Peanut Butter Chocolate Chip Banana Bread
January 19, 2011 This is an easy, healthy banana bread that tasted really moist and rich. You would never guess that this bread was low-fat. Not in a million years. Instead of oil, you use applesauce, and instead of peanut butter, you use this:
It's Trader Joe's Peanut Flour! It's healthy, delicious, and easy to use. If you want to use it to replace regular peanut butter- just add water and a pinch of salt. You'll save half the calories and almost all of the fat. And it does taste like the real thing! You can read more about peanut four on Emily's blog.
Instead of mixing the dry, then the wet ingredients, I went all in and attacked both. In one bowl. 
Next, I greased up my mini loaf pan, then filled it with the batter. How cute is he?
I baked this for 35 minutes at 350. If using a regular loaf pan, go ahead and keep it in for 40 minutes. The smells coming from the kitchen were amazing!
I was a little nervous, because it came out darker than I anticipated. It's all in the peanut flour though! It tasted delcious. Wouldn't you know, this whole pan was gone in less than 24 hours- and we didn't have company over.
You see, there's a reason why I'm not allowed to bake until the wedding is over. We have no control in our house. None at all.
Enjoy this!
PEANUT BUTTER CHOCOLATE CHIP BREAD
Adapted from Emily at the Daily Garnish
Mix togerther wet ingredients and whisk them to combine. In another bowl, combine dry ingredients, then add to the wet. Stir in chocolate chips. Pour into a greased loaf pan and bake for 40 minutes at 350 degress.
Banana, Chocolate, Peanut Flour in Bread and Pastries
Reader Comments (1)
Mmmm, I want this in my mouth.