This Fat Tuesday, I will not be indulging in any type of jelly filled Paczki. Instead, I’ll be digging in to a Fudgy Peanut Butter Banana Bread Bite! Treat yourself to something sweet without undoing your entire day, or feeling guilty afterwards. I was planning on making banana bread today since I just so happened to have a browning banana sitting in my fruit bowl, but these are ten times better.I made a few minor adjustments to the original recipe that I went off of to accommodate to what I had on hand and what worked with that. Since these are bite size, I think I’ll have another.
Adapted from Amy’s Healthy Baking:
- 1 ½ cup all purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- 1 ½ Tbsp coconut oil, melted
- 1 mashed banana
- ¼ cup plain Greek yogurt
- 1 tbsp vanilla extract
- 2 tsp sugar
- 1 cup + 2 tbsp unsweetened almond milk
- 2 tbsp creamy peanut butter
Preheat the oven to 300 degrees and grease an 8×8 cake pan.
In a medium bowl, mix together flour, baking powder and salt. In a small bowl, combine coconut oil, banana, Greek yogurt, vanilla extract and sugar. Slowly mix the wet ingredients into the dry — and add in almond milk. Stir to combine then evenly pour the mixture into the cake pan.
Put the peanut butter into a Ziploc bag and into the microwave for about 10 seconds. Snip the corner and pipe straight lines across the pan. Using a toothpick, drag it opposite of the lines creating a ‘wave.’
Bake for 24 minutes. Let it cool for 2 hours before cutting. Cut the brownies into bite-size squares and indulge!Place all leftovers in an airtight container for up to two days, or in the fridge for up to six days… if they last that long!