I don't have a thing for Elvis or anything. I just impulse-bought some almond flour at Trader Joe's, and needed a reason to use it. For some reason, the second I set foot inside a Trader Joe's, I lose my ability to evaluate my needs. I'm like, "What's tapenade? Looks like something I need. What do you use polenta for? Whatever, it's $2.99." Full disclosure, I just had to go to the kitchen and double-check the tube of polenta to make sure that's what it was called. But I bought it, and now we have it.
Anyway, I based this on a recipe for peanut butter blondies. I substituted some ingredients, threw it in a pan, and figured I'd see what came out. The verdict: Bread! It's the consistency of a banana bread or pumpkin bread.
It's also the perfect thing to make when you find yourself stuck with a banana that looks like this.
1/4 cup applesauce
1/4 cup brown sugar
one mashed overripe banana
1 tsp. vanilla extract
1/2 cup flour
1/2 cup almond flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 cup almond butter
1/4 cup chocolate chips (I used the Nestle minis)
Combine everything in one bowl using a hand mixer.
Grease an 8x8 pan. (For greasing, I like to use a sandwich bag as a glove and grease with Country Crock.)
Pour the batter into the pan and cook at 350 degrees for 25 minutes. Let them cool in the pan, then slice and serve.
When I told my husband what I made, he said, "Why'd you do that?" Um, because it's delicious? But after I forced him to eat one, he ate two more and then demanded that I take the rest to our neighbors before he polished off the pan. They're that good.
P.S. You can sub regular flour for the almond flour and regular peanut butter for the almond butter. Again, I'm usually working with whatever random stuff I was tricked into buying by Trader Joe's black magic. Also, my husband suggests substituting peanut butter chips for the chocolate, or just leaving it chipless.