Saturday, 9 January 2016

PB2 Banana Chocolate Chip Squares

Frozen bananas were taking up valuable real estate in the freezer, so it was time to make banana bread. We opted for squares this time, mostly because they bake faster. We were running low on whole wheat flour, so we added PB2 to the dry ingredients instead. If you haven't tried it before, it's dehydrated peanut butter in a flour like consistency.

I ran out of coconut oil, so I used canola oil instead, but you can use either.

Makes 12 squares or muffins

Ingredients

1 1/4 cup whole wheat flour
1/4 cup PB2
1/4 tsp salt
3/4 tsp baking soda
2 tsp cinnamon
3 overripe bananas, mashed
1/3 cup pure maple syrup
1/4 cup canola oil (or coconut oil)
1 tsp pure vanilla extract
1 egg
1/3 cup mini chocolate chips
Canola oil spray, for greasing

Directions

Preheat oven to 350°F. Greasing an 8x8 pan with canola oil spray.

In a large bowl, combine flour, PB2, salt, baking soda and cinnamon. Mix until uniform.

In a medium bowl, mash bananas, then add maple syrup, oil and vanilla extract. Mash together with a fork again. Add egg and stir.

Pour wet ingredients into dry and mix just enough to combine. Add chocolate chips, save some to sprinkle on top. Pour batter into pan, spread evenly, then sprinkle with remaining chocolate chips.

Bake for 20 minutes, or until top is lightly browned and a toothpick comes out clean.

Nutrition

Calories 170
Fat 6.4g
Saturated fat 1.2g
Carbohydrates 25.8g
Fibre 1.8g
Sugars 10.9g
Protein 3.2g

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