Think of these as a banana peanut butter bread crossed with a blondie. They are super moist. Protein-packed, gluten and dairy free! They are a bit more delicate but so incredibly delicious. Perfect on-the-go breakfast, snack or dessert. My girls love these after school. Plus the protein keeps you filled till dinner.
You can also make these a bit more decadent by adding chocolate chips to the batter before baking.
2 ripe bananas
1 cup of a creamy peanut butter (I used Justin’s) or whatever you have on hand
1/4 cup of maple syrup or agave
1 teaspoon vanilla extract
1/3 cup of coconut flour
1/2 teaspoon baking soda
1/8 teaspoon of salt
Preheat your oven to 350 degrees. Spray your glass 8×8 baking dish with baking spray or coconut oil and set aside.
In your stand mixer, paddle attached, add your two bananas and turn on until they are mashed. Then add your nut butter, syrup and vanilla. Blend. Once blended, add your flour, soda and salt. Then spoon into your prepared pan and bake for 24 minutes or so. They are fully baked once a toothpick inserted comes out clean.
This recipe has a banana bread texture but make a fun “brownie-like” bar if sliced that way. Packed with protein and flavor without and oil or gluten.
Can I live in my compression socks forever? I’m still sore. I think I’m mentally still fatigued from running Sunday. Today’s run was very slow and actually felt good after the first mile. I also did a bit of weightlifting and ab work. Just focusing on getting back on track and getting my legs to turnover.
Sunday: 22 treadmill miles
Tuesday: 4 recovery treadmill miles (slow pace on sore legs) + weights/abs
Wishing you a fantastic day… hopefully that is filled with the sun & warmth!
— Knead to Cook