Alright, this is serious. You’re going to want to come up with a reason to go ahead and make this bread. It’s THE moistest, most delicious banana bread I’ve ever made. No butter, no white flour, less sugar than normal and some bonus fiber and protein to boot. I made it for dessert for a small dinner party. It didn’t survive the night. There were three of us.
Pro tip 1: Don’t have a week to wait for two bananas to get super ripe? Don’t worry! Do you have 20 minutes? Put those bananas on a baking sheet in the oven at 300 and watch the magic happen. Before –> After. Boom. Sweet, ripened banana mush.
You will not believe this bread doesn’t have butter or oil inside. Now if you want to spread butter on top of it, that’s your call. It’s not gonna suck.
(Why the pretty design in peanut butter, you ask? …Because why not? Silly question.)
Pro tip 2: microwave slice for 10 seconds before serving.
Banana Bread with Chocolate Chunks and Peanut Butter Ribbon
1 cup whole wheat flour
1/2 cup almond flour
1 1/2 tsp baking soda
1/2 tsp sea salt
2 large eggs, lightly beaten
2 medium, ripe bananas (1 cup mashed)
1/2 cup plain or vanilla 2% Greek yogurt
(add splash of vanilla extract, if not using vanilla yogurt)
1/4 cup maple syrup
1/4 cup brown sugar
1 cup dark chocolate chunks
1-2 tablespoons peanut butter
Preheat oven to 350 and grease a bread pan with coconut oil (or other oil). Combine first four dry ingredients into a large bowl and whisk to combine. In a medium bowl, combine eggs, bananas, yogurt, maple syrup and sugar. Stir wet ingredients into dry ingredients until well combined, but don’t over mix. Fold in chocolate and pour into greased bread pan. Drizzle peanut butter down center (or in a fun design of your choice). Bake for 25-30 minutes, until knife comes out clean. Let cool in pan before transferring to a plate.