There’s nothing better than some banana bread with your morning coffee. Reduce waste by using overripe bananas and composting the peels!
Strat by mixing the dry ingredients. I use a mixture of whole wheat and oat flours. Make oat flour by blending quick-cooking or old fashioned oats until you’re left with a fine powder.
Add the flours to a medium bowl and combine with baking soda, salt, and peanut butter powder. Peanut butter powder has less fat and fewer calories than peanut butter.
Next, combine the wet ingredients: mashed bananas, eggs, coconut oil, nonfat Greek yogurt, honey, and vanilla bean paste.
It’s time to mix everything together. Alternate adding the dry ingredients and water into the banana mix, mixing only until combined. Don’t overmix! Pour in a greased and floured loaf pan. Coat optional chocolate chips or any other desired mix-ins with leftover oat flour and more cinnamon, and swirl on top using a butter knife. Bake at 325° for about 50 minutes, or until tester comes out clean. Cool in the pan for 15 minutes, before removing from the pan to let cool to room temperature.
It tastes amazing with a drizzle of honey on top, paired with yogurt and fruit.
Healthy Peanut Butter Banana Bread
Course: Breakfast, Lunch, BrunchCuisine: Brunch, BreakfastDifficulty: Easy8
servings15
minutes45
minutes373
kcalIngredients
3/4 cup whole wheat flour
1 1/2 cup oat flour*
1 1/2 tsp baking soda
1/4 cup powdered peanut butter
2 heaping tsp cinnamon
1/2 tsp salt
3 ripe bananas, peeled
2 eggs
1/2 cup liquid coconut oil
1/2 cup plain, nonfat Greek yogurt
4 tbsp honey
1 tsp vanilla extract/paste
1/3 cup water
1/2 cup dark chocolate chips
2 tsp oat flour
Directions
- Preheat convection oven to 325ºF.
- In a medium bowl, combine dry ingredients: flours, baking soda, peanut butter powder, cinnamon, and salt. Set aside.
- Place bananas in a separate, medium mixing bowl. Mash with a whisk, leaving some bigger clumps.
- Add eggs, coconut oil, yogurt, honey, and vanilla. Mix until well combined.
- Add wet ingredients and water to the dry ingredients, mixing just until well combined. Be careful not to overmix.
- Pour batter into a prepared (baking spray or greased and floured) loaf pan. Tap on the counter to release any air bubbles.
- Coat chocolate chips in 2 tsp oat flour and sprinkle over top. Swirl in chocolate chips with a butter knife.
- Bake for 45-55 minutes, or until a toothpick or cake tester comes out clean.
- Let cool 15 minutes in the loaf pan, before removing and letting cool to room temperature before serving.
