I’m uncertain if I’ve ever loved my life greater than at this time. Such a terrific way to start off a Tuesday, correct? But it’s accurate. I’m really incredibly happy.

The other day Ambitious Kitchen turned 4 yrs . old. I made you a cake and published you all large inspirational love letter (coming soon!). Tony and I also discovered a new house and signed a lease the other day, this means we’ll become residing in Chicago for at least another yr (!!!!). I’m focusing on a new picture taking task with my buddy Sarah of Broma Bakery And finally, I’m traveling a ton all of those other season. All good things.

In regions of my entire life where I don’t feel settled, I must remind myself that it is always best to work towards something. That no matter what, your life will never be quite total. There will always be a goal to perform, something to generate or an feelings to feel. Right now, I’m taking it all in one day at a time and attempting to do issues I haven’t performed before.

What I could say is the fact that I have never been a person with an idea for my entire life. I only desire to live it in abundant pleasure each and every day. This includes making peanut butter chocolate chip banana bread and jamming out to Mariah Carey while my kitty meows at me from the very best from the refrigerator. It simply works.

Now if you have been an AK reader for a while, you may understand that my like for banana bread sits close to my love of nut butters. I practically sit and stare at the bananas for the counter looking forward to their skins to start speckling with black spots therefore i can start baking.

The banana breads creation I dreamed up this time is UNBELIEVABLY tasty. You think I state that about everything (accurate) but that one is for all of my peanut butter loving + gluten free friends. I utilized a combined mix of two different flours with this recipe: Ancient Harvest Quinoa Flour and oat flour. The Ancient Harvest Quinoa flour is usually fantastically soft and packed with proteins, however, it could be slightly bitter tasting. But don’t worry, all it takes is an instant toasting from the quinoa flour in the stove top to get rid of any funky taste. And then you will love it FOREVER.

The oat flour provides bread a good chew and in addition offers a good quantity of dietary fiber. And After all all of this with peanut butter, banana, and delicious chocolate chips? Pretty much makes me wish to accomplish a backflip because its the most epic combo.

Lastly, not merely is this bread gluten free but it is also dairy free, soft and filled with both banana and peanut butter flavor. Preferred way to provide it? With more peanut butter spread at the top, of course.

If you produce anything from AK, make sure to tag #ambitiouskitchen on Instagram – I love seeing your creations and featuring followers! There are also me on Facebook , Twitter , Pinterest and Snapchat (username: ambitiouskitch).

5.0 from 1 reviews

Calories from fat: 194

Body fat: 9.6g

Carbohydrates: 23.8g

Sugar: 8.6g

Fiber: 3.6g

Protein: 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 large 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 minutes. This will take away the bitterness and overpowering quinoa flavor from the flour.

Preheat oven to 350 degrees F. Grease 8×4 inch or pigs feet 9×5 inches loaf skillet with nonstick cooking food spray.

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

In another large dish, beat collectively bananas, honey, egg, peanut butter and almond milk until even and creamy. Add dried out ingredients to wet ingredients and blend until just mixed. Next slowly fold in chia seeds and chocolate potato chips. Pour into ready pan and bake for 45-55 mins or until toothpick comes come clean or with just a few crumbs attached. Cool on a cable rack in skillet for 10-15 a few minutes then slice into 16 pieces and enjoy!

If you want to produce the breads without chocolate potato chips, this is actually the diet: 1 cut (based on 16): 156 calories 6.7g fat 19.9g carb 2.8g fiber 5.4g sugars 4.9g protein

Feel free to use almond butter rather than peanut butter.

Usually do not sub any other flour for the quinoa flour. Nevertheless, 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 best when you take a look at your life and just see blessings and experience gratefulness? I’m super content material as well.

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

This appears amazing buddy. Keep watching those bananas.

Can’t wait to learn the inspirational letter.

3 Tbsp. Water

Mix water and chia seed in a small bowl. Allow to sit down for five minutes or longer, and the mixture is going to be sort of gooey, as an egg. If you’d like, it is possible to grind the chia seed 1st.