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.
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 🙂
- 2 cups whole wheat flour
- 1 Tbsp baking powder
- 1 Tbsp baking soda
- 2 Tbsp PB2*
- 1 Tbsp chia seeds
- 1/2 tsp himalayan sea salt
- 5 ripe bananas
- 1 cup plain nonfat Greek yogurt
- 2 Tbsp honey
- 1 Tbsp vanilla extract
- 1/4 cup almond milk
- 1/2 cup semi-sweet chocolate morsels
- 1/2 cup raw baking walnuts
- 1/2 Tbsp pumpkin spice
- Preheat the oven to 375 degrees.
- 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.
- Slowly add the dry ingredients to the wet and mix thoroughly.
- Fold in chocolate chips and walnuts.
- Pour mixture into a greased loaf pan.
- Slice up a banana and add to the top of the mixture, and sprinkle with pumpkin spice.
- Bake for 55-60 minutes.
- Cool and enjoy!
- *For a stronger peanut butter flavor, opt for real peanut butter as opposed to the recommended powdered kind