1cupmashed ripe bananaapproximately 3 large bananas
⅓cupmini chocolate chips
Instructions
Preheat the oven to 350°F.
In a large bowl, beat the butter and sugar until creamy. Beat in the eggs, one at a time. add peanut butter and mix until combined.
Stir in yogurt, water, and vanilla and mix well.
In a separate bowl combine the flax seed, rice flour, baking powder, baking soda, salt, and cinnamon. Add this mixture to the butter mixture.
Stir in the bananas and mix well. Add chocolate chips and stir to combine.
Spoon the mixture into two or three greased mini loaf pans (51⁄2” × 3") or one large loaf pan (5" × 10").
Bake 50–55 minutes, or until a wooden pick inserted into the center of the bread comes out clean.
Cool in the pans for 2 minutes, then turn out and cool completely.
Notes
To store in the refrigerator: Place in airtight container or plastic wrap for up to 1 week.To store in the freezer: Place in airtight container or plastic wrap for up to 3 months.