with Chocolate Chunks
gluten-free, dairy-free, egg-free, vegan, soy-free, cane sugar-free
A triple threat. The triple threat. Need I say more? These three flavors work together better than The Three Musketeers and bring more joy than the equally numbered Stooges.
I confessed in my “Introduction” that I am a bit of a peanut butter addict. Okay, more than a bit. I devour half a jar with a spoon in one sitting. So, it is no mistake I have posted two peanut butter laden recipes in a row. They are the first of many to come. Prepare yourselves.
Don’t get me wrong; Banana is still the star of this loaf (or muffin) recipe. The chocolate and peanut butter are simple -but much appreciated – complements. However, feel free to boost either one if you’d prefer an even stronger chocolate or peanut butter presence after some taste-testing.
Peanut Butter Chocolate Chunk Banana Bread
2 cups oat flour (I grind my own in my Vita-mix with 2 rounded cups of gluten-free oats)
1/2 cup whole gluten-free oats
1/2 cup tapioca starch
1/2 cup agave nectar
2 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1/2 tsp xanthan gum
2 cups mashed ripe banana
3/4 cup almond/hemp milk
1/2 cup creamy peanut butter
2 tsp vanilla extract
1/3 cup homemade chocolate chunks (recipe to follow soon!)
1. Preheat oven to 350˚
2. Mix dry ingredients.
3. In separate bowl, mix wet ingredients. Then add to dry.
4. Stir in chocolate chunks last.
5. Pour into loaf pan lined with parchment paper and bake 45-55 minutes.
6. Remove from oven and let cool at least 10 minutes before slicing.