Gluten-Free Chocolate Chip Banana Bread with Peanut Butter

chocolate chip banana bread

Looking for a healthy homemade treat to bring to your in-laws or a get-together with your gluten-free besties? Or planning to stay in and devour it yourself? It is chocolate after all. Make this chocolate chip banana bread and become everyone’s most favorite person in the world. You’re welcome.

Bananas, with their naturally sweet taste, are effortlessly transformed into nutritious recipes. They’re an obvious choice for homemade ice cream, are delicious when sautéed with coconut oil and spooned over oatmeal, give moisture to granola bars, and are the other staring ingredient in two-ingredient protein pancakes (eggs + bananas = magic. FYI).

Nutrient-packed bananas also lend their moist texture and natural sweetness to baked goods, like this chocolate chip banana bread. With a variety of vitamins and minerals, this sweet fruit is the ultimate quick bread ingredient.

chocolate chip banana bread

chocolate chip banana bread

One Medium-Sized Banana:

Potassium: 9% of the recommended daily intake (RDI).
Vitamin B6: 33% of the RDI.
Vitamin C: 11% of the RDI.
Magnesium: 8% of the RDI.
Copper: 10% of the RDI.
Manganese: 14% of the RDI.
Fiber: 3.1 grams.
Protein: 1.3 grams.
Fat: 0.4 grams.

Along with digestive friendly fiber and nutrients, bananas are packed with antioxidants that help to reduce oxidative stress in the body. Some of a banana’s antioxidants include dopamine and catechins–two compounds thought to reduce the risk of heart disease and degenerative diseases when consumed frequently.

This chocolate chip banana bread uses coconut flour to make the recipe both gluten-free and fiber-rich. Coconut flour is made from ground and dried coconut meat, also known as the white flesh on the inside of a coconut shell. Due to its minimally processed nature, coconut flour is rich in a variety of nutrients and is an easy flour to use in your baking and cooking.

Dietary tip: Easily make this chocolate chip banana bread Paleo-friendly by swapping out the peanut butter for almond or hazelnut butter. To make this recipe vegan, use flax eggs or egg replacer. If you are substituting ingredients due to dietary restrictions, check the chocolate chip ingredients, too! Most conventional chocolate chips contain soy, dairy, and even gluten. I like Enjoy Life chocolate chips, which are certified vegan, non-GMO, Paleo approved, and gluten-free.

chocolate chip banana bread

Chocolate Chip Peanut Butter Banana Bread Recipe

Chocolate Chip Peanut Butter Banana Bread Recipe

Ingredients

  • 3 medium ripe bananas
  • 1 tsp vanilla extract
  • ¼ cup chocolate peanut butter
  • 2 eggs
  • ½ cup coconut flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • 1 Tbsp cocoa powder
  • ¼ tsp sea salt
  • ½ cup dark chocolate chips + an additional handful

Instructions

  1. Preheat oven to 350 degrees F. Line a loaf pan with parchment paper and spray with coconut oil.
  2. In a high-speed blender or food processor, combine bananas, vanilla, and peanut butter. Blend until smooth and creamy.
  3. Add in eggs and blend until combined.
  4. Add in coconut flour, baking soda, baking powder, cocoa powder, and salt. Mix again until just combined. Stir in ½ cup dark chocolate chips.
  5. Pour batter into prepared pan and smooth top. Sprinkle with a handful of dark chocolate chips.
  6. Bake for 30-40 minutes or until tester inserted into center comes out clean. Let cool and devour!

4.14

http://www.organicauthority.com/this-chocolate-chip-banana-bread-with-peanut-butter-will-make-your-gluten-free-friends-very-happy/

Related on Organic Authority
Irresistible Gluten-Free Vegan Banana Bread
4 Delicious, Different Types of Bananas to Go Bananas Over
Go Bananas for This DIY Facial

Photos by Kate Gavlick

 


Kate Gavlick

Kate Gavlick

Kate is a Nutritionist with a Master’s of Nutrition from the National University of Natural Medicine in Portland, Oregon and the blogger and photographer of Vegukate. Kate believes in nourishing the whole body with real, vibrant foods that feed the mind, body, soul, gut, and every single little cell. Her philosophy is simple when it comes to food and nourishment: cut the processed junk, listen to your body, eat by the seasons, eat plates and bowls filled with color, stress less, and enjoy every single bite. When she’s not cooking in her too tiny Portland kitchen, Kate can be found perusing farmer’s markets, doing barre classes, hiking, reading, and exploring.


