Gluten-Free Chocolate Peanut Butter Banana Bread
Gluten-free baking usually means expensive flour blends and dry results. This banana bread uses oat flour you make yourself by blitzing oats, and stays moist because ripe bananas and Dark Desire do most of the work. There is no wheat and no refined flour, the sweetness comes mostly from the bananas, and the dark chocolate peanut butter turns a plain loaf into something you would happily serve with chai. Slice it, freeze it, and toast a piece whenever you want.
Per slice (approx.): 210 kcal, 6 g protein, 28 g carbs, 9 g fat.
Ingredients
Directions
- 1
Preheat the oven to 175°C and line a loaf tin with baking paper.
- 2
Whisk the mashed bananas, Dark Desire, eggs, honey and vanilla until smooth.
- 3
Add the oat flour, baking soda, cinnamon and salt and fold until just combined. Stir in the chocolate chips.
- 4
Pour into the tin and bake for 50 to 55 minutes, until a skewer in the centre comes out clean.
- 5
Cool in the tin for 15 minutes, then on a rack until completely cold before slicing.
Love & Peanut Dark Desire
This recipe uses the jar below. Add it to your cart and you're halfway there.
