Oops. Looks like I forgot the baking soda, yes?
It may have been the excitement of a long Easter weekend, or it could have just been that Portland had a gorgeously sunny weekend. All I know is, I like listening to Rory McIlroy talk.
Wait, what? I meant it is a good thing I like dense and chewy breads. Plus, when you have the combination of chocolate and peanut butter in that bread, do you really even notice?
Not when you eat it while watching the Masters, you don’t.
Maybe I should just call this a soft biscotti instead.
chocolate peanut butter banana bread
dairy, egg, soy and gluten free, vegan
makes one loaf
2 tablespoons chia seeds
1/3 cup water
1/2 cup maple syrup
1/2 cup peanut butter
1/3 cup canola oil
1 cup all purpose flour (gluten free)
3/4 cup almond meal
1 teaspoon baking soda
pinch sea salt
4 ounces dark chocolate, chopped
Combine chia and water, set aside to thicken. Mash bananas in a bowl, add maple syrup, peanut butter, oil and chia, stir to combine. Add flour, almond meal, baking soda and salt to the wet ingredients, mixing dry together before folding into wet. Stir in chocolate, pour into prepared (sprayed/buttered, parchmented) loaf pan. Bake at 350 for 50 minutes, or until inserted toothpick comes out clean.
I hope you had a good Easter, Passover, Good Friday, golf weekend.
What did you do?