I’m not sure if I’ve ever appreciated my life greater than at this time. Such a great way to start off a Tuesday, right? But it’s true. I’m really extremely happy.

The other day Ambitious Kitchen turned 4 years old. I produced you a wedding cake and published you all giant inspirational love notice (coming soon!). Tony and I also found a new apartment and authorized a lease last week, this means we’ll end up being residing in Chicago for at least another 12 months (!!!!). I’m working on a new picture taking task with my buddy Sarah of Broma Bakery And lastly, I’m traveling a ton the rest of the yr. All good stuff.

In regions of my life where I don’t experience settled, I must remind myself that it’s always better to work at something. That no matter what, your daily life will never become quite comprehensive. There will be a goal to perform, something to create or an feeling to feel. At this time, I’m taking it all in one day at a time and attempting to perform things I haven’t carried out before.

What I could say is that I have never been a person with an idea for my life. I just hope to live it in abundant joy on a daily basis. This includes making peanut butter delicious chocolate chip banana bread and jamming out to Mariah Carey while my kitty meows at me from the very best of the refrigerator. It just works.

Now if you’ve been an AK audience for a while, you may know that my love for banana loaf of bread sits near my love of nut butters. I virtually sit and stare at the bananas around the counter looking forward to their skins to start speckling with black spots therefore i can start baking.

The banana breads creation I imagined up this time is UNBELIEVABLY tasty. You imagine I state that about everything (true) but that one is for most of my peanut butter adoring + gluten free of charge friends. I used a combined mix of two different flours within this recipe: Ancient Harvest Quinoa Flour and oat flour. The Old Harvest Quinoa flour is normally fantastically gentle and packed with protein, however, it could be somewhat bitter tasting. But don’t get worried, all it takes is an instant toasting of the quinoa flour over the range top to eliminate any funky taste. And you will love it FOREVER.

The oat flour gives the bread a nice chew and in addition offers a good amount of fibers. And After all all of this with peanut butter, banana, and chocolates chips? Virtually makes me wish to accomplish a backflip because its probably the most epic combo.

Lastly, not only is this bread gluten totally free but it is also dairy totally free, soft and filled with both banana and peanut butter flavor. Favorite way to serve it? With more peanut butter spread on top, of course.

If you help to make anything from AK, be sure to label #ambitiouskitchen on Instagram – I really like seeing your creations and featuring followers! You can also find me on Facebook , Twitter , Pinterest and Snapchat (username: ambitiouskitch).

5.0 from 1 reviews

Calorie consumption: 194

Body fat: 9.6g

Carbohydrates: 23.8g

Glucose: 8.6g

Fibers: 3.6g

Proteins: 5.6g

Prep period:

20 mins

Cook time:

45 mins

Total time:

Ingredients

1/2 cup gluten free of charge oat flour

1 teaspoon baking soda

1/4 teaspoon sodium (only when your PB isn’t already salted)

3 huge ripe bananas, mashed

2 tablespoons honey or maple syrup

1 large egg

1/2 cup unsweetened almond milk

1 tablespoon chia seeds

Instructions

First, toast your quinoa flour simply by placing a big skillet more than low heat. Add the quinoa flour and stir every few minutes for 10-15 a few minutes. This will take away the bitterness and mind-boggling quinoa flavor from your flour.

Preheat oven to 350 levels F. Grease 8×4 inches or 9×5 inch loaf pan with nonstick food preparation spray.

In a large bowl whisk jointly toasted quinoa flour, oat flour, baking soda pop, cinnamon and sodium.

In another large bowl, beat collectively bananas, honey, egg, peanut butter and almond milk until smooth and creamy. Add dried out ingredients to wet ingredients and mix until just combined. Next slowly fold in chia seeds and chocolate potato chips. Pour into prepared pan and bake for 45-55 mins or until toothpick comes arrive clean or with just a couple crumbs attached. Cool on a wire rack in pan for 10-15 minutes then cut into 16 pieces and enjoy!

If you want to help to make the loaf of bread without chocolate potato chips, here is the nourishment: 1 slice (based on 16): 156 calorie consumption 6.7g excess fat 19.9g carb 2.8g fiber 5.4g glucose 4.9g protein

Feel free to use almond butter instead of peanut butter.

Do not sub any other flour for the quinoa flour. However you can sub white whole wheat flour or whole wheat grains pastry flour for the oat flour with great results. This is only when you are not GF.

Isn’t it the very best when you have a look at your life and see blessings and feel gratefulness? I’m super content as well.

Banana loaf of bread is among my favorites! I totally need to try this!

This appears amazing buddy. Maintain watching those bananas.

Can’t wait to read the inspirational letter.

3 Tbsp. Water

Mix water and chia seed in a small dish. Allow to sit for five minutes or much longer, and the mixture is going to be type of gooey, as an egg. If you want, it is possible to grind the chia seed 1st.

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