Description
A creamy, chocolatey, peanut buttery banana bread, made with almond flour and zero added sugar! A delightful snack or light breakfast.
Ingredients
Scale
- 2–3 overripe bananas
- 2 eggs
- 1 tsp vanilla
- 1/4 cup peanut butter
- 1 cup almond flour
- 1/3 cup coconut flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 cup chopped walnuts (reserve some for toppings)
- 1/4 cup dark chocolate (chopped or chips – reserve some for toppings)
Instructions
- Preheat oven to 350F.
- Lightly grease a 9X5 loaf pan (if not using silicone – highly recommend silicone bakeware).
- Place peeled bananas into a bowl and mash with a fork until smooth.
- Add eggs, peanut butter, vanilla, baking soda, and cinnamon. Mix until well blended.
- Add almond and coconut flour. Mix until just combined.
- Add most of the walnuts and dark chocolate, saving some to sprinkle on top. Fold into the batter.
- Pour banana bread mixture into loaf pan. Spread evenly and top with remaining nuts and chocolate.
- Bake for 45 minutes or until a toothpick comes out clean from the middle!
- Cool in the pan for 15 minutes, then transfer to a wire rack and let sit for 20 minutes.
- Slice into 8 pieces and serve warm or cold.
Notes
This recipe makes 8 decent-sized portions of banana bread. I wouldn’t recommend slicing the bread any thinner, as it’s very moist and delicate. But what I have done is cut into 8 slices, and then cut the slices in half to make 16 banana bread squares. Alternatively, you could bake in a muffin tin for banana bread muffins!
If you don’t have almond and/or coconut flour, you can substitute for 1 cup of all-purpose flour.
I keep my banana bread sliced up in an airtight container. It stays fresh in the refrigerator for 5 days.
Nutrition
- Serving Size: 8
- Calories: 190
- Sugar: 5
- Fat: 13
- Carbohydrates: 15
- Fiber: 5
- Protein: 7
Keywords: banana bread, low sugar, peanut butter, almond flour, dark chocolate