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2 1/2 cups quinoa ﬂour 3/4 cup brown sugar, packed (or more, to taste) 1 tbsp. gluten-free baking powder 3/4 tsp. salt 1/2 tsp. cinnamon 1 1/2 cups mashed ripe bananas (about 3 large or 5 small) 1 cup lactose- or dairy-free milk 3/4 cup creamy natural, salted peanut butter 1 tsp. vanilla extract 1 egg or 1/ 4 cup egg substitute 100 grams (3.5 ounces) dark chocolate, chopped into small chunks
Preheat oven to 350°F and grease one 20x20cm rectangular dish.
Mix together the quinoa ﬂour, sugar, baking powder, salt, and cinnamon in a large bowl. In a separate, medium bowl mix the mashed bananas, milk, peanut butter, vanilla, and egg or substitute. Pour the wet ingredients into the dry and stir until just combined. Add in chocolate chips and mix. Pour the batter into the greased dish and bake for 45 to 50 minutes or until a toothpick comes out clean. Allow the cake to cool completely before serving. Enjoy!
Adapted from Peanut Butter Boy and Recipe Girl http://www.peanutbutterboy.com/dark-chocolate-peanut-butter-banana-bread/ http://www.recipegirl.com/2008/06/03/peanut-butter-chocolate-chip-banana-bread/ Recipe printed from zscupoftea.com http://zscupoftea.com/2011/06/10/dark-chocolate-peanut-butter-banana-cake-withquinoa-ﬂour-gfcf/