Peanut butter banana bread bar

• portions: 8-12 pieces
• temps actif: 20 minutes
• temps total: 1 hour

Ingrédients

2 ripe bananas (about 180g)

1 egg

25g (2 Tbsp) maple syrup or honey

30g inulin powder

100g (½ cup) natural peanut butter

5g MCT oil

¼ tsp vanilla extract

120g (1 cup) almond flour

1 scoop vanilla protein powder

3g (½ tsp) baking soda

pinch of salt

Instructions

1. Preheat the oven to 170°C, no convection. Line an 8x8-inch baking dish with parchment paper.

2. In a large bowl, mash bananas then add in egg, honey+inulin, peanut butter and vanilla extract. Mix to combine.

3. Mix in almond flour, protein powder and baking soda--TRY BAKING POWDER+SODA.

4. Pour batter into the prepared baking dish.

5. Bake for 30-40 minutes with pan directly on baking steel ... or until set, but still slightly gooey in the center. Turn as needed for even baking.

6. Let cool completely before slicing.

Notes

20230613:

• Texture dry, greedy almond flour, probably

• Maybe need some coconut oil or fat

20230615:

• Upped the honey

• Added MCT oil 10 g

• Added a inch of salt for lemonade

• Not quite as fluffy, but definitely more moist

Next time

• Lower MCT oil to 5 g

• Lower oven temperature to 170°C

• Bake straight on steel

• Try doing 60% baking soda, 60% baking powder? From Bob Morano's cookie tips

• Add xanthan gum?