Tasty Chocholate Chip Banana Bread

It’s unbelievable this banana bread is made with just 4 ingredients: bananas, oats, peanut butter & chocolate chips. That’s it and it’s so AMAZING!

Here I go again! Baking flourless bread with a few simple ingredients that turns out so delicious you’ll never miss the flour, butter, oil, eggs or sugars it doesn’t have in it.

If you’ve tried my Healthy 5-Ingredient Flourless Banana Bread or my Healthy Flourless Pumpkin Bread recipes, you know you’re in for another great one! And if you haven’t baked these breads yet, you so need to. They’re easy and incredibly satisfying!
Bananas – I always buy extras so I can bake a loaf of banana bread at least once a week. The riper the bananas, the sweeter the loaf.

Peanut Butter (or another nut butter) – I love the combo of banana, peanut butter and chocolate! Feel free to substitute the peanut butter with almond butter or another nut butter, if preferred or necessary.

Oatmeal – the oats are what give the bread its texture when they’re blended in the blender with the other ingredients. It’s such a perfect way to replace flour in quick breads. If you’re wanting to make the recipe gluten free, be sure to use gluten free oats.

Chocolate Chips – the key ingredient, of course! 😉 I use dark chocolate chips, but feel free to use your favorite chocolate chips.

And that’s it!

Ingredients
  • 1.5 pounds ripe bananas (about 4-5 medium bananas)
  • 2 cups old-fashioned oats
  • 1 cup creamy or crunchy peanut butter (or another nut butter such as almond butter)
  • 1 cup chocolate chips


Instructions
  1. Preheat oven to 350°F. Lightly grease 9x5-inch loaf pan with non-stick cooking spray and line with parchment paper; set aside.
  2. Add the bananas, oats and peanut butter to a blender and blend until smooth. Try not to over blend the batter as this will lead to a denser loaf. Blend just until the oats are ground. Stir in the chocolate chips.
  3. Pour batter into prepared loaf pan. Garnish with thin banana slices and more chocolate chips, if desired.
  4. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  5. Let bread cool completely in loaf pan. Store bread covered tightly with plastic wrap in the loaf pan or in an airtight container in the refrigerator.

Notes
  • If your blender is not very powerful or your batter is just too thick to blend in your blender, add ¼ cup water to help it blend.
  • If you store the bread in the refrigerator it will become denser. You can put it in the microwave for 15-20 seconds or heat it in a warm oven for a few minutes to soften it back up.


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