- 5 large very ripe bananas, or more to taste
- 5 eggs
- 1 cup plain 2% yogurt (such as Fage®)
- 1 cup unsweetened applesauce
- 1 1/2 teaspoons vanilla extract
- 1 stick butter, melted
- 1 1/2 cups rolled oats
- 1 cup oat flour
- 1 cup almond flour
- 1/2 cup sucralose and brown sugar blend (such as Splenda®)
- 1/2 cup ground chia seeds
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1/4 teaspoon freshly grated nutmeg (optional)
- 1 1/2 cups toasted chopped pecans
- 1 cup mini chocolate chips
- Preheat the oven to 350 degrees F (175 degrees C).
- Puree bananas in a blender. Add eggs, yogurt, applesauce, and vanilla extract; briefly blend until smooth. Drizzle in melted butter while blender is running and mix until combined, about 10 seconds.
- Whisk oats, oat flour, almond flour, brown sugar blend, chia seeds, baking soda, cinnamon, salt, and nutmeg together in a large bowl. Add liquid mixture from the blender; mix until no dry spots remain. Add pecans and chocolate chips and mix until evenly incorporated.
- Pour batter into 2 loaf pans and spread out evenly to the corners.
- Bake in the preheated oven until tops are dark golden brown and a toothpick inserted into the centers comes out with tiny crumbs attached, 70 to 80 minutes.
09/06/2019
recipepes.com
ncredible gluten-free banana bread, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
