Brings me back to my childhood. I lived in the same house from when I was 2 years old, until I graduated high school. We lived on a cozy little block, with TONS of other families, and all the kids and I were really close.
Every holiday season, my neighbor would bake chocolate chip banana bread fresh for the entire neighborhood. I would get so excited every time they brought it over. It was moist with just the right amount of sweetness, and absolutely delicious. I mean come on, who doesn’t love banana bread?
I had two bananas sitting on the counter that were on the verge of death, which always happens when I buy bananas. No idea why. So obviously, I needed to save them and put them to good use.
Freeze them for smoothies, or experiment in the kitchen? I was feeling adventurous so I experimented, and I’m glad I did!
These babies are gluten free, dairy free, and grain free! Oh, and they’re easy to make. Because if they weren’t, let’s be real here, I wouldn’t have made them.
- 1/4 C. Unsweetened Applesauce
- 2 small bananas (mine were 174 g total)
- 2 Large Eggs
- 1 Large Egg white
- 1 tsp. ground cinnamon
- 1 tsp. vanilla extract
- 1 tsp. almond extract
- 1 tsp. baking powder
- 1 tsp. baking soda
- 2 scoops vanilla protein powder
- 1/4 C. Almond Flour
- 5 tbs. or so chocolate chips (I used enjoy life dairy free)
- 1/4 c. chopped pecans
- Heat oven to 350 degrees.
- Heat bananas in microwave for about a minute and mash them.
- Mix the wet ingredients and the spices.
- Then mix the protein and the almond flour.
- Lastly, fold in the pecans and chocolate chips.
- Lick batter. just kidding
- Spray and pour into an 8 x 8 dish.
- Bake for 30-35 minutes.
Yield: 16 small bars, or you can cut them into bigger bars for less.
Nutrition stats for 16 bars: 86 cals, 8 g carbs, 5 g fat, 4 g protein per bar.
(This will vary depending on what type of protein and chocolate chips you use).
Do you like banana bread?
What food reminds you of your childhood?