Measure1 cup + 1/2 cup of mashed bananas – if extra, freeze for later. Stir the peanut butter, olive oil, vanilla extract. When the mixture is consistent stir in almond milk, coconut sugar, and salt. Set
Preheatthe oven to 350° and spray a 9×5 inch loaf pan with pam spray and then line with parchment so it overhangs on the sides. In a large bowl combine the liquid coconut oil, honey, eggs, mashed bananas, and milk. Add the vanilla, salt, baking soda, and cinnamon to the banana mixture and stir until just combined. Preheatoven to 350°F. Lightly grease 9×5-inch loaf pan with non-stick cooking spray and line with parchment paper; set aside. Add the bananas, oats and peanut butter to a blender and blend until smooth. Try not to over blend the batter as this will lead to a denser loaf. Blend just until the oats are ground.Thereis minimal sweetener. This is a healthy breakfast or snack. If you like, you can add in sugar free chocolate chips, nuts, raisins or seeds to add some flavor. If you don’t want to use a blender, and you
Preheatthe oven to 180C/350F. Line a 12-count muffin tin with greased muffin cups and set aside. In a large mixing bowl or high speed blender, combine all the ingredients except for the blueberries and mix/blend until fully combined. Fold in the blueberries.Instructions Preheat the oven to 180C. Add the peanut butter, banana, and sugar to a bowl and mix to combine. Add the egg, mix again, then stir in the oats. Transfer the mixture to a lined backing dish, or scoop onto a tray into whatever shaped cookies you like.
ThisBanana Bread recipe uses a 8.5” x 4.5” loaf pan, like this Stainless Steel one with Silicone Handles . I love this bread pan. It’s durable, the perfect size, and easy-to-clean. I double the recipe when I use a 9” x 5” loaf pan, like this Ceramic Coated Non-Stick one. If you’re using a 9″ x 5″ pan, I recommend doubling thekOZmGRZ.
