First blog post as MRS. So Much Yum. Whoa.
Yep, I did indeed get married a few weeks ago! The day after our wedding we left for our Puerto Vallarta honeymoon, which was fantastic. Then 4 days after our honeymoon we moved to a new home in a new city, which was slightly less fantastic. Let’s be honest, moving is not fun. The kitchen is pretty much the only thing unpacked at this point… #priorities
Here’s a little teaser photo from our wedding in case you’re interested…
(Photography by Josselyn Peterson Photography)
I guess I must’ve had a lot of kitchen-y items on our wedding registry, because we got TONS of new kitchen toys as gifts (insert heart eyeballs smiley face emoji)! Obviously both my husband and I are excited about this because 1. I get to create all kinds of fun things will new food gadgets, and 2. he gets to taste test all those fun things. Win-win. High-five to marriage.
It’s been a little crazy moving, unpacking and settling in. There are things everywhere: boxes, piles of clothes, unhung pictures, and somehow a whole bunch of super ripe bananas. SUUUPER ripe bananas.
Boxes, clothes and pictures can wait. Those bananas need to be taken care of! And really, what’s a foodie to do when she’s got a brand new wedding gift loaf pan just sitting on the counter begging to be used?…
Exactly. Obviously banana bread had to be made.
But not just banana bread. Vegan PEANUT BUTTER banana bread with a special ingredient – chia seeds! For the past few months I’ve been absolutely in love with those little guys and I’ve been finding all kinds of fun ways to incorporate them into various dishes. For this recipe, I used chia seeds as an egg replacement. If you’ve done any sort of vegan baking, you’ve likely used a flaxseed “egg” – chia seeds can be used the same way! But chia seeds actually have a less dominant flavor than flax, so you might find them a better fit for many of your baked items.
But besides all that, just look at these little cuties…
And then look at the beauty they helped create!
This banana bread is simple to make, contains all kinds of good-for-you ingredients, will make your house smell amazing, and is oh-so delicious!
If you try this recipe, I’d love to know about it! Post a photo to Instagram and tag @somuchyumblog, or leave a comment below!
- 3 medium-size ripe bananas, mashed (~1.5 cups or ~360 g)
- ¾ cup unsweetened almond milk
- ½ cup brown sugar
- ¼ cup creamy natural peanut butter
- ¼ cup unsweetened coconut yogurt
- 1 chia seed egg*
- 2 Tbsp agave
- ½ tsp pure vanilla extract
- 1 cup whole wheat pastry flour
- 1 cup oat flour*
- 3 tsp baking powder
- 1 tsp ground cinnamon
- ¾ tsp salt
- Preheat oven to 350°F. Coat a loaf pan with nonstick cooking spray, set aside.
- In a large bowl add the mashed bananas and all ingredients through brown sugar. Whisk until completely combined.
- In a separate bowl, stir together the remaining ingredients (flours, baking powder, cinnamon, salt). Add dry ingredients to wet and gently stir until combined. Pour into prepared loaf pan.
- Bake for 47-50 minutes or until top is golden brown, firm, and slightly cracked.
- Let cool completely before slicing.
*To make oat flour: Pulse rolled oats in a food processor or blender until flour consistency is achieved.