Perfectly moist banana bread? And what if we told you it's also completely gluten‑free! You can make it too, even if the kitchen doesn't call you sir, and you won't even have to spend hours baking in it. This banana bread is just the perfect breakfast or snack for anyone who has a sweet tooth, but also wants something more balanced and healthy. 🍌

Shop ingredients

Vilgain Chocolate Chips – 250 g – high-quality chocolate from South America, high cocoa content, no artificial flavours or polishes

£11.39

Vilgain Organic Peanut Butter – 350 g – 100% air-roasted peanuts, no added sugar, palm oil, or salt

£3.99

Vilgain Peanuts – 1000 g – snack rich in quality fats, without added salt

£5.49

£5.19

Nutrition (1 serving)

171 kcal
19 g carbohydrates
9 g fats
3 g protein

Per 12 portions

180 g gluten-free oat flour
2 eggs
50 g coconut sugar
75 g coconut oil
2 bananas
2 tsp baking powder
1 tsp cinnamon
50 g dark chocolate chips
1 tbsp peanut butter
10 g peanuts

Instructions

Beat the eggs with the coconut sugar and then add the rest of the "wet" ingredients, including the mashed banana.
In a second bowl, mix the flour, baking powder and cinnamon. Add to the wet part.
Mix and add peanut butter and choco chips. Put the chocolate chips on top with the peanuts.
Bake for 40 minutes at 180 °C covered with foil, remove the foil for the last 10 minutes and let it bake until golden brown.
Finally, slice, drizzle with a little nut butter, add some cottage cheese to make the bread perfectly soft and serve!

Products used in the recipe