1 cup peanut butter
3 tablespoons agave
1 tablespoon vanilla
1 teaspoon baking soda
1 teaspoon sea salt
1/4 cup mini chocolate chips
Preheat oven to 375°.
Mash bananas till they all almost a liquid.
Then crack and beat in eggs, agave, vanilla, baking soda, and sea salt.
Fold in 1/2 of the chocolate chips.
Pour mixture into 4x4 greased baking pan.
Sprinkle the remaining chocolate chips on top of mixture and bake for 25 minutes or until you can insert a fork and it comes out clean.
So basically I took my gluten free peanut butter cookie recipe and added banana and vanilla to come up with this tasty breakfast dish that the whole family can enjoy.