Ingredients
- 2 medium overripe bananas, mashed (or 3 small)
- 1/3 cup natural peanut butter
- 1/4 cup maple syrup
- 2 eggs
- 1 tsp vanilla
- 2 cups almond flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup chocolate chips (I used enjoy-life dairy-free)
- Crushed peanuts + sea salt for topping
Instructions
- Preheat oven to 350F and prepare a loaf pan with either parchment paper or nonstick spray.
- In a large bowl, whisk together mashed bananas, peanut butter, maple syrup, eggs, and vanilla.
- In a separate bowl, combine almond flour, baking soda, cinnamon, and salt.
- Add dry ingredients to wet and stir until completely combined.
- Fold in chocolate chips.
- Pour into loaf pan and add peanuts and extra chocolate chips on top.
- Bake for 45-50 minutes or until toothpick comes out clean.
- Store at room temperature for 2 days, in fridge for up to 5 days or freeze.
Category: breakfast, gluten-free
