Chocolate Chunk Peanut Butter Banana Bread
This twist on the classic comfort food is anything but average! This banana bread joins the dynamic duo of chocolate and peanut butter, and introduces subtle notes of sweet spices like nutmeg and cloves. The loaf was almost too easy to crave as a quick breakfast, soft snack, or dessert to finish out the day. There’s such a warm, cozy texture to this that comes together with ease. As the loaf rose in the oven and the chocolate chunks melted, the house smells incredibly homey— a fun, exciting bonus of baking banana bread if you ask me!
Ingredients:
3 bananas, very ripe
2 eggs
1/4 cup coconut oil, melted + cooled
1/2 cup creamy peanut butter
1/4 cup maple syrup
1 tsp vanilla extract
1 cup almond flour
1/2 cup coconut flour
1/2 tsp of each: baking soda, cinnamon, pink salt
1/4 tsp of each: cloves, nutmeg
3/4+ cup chocolate chunks
3 tbsp peanuts, finely chopped or halved (optional)
Directions:
Preheat the oven to 350°F and line a loaf tin with parchment paper.
In a large bowl, mash the bananas until smooth with a fork. Whisk in the eggs, followed by the coconut oil, peanut butter, maple syrup, and vanilla.
In a separate, smaller bowl, mix the almond and coconut flours, baking soda, salt, and all three spices together well.
Gradually stir the dry ingredients into the wet ingredients in the larger bowl until everything is well-incorporated.
Fold in the chocolate chunks, then transfer the banana bread mixture to your prepped loaf tin.
Let this bake for about 58 minutes, then cool for at least 20 minutes before slicing (I promise, it’s worth the wait!). Sprinkle peanuts on the top, if desired, for an extra pop of flavor and texture.
Enjoy! Store leftovers, if any, in an airtight container for up to about one week.
