You know the temperatures are starting to fall when I bust out my sifter, flour, sugar and turn the oven on to bake.
2 browning bananas caught my attention earlier this week. I hate wasting food but don’t really love brown bananas so I decided to bake them into a tasty, hearty bread. This was my first bread made with nut butter. Baking with nut butters (i.e. peanut or almond butter) is a great way to replace the less healthy fats from butter by substituting with healthier fats found in nuts!
I also used a 50/50 mix of whole wheat and white flour to add some extra fiber.
The key to this recipe, aside from the nut butter and whole wheat flour, are the chocolate chips and sea salt. I like to use the 60% cocoa disks made by Ghirardelli. (You can usually get them at Whole Foods if you can’t find them at your local grocery store)
A little sprinkle of sea salt on top of each slice completes the experience. Bittersweet chocolate + almond butter + sea salt = heaven.
A delicious way to replace unhealthy fats from butter with healthier fats by substituting with nut butter!
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 medium over-ripe mashed bananas
- 1/3 cup creamy almond butter (or other nut butter such as peanut)
- 1/2 cup granulated sugar
- 1/2 cup firmly packed light brown sugar
- 2 tablespoons unsalted butter, softened
- 1/4 cup milk
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 cup 60% cocoa bittersweet chocolate chips (I use Ghirardelli)
- 3/4 teaspoon coarse sea salt
- Preheat oven to 350F and lightly grease bread pan with a little butter or cooking spray.
- Sift together flours, baking soda, baking powder and salt into a medium size bowl.
- In a large bowl, beat together bananas, butter, almond butter, sugars and vanilla extract.
- Add eggs and milk and beat until they are incorporated.
- Add flour mixture and stir (or beat on lowest setting) until just combined.
- Stir in the cocoa disks (chocolate chips).
- Pour batter into prepared pan and bake for 50 minutes or until your bread passes the toothpick test (a.k.a. no batter on toothpick when inserted into middle of the pan).
- When done, remove from oven and cool the pan on a wire rack.
- Sprinkle each slice with a pinch of sea salt before enjoying!