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Blueberry Chia with Warm Banana and Sesame Brittle

Before we dig into this showpiece of a sweet bowl, I wanted to share a little feature that I started on my instagram this month. I simply call it March Favorites. It’s a curated list of seasonal favorites that I will share each month. Things that I wear or use and ingredients that we cook with. And since it’s a new thing, I included it here as well. As a sort of inspiration.
/Luise


March_favorites

M A R C H   F A V O R I T E S

Golden milk & raw honey. To warm me up in this cold weather. Here is a recipe.
Ginger root. We grate ginger over everything at the moment to keep our immune system strong and because almost all food and drinks just taste better with lots of ginger.
Beet & red cabbage kraut. This little bubbly friend is soon ready! Fermented food is your superfood number one! The recipe is from our book Green Kitchen at Home but another one is here.
Socks. Stockholm has been too cold this month so I’m walking around in these super soft Alpaca wool socks that David’s friend in London makes.
Kale flower sprouts. A pretty looking mashup of two of my favorite ingredients – kale och brussels sprouts. These are great to roast as they get super crispy.
Dried apple rings. We have been making our own apple rings lately and the kids love them for snacking. We’ll share a recipe later. A good alternative to deep-fried chips and candy .
Rings. I’ve always loved wearing rings. Some of my favorites come from designer Caroline Hjerpe who has her shop dangerously close to our apartment on Södermalm.
• Been treating my dry skin with this face oil and toner from Bare Origin Skin.
• More moist for my face with this fermented coconut juice face sheet mask with collagen from Miqura.
• David made these raw carrot cake bars for our road trip to Denmark last week. So good with lots of ginger and spices.
• As a different form of meditation I have started drawing in a coloring book in the evenings. It helps me stress down after the intensity from three little ones and it’s more calming and satisfying than scrolling on social media. I like these illustrated coloring books for adults from Johanna Basford.

Okay, let’s get on with this chia bowl. First you can start by pressing play on this short little recipe video below.

It’s still very cold here in Scandinavia which means that we’re relying on our freezer for much of the produce, fruit and berries we use. Luckily we have stocked up on lots of wild Swedish blueberries. They have this intense blue/purple colour and fresh tangy flavor and we use them to flavor smoothies, porridges and chia pudding. We pair blueberries with cardamom because they are Best Friends Forever. And we top this blueberry chia with something David once called a “Banana & Sesame Thingy” on his instagram, but “Sesame Brittle” feels like a more suiting name. It’s crunchy and sweet (with a sting of ginger) and works so well with quick-heated bananas. There is also some creamy yogurt, rich nut butter and a sprinkling of dark chocolate on top of the bowl. We make this both as breakfast and dessert. Skipping the chocolate for breakfast and keeping it a little sweeter for dessert. We’ve served it in a large bowl to share here but you can of course also scoop it up in two smaller individual bowls instead.


Blueberry_chia_2

Blueberry Chia with Banana and Sesame Brittle
Serves 2

Notes: If you want to make this as a breakfast, you can stir in some oats and some extra liquid and leave it in the fridge overnight (add the topping in the morning).
Since the topping is quite sweet, we don’t sweeten our chia pudding. You can use rice milk or add a splash of maple syrup if you prefer it sweeter.

Blueberry Chia Pudding
70 g / 1/2 cup frozen wild blueberries, thawed (or other berries)

1 cup plant milk (or regular milk)
3 tbsp chia seeds
1 tsp freshly ground cardamom
A tiny pinch salt

Topping
4 tbsp Greek yogurt (or coconut yogurt)
2 tbsp nut butter or tahini
1 banana, peeled and sliced lengthwise 
1 tbsp coconut oil
1 tbsp maple syrup
2 tbsp sunflower seeds

2 tbsp sesame seeds
1 small handful walnuts, lightly crushed

Mash the blueberries with a fork. Add milk, chia seeds, cardamom and salt and whisk until combined. Let sit for 20 minutes, stirring one or twice midway through. Meanwhile prepare the topping. Heat coconut oil and maple syrup in a skillet. Stir in the seeds and walnuts and let sit for just a minute. Make room in the centre of the skillet and place the banana slices there. Heat for just a minute on each side. If the skillet looks dry, add a little extra oil or syrup.
Pour the chia pudding into one large or two smaller bowls. Add yogurt, bananas, sesame brittle,



.

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Coconut Flour Paleo Banana Bread with Walnuts: Grain-Free Goodness

paleo banana bread

Ripe brown bananas are cause for celebration in my book. Not only do they become naturally sweet and easier to digest as they ripen, but brown bananas are the best addition to healthy baked goods and treats, like this paleo banana bread with crunchy walnuts and fiber-filled coconut flour.

Bananas, depending on their ripeness, provide different benefits. Overall, of course, the fruit is pretty darn healthy and an easy way to incorporate more whole foods, fiber, and nutrient into your diet – and breakfast!

Health Benefits of Bananas

Bananas offer up several nutrients including vitamins B6 and C, potassium, magnesium, copper, and manganese along with a healthy amount of fiber (about three grams per banana) and antioxidants.

The fiber and carbohydrate amount in bananas changes depending on ripeness. Green and unripe bananas are rich in pectin and resistant starch, fiber that acts like soluble fiber within the body.

