I’m not sure if I’ve ever enjoyed my life more than right now. Such a great way to start off a Tuesday, right? But it’s true. I’m really incredibly happy.
Last week Ambitious Kitchen turned 4 years old. I made you a cake and wrote you all giant inspirational love letter (coming soon!). Tony and I also found a new apartment and signed a lease last week, which means we’ll be staying in Chicago for at least another year (!!!!). I’m working on a new photography project with my good friend Sarah of Broma Bakery. And finally, I’m traveling a ton the rest of the year. All good things.
In areas of my life where I don’t feel settled, I must remind myself that it’s always best to work towards something. That no matter what, your life will never be quite complete. There will always be a goal to accomplish, something to create or an emotion to feel. Right now, I’m taking it all in one day at a time and just attempting to do things I haven’t done before.
What I can say is that I have never been a person with a plan for my life. I only hope to live it in abundant joy each and every day. This includes making peanut butter chocolate chip banana bread and jamming out to Mariah Carey while my cat meows at me from the top of the refrigerator. It just works.
Now if you’ve been an AK reader for a while, you may know that my love for banana bread sits close to my love of nut butters. I practically sit and stare at the bananas on the counter waiting for their skins to start speckling with black spots so I can start baking.
The banana bread creation I dreamed up this time is UNBELIEVABLY tasty. You think I say that about everything (true) but this one is for all of my peanut butter loving + gluten free friends. I used a combination of two different flours in this recipe: Ancient Harvest Quinoa Flour and oat flour. The Ancient Harvest Quinoa flour is fantastically soft and packed with protein, however, it can be slightly bitter tasting. But don’t worry, all it takes is a quick toasting of the quinoa flour on the stove top to get rid of any funky taste. And then you will love it FOREVER.
The oat flour gives the bread a nice chew and also provides a good amount of fiber. And I mean all of this with peanut butter, banana, and chocolate chips? Pretty much makes me want to do a backflip because its the most epic combo.
Lastly, not only is this bread gluten free but it’s also dairy free, soft and full of both banana and peanut butter flavor. Favorite way to serve it? With more peanut butter spread on top, of course.
If you make anything from AK, be sure to tag #ambitiouskitchen on Instagram — I love seeing your creations and featuring followers! You can also find me on Facebook, Twitter, Pinterest and Snapchat (username: ambitiouskitch).
- Serves: 1 loaf
- Serving size: 1 slice - based on 16 slices
- Calories: 194
- Fat: 9.6g
- Carbohydrates: 23.8g
- Sugar: 8.6g
- Fiber: 3.6g
- Protein: 5.6g
- 1 1/2 cups Ancient Harvest Quinoa Flour
- 1/2 cup gluten free oat flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt (only if your PB isn't already salted)
- 3 large ripe bananas, mashed
- 2 tablespoons honey or maple syrup
- 1 large egg
- 2/3 cup creamy all natural peanut butter
- 1/2 cup unsweetened almond milk
- 1 tablespoon chia seeds
- 1/2 cup chocolate chips (dairy free, if desired)
- First, toast your quinoa flour by placing a large skillet over low heat. Add in the quinoa flour and stir every few minutes for 10-15 minutes. This will remove the bitterness and overwhelming quinoa flavor from the flour.
- Preheat oven to 350 degrees F. Grease 8x4 inch or 9x5 inch loaf pan with nonstick cooking spray.
- In a large bowl whisk together toasted quinoa flour, oat flour, baking soda, cinnamon and salt.
- In a separate large bowl, beat together bananas, honey, egg, peanut butter and almond milk until smooth and creamy. Add dry ingredients to wet ingredients and mix until just combined. Next slowly fold in chia seeds and chocolate chips. Pour into prepared pan and bake for 45-55 minutes or until toothpick comes come clean or with just a few crumbs attached. Cool on a wire rack in pan for 10-15 minutes then cut into 16 slices and enjoy!
Feel free to use almond butter instead of peanut butter.
Do not sub any other flour for the quinoa flour. However you can sub white whole wheat flour or whole wheat pastry flour for the oat flour with good results. This is only if you are not GF.
This post is sponsored by Ancient Harvest, which is a natural fit for Ambitious Kitchen and the recipes we make. Thank you for continuing to support AK and the brands that help make this site possible!