sure it’s no surprise considering half of my dessert recipes center around any kind of cookie dough variation I can come up with like Cookie Dough Truffles, Cookie Dough Protein Bites, and Pumpkin Cookie Dough Bars.

I told you I wasn’t kidding.

So when all I wanted was something sweet and delicious the other day, I whipped out the food processor and got to mixing. I really tried to avoid my cookie dough obsession but it took over all my willpower. I can’t say I’m mad though cause these little squares of joy are nothing but pure decadence!

Unbaked cookie dough bars (Gluten-Free, Vegan)

Servings: 16

  • 1/2 cup canned white beans (or Great Northern beans)
  • 1 cup + 1/4 cup oat bran
  • 1/2 cup quick oats
  • 3 tbsp coconut oil, melted
  • 1/4 cup honey (or maple syrup, agave)
  • 2 tbsp brown sugar
  • 2 tsp pure vanilla extract
  • 1/4 tsp salt
  • 2 tbsp mini chocolate chips
  • 3/4 cup mini chocolate chips + 1 tsp oil for topping
  1. Pulse the beans in a food processor until smooth.
  2. Add remaining ingredients through salt (oat bran, quick oats, melted coconut oil, honey, brown sugar, vanilla, salt) and blend into the food processor until completely smooth. You may have to scrape down the sides every so often until everything is mixed together.
  3. Transfer to a bowl and stir in 2 tbsp mini chocolate chips.
  4. Line an 8×8 inch pan with wax paper and add the dough. Using a spatula or back of a spoon, push the dough into the pan until it forms an even layer.
  5. Freeze for 30 minutes or until dough slightly hardens.
  6. To make the chocolate topping, melt 3/4 mini chocolate chips + 1 tsp oil in the microwave for 30 second intervals until fully melted.
  7. Spread melted chocolate on top the the dough and sprinkle with sea salt.
  8. Freeze for 10 minutes or until chocolate is set.
  9. Remove from the freezer, let sit for 5-10 minutes then cut into 16 bars.
  10. Keep in the fridge until ready to serve.