Author Notes
Rich, chocolate-y banana bread with thick, creamy swirls of peanut butter. Gluten-free, too! —Hungry Haley
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Ingredients
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1
ripe banana
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1
egg
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1/2 cup
coconut sugar
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1/4 cup
cacao powder
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3 tablespoons
coconut oil
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2 tablespoons
almond milk
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1 teaspoon
baking powder
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1 teaspoon
sea salt, plus extra for garnish
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1/2 cup
dark chocolate chips
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2 tablespoons
natural peanut butter
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1 1/4 cups
chickpea flour
Directions
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Preheat the oven to 350F and coat baking pan(s) with oil.
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Whisk the banana, egg, sugar, coconut oil, and almond milk in a small bowl and set aside.
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In a large bowl, stir together the chickpea flour, baking powder, cacao powder and 1 tsp. sea salt. Slowly pour in the wet ingredients and stir in the dark chocolate chips.
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Pour the batter into baking pan(s) and drop spoonfuls of the peanut butter on top. Use a toothpick to create swirls of peanut butter.
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Bake for 20-25 minutes, or until a toothpick comes out clean.
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Slice, serve, and store leftovers in an airtight container for up to one week.
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Enjoy
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