I couldn’t wait to post this!  Another gluten free gem.  A great way to make already delicious banana bread, even more delicious! Can be enjoyed plain, or with the frosting!

Peanut Butter Banana Bread with Chocolate Peanut Butter Frosting

Makes 8 mini-loaves or 12 muffins

2 cups oat flour*
1/3 cup stevia baking formula (if your using packets, use 12-14 packets NOT 1/3 cup worth of packets!)
1 tsp baking soda
1/2 tsp baking powder
Pinch sea salt
3 Tbsp PB2 (powdered peanut butter)  you can omit if you don’t have, I’ve done it both ways
3 x 30 gram scoops Whey Gourmet Chocolate Peanut Butter flavor (or any whey protein with peanut butter flavor in it, or vanilla or chocolate would work too, just won’t have the peanut flavor)
3 ripe bananas, mashed
1/3 cup unsweetened applesauce (1 snack pack)
3 egg whites (I use carton kind)

Frosting:
1/4 cup natural peanut butter
2 Tbsp semi-sweet chocolate chips

Preheat oven to 350 degrees F.  Mix all the dry ingredients in one bowl.  Mix all the wet ingredients in another.  Add the wet to dry and mix until well blended.  Bake the mini-loaves for 16-17 minutes.  Muffins will take approx 14-15 minutes.  Done when it just starts to get golden around the outside and a toothpick comes clean.  Cool completely, then use frosting.  To make frosting, melt chocolate chips in microwave until just melted (20-30 seconds).  Add peanut butter and stir until smooth.  Place in fridge until ready to use.  Store muffins in fridge in airtight container. To make them taste fresh out of the oven again, microwave for 20 seconds.

Nutrition (per mini-loaf with frosting) Calories: 276 Fat: 8.2g Carbs: 41g Sugars: 9.5g Fiber: 6g Sodium: 286mg Protein: 15.3g
(per muffin with frosting) Calories: 184 Fat: 5.5g Carbs: 27g Sugars: 6.3g Fiber: 4g Sodium: 19mg Protein: 10.2g