Oh my word, banana bread is the best kind of recycling! Well, it’s not really recycling but it’s the same kind of idea of using old (bananas) to make something new (amazingly delicious banana bread)! With summer in tow I completely lost touch of banana bread baking. I’ve experimented with many flavors: Dulce de Leche (caramel), Chocolate, Pumpkin and well the list goes on.
I love bread and this one is mildly sweet and healthy. It’s all of my favorite things in one pan–bread, chocolate chips, peanut butter and bananas. So, below I share a THM friendly alternative for those following that eating plan but even if you don’t use the THM friendly alternatives, I still consider this recipe healthy.
Amazingly Healthy Chocolate Peanut Butter Banana Bread
- 2.5 cups of oat flour (rolled oats in blender until pulverized)
- 3 tablespoons flax meal grounded
- 3 ripe bananas
- 1/2 cup plain greek yogurt or milk
- 2 eggs
- 1/4 cup of natural peanut butter or 1/4 cup peanut powder
- 1 teaspoon vanilla extract
- 1 tablespoon baking powder
- 3-4 tablespoons of favorite sweetener (I use Pyure)
- 1/4 teaspoon salt
- 2 teaspoons cinnamon
- optional: 1/4 cup 70% or higher dark chocolate chip
1. Preheat oven to 350 F, and grease a 9×5 loaf pan very well, making sure to go up the sides.
2. In a mixing bowl add your wet ingredients.
3. Then add your dry ingredients: oats, flax, baking powder, sugar, cinnamon, cocoa and salt. Mix well. Then add your chocolate chips.
4. Bake at 350 for 30-40 minutes or until golden brown. Leave it in the pan to cool for 10 minutes then take out and leave on a cooling rack.
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