Banana, Peanut Butter & Chocolate Bread

{ AN INTENSE JOURNEY INTO FLAVOUR. }

Contributor: Dianne Ward

{ INGREDIENTS }

2 cups almond flour

1/2 cup of good quality cocoa

2 tsp gluten-free baking soda

1/4 tsp salt

1 cup bananas, mashed

1/2 cup smooth peanut butter (or almond butter)

3 tbsp honey

2 eggs

1/3 cup milk, full fat

1/4 cup olive oil or butter, melted

1/2 cup dark chocolate, chopped

{ METHOD }

Preheat the oven to 180°C. Grease a loaf pan and line with baking paper.

In a large bowl, mix together the almond flour, baking soda, cocoa and salt.

In a blender or food processor, combine together by pulsing bananas, peanut butter, honey, eggs, milk and oil or butter until creamy.

Place the dry ingredients into a bowl and then add the wet mixture in. Using a rubber spatula, gently mix to combine, but be careful not over mix. Fold in dark chocolate into the batter. Pour batter into the prepared loaf pan and top it with additional dark chocolate chunks if desired.

Bake until a toothpick inserted into the centre comes out clean, approximately 45 – 50 minutes. Place on a wire rack to cool.

Spoon tablespoon portions of the cookie dough into balls and flatten to shape into cookies shapes with your hands. Place cookies on a lined baking tray and bake for 18-20 minutes at 170°C FF (be careful not to burn!). Allow to cool on tray.

Prep time: 15 minutes

Cook time: 50 minutes

Total time: 1 hour 5 minutes

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