Both resistant starch and pectin are thought to prevent blood sugar spikes by reducing the rate at which the stomach empties after a meal, according to a 1994 study published in The American Journal of Clinical Nutrition.

Pectin and resistant starch are also found in ripe, spotty bananas as well – just not as high  as in unripe ones. Regardless, these fibers have been shown to be beneficial for the gut. As pectin and resistant starch resist digestion, they end up in the small intestine where they can become food for the microbes in our gut.

Some studies have even shown these fibers as preventative for colon cancer.

paleo banana bread

Bananas: A Versatile Fruit

The banana is one of the most multipurpose fruits out there. Bananas can be frozen, mashed, pureed, and whipped into ice cream, and so many other delicious foods.

Bananas work wonders in quick breads. Their naturally sweet taste and creamy texture offer moisture and sweetness to muffins, pancakes, and this paleo banana bread, without the need for added sugar.

In this grain-free paleo banana bread recipe, ripe bananas are blended with organic eggs, coconut flour, vanilla, almond butter, and warming spices to create a thick and spongy batter.

Yes, the spongy-texture is the result of the coconut flour and is quite unlike other quick bread batters. Once baked, however, the bread is hearty, creamy, and sweet – plus it will please all your paleo friends too.

I love enjoying this bread with a big spread of almond butter and a handful of coconut flakes on top. It makes a perfect breakfast when served alongside a cup of coffee or tea.

paleo banana bread

Paleo Banana Nut Coconut Bread Recipe

Paleo Banana Nut Coconut Bread Recipe

Ingredients

  • 1 Tbsp coconut oil, melted
  • 3 ripe bananas
  • ¼ cup creamy almond butter
  • 2 eggs
  • 1 tsp almond extract
  • ½ cup coconut flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp ginger
  • ¼ tsp sea salt
  • ½ cup walnuts, roughly chopped + more to top loaf

Instructions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Melt coconut oil and grease a loaf tin liberally.
  3. In a high-speed blender or food processor, combine banana, almond butter, eggs, and almond extract. Blend on high until smooth and creamy, about 30 seconds. Add in coconut flour, baking powder and soda, spices, and sea salt. Blend to combine.
  4. Fold in walnuts and make sure all ingredients are incorporated.
  5. Spoon into greased loaf tin and spread evenly with a spatula. Sprinkle with a handful of roughly chopped walnuts.
  6. Bake for 30-40 minutes, or until toothpick inserted into the center comes out clean.
  7. Slice and enjoy!

Notes

-This recipe has been adapted from Civilized Caveman Cooking
-Feel free to swap almond butter for peanut butter, although this will result in the recipe no longer being Paleo-friendly.
-Other tasty additions to top of loaf, along with walnuts, include dark chocolate chips and coconut flakes.

4.14

http://www.organicauthority.com/walnut-and-coconut-paleo-banana-bread-grain-free-goodness/

Related On Organic Authority
Chocolate Chip Peanut Butter Banana Bread: Make Your Gluten-Free Friends Smile
Irresistible Gluten-Free Vegan Banana Bread Recipe
8 Scrumptious Paleo Bread Recipes for Breakfast and Beyond

Photos by Kate Gavlick

Kate Gavlick

Kate Gavlick

Kate is a Nutritionist with a Master’s of Nutrition from the National University of Natural Medicine in Portland, Oregon and the blogger and photographer of Vegukate. Kate believes in nourishing the whole body with real, vibrant foods that feed the mind, body, soul, gut, and every single little cell. Her philosophy is simple when it comes to food and nourishment: cut the processed junk, listen to your body, eat by the seasons, eat plates and bowls filled with color, stress less, and enjoy every single bite. When she’s not cooking in her too tiny Portland kitchen, Kate can be found perusing farmer’s markets, doing barre classes, hiking, reading, and exploring.


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Chocolate Overnight Oats

Chocolate Overnight Oats

Andrew Purcell, Carrie Purcell
Makes 1 Serving
Ingredients
  • 1/2 medium ripe banana, thinly sliced
  • 1/2 cup plain 2-percent-fat Greek yogurt
  • 1/3 cup rolled oats
  • 1/3 cup unsweetened almond milk
  • 1tablespoon unsweetened cocoa powder
  • 1/4 teaspoon vanilla extract
  • 1pinch cinnamon
  • 1 1/2 tablespoons peanut butter
Directions
  1. In a container, mash banana with a fork. Add yogurt, oats, almond milk, cocoa powder, vanilla, and cinnamon. Stir to combine.
  2. Refrigerate at least 6 hours.
  3. Serve cold, topped with peanut butter.

Nutrition Per Serving

405 calories
18 g fat (3 g saturated)
44 g carbs
14 g sugar
9 g fiber
23 g protein

Keywords

banana, Greek yogurt, oats, almond milk, cocoa powder, peanut butter, overnight oats, vegetarian, gluten free, egg free, selfstarter, breakfast

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