Peanut Butter Cup Banana Bread

We've been in quarantine long enough now for to start craving banana bread again. But when I make banana bread, I want it full of treats. So I used my favourite candy (Reese's!) as inspiration for this loaf.

It was a smart move: it's a loaf that's bursting with chocolate hunks and peanut butter flavour.

I used crunchy peanut butter for added texture, but use whatever type you have on hand (just make sure it's natural). I also added collagen to this recipe to up the protein and gut-health benefits, but you can feel free to omit.

P.s. You don't need ripe bananas to make this. Take your banana, put it on a baking sheet lined with parchment paper and bake at 300 for 30 minutes. It'll come out of the oven mushy and full of banana flavour. Just make sure to let cool before using it in a recipe.

PEANUT BUTTER CUP BANANA BREAD Prep Time: 15 min

Total Time: 1 hr

Makes 1 loaf

INGREDIENTS

1/2 cup walnuts, chopped

2 medium bananas, mashed

1 cup peanut butter (crunchy or creamy)

1/3 cup coconut sugar

2 eggs

2 tbsp vanilla extract

3 scoops collagen

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup Hu Hunks (or any chopped dark chocolate)

1/4 cup unsweetened coconut flakes

Flakey sea salt

DIRECTIONS

1. Heat oven to 325F. Add chopped walnuts to a baking sheet and toast for 4 minutes, shaking pan halfway. Set aside and let cool.

2. In a medium bowl, beat together banana, peanut butter, eggs and vanilla until no streaks remain.

3. In a small bowl, whisk together collagen, baking powder, baking soda and salt. Fold dry ingredients into banana mixture until well combined.

4. Add chocolate hunks, coconut flakes, and chopped walnuts, until just incorporated.

5. Fill a parchment-lined loaf pan with batter. Sprinkle top with flakey salt.

6. Bake for 45 minutes, or until a toothpick inserted in the center of the banana bread comes out clean. Let cool in pan on wire rack for at least 30 minutes before lifting out to slice.