Gluten Free Peanut Butter Banana Bread

#banaanbread #bread #dessert #glutenfree #paleoflour #peanutbutter Oct 29, 2020

This is my first attempt at a GF banana bread.  I used Bob's Red Mill Paleo Flour.  The bread was delicious and lasted 2 days.  The drawback was that the bread  when sliced "fell apart".  Not sure if I cooked it long enough or it needed more flour so I will have to experiment and will update the recipe if I figure out how to make it so it doesn't fall apart.  My kids did not care one bit that it fell apart, it didn't stop the inhaling of this bread.

  • 1.5 cups all purpose GF flour or Bob's Red Mill Paleo Flour(which is what I used in this recipe)
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup mashed brown bananas you will need 3 large brown bananas
  • ½ cup natural creamy peanut butter(or substitute almond or cashew butter)
  • ¼ cup unsalted butter melted and slightly cooled
  • ¾ cup  surkin gold brown sugar alternative( amazon)
  • 1 large egg at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2-3/4 cup Lily's Dark Chocolate Chips made with stevia

Instructions

  • Preheat the oven to 350ºF. Grease a 9×5-inch loaf pan with nonstick cooking spray and set aside.
  • In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  • In a large bowl, mash the ripe bananas with a fork. Add the peanut butter and melted butter and stir until combined. Stir in the brown sugar, egg, and vanilla extract. Stir until smooth.
  • Stir the dry ingredients into the wet ingredients, don’t over mix.
  • Add in the chocolate chips last save a few to sprinkle on top before baking.
  • Pour batter into prepared pan. Bake for 50-65 minutes, or until a toothpick inserted into the center of the bread comes out clean. Check the bread at 50 minutes, just to be safe. Oven times vary.

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