Did someone say low fat peanut butter and chocolate banana bread! What a mouthful, literally. This peanut butter and chocolate banana bread is seriously mouthwatering, moist and (most importantly) healthy. For any traditional banana bread fans you will want to know about this one. While it’s not ‘traditional’, it has some pretty mega health benefits in comparison to traditional banana bread.
What are the health benefits, you ask (and if you didn’t ask, I’ll tell you anyway). This low fat peanut butter and chocolate banana bread is:
- Naturally sweetened with fruit, not processed or refined sugar;
- Naturally low fat, no added butter, oil or fat;
- Made with only five ingredients;
- Dairy free, making it easier to digest;
- Vegan if you swap the egg for chia seeds and water.
This recipe uses chocolate PB2, a low fat peanut butter powder that turns into a peanut butter paste once hydrated with water. It has 85% less fat calories than traditional peanut butter. While I am not a huge fan of peanut butter, if I do want to use it I opt for PB2. By adding chocolate PB2 to this recipe, the banana bread has a delicious hint of chocolate and peanut butter. YUM!
As an added bonus, my toddler LOVES it! A perfect alternative to muffins, cakes or biscuits.
***EDITED NOTE: I’ve had a few questions and comments about cooking times. Ensure you pre-heat your oven so that it is hot when the loaf goes in. Also, you will see from my photos that I have used a LONG loaf tin that is quite shallow. If you are using a smaller tin you may need to adjust the cooking times. Continue to bake in the oven until the loaf is cooked through.
The loaf is moist and a knife will not come out clean (as per the photo above), but the loaf should still be cooked through. If you have any issues please leave a comment below or email me at firstname.lastname@example.org xxx
***To mill oats into flour, simply add oats to a food processor and blend into a fine consistency.
- 4 ripe bananas, mashed
- 1/4 cup powdered CHOCOLATE PB2
- 1 cup oats, milled into flour
- 1 tsp baking powder
- 1 egg (sub with 1 tsp chia seeds mixed with 5 tsp water for vegan option)
- Pre-heat oven to 180 degrees CELSIUS and line a baking loaf tin with baking paper;
- In a bowl, combine all ingredients;
- Mix well and pour into baking loaf tin;
- Bake for 30-40 minutes or until cooked through;
- Slice when warm. Store in airtight container in fridge.
Makes 14 slices
Approximate nutrition per serve (1 slice):
- Calories: 86
- Protein: 3g
- Carbohydrates: 17g
- Fibre: 2g
- Sugar: 6g (refined sugar free)
- Fat: 1.3g
Making healthy bread alternatives is tricky, and this one is one of my favourites to date. You can check out my gluten free, dairy free, refined sugar free healthy spiced pumpkin loaf here.
Have you tried PB2? What do you think of it?
If you LOVE PB2 then you will LOVE these healthy PB2 chocolate crackle bites!!!!
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