This rich and decadent bread satisfies any sweet tooth, but with only ¼ cup of sugar in the loaf, you don't have to feel guilty about having more than one piece!
Ingredients
3 overripe, mashed bananas
2½ tsp vanilla extract
1 egg, beaten
⅓ cup buttermilk (Almond milk or other nut milk works too!)
⅓ cup peanut butter (I used natural peanut butter. Use chunky or creamy based on what you like!)
⅔ cup pure maple syrup
¼ cup brown sugar
1¾ cup whole wheat pastry flour
1 tsp baking soda
¾ tsp salt
1 tsp baking powder
½ cup cocoa powder
½ cup chocolate chips
Instructions
Preheat your oven to 350 F.
Grease a loaf pan and set aside.
In a large bowl, mash bananas.
Whisk in vanilla, egg, buttermilk, peanut butter and syrup.
In a separate bowl, combine brown sugar, flour, baking soda, salt and baking powder.
Whisk in cocoa powder.
Slowly add dry ingredients to the wet, mixing just until combined. Do not over mix!
Slowly stir in chocolate chips.
Transfer to the pan, and spread out evenly.
Bake 50 minutes.
If the top is still gooey, turn off oven and let the bread sit in the warm oven for 10 more minutes.
Let cool in the pan for 10 minutes.
Turn out onto a cooling rack and let cool completely.
Slice and serve.
Leftovers can be stored at room temperature in a tightly sealed container for one day.
Store in refrigerator or freezer after one day.
Recipe by Girl and Her Kitchen at http://www.girlandherkitchen.com/2016/04/chocolate-peanut-butter-banana-bread.html