Bye bye chunky monkey. Say hello to healthy monkey! This banana bread is gluten free and low in sugar.
Recipe (serves 8)
-2 ripe bananas, mashed
-1/2 cup all natural peanut butter
-3 eggs, room temp
-1 Tbsp. coconut sugar (can sub for pure maple syrup)
-1 Tbsp. melted coconut oil or melted ghee
-1 tsp. bourbon vanilla extract
-1 tsp. cinnamon
-1/3 cup coconut flour
-2 Tbsp. gluten free flour (similar to cup4cup or Bob's red mill gluten free baking flour)
-1/2 tsp. baking powder
-chocolate chips or shaved chocolate (I used milk chocolate but you can use any chocolate you want!)
-crushed banana chips
-fleur de sel
-Pre-heat the oven to 350 degrees and butter your bread loaf pan prior to use.
-In a bowl, smash the bananas until almost liquid. Add in the eggs, peanut butter, coconut oil, coconut sugar, and vanilla extract and mix until fully combined.
-In a separate bowl, mix the coconut flour, gluten free flour, baking powder and cinnamon. (Note: if you do not have gluten free baking flour, you can use 2 Tbsp. of coconut flour. I used both recently and still came out great). Slowly add in the flour to the wet mixture and mix until all clumps are gone. Do this gently if you can and it can be until combined (some natural clumps will be there).
-Pour the batter into the loaf pan and bake for about 18 minutes. Take out and add the chocolate, and banana chips. Bake for an additional 15-17 minutes.
-Take out and let it cool before cutting. Sprinkle with some fleur de sel sea salt flakes.
Recipe adapted from Rach L Mansfield.
Nutrition Facts (per serving, using 3 oz. milk chocolate): 246 calories, 23 grams carb, 15 grams fat and 8 grams protein.