Crunchy Salty Sweet

Hello friends! It’s been awhile ☺️ I did so much cooking and baking during the 2020 quarantine, that once we entered 2021 my creative juices were just about dried up!🤣

I’m feeling reinvigorated now that I’m leaving the house a little more and things are slowly shifting back to how they were pre-pandemic!

One of the biggest food-related things that happened in the past year over here was my husband confirmed his suspicion that he has a gluten sensitivity. This has been a huge blow… not necessarily because of all the gluten-filled foods he loves, but because he’s the biggest craft beer lover I know. 🥺

We don’t eat a ton of gluten as it is, since we typically opt for things like rice and potatoes over bread and pasta. However, one of the biggest challenges has been finding good options for baked goods. I love baking with the 1-to-1 gluten free flour (I usually get the Bob’s Red Mill brand), but often times the flavor just tastes off.

I was thrilled to find this recipe that truly boggled my mind! It’s flourless and there is no flour substitute. Plus, it’s made COMPLETELY in a blender 😮 which is absolutely wild. The only added sweetener comes from the chocolate chips and maple syrup (if you opt for a sugar-free peanut butter, which I recommend).

The end result was a dense and flavorful bread/cake hybrid that did not lack in chocolatey-peanut-buttery flavor!

Preheat your oven to 375 degrees.

Spray a 10” loaf pan (or line with parchment).

In a blender, add all the ingredients, except the chocolate chips, in the order listed (so the bananas will be at the bottom, and the melted coconut oil will be on top). It’s important to layer in this way to ensure everything blends thoroughly!

Blend on high for 1-2 minutes or until the batter is completely mixed with no streaks. You may need to scrape down the sides of your blender a couple times to make sure everything mixes.

Pour your batter into the prepared loaf pan.

Dollop the 1/4 cup of peanut butter across the top, and use a chopstick (or straw) to swirl it around.

Sprinkle with chocolate chips.

Bake for 38-43 minutes or until a toothpick inserted to the middle comes out clean.

Let cool for at least 10 minutes in the pan before removing and slicing.

Enjoy for dessert or breakfast!

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Adapted from: Delight-fuel

Makes: About 10 servings

Prep: 15 minutes, Cook: 45 minutes, Total: 1 hour

• 2 large or 3 small very ripe bananas
• 3 eggs
• 2/3 cup cocoa powder
• 1 cup peanut butter, plus 1/4 cup for topping
• 1 teaspoon baking powdwr
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 teaspoon vanilla extract
• 1/3 cup maple syrup
• 3 tablespoons coconut oil
• 1/3 cup chocolate chips

Preheat your oven to 375 degrees.

Spray a 10” loaf pan (or line with parchment).

In a blender, add all the ingredients, except the chocolate chips, in the order listed (so the bananas will be at the bottom, and the melted coconut oil will be on top). It’s important to layer in this way to ensure everything blends thoroughly!

Blend on high for 1-2 minutes or until the batter is completely mixed with no streaks. You may need to scrape down the sides of your blender a couple times to make sure everything mixes.

Pour your batter into the prepared loaf pan.

Dollop the 1/4 cup of peanut butter across the top, and use a chopstick (or straw) to swirl it around.

Sprinkle with chocolate chips.

Bake for 35-40 minutes or until a toothpick inserted to the middle comes out clean.

Let cool for at least 10 minutes in the pan before removing and slicing.

Enjoy for dessert or breakfast!