I'm trying REALLY hard to work on 8,328,621 things right now. Have you ever done that?
I want to organize my room (just got back from a weekend visiting Jeannette). I'm planning out tomorrow (need to get shizz/errands done) and the rest of the week (midterms Thursday, lab report due, reading that needs to be read, and more). I promise myself I'll make progress on a study guide. I'm typing this blog post, aaaaaaand I'm trying to enjoy a glass of wine.
Such is life. Such is also this banana bread.
Funny story - my intentions for this recipe were nowhere near banana bread. I had brownies on the brain, actually, and I even went to the store strictly for a large jar of plain ol' peanut butter (because I only had "fancy" nut butters on hand at the time) and a bag of chocolate chunks (highly recommend the chunks, people). You could say I was PUMPED to make some thick, chocolate-y peanut-butter-swirled brownies that were friggin' cray cray.
All was going well until I pulled the two little baking pans out of the oven, sliced one open, and found some disappointingly dry brownies. Brownies should never be dry. Unless you're baking them for your worst enemy or something, which I was certainly not doing.
They were beautiful - eye-catching, stunning, really. The flavor hit the spots I wanted, too. Buuuut to call them "brownies" would be like calling myself organized. Or not stressed. Or hip. Or on top of the world with all my shizz together.
Ain't happenin'. That is not, however, to say I didn't eat almost half an entire loaf for "dinner" that night. Duhh. I also had some veggies, but that's besides the point (I just like to add it in for the record so that no one can say I only eat chocolate and peanut butter for dinner). Like I said, the flavor was what I had hoped, which can be a challenge when working with chickpea flour. But I just ethically cannot give you a recipe like this entitled "brownies". It's for the good of your own brownie-loving expectations.
I took a few bites and a few more bites, bouncing around recipe names in my head, until I said "SCREW IT. I'll deal with that later. Who cares if I just made banana bread and banana pancakes and banana muffins - what else am I supposed to do with the ten spotty yellow fruits in my kitchen? Right now, I'm soaking in this chocolate-y, peanut-butter-swirled loaf of love."
Loaf of love... maybe I've got something here!
Um... no. I will not call this a "loaf of love". You can, though, if it makes you really happy. I'm going to go add another batch of this to my list of 8,328,621 things to do, now making it 8,328,522 things - YAY.
But really - this is my message to you to do your absolute best today, tomorrow, this week, this month, this year to let the past live behind you, the future wait ahead of you, and the present blossom as God unfolds blessings in this very moment.
Makes 2 small loaves, or 1 big loaf
1 ripe banana, mashed
1 1/4 cups chickpea flour
1/2 cup coconut sugar
1/4 cup cacao powder
3 tbsp. coconut oil
2 tbsp. almond milk
1 tsp. baking powder
1 tsp. sea salt, plus extra for garnish
1/2 cup dark chocolate chips
2-3 tbsp. peanut butter
Oil, for greasing the pan
- Preheat the oven to 350F and coat baking pan(s) with oil.
- Whisk the banana, egg, sugar, coconut oil, and almond milk in a small bowl and set aside.
- In a large bowl, stir together the chickpea flour, baking powder, cacao powder and 1 tsp. sea salt. Slowly pour in the wet ingredients and stir in the dark chocolate chips.
- Pour the batter into baking pan(s) and drop spoonfuls of the peanut butter on top. Use a toothpick to create swirls of peanut butter.
- Bake for 20-25 minutes, or until a toothpick comes out clean.
- Slice, serve, and store leftovers in an airtight container for up to one week.