Happy Wednesday friends! What started off as a banana bread recipe slowly evolved into this batch of super delicious and easy to make Peanut Butter Banana Blondies. And I’m not mad about it either! Gluten free, soy free and no chickpeas involved!
But first, let’s take a quick peek at some of my favorite eats from last week!
I challenge you to brunch harder than me! The last time I visited Chestnut Hill for brunch was in 2005 with my parents on our first Myrtle Beach trip. Talk about nostalgic! It was just as wonderful as I remembered it to be. This time around I was able to share the experience with some new friends of ours. My plate was loaded with lots of seafood, veggies and a chocolate chip KNOW Better waffle that I may have hidden in my purse.
We joined some friends for lunch at an Italian restaurant last week. Unfortunately with my intolerances to onion and garlic, I was unable to enjoy some of the great homemade Italian dishes they had on the menu. I went with a grilled chicken salad topped with carrots, crumbled blue cheese, bacon, cucumbers and balsamic dressing on the side.
These Peanut Butter Banana Blondies are like a cross between a blondie and a cake bar!
All through my childhood, and most of my adult life, I have been a huge fan of peanut butter and banana sandwiches. Something about peanut butter and banana together just seems so comforting to me!
These bake up in 20 minutes which means you can have a healthy dessert or snack ready to go in no time! For the peanut butter icing, I used plain greek yogurt and Quest Nutrition Peanut Butter Protein Powder. Quest is one of the very few products I have found that is not only soy-free, but awesome to bake with and tastes delicious. Enjoy the recipe!
- 2 medium ripe bananas, mashed
- 1 egg
- 2 TBS cashew or almond milk
- ½ cup unsweetened applesauce
- 1 scoop Quest Nutrition Peanut Butter protein powder
- ⅓ cup oat flour
- Peanut Butter Iciing:
- ⅓ cup non fat plain greek yogurt
- ¼ scoop Quest Nutrition Peanut Buttter Protein Powder
- 2-3 packets sweetener, if needed
- 2-3 TBS chopped peanuts
- Preheat oven to 350 degrees.
- Spray a 9X9 square pan with non stick cooking spray.
- Place all ingredients but the protein powder and flour in a medium sized mixing bowl.
- Gently mix by hand until smooth.
- Slowly add the protein and oat flour to wet ingredients.
- Stir until well combined.
- Pour into greased pan and bake for 20 minutes or until golden brown on top.
- Allow the bars to cool completely.
- Slice into 10-12 blondie bars.
- Top with icing and chopped peanuts.
Nothing beats perfectly seared scallops for dinner. Scallops might seem intimidating to cook, but they are very easy to make. All you need to do is pat them dry, sprinkle them well with salt and pepper and toss them in a hot skillet with coconut oil. A quick sear in the pan is all! The drizzle is a peach and mango finishing sauce that I picked up at a local produce stand.
After reviewing the ingredient list closely for Pistachio Halo Top, I realized this ice cream does not in fact contain any pistachios. Even though pistachio was listed as +1(lower intolerance) on my Pinnertest, I’ve still been avoiding it. This has a solid pistachio flavor minus any of the chunks.
That’s it for this week’s roundup! See you back here on Friday!