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Preheat your oven to 400°F. Prepare a loaf pan by greasing it thoroughly with avocado oil spray.

In a large mixing bowl, mash the 4 bananas until mostly smooth with a few small lumps remaining.

Add the 1/2 cup peanut butter, 1/4 cup melted butter, 2 eggs, 1/2 cup maple syrup, 1/2 cup brown sugar, and 1 teaspoon vanilla extract to the mashed bananas. Mix thoroughly with a spatula or whisk until well combined.

To the wet ingredients in the same bowl, add 1 cup all-purpose flour, 1 cup organic oat flour, 1 teaspoon baking soda, 1/2 teaspoon cinnamon (or to taste), and 1/4 teaspoon salt. Mix until just combined, being careful not to overmix the batter.

Gently fold in the chocolate chips (about 1/2 cup, or to your preference) into the banana bread batter.

Pour the banana bread batter into the prepared loaf pan, spreading it evenly.

Sprinkle flaky salt over the top of the batter in the loaf pan.

Bake in the preheated oven for 30-40 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown.

Once baked, remove the loaf pan from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and serve with a pat of butter or dipped in milk.


Preheat your oven to 400°F. Prepare a loaf pan by greasing it thoroughly with avocado oil spray.

In a large mixing bowl, mash the 4 bananas until mostly smooth with a few small lumps remaining.

Add the 1/2 cup peanut butter, 1/4 cup melted butter, 2 eggs, 1/2 cup maple syrup, 1/2 cup brown sugar, and 1 teaspoon vanilla extract to the mashed bananas. Mix thoroughly with a spatula or whisk until well combined.

To the wet ingredients in the same bowl, add 1 cup all-purpose flour, 1 cup organic oat flour, 1 teaspoon baking soda, 1/2 teaspoon cinnamon (or to taste), and 1/4 teaspoon salt. Mix until just combined, being careful not to overmix the batter.

Gently fold in the chocolate chips (about 1/2 cup, or to your preference) into the banana bread batter.

Pour the banana bread batter into the prepared loaf pan, spreading it evenly.

Sprinkle flaky salt over the top of the batter in the loaf pan.

Bake in the preheated oven for 30-40 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown.

Once baked, remove the loaf pan from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and serve with a pat of butter or dipped in milk.
