Layered Peanut Butter, Chocolate and Banana Bread

• Vegetarian
• Gluten free

• Produce

  • 1 Banana, mashed (scant 1/2 cup, large

• Refrigerated

  • 2 Eggs

• Canned Goods

  • 1/4 cup Applesauce, unsweetened

• Condiments

  • 1/2 cup Peanut butter

• Baking & Spices

  • 1/4 tsp Baking powder
  • 1/2 tsp Baking soda
  • 2 tbsp Brown sugar, packed
  • 1 tsp Cinnamon
  • 3 tbsp Cocoa powder, unsweetened
  • 3/4 cup Oat flour
  • 1/8 tsp Salt

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Dairy

  • 3/8 cup Milk

Found on immaeatthat.com

Ingredients

• 3/4 cup oat flour, spooned into cup (I used Bobs Red Mill)
• 2 tablespoons brown sugar, packed
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/8 teaspoon salt
• 1 tablespoon coconut oil, solid
• 1/2 cup peanut butter
• 1/4 cup milk
• 3 tablespoons unsweetened cocoa powder
• 1/4 cup unsweetened applesauce
• 2 tablespoons milk
• 1 large banana, mashed (scant 1/2 cup)
• 1 teaspoon cinnamon
• 2 eggs, whisked

Directions

• Preheat oven to 350ºF. Get three separate bowls for each of the layers. In each of the 3 bowls, place oat flour, brown sugar, baking soda, baking powder, salt and coconut oil. In one of the bowls, add in the ingredients for the peanut butter bread layer. In another one of the bowls, add in the ingredients for the chocolate bread layer. In the last of the bowls, add in the ingredients for the banana bread. Divide the whisked eggs evenly between the 3 bowls. Stir the ingredients in the 3 bowls until a batter forms in each. Grease a loaf pan with coconut oil/non-stick spray. Scoop in your peanut butter layer and spread to the corners of the pan. Then scoop the chocolate layer on next. Then scoop the banana bread layer on top. Bake for 45-50 minutes, or until loaf reaches an internal temperature of 190ºF or an inserted knife comes out clean.