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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat the oven to 180 C and line a baking tray with baking paper.
Mash the bananas in a large bowl until smooth.
Crack in the eggs, then add the maple syrup and vanilla extract and mix well until combined.
Blend the oats into a fine oat flour.
Add the oat flour, baking powder, baking soda, cinnamon, salt, and powdered peanut butter to the bowl and mix until combined.
Fold through the chopped dark chocolate until evenly distributed.
Pour the batter into the lined baking tray and bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
Let it cool completely, then slice and serve.
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The riper the bananas, the sweeter the banana bread.
Approximately per slice: 145 kcal, 8 g protein, 19-20 g carbs and 5 g fat.
Can I use regular flour instead of oat flour?
Yes, you can substitute oat flour with regular flour, but it may alter the texture slightly.
How do I know when the banana bread is done?
Insert a toothpick into the center of the bread; if it comes out clean, the bread is done.
Can I add nuts to this recipe?
Yes, you can add nuts like walnuts or pecans for extra crunch.
How should I store the banana bread?
Store it in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Can I freeze banana bread?
Yes, wrap it tightly in plastic wrap and freeze for up to 3 months.
Healthy food is not boring! I'm passionate about making healthy eating achievable, satisfying, and enjoyable. I create nourishing recipes that prove you don't have to sacrifice taste to eat well.
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