Description
Use your blender to transform staples like bananas, oatmeal, eggs, and maple syrup into Blender Banana Bread that’s gluten-free and utterly delicious.
Ingredients
Units
Scale
- 3 whole bananas, overripe is better
- 1 1/2 teaspoons vanilla extract or vanilla paste
- 3 large eggs
- 1/3 cup pure maple syrup
- 1/2 teaspoon salt
- 1 cup creamy nut butter (peanut, almond, sunflower, cashew, etc.)
- 1/3 cup tahini
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup rolled oats
- 1 cup chocolate chips or chunks (I prefer dark chocolate)
- (optional) 1/2 cup peanut butter chips
Instructions
- Preheat oven to 350F. If baking in a loaf pan, line the bottom with parchment paper and/or spray with avocado oil spray. You can also make muffins (use cupcake liners for easy clean up.)
- In a blender, add the bananas, vanilla, eggs, maple syrup, salt, nut butter, tahini, baking powder, baking soda and oats. Blend on high until smooth.
- Fold in most of the chocolate chips but set aside a few for the tops. Pour the batter into a loaf pan or muffin tins. Top with the remaining chips.
- Bake for 35 – 40 minutes until the top is golden brown. (Baking times for muffins will be shorter. Check them at 25 minutes.)
Notes
- Store any leftovers in an airtight container for up to 5 days on the counter. Or you can freeze.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: recipe
- Method: oven
- Cuisine: American