If you were to name some of your favorite snacks from when you were a kid (who knows, maybe you still eat the same?!) what would they be? I can imagine somewhere between mac & cheese and grandma’s homemade cookies, you thought of peanut butter and jelly. There’s just something about the combination of bread, creamy peanut butter and sweet and tangy jelly that is hard to resist. While the bread, peanuts and conventional jelly may not be paleo approved, here’s a great trade off that will surely satisfy all the PB&J cravings you’ve ever had. 🙂
- 2 bananas, overripe
- 3/4 cup almond butter
- 1/4 cup honey
- 3 eggs
- 1 tsp vanilla extract
- 1/4 cup coconut flour
- 1/4 tsp cinnamon
- 3/4 tsp baking soda
- 1/3 tsp cream of tartar
- pinch of sea salt
- 1/3 cup homemade jam
- 1 tsp coconut oil
-Preheat oven to 350 degrees (F).
-Grease a 9×9″ baking sheet with coconut oil. I use a pre-divided pan which takes the hassle of cutting these right out! You can also use a muffin pan instead.
-In a large mixing bowl combine bananas, almond butter, honey, eggs, and vanilla. Mash and mix thoroughly until no chunks remain.
-Add coconut flour, cinnamon, baking soda, cream of tartar and salt to the banana mixture and stir to combine until smooth.
-Add half of the batter to the greased pan (which ever type you decide to use).
-Then add then jam (make sure it’s laid out evenly and somewhat flat) over the banana mixture.
-Add remaining batter over the top to cover the jam completely.
-Bake for 25-30mins or until these start to become golden brown. Let cool for 5 minutes before taking a butter knife (or toothpick) to ensure the edges are not stuck and remove from the pan.
-Cut into 12 bars and enjoy! *Be careful, these are addicting!*
Macros! If you are counting or keeping track, the macronutrient profile for 1 bar is: Calories (210) Protein (6g) Fat(11g) Carbohydrates (23g)