By Seth -- @kalefornia_kitchen
I don’t count calories, I count ingredients.
And I wasn’t always that way.
Admittedly, when I first began to take my health more seriously a few years ago, I fell to the stigma that “lower calorie” foods translated into a healthier diet. I failed to realize that the foods I thought were good for me turned out to be laden with artificial sweeteners, processed carbohydrates, and a host of ingredients I couldn’t even pronounce.
It wasn’t until I made the connection between the quality of the ingredients I consumed and how I was feeling that I made a drastic change in how I perceived food. This critical shift in perspective gave my passion for cooking newfound meaning.
My approach in the kitchen is simple: to create “indulgent” recipes with wholesome, clean ingredients.
This Chocolate Coconut Peanut Butter Swirl Banana Bread is sinfully good. I mean, the Wild Friends Chocolate Coconut Peanut Butter is basically a healthy fusion of Nutella and peanut butter—is anything better!? Oh, and may I add that this banana bread is gluten-free, dairy-free, and refined sugar free. Major win!
Peanut Butter Swirl Banana Bread (gluten & dairy free)
~Recipe yields 2 loaves~
2 1/2 cups almond flour
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1 tsp baking soda
1 tbsp cacao powder
3 eggs, room temperature
1/2 cup raw, unfiltered honey
2 tbsp coconut oil (melted and cooled)
3 very ripe bananas, mashed
2 tsp pure vanilla extract
¾ cup Wild Friends Chocolate Coconut Peanut Butter
- Preheat the oven to 350ºF. Grease 2 loaf pans with coconut oil.
- In a large bowl mix together the dry ingredients (except for cacao powder): almond flour, cinnamon, nutmeg, salt, and baking soda.
- In a medium size bowl, whisk together the eggs. Add in the honey, coconut oil, mashed bananas, and vanilla. Whisk together until combined.
- Stir the wet ingredients into the dry ingredients until well combined.
- Pour 1/3 of batter back into medium mixing bowl. Add chocolate coconut peanut butter and cacao powder and mix until well combined.
- Pour half non-chocolate batter in loaf pan. Spoon in ½ of the chocolate peanut butter mixture and use knife or spoon to create marbling effect. Repeat step once more with remaining batter.
- Bake loaves for about 55-60 minutes (use toothpick to check doneness). Check loaves after about 35 minutes. If adequately browned, lightly tent with foil for the remainder of time.
- Allow to cool, slice, and enjoy!
Note: to quickly bring eggs to room temperature, submerge in warm water for 5 minutes.