I’m feeling all out of sorts. I have no energy when I wake up and I’m ready to take a nap by lunch time. It feels like my body is trying so hard to adjust to spring forward, to the fact that the sun’s coming up at a later hour. Maybe my whirlwind of a trip to Anaheim is finally catching up on me. Whatever it may be, I just want to hit a reset button and feel refreshed all over again.
There’s really only one word to describe my time at the Natural Products Expo West last weekend: wow. I have never seen so many people hawking over food samples and being excited to talk about food. I ate until I could eat no more, then took a quick rest and ate again. A food blogger’s stomach knows no limits. There were so many cool products to see, taste, and feel, like vanilla salt, granulated maple sugar, red palm oil, and baobob fruit chews. I remember tasting a hot sauce that was so spicy, I wanted to cry. It was so good.
As for the free samples, well, I don’t think I was out of pocket, but I’ll let you be the judge of that.
Thanks, Farrah for checking in with me! 😉
By the time I got back from the expo, there were a bunch of way too ripe bananas waiting to go into the oven. I know I’ve made a gluten-free banana and chocolate banana bread before, but this time, I’ve swirled some lovely peanut butter to the batter and poured a pecan praline sauce on top because why not?
The pecan praline is based off of a recipe from Joy the Baker’s Homemade Decadence. If you’re not familiar with her cookbook already, you need to get on it. There’s just too many delicious recipes in there waiting to be brought to life and into our bellies. Trust me on this one.
Banana Chocolate and Peanut Butter Swirl Bread with Pecan Praline
Banana Chocolate and Peanut Butter Swirl Bread
- 1 3/4 (210g) cups gluten-free flour blend (or use all-purpose flour)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 2 large ripe bananas, they should have a lot of dark spots on it
- 2 large eggs
- 1/2 cup (270g) sugar
- 1/2 cup (130g) creamy peanut butter
- 1/3 cup coconut oil, melted (80ml)
- 1/3 cup (75g) unsweetened applesauce
- 2 tsp vanilla
- 1/2 cup (90g) semi-sweet chocolate chips
- 3 TBS butter
- 4 TBS brown sugar
- 2 TBS low-fat milk
- 1 tsp vanilla
- 4 TBS chopped pecans
- Preheat oven to 375 degrees F (180 degrees C). Spray a loaf pan with cooking spray and line it with parchment paper. This will make it easier to pull out the bread later.
- In a medium bowl, mix the flour, baking powder, baking soda, salt, and cinnamon together.
- In a large bowl, mash the bananas until there are no chunks left. Mix in the eggs, sugar, peanut butter, oil, applesauce, and vanilla. Gradually mix in the flour mixture. I usually add the flour in 3 batches. Divide the batter into two bowls.
- Melt the chocolate chips in the microwave. Start by heating it for 30 seconds, then continue heating it in 15-second intervals until nearly all the chips have turned glossy. Pull the chips out of the microwave, and stir until you get a creamy chocolate mixture. Mix the chocolate with one half of the batter.
- Pour the batter into the loaf pan, alternating between the light and dark batters. Using a knife, toothpick, or a skewer, swirl the batter on the top. You don’t need to overwork it, but you just want to create a bit of a pattern.
- Bake for 55 to 60 minutes, or until a toothpick comes out clean. Let the bread cool for 10 minutes before pulling it out of the pan.
- PREPARE THE PECAN PRALINE: In a small saucepan, melt the butter. Then add sugar and milk, and mix everything together until everything looks like a sauce. Turn off the heat, and stir in the vanilla and pecans. Pour the sauce over the bread. The praline hardens pretty quickly. If the sauce hardens before you poured it on top of the bread, just reheat it.
- Wrap leftovers in foil and refrigerate. It should keep for at least a week.
Looking for more banana bread recipes?
Banana Carrot Bread with Coconut
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