Peanut Butter Banana Bread
User Reviews
5
Peanut Butter Banana Bread
Description
Peanut Butter Banana Bread uses mashed ripe bananas combined with unsweetened natural peanut butter and almond flour to create a gluten-free loaf with a tender texture and nutty flavor. Maple syrup adds sweetness, complemented by cinnamon and vanilla for warm aromatic notes. Incorporating dark chocolate chips throughout provides chunks of melted chocolate within the soft bread, enriching every bite.
The batter is mixed carefully to maintain a uniform texture without overworking, which helps preserve a tender crumb. Baking in a lined loaf pan yields a nicely browned crust. Once cooled, the bread slices well and holds shape, making it practical for on-the-go meals or casual eating.
Optional toppings of chopped peanuts and sea salt can be sprinkled on top before baking to introduce crunch and a contrast of flavors. The loaf is best stored wrapped and enjoyed within a few days to maintain freshness.
Ingredients
- 2 banana mashed, medium, overripe
- 1/3 cup peanut butter unsweetened, natural
- 1/4 cup pure maple syrup
- 2 egg large
- 1 teaspoon vanilla extract
- 2 cups almond flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt sea salt
- 1/2 cup dark chocolate chips
- peanut for garnish, optional, chopped
- salt for garnish, optional, sea salt
Instructions
- Preheat your oven to 350°F. Line a loaf pan with parchment paper or spray it with nonstick cooking spray.
- In a large bowl, whisk together the mashed bananas, peanut butter, maple syrup, eggs, and vanilla until smooth.
- In another bowl, mix the almond flour, baking soda, cinnamon, and sea salt.
- Pour the dry ingredients into the wet mixture, stirring until you have a uniform batter. It's important not to overmix, and to stir gently.
- Fold in the chocolate chips, distributing them evenly throughout the batter.
- Transfer the batter to your prepared loaf pan. You can sprinkle the top with crushed peanuts, extra chocolate chips, and sea salt if desired.
- Slide the pan into the oven and bake for about 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for about 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 180 kcal
% Daily Value*
| Calories | 180kcal | 9% |
| Carbohydrates | 13g | 4% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.4g | 2% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 28mg | 9% |
| Sodium | 162mg | 7% |
| Potassium | 84mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 48IU | 1% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 83mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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