Happy Friday, everyone! Sharing one of my favorite (and first) recipes with updated pictures. This embarrassingly easy recipe I created has all of a sudden become the most popular recipe on the blog. Your support means the world to me! Thank you x 10! This recipe can also be made into muffins, more to come on that! Coming to the blog next week: Easy Summer Breakfast Smoothies & ALL new recipes! Stay tuned. xx
Banana Bread was the first thing I ever baked. I was a lanky, red-haired & chatty 3rd grader attending an all-girls summer camp called “Club Alamar” with some fellow classmates. It was a half-day camp & it involved dance & cooking classes; among other activities. I guess that in Latin culture a girl must know both; how to dance AND bake early on. All jokes aside, it was a lot of fun. Like, a ton of fun. Baking with other girls my age was the best part. At the end of summer camp, we received a little, laminated recipe book composed of all the recipes we had tried out. And I went back home & really ran with that little book. It was my first “baking bible” & the chocolate splattered pages told a story. I would remove each page from it’s laminated holder and hold it really close to my face (almost touching my nose) while perusing the ingredient list & go through the baking steps. I knew right then & there baking would be a lifelong passion.
I baked constantly & feverishly. I loved school bake sales because they gave me a chance to bring my goodies and see how quickly they would sell out. I took great pride as a little girl in retrieving my empty platters from the goody table and saying: “All sold out”. Pretty sure everyone who attended university a decade later with me and lived in Tatham Hall would probably recall the smell of rich chocolate cakes baking in the common areas. Yep, that was me. I was also known for my strawberry shortcake.
This banana bread brings me back to my early baking days; albeit with a few modifications. This bread uses coconut flour; one of the most-affordable gluten-free, grain-free flours around. A medium sized bag is under $8.00 and it goes a long, long, way. It’s perhaps the most absorbent flour I have ever seen. I can produce a chunky loaf of banana bread on merely 1/2 cup of coconut flour. If I were using pricier almond flour, that would require at least 1.5 cups. It’s literally a 3:1 ratio when it comes to quantity.
This bread will make your house smell HEAVENLY & you’ll feel the need to deeply inhale, more than once. The secret behind it’s super moist texture is 1/2 cup of all-natural peanut butter. It gives it great moisture and flavor, but it’s not overwhelming. It’s also refined-sugar free & only relies on 4 bananas & 1/3 cup of pure maple syrup. It’s also butter-free, and we use a bit of coconut oil. The best part- it’s super easy! Minimal dish-dirtying involved, too. You can use an electric hand mixer or your food processor or your blender. Good mixing is key for amazing results. Enjoy it!!
Gooey Peanut Butter & Chocolate Banana Bread
- 1/2 cup of coconut flour (*if you substitute w/ other flours, a much larger amount of flour would be needed, read above)
- 3/4 cup of dark chocolate chunks or chips
- 1/2 cup all-natural peanut butter (or almond butter)
- 3-4 large, very ripe bananas. Not frozen ones.
- 1/3 cup pure maple syrup
- 3 eggs
- 1 tsp of baking soda
- 1 tbsp pure vanilla extract (love Madagascar vanilla!)
- 1/2 tsp cinnamon
- 4 tbsp of coconut oil
- chopped walnuts or pecans (optional)
- Turn the oven on to 350 F & line a large loaf pan with parchment paper. You can also make this in a cake pan.
- In a blender or food processor add bananas, peanut butter, eggs, coconut oil, maple syrup, cinnamon & vanilla. Blend for about 45 secs or until a smooth paste is visible.
- Add the baking soda & coconut flour to the mix. Blend for another 45 secs or until a smooth paste is visible.
- Throw in the chocolate chunks or chocolate chips. Mix by hand. Do not blend.
- Throw into the baking pan and bake for 45-50 mins. Always check at the 40 min mark, all ovens vary. Insert a knife in the centre & check to see if it comes out clean. If it does, it’s done! A neat little trick to prevent the bottom from burning: place the loaf pan over a baking sheet while it bakes. (I learned that from my mama!) 😉
Happy Eating, Friends!
Pan de Banano con Chocolate y Mantequilla de Maní
- 1/2 taza de harina de coco ( cualquier otro tipo de harina involucra una cantidad mucho mayor de la misma)
- 3/4 de taza de chips o trozos de chocolate
- 1/2 taza de mantequilla de maní natural
- 1/3 taza de jarabe de maple puro
- 4 bananos grandes, bien maduros y sin congelar
- 3 huevos
- 1 cucharadita de polvo para hornear
- 1 cucharada de extracto de vainilla puro
- 1 cucharadita de canela
- 4 cucharadas de aceite de coco
- nueces en trozos (opcional)
- Encender el horno a 350F y alinear un molde para hornear pan con papel pergamino
- En una licuadora, procesador de comida o usando batidora eléctrica se mezclan: los huevos, bananos, jarabe de maple, mantequilla de maní, vainilla, canela, y aceite de coco. Licuar por 45 segundos o hasta obtener una mezcla uniforme.
- Luego se agrega la harina de coco y el polvo para hornear y se bate otros 45 segundos o hasta obtener una mezcla uniforme.
- Agregar la taza con las chispas o trozos de chocolate y mezclar a mano, no se bate el chocolate! Me gusta que las chispas se derritan en el horno y que se vean en el pan.
- Pasar la mezcla al molde para hornear y opcional: se le pueden dejar caer mas chispas de chocolate en la parte de arriba. Hornear por el tiempo indicado. Para que la parte de abajo del pan no se queme, pongo el molde de pan sobre un molde plano para galletas.
- A los 40 minutos, chequearlo y ver si sale un cuchillo limpio al introducirlo al centro del pan. Si sale limpio, ya esta listo!
Que lo disfruten!