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Peanut Butter Choc Fudge Banana Bread
We all love a good banana bread recipe, what better way that to get rid of those over ripe bananas! But have you ever tried banana bread which are laced with medicinal mushrooms?
Mason’s mushrooms is our gut and immune blend, crafted to nourish, tone and restore these organ systems of the body.
and it's gluten free, dairy free, refined sugar free, vegan option, keto, paleo
* Keto / low carb lovin’ friends and those of you who have trouble digesting bananas: soak / ferment your bananas in coconut water keifr or kombucha overnight and you should be go to go, read more about how/why it works here
* Vegan friends: sub flax/chia egg or your fave egg placers
- 2 over ripe bananas
- 3 eggs
- 1/4 cup peanut butter (or nut / seed butter of choice) + extra for swirling
- 1 tsp vanilla
- 1 tbs maple syrup
- 1/4 cup coconut flour
- 1/4 cup cacao
- 1/4 tsp cinnamon
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 2-4 tbs of roughly chopped dark chocolate (optional, but not really)
Step 1Pre-heat oven to 350/F/175’C.
Step 2Grease/line a loaf pan and set aside.
Step 3Place all ingredients into your food processor or blender and process until smooth and well combined. You could also just mash/stir in a bowl if you prefer
Step 4Pour into your prepared loaf pan
Step 5Swirl with 1 extra teaspoon of peanut butter
Step 6Bake for 30-40 minutes until a tooth pick has just a few moist crumbs attached when inserted into the center.
Step 7Bake for 30-40 minutes until a tooth pick has just a few moist crumbs attached when inserted into the center.
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