Banana Nut Bread Gets A Face Lift With Dark Chocolate And A Secret Nut Free Ingredient

This dark chocolate banana nut bread is really tasty but I know several people with peanut and nut related allergies so this recipe is a no go in my kitchen.

We gave this banana nut bread recipe a face lift by replacing the peanut butter in this recipe with Sun Butter. The Sun Butter gives this bread a nutty characteristic as well as a peanut butter flavor without jeopardizing someones health. If you are not familiar with Sun Butter, it is a spread made from sun flowers seeds and the consistency and flavor are almost identical to peanut butter.

The flavor is so similar that unless you are chef or sommelier, you may not notice the difference. Ps, the best Sun Butter we have come across can be found at Trader Joe’s so make sure you pick up a jar for this recipe and future recipes.

Ingredients 

• 5 tablespoons Sun Butter (Sun Butter brand is great! It’s available at Trader Joe’s)

• 3 tablespoons plus 1 teaspoon canola oil, divided

• 4 tablespoons butter, softened

• ½ cup packed brown sugar

• 2 medium ripe bananas, sliced

• 2 large eggs

• 1½ cups all-purpose flour

• ¾ teaspoon baking soda

• ½ teaspoon baking powder

• ½ teaspoon salt

• ⅔ cup buttermilk

• 1/2 cup bitter sweet Ghirardelli chocolate chips (divided into 1/4 cup portions)

Instructions

1. Preheat oven to 350.

2. In a microwave safe bowl, combine 1/4 cup chocolate with 1 tablespoon butter. Microwave for 30 seconds until chocolate and butter are melted. Add the Sun Butter and stir all three until well combined with a heat proof spatula.

3. Combine remaining butter (3 tablespoons) with brown sugar and bananas in a large bowl, beat with a mixer on medium-high speed until well combined. Add the eggs, 1 at a time, beating well after each addition.

4. Combine flour, baking soda, baking powder, and salt in a separate bowl. With the mixer running at low speed, add the flour mixture and the buttermilk to the banana mixture, alternating between the flour mixture and buttermilk. Mix until just combined.

5. Pour half of the batter into a greased 9×5 inch loaf pan. Top with chocolate/Sun Butter mixtures. Gently pour the remaining batter over chocolate/Sun Butter mixture.

6. Using a wooden skewer or butter knife, gently swirl the batter. Sprinkle the top of the batter with remaining 1/4 bitter sweet chocolate chips.

7. Bake for 55 minutes, or until a wooden pick inserted in the center comes out with moist crumbs clinging. Cool 10 minutes in the pan on a wire rack. Remove the bread from the pan, then allow to cool completely on rack.

Original Recipe: Kitchen Meets Girl

Photo source: Kelsey Banfield from The Nap Time Chef via I Love Peanut Butter Recipes