This grain-free banana bread with dark chocolate chips and walnuts are a cinch to make as you simply measure the ingredients and whisk them together in one bowl or blender. The nut butter is a source of healthy fat and fiber, and the dark chocolate chips contain delicious antioxidants.
Grain-Free, Gluten-Free Banana Bread with Dark Chocolate and Walnuts
Objective: To make a quick and easy sweet treat (obvs).
Equipment
- Blender or large bowl
- Whisk (if not using blender)
- 8×8 or 9×9 baking pan
- Measuring spoons and cups
Ingredients
- 2 large eggs
- 1 tsp vanilla extract
- 2 ripe bananas mashed (about 1 cup)
- 1 Tbsp chia seeds
- 1/3 cup real maple syrup
- 1 cup peanut butter
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tsp vanilla extract
- 1 cup dark chocolate chips or chunk
- 1 cup chopped walnut pieces
Instructions
- Preheat the oven to 350° F and spray the pan with cooking spray
- If using a blender, add all of the ingredients except the nuts and chocolate and blend until smooth. If using a bowl, whisk the eggs well until uniform in color. In order of the ingredient list, add each one at a time, except the chocolate chips and nuts, whisking well after each addition. When smooth, add the chips and the nuts. If I am using a blender, I pulse the chips and nuts to break them down just a tad more.
- Pour into prepared baking dish
- Bake for 22-24 minutes for a 9×9” pan or 24-26 minutes for an 8”x8” pan at 350° F, or until set in the center.
- When cooled, cut into 16-25 squares. You can leave the bread out at room temperature for a few days; store it in the refrigerator for up to two weeks; or freeze these for 6 months in a tightly sealed container.
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