No Oil Banana Bread with Peanut Butter Chips

The moistest, most delicious banana bread you will ever have! Delicious enough to stand alone, or you can take my friend Chef Tim Recher’s idea and use it for French toast.

Ingredients

1) 2 cups mashed overripe bananas.

2) 1/4 cup egg whites or egg substitute

3) 2 tablespoons unsweetened apple sauce

4) 1/8 cup monk fruit or Stevia

5) 1 teaspoon vanilla extract

6) 3 teaspoons baking powder

7) 1/4 teaspoon salt

8) 1 cup Kodiak Cakes Flapjack and Waffle Buttermilk Mix

9) 1/5 cup Einkorn Whole Wheat Flour

10) 1/3 peanut butter baking chips

Directions

1) Preheat the oven to 350F and spray a loaf pan with nonstick cooking spray.

2) In your mixing bowl, use a fork to mash the bananas until mostly smooth but still with some lumps.

3) Mix in the egg white (or egg substitute), the apple sauce, the vanilla, and monk fruit (or Stevia).

4) Mix in the baking powder, salt, and peanut butter chips.

5) Pour the batter into the loaf pan and bake for about 20-25 minutes.

6) Check with a toothpick. It should come out clean.

7) Let the bread finish baking outside the oven while it cools.

8) Eat & be happy.

Options:

1) You can add more PB chips if you want, just be mindful that you don’t want to overpower the taste of the bread with the PB chips.

2) You can add more sweetener if you want it sweeter.

3) You can substitute the PB chips for chocolate chips.

4) You can add nuts, with or without the PB or chocolate chips.

5) You can add nuts, and chocolate chips, and cinnamon instead of PB chips.

If doing chocolate chips, I prefer the nutrition profile of Lily’s.

Enjoy!