Prep time: 10 mins | Cook time: 55 mins | Total time: 1hr 5 mins

Soft and spongy, lightly sweet, and full of wholesome ingredients, this banana bread can be your new “go-to” for a snack that is comforting and nourishing! Bananas are high in potassium and soluble/insoluble fiber, aiding in digestion and making them a great choice for post-exercise energy boost. Honey is a natural antioxidant, anti-inflammatory and has anti-bacterial properties. The gluten-free flour is easier on your gut for digestion as well. Naturally sweetened and kid approved, this banana bread is the perfect travel breakfast or a healthy sweet that your whole family can enjoy!

Ingredients:

• 4 overripe bananas
• 4 large eggs, at room temperature
• 1/2 cup natural peanut butter
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/4 cup honey
• 1/2 cup + 2 tbsp gluten-free flour blend
• 2 tsp cinnamon
• 1 tsp nutmeg
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 cup dark chocolate chips
• pinch of salt

Directions:

1. Preheat oven to 350 degrees Fahrenheit.
2. Coat pan with butter or cooking oil, or line with parchment paper so that it doesn’t stick.
3. Combine bananas, eggs, peanut butter, coconut oil, honey and vanilla extract in a bowl until well mixed.
4. In a separate larger bowl, mix together the flour, cinnamon, nutmeg, baking powder, baking soda and salt, until combined.
5. Add the banana mixture to the flour mixture in small batches, so that it is evenly combined. Add the chocolate chips as the last step, mixing well.
6. Spoon the batter into your prepared pans and bake in the pre-heated oven until the loaf is set and a wooden pick comes out mostly clean (45-55 minutes, depending on your oven).
7. Once out of the oven, let the bread cool in pan for 10 minutes before removing from the pan transferring it to the cooling rack.
8. Enjoy!

Note:

These were made in mini loaf pans but you can make them into muffins by using a different pan, or make it into one large loaf, you choose!