Peanut Butter Protein and Chocolate Nana Bread
Sometimes, before you can stop it from happening, the absurd amount of bananas in your home have ripened all at once. You begin to panic, thinking: “how am I going to eat these all by myself before they go bad?!” But then you remember your savior: homemade banana bread. Banana bread has become a staple during quarantine in many households. The beauty of banana bread is that the possibilities to add an intriguing twist are endless! When I recently found myself in a situation with an abundance of overly ripened bananas, I created this beautiful loaf of peanut-butter protein banana bread!
This banana bread is divine. It is gluten-free, packed with protein from the Orgain protein powder, and has a lovely hint of peanut butter flavor with the addition of my new favorite peanut butter I bought off of Thrive Market. Not to mention, the banana bread is speckled with gooey chocolate chip goodness! This recipe not only satisfies your sweet tooth, but it is made with nutrient-dense ingredients that keep you satisfied! It is perfect for a late night snack, dessert, or even for breakfast. This banana bread was so delicious that it was devoured within the day!
INGREDIENTS (Yields one loaf of banana bread)
3 Very large spotty bananas, or 4 small very spotty bananas
1/4 Cup runny unsweetened peanut butter, I used crunchy peanut butter
1 Tsp. lemon juice
1 Tsp. vanilla extract
1/2 Cup coconut sugar or brown sugar
2 Cups finely ground oats or oat flour
1/2 Cup quick oats
2 Tsp. baking powder
1 Tsp. baking soda
1/2 Tsp. salt
1/3-1/2 Cup vegan chocolate chips
Optional: Half of a banana sliced into coins & more vegan chocolate chips for topping
INSTRUCTIONS
Preheat the oven to 350°F.
In a large bowl, mash the bananas, but leave in a few banana lumps for texture.
Once the bananas are mashed, add into the same bowl the prepared flax or chia eggs, runny peanut butter, lemon juice, vanilla extract, and coconut or brown sugar. Mix the ingredients together until thoroughly combined.
In another large bowl, add the oat flour or finely ground oats, the 1/2 cup quick oats, baking powder, baking soda, salt and Orgain protein powder of your choice and mix until thoroughly combined.
Slowly add the dry ingredient-mix into the wet-ingredient mix, until the batter is fully combined. If the batter looks a bit dry (will depend on the amount of banana used), mix in a splash of non-dairy milk or water. Lastly add in the vegan chocolate chips and mix until combined.
Pour the batter into a well-greased or parchment-lined loaf pan. If using, lightly press the banana coins on top of the uncooked loaf and sprinkle on additional vegan chocolate chips for extra deliciousness and banana bread aesthetic!
Bake the banana bread for 35-45 minutes, or until an inserted knife comes out clean. My loaf baked for about 35 minutes.
Slice and enjoy immediately by itself, with berries and vegan yogurt, or with vegan ice cream! The banana bread may last up to 4 days in an air-tight container (if it is not devoured before then) or can be frozen for later enjoyment!