The best combination of peanuts, chocolate, and bananas all in one delicious, vegan bread! Whole-grain, naturally sweetened, and high in protein, this bread is decadent enough for a dessert and healthy enough for a hearty breakfast.
The problem with liking to bake so much is that I rarely go back and remake my old recipes. Even though I loved them in the moment, they have to be a true favorite to get made more than a few times. Especially some of my vintage recipes…we’re talking 2013 and earlier!
The thing is, the archives can be full of hidden gems! I, and YOU, are missing out on so many of the OG Healthy Helper recipes simply because the posts, well…stink. Well it’s time to change that! I was perusing my archives the other day just trying to clean up a bit and I stumbled across one of those delicious throwback recipes that I hadn’t thought of in years.
It was created after I received from peanut flour for review and I remember really loving it at the time. In fact, I am pretty sure my family and I gobbled it up within days. You know those ‘too-good, can’t stop eating’ baked goods, right?
I decided to dig up the old recipe and remake it just to see if it holds up to my memory of it. Turns out I’ve been missing out on this beauty for a while! And that means you have too. Most of you probably didn’t even know it existed!
Today, you’re getting the secret behind my Peanut Flour Chocolate Banana Bread. The ULTIMATE banana bread because it’s jam-packed with the 3 best ingredients that can be paired together.
- 1½ cups white whole wheat flour
- 1½ cups sweetened peanut flour (if using regular you may have to add ¼ to ½ cup of sweetener)
- 1½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tbsp molasses
- 4 ripe bananas, mashed
- ½ cup applesauce
- ¼ cup coconut oil, melted
- 1 tsp vanilla
- ⅔ cup mini or regular sized chocolate chips
- ½ cup coconut milk (not canned, can sub another type of non-dairy milk)
- Preheat oven to 350. Combine flours, spices, salt, and baking soda in a mixing bowl. In a separate bowl combine wet ingredients (except milk). Fold wet ingredients into dry ingredients and mix until just combined. Sprinkle in chocolate chips and mix gently. Pour in milk and stir mixture until it is evenly combined. Place batter into a parchment paper lined bread loaf pan. Bake for 60 minutes or until knife comes out cleanly from the middle.
Since that initial remaking of it, it has since been made a number of times for special weekend breakfasts, yummy snacks, and even as a few birthday gifts! (The recipients were in love!)
I know the word moist is taboo when it comes to baked goods (as we discussed on Monday), but this bread is just that. The inclusion of 4, yes FOUR, bananas takes the texture to a whole other level of soft, dense deliciousness. They also take the place of any added sugar! Just fruit and a bit of molasses (blackstrap of course…which is FULL of antioxidants and iron) for flavoring is all you need to sweeten this loaf perfectly.
Now I know some of you may be shaking your heads at peanut flour. Heck I am a REAL peanut butter gal myself. But I do think peanut flour has its place and can actually be a really great staple to have around the house! Take this bread for example. It amps up the protein, adds amazing flavor, and creates a fun way to jazz up the usual, boring banana bread loaf.
Trust me, this oldie but goodie is worth trying! My only regret is that I let it wallow in the archives for so long. Never again! In fact, I am making it a goal to start remaking a lot of my old recipes and posting them for you. It’ll be another to-do to add to my long list of blogging, work, and school duties! Ahh well…at least I love it! 🙂
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Bloggers, do you ever take the time to reinvent your archives?
What’s your favorite ingredient to add to banana bread?
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