+GFO
I like bananas just as much as the next girl, but they’re not my favorite, and sometimes they get a little too brown before we have a chance to gobble them up. Turning mushy, overripe bananas into banana bread is probably my real favorite way to enjoy my bananas, so I never really mind letting them get to that point. And this combo: mashed with peanut butter and sweet chocolate chunks? IT’S AMAZING. —AS
MAKES 1 LOAF
2–3 ripe bananas
⅓ cup (80 ml) oil
¼ cup (48 g) sugar
¾ cup (180 ml) nondairy milk
¼ cup (45 g) peanut butter
1 tsp vanilla extract
1 tsp vinegar
2 cups (260 g) whole wheat flour (we have also used a GF flour blend here, but used about 1¾ cups [219 g])
½ tsp baking soda
½ tsp baking powder
½ tsp salt
¾ cup (135 g) chocolate chunks (or chips)
Preheat the oven to 350°F (177°C). In a large bowl, mash your bananas. Set them aside.
In a large mixing bowl or in an electric mixer, whisk together the oil, sugar, milk, peanut butter, vanilla and vinegar. Let it sit for 3 to 5 minutes while you grab a third bowl and combine the flour, baking soda, baking powder and salt. Once the wet ingredients are ready, slowly add the dry ingredients, and stir it to combine. Once the two are completely combined and a batter has formed, add the mashed bananas. Stir again.
Finally, add in the chocolate chunks and mix once to combine. Pour it into a greased, lined or nonstick loaf pan. We used a nonstick pan with a little parchment paper for easy removal. Bake for 45 to 60 minutes, depending on the oven. The bread is finished when a toothpick comes out clean. Remove it from the oven and let it cool for at least 30 minutes before enjoying a piece. Cover and save for up to a week, or freeze indefinitely!
*SEE PHOTO INSERT