"Peanut Butter" Chocolate Chip Cinnamon Banana Bread

That's a mouthful. I probably could have just left it at "Chocolate Chip Banana Bread" and called it a day, but that would be quite neglectful to the other powerful sunbutter and cinnamon flavors that are prominent in every bite of this decadent, dense nanner bread. 

Quite frankly, super ripe bananas freak me out. When they're brown I kind of gag. Which is pitiful, since I work with food on a daily basis. I mean...most people would argue that duck liver is grosser than a brown nanner...but not me! I think I get it from my sister. She gets freaked out by brown bananas too (or at least she used to). And since I grew up always wanting to be EXACTLY like my big sister, I also dubbed brown nanners absolutely disgusting. Long story short, when I make banana bread, I use nanners that are on the verge of turning brown. I'll let them get a teensy bit spotted on the peel so I know they are really sweet inside, but not yet brown. I know the more ripe and brown, the sweeter, but I find the taste of the nanner bread I make to be quite satisfying and banana-y so no complaints here. Or from anyone else who has tried it for that matter!

Tip: on day 2, 3 4 (and so on) of this loaf (if it even makes it to day 4), I'd recommend toasting your slice in a toaster oven and spreading some almond butter or sunbutter on top! My dad always used to do that for us growing up and it's still one of my favorite things to eat with day-old or two day-old artisenal breads....is it kosher for me to call my own bread "artisenal"? Probably not, but I've been known to be a total rule breaker. Like how when I hold my fork and steak knife in a fist as opposed to delicately in between my fingers...  can I get a #YOLO?

Ingredients

  • 2 spotted bananas
  • 2 eggs
  • 1 cup blanched almond flour
  • 2 tbsp coconut flour
  • 1/4 cup coconut oil, melted
  • 3 tbsp sunbutter
  • 2 tbsp raw honey
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp baking powder
  • 1/3 cup Enjoy Life Chocolate Chips (or dark chocolate chips)
  • Pinch of salt

Method

  1. Preheat your oven to 350.
  2. In a large mixing bowl, mash your bananas and whisk in your eggs to combine well.
  3. Add almond and coconut flour and mix thoroughly.
  4. Add coconut oil, sun butter, honey, cinnamon, nutmeg and baking powder...mix...duh.
  5. Finally, fold in chocolate chips.
  6. Pour batter into a greased loaf pan and bake for 40-45 minutes or until the edges are browned and a toothpick comes out of the center clean.
  7. Let the loaf cool completely before slicing/serving. I personally like to remove the loaf from the loaf pan once it's cooled and wrap the loaf in saran wrap or aluminum foil, but you can also just leave it in the pan and cover it with foil to store. 
  8. Store at room temp for up to 4 days, or freeze.

Servings: 8-10