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Flourless Dark Chocolate Peanut Butter Cup Banana Bread
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from
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Prep Time:
10 mins
Cook Time:
40 mins
Total Time:
50 mins
Yield:
8
slices
1
x
Ingredients
Scale
1x
2x
3x
Wet ingredients:
3
medium/large ripe bananas mashed
½ cup
Justin’s Honey Peanut Butter (or your favorite peanut butter of choice)
3
eggs at room temperature
1 tablespoon
maple syrup
1 tablespoon
melted & cooled coconut oil
Splash of vanilla extract
Dry ingredients:
⅓ cup
+
2 tablespoons
coconut flour
½ teaspoon
of baking powder
Sprinkle of cinnamon
Topping:
½ cup
of Justin’s Dark Chocolate Peanut Butter Cups cut into small pieces (you can use the mini’s or regular sized)
1/3 cup
of Justin’s Banana Chips (about
2
packages)
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Instructions
Preheat oven to 350 degrees and spray your bread dish with coconut oil OR line it with parchment paper
In a medium mixing bowl, mix together wet ingredients with Kitchen Aid (if you don’t have Kitchen Aid just mix well with spatula)
Once creamy, add in dry ingredients then mix together until well combined, make sure there aren’t any chunks of coconut flour in the mixture
Pour into bread dish and bake for 20 minutes
While the bread is baking, chop up dark chocolate peanut butter cups (I cut each 4 ways)
After the bread has been baking for 20 minutes, top with chopped peanut butter cups and banana chips
Bake for another 20 minutes then cool for a few minutes and enjoy!
Will stay good for about 5 days in fridge or you can freeze for longer*
Author:
rachel mansfield
Category:
dairy-free, gluten-free
Cuisine:
dessert, snack