Tuesday, January 18th, 2011
I have a strange love of grocery stores. My mom and husband can attest to this – on my mom’s last visit the most exciting day was quite possibly the day we went to WinCo (going to WinCo is still the highlight of many an exciting weekend). I suspect my love of grocery stores is basically the baby of my equal loves of shopping and food. I have no problem admitting to my neuroses (clearly).
My most favorite grocery store is (not suprisingly) Trader Joe’s. Have you been to a TJ’s before? They have a wonderful array of unique food and baking products with tons of all-natural and organic, and pretty much everything is store-brand so it doesn’t cost an arm and a leg. We went to Vegas for a weekend last year and the stop we made at Trader Joe’s on our way back was the highlight of the trip for me. Again, I know, I’m crazy.
I have been reading about TJ’s peanut flour on many a food blog over the past few months and while we were in St. Louis over Christmas I dragged my poor parents and grandparents to buy some. And then I proceeded to carry it on the plane and the TSA people almost took it away from me. I probably would’ve cried. I have my priorities, clearly. But seriously, I’ve been so excited to try this.
Yesterday I finally broke open the tiny bag and used Emily’s recipe for my first attempt. So, so good! The peanut flavor is subtle but definitely there, and it adds some protein which I am always in desperate need of. The crazy thing is that this is significantly healthier than the usual banana bread and yet I want to eat the whole loaf right now.
Peanut Butter Chocolate Chip Banana Bread
Slightly adapted from Daily Garnish
3 medium ripe bananas
1/4 cup plus 1 tablespoon unsweetened applesauce
1/4 cup canola oil
1/2 cup raw sugar (or granulated, I suppose)
1 cup peanut flour
1 cup all-purpose flour
3/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
pinch of ground ginger
1/2 teaspoon kosher salt
3/4 cup chocolate chips (vegan chips available at Whole Foods!)
Preheat oven to 350°F. Butter a loaf pan and set aside.
Whisk together bananas, applesauce, oil, and sugar in a large mixing bowl. In a medium bowl, combine flours, baking soda, spices, and salt. Add dry mixture to wet mixture, and stir to combine. Fold in chocolate chips.
Spread batter in loaf pan and bake for 35-40 minutes, or until a tester inserted in the center comes out clean. Cool completely on a wire rack.
High-Altitude Notes: Bake at 375°F for about 30 minutes.