Grain-free Chocolate + Peanut Butter Banana Bread
Earlier this week I watched a (free) YouTube documentary called “Just Eat It” which follows one couple’s experience living just on food waste for 6 months. They spent only $200 on (outdated) groceries and rescued over $20K in food waste over the 6 months.
While I knew food waste was a large and costly problem, watching this really opened my eyes to just how much food is unnecessarily wasted each year (think dumpsters full of unexpired goods and tons of perfectly edible food thrown out because they don’t look perfect) and ways we can be more mindful and do better about being stewards of our environment.
Two easy changes you can make right now to reduce your food waste:
- Start a drawer or section of your fridge (or even a Tupperware container) dedicated to all the scraps and foods that need to be used FIRST. This will make it easier to keep track of all of the half-used lemons and veryyyyy brown bananas (my vices) and other produce and use them before they spoil. If having a post-it on your fridge with the items written down also helps, do that too.
- Be more relaxed with the “best by” dates. Most items you buy will have a “best by” date which simply means this is the recommended duration when the food is most fresh. This doesn’t mean, however, that the food is no longer edible past the date. Instead of only using the date as a metric, check the freshness of your ingredients by checking for mold or color changes and smelling it for any foul or “off” odors.
Luckily, bananas are one of those ingredients that have a use at any stage, even when they are brown and past it’s best by date. Brown bananas are actually desired for using in desserts as they become sweeter over time. Since I only like to peel and eat bananas if they are still green and then forget about them, I often have browning bananas on my counter for often than not. I didn’t hesitate to use up the 4 bananas that had been sitting on my counter for weeks to make this grain-free and delicious Chocolate-Peanut Butter Banana Bread. I will definitely not waste this.
Grain-free Chocolate and Peanut Butter Banana Bread
- 3-4 very ripe (brown) bananas mashed finely with a fork
- 3 eggs
- splash almond milk (or nut milk)
- 1 tsp vanilla extract
- 2.5 cups almond flour
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup semi-sweet or dark chocolate chips plus extra for toppings
- 2-3 tbsp natural peanut butter plus extra for toppings
- Preheat oven to 350 F and either line a baking loaf pan with parchment paper OR grease with non-stick cooking spray.
- In a large bowl, mash the bananas. Then, combine with and whisk together the eggs, almond milk, and vanilla extract until well mixed. Add in the almond flour and spices.
- Fold in the chocolate chips and peanut butter until well combined.
- Pour the mixture into the baking pan, smoothing the top with a spatula. Sprinkle the extra chocolate chips and drizzle some peanut butter on top.
- Bake 45 mins-1 hour or until a toothpick or fork comes out clean when testing the middle. Cool bread for about 10 minutes then serve with a drizzle of peanut butter, warm butter and/or some sea salt.