Banana Peanut Flour Chia Loaf

If protein and antioxidants had a face it would be the title above. Peanut flour rules my kitchen with an iron protein fist these days and I don’t hate it!

Yesterday, I pulled a wallflower move and decided to sit Thanksgiving out. I was originally planned to volunteer at a shelter, but was so overcome with wisdom tooth pain coupled with family anxieties, that I just couldn’t face anyone…but the nonjudgmental stove and toaster oven of mine.

Baking poses as my therapist, bank account, and humanitarian all rolled into one love loaf cake. Plus, who doesn’t love smashing, chopping, and kneading things?

I decided to opt for my loyal, trusty sidekick, peanut flour once again. I need protein, she reads my mind, we create a wonderfully nutritional masterpiece together. End scene.

This was the recipe as follows: (these are guess-timate measurements BTW)

  • 2 ripe bananas
  • 1/4 cup peanut flour
  • 2 eggs
  • 2 tbsp. coconut oil
  • 1/4 cup sweetener (i used coconut sugar and barely 1/4 if that)
  • 2 tbsp. milled chia
  • 1/4 tsp. baking powder
  • salt and vanilla extract if you wish

Preparation:

  1. Mash bananas and coconut oil together. (I placed in microwave for a few seconds to soften)
  2. Add in peanut flour/chia and stir until thick.
  3. Add in one egg at a time and slowly beat into batter.
  4. Add in sweetener, baking powder, and salt/vanilla extract last.
  5. Pour into pan and bake at 350 for 20-40 minutes or until slight browning appears.

*Keep in mind I used a toaster oven to make this, so it cooked much faster than its big cousin, the oven.

*PS- this totally made for the perfect Black Friday (my first ever) fuel last night. No double shots of espresso or venti anythings needed here!

*PPS- Just 1/4 cup of peanut flour provides 16 grams of protein!! You could probably eat this whole loaf and have no guilt afterwards. How do I know? From experience, of course! 😉

Are you astonished this recipe was planned and semi-organized? Yes, protein will create many more brain wavelengths and normal thought patterns for you. Enjoy! 🙂

Peace, love, and protein!

~C.C.D.

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7 Responses to Banana Peanut Flour Chia Loaf

  1. lindsay says:

    i’m so obesessed with my pb flour and chia and bananas. So ya, i would devour this in a heart beat. Good stuff!

  2. Bananas + Peanut Flour = Instant Awesomeness!

    Thanks for the recipe, I’ll be giving it a shot very soon. Since I kinda stocked up on canned pumpkin (26 cans to be exact), I might try with pumpkin too.

    I always have peanut flour on hand and use it in everything….so freakin’ awesome.

    Hey, not sure where you get yours from, but I think I showed you the site I order mine at (Byrdmill.com) and right now they have a pretty good discount. If you spend at least $35 and enter 15%sitewide, you get 15% off and free shipping.

    I know that sounds like a plug, but it’s not, I just like to share good info to those I know would appreciate it. I bought two 5 pound 12% Light bags for $38.50. I’m excited, hope you give it a shot.

    Have a great weekend and happy late Thanksgiving!

    • choc3178 says:

      that is an awesome deal!!! thanks- the bf will be hearing about this since obviously I put everything food related on my christmas list! haha hilarious about the pumpkin, but hey, I completely understand! it’s a complete necessity! 🙂

  3. I have never tried peanut flour but this sounds delish! Not to mention that the picture looks delish too!!

  4. I’ve never tried peanut flour, in baking, but it sounds like a cool substitute- especially since it’s so rich with protein! I go on my next grocery shopping adventure this week, so I will DEFINITELY make these! I’ve been dying to try a good new snack!

    • choc3178 says:

      yes it was delish! if you like really really sweet, maybe add some extra sweetener so it’s not so bland. it was also really moist, which I happen to love when it comes to any kind of cake!

  5. Pingback: #WIAW- Sweet & Healthy | Chocolate Covered Diamonds

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