As if banana bread wasn’t delicious enough!
Fellow banana bread lovers, I’ve got your back! I’m taking the classic banana bread to the next level with this crazy delicious, drool-worthy Salted Peanut Chocolate Banana Bread recipe.
Now I may be a little biased here as one of my most favorite childhood treats was my grandma BK’s banana bread slathered with peanut butter and sprinkled with a few chocolate chips. Seriously, so good! And this Salted Peanut Chocolate Banana Bread recipe has all of that; peanuts, chocolate and ripe bananas baked to perfection…but without all of the sugar!
That’s right! Salted Peanut Chocolate Banana Bread is low in sugar, too.
This recipe is gluten-free, grain-free, dairy-free, vegetarian and low in sugar. Many banana bread recipes, like my grandma BK’s (which is delicious and I do still enjoy it every once in awhile because #foodfreedom), calls for a whole cup of white sugar and as a result you end up with 30 g (7.5 tsp) of sugar or more per serving. Yikes! But not this recipe that I’m sharing today. I’ve eliminated the sugar all together. The three ripe bananas that this recipe calls for provides just enough sweetness. In addition, there is just a little bit of honey in the Wholeme Salted Peanut Clusters that I used in this recipe that also adds a nice touch of sweet. One thick slice of this bread comes in at just 7 grams of sugar and most of that being natural sugar from the bananas. The more ripe (brown/black) the bananas the sweeter the bread.Grain-free Salted Peanut Chocolate Banana Bread - only 7 grams of sugar per slice! Click To Tweet
It’s time to introduce the MVP in our Salted Peanut Chocolate Banana Bread.
If you haven’t heard the news, Wholeme just launched their brand new flavor, Salted Peanut Chocolate Clusters and its out of this world delicious…and I’m NOT even exaggerating! Ummmm…can you say Reese’s Peanut Butter Cup?! Folks, you’ve go to get your hands on this stuff!
We were one of the very first to sample this NEW flavor!
Jess and I had the lovely opportunity this past November to meet the ever-so-kind people behind the company and tour the facility in Minneapolis, Minnesota where all of the Wholeme magic happens. Lucky for us, we just so happened to visit on the same day they were perfecting this new flavor which allowed us to be one of the very first to sample it. Woot! As a lover of peanut butter, you bet I was thrilled about this new flavor! While all of the Wholeme flavors our perfectly tasty and they all taste great on their own or simply served with coconut milk or Greek yogurt, it’s always fun to get creative in the kitchen. The first thing that came to my mind when brainstorming a recipe I could create was to replace the nuts and chocolate chips in my go-to Grain-free Banana Bread Muffin recipe with new Salted Peanut Chocolate Wholeme flavor and turn it into a bread. So I went with it and the results were…well, I will let you be your own judge! 😉
So grab a bag of Wholeme and give this Salted Peanut Chocolate Banana Bread a try! And don’t forget to slather it with peanut butter before eating.
With only 7 grams of sugar per slice, this bread is healthy enough to enjoy as part of your breakfast and decadent enough to serve at a special gathering with friends and/or family.
- ½ cup almond flour
- ½ cup coconut flour
- 1 tsp. baking soda
- ¼ tsp. sea salt
- 3 ripe bananas, mashed
- ¼ cup coconut oil, melted
- 4 large eggs, whisked
- 1 tsp. vanilla extract
- 1 cup Salted Peanut Chocolate WholeMe Clusters, crumbled (may sub grain-free granola flavor of choice - Lemon Berry Chia makes for a delicious Lemon Banana bread)
- Preheat oven to 350 degrees.
- In a medium bowl, combine all of the dry ingredients and mix.
- Stir in mashed banana, melted coconut oil, whisked eggs and vanilla. Once combined, gently fold in crumbled Salted Peanut Chocolate WholeMe Clusters.
- Transfer dough to a 9-inch greased loaf pan. Sprinkle with a few crumbles of WholeMe Clusters.
- Bake in oven for 40-44 minutes or until a toothpick inserted comes out clean. Check bread half way through baking time. If top begins to burn, cover with foil.
- Allow bread to cool for about 5-10 minutes. Then scrap edges with a knife and remove warm bread from pan carefully and place on a wire rack to cool before slicing into 10 pieces.
- Tip: for easy bread removal, line loaf pan with parchment paper before adding batter.
All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians.
And don’t forget to comment below to let us know if you give this deliciousness a try!
This post was made possible by our friends at Wholeme. Though we received compensation for this post, the opinions expressed here are 100% our own. Thank you for supporting the great companies we works with thereby allowing us to continue creating great recipes and content for you.
This post contains affiliate links, which means we receive a percentage of the sale if you use the link to make your purchase. This does not change the price of the product. This income directly offsets the cost of web hosting and maintenance so we greatly appreciate your support.