Peanut Butter Chocolate Chip Banana Nut Bread

Peanut Butter Chocolate Chip Banana Nut Bread

One of the best parts about cooler weather is what happens in the kitchen — from warm hearty soups to indulgent baked goods; my senses seem to heighten with the season change. And with all that happens, I never fail to treat myself every once in a while (or more frequently, do not judge). It’s been quite the busy year so far. Summer zipped on by and fall already seems like it’s close to a wrap… I mean, it’s already mid October for crying out loud!

A couple weekends ago, I had a ton of SUPER ripe bananas on my counter just waiting to be used. Sometimes I’ll cut and freeze ’em for smoothies, but I opted for the opposite end of the spectrum: baking. Baking is usually all about preciseness and measurements — quite frankly, that’s far from what I generally do when in the kitchen. I’d say I’m more of a ‘wing it’ and taste test kind of gal. With that said, a little it of this and a little bit of that turned into a whole lot of delectableness (is that a word?) yet WITHOUT the guilt.

Peanut Butter Chocolate Chip Banana Nut Bread

Super moist and just the perfect amount of sweetness, this works well for breakfast or dessert. And, the loaf was gone within a day! I did have to do some taste testing afterwards…which consisted of a slice (or five). Might be something that I bring to the next holiday festive, but in cupcake form? Maybe whip up a light frosting to go with it? What do you think? To be determined.

Anyway, this Peanut Butter Chocolate Chip Banana Nut Bread was a smashing hit and since everyone has been so eager to get their hands on the recipe, here it is for all to enjoy πŸ™‚

Peanut Butter Chocolate Chip Banana Nut Bread
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  1. 2 cups whole wheat flour
  2. 1 Tbsp baking powder
  3. 1 Tbsp baking soda
  4. 2 Tbsp PB2*
  5. 1 Tbsp chia seeds
  6. 1/2 tsp himalayan sea salt
  7. 5 ripe bananas
  8. 1 cup plain nonfat Greek yogurt
  9. 2 Tbsp honey
  10. 1 Tbsp vanilla extract
  11. 1/4 cup almond milk
  12. 1/2 cup semi-sweet chocolate morsels
  13. 1/2 cup raw baking walnuts
  14. 1/2 Tbsp pumpkin spice
  1. Preheat the oven to 375 degrees.
  2. In a medium mixing bowl, combine flour, baking powder, baking soda, PB2, chia seeds and sea salt. In a separate bowl, mash together 4 bananas, Greek yogurt, honey, vanilla extract and almond milk.
  3. Slowly add the dry ingredients to the wet and mix thoroughly.
  4. Fold in chocolate chips and walnuts.
  5. Pour mixture into a greased loaf pan.
  6. Slice up a banana and add to the top of the mixture, and sprinkle with pumpkin spice.
  7. Bake for 55-60 minutes.
  8. Cool and enjoy!
  1. *For a stronger peanut butter flavor, opt for real peanut butter as opposed to the recommended powdered kind
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A passionate twenty-something that wears a lot of hats, writes an abundance of to-do lists, and color codes the appointments on her calendar.

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