Description

This Moist Gluten Free Chocolate Chip Peanut Banana Bread is a delightful, wholesome treat perfect for breakfast or a snack. Made with ripe bananas, almond flour, and roasted peanuts, this bread is naturally sweetened and topped with luscious melted chocolate for an indulgent finish. It's gluten-free, dairy-free, and can easily be adapted to vegan by substituting eggs with flaxseed.

Ingredients

Wet Ingredients

3 ripe bananas, mashed
3 large eggs (or flaxseed substitute for vegan: 3 tablespoons flaxseed meal + 9 tablespoons water)
1 tablespoon vanilla extract
15 drops liquid sweetener or 1 tablespoon honey
¼ cup coconut oil

Dry Ingredients

2 cups almond flour
½ teaspoon sea salt
1 teaspoon baking soda
¼ cup chopped peanuts
¼ cup chocolate chips

Topping

20 g chocolate, melted (for drizzling)

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Instructions

Preheat the Oven: Set your oven to 350 degrees Fahrenheit to prepare for baking and ensure it’s at the right temperature when the batter is ready.
Roast the Peanuts: Spread the chopped peanuts on a baking tray and roast in the preheated oven for about 5 minutes, watching closely to avoid burning them. Roasting enhances their flavor and crunch.
Mix Wet Ingredients: In a food processor, pulse together the mashed bananas, eggs (or flaxseed mixture), vanilla extract, liquid sweetener or honey, and coconut oil until smooth. This creates a moist base for your bread.
Add Dry Ingredients: To the wet mixture in the food processor, add almond flour, sea salt, and baking soda. Pulse until just combined, ensuring even mixing without over-processing the batter.
Prepare the Batter: Gently fold in the roasted peanuts and chocolate chips by hand to evenly distribute the mix-ins without breaking them down.
Transfer to Loaf Pan: Grease and line a loaf pan with parchment paper, then pour the batter in, spreading it evenly.
Bake: Place the loaf pan in the oven and bake at 350°F for 1 hour. Check doneness by inserting a toothpick into the center – it should come out clean when the bread is fully baked.
Cool and Drizzle: Allow the banana bread to cool for 1 hour before removing from the pan. Once cooled, drizzle melted chocolate over the top for a delicious finishing touch.

Notes

To make this bread vegan, replace the eggs with a flaxseed egg substitute (3 tablespoons flaxseed meal mixed with 9 tablespoons water).
Ensure bananas are very ripe for maximum sweetness and moisture.
Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Feel free to swap almond flour for other gluten-free flours, but this may alter texture.
If you prefer, use maple syrup instead of honey or liquid sweetener for a different natural sweetness.