Peanut Butter White Chocolate Chip Banana Bread
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
12 servings
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Calories
394 kcal
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Course
Breakfast
Peanut Butter White Chocolate Chip Banana Bread
Description
This banana bread recipe uses a gluten-free baking blend mixed with cornstarch, baking soda, and powder to create a well-leavened base. Mashed ripe bananas and unsweetened applesauce provide moisture and natural sweetness, balanced by added brown and granulated sugars. Melted peanut butter is folded into the batter to add a nutty richness alongside vanilla extract.
White chocolate chips are gently folded into the batter to add creamy pockets of sweetness. The batter is layered in a loaf pan with a peanut butter drizzle on top before baking at 350 degrees Fahrenheit for about an hour until golden and set. The combination results in a soft, flavorful banana bread with a tender crumb and pronounced peanut butter and banana flavors complemented by sweet white chocolate.
Letting the bread cool completely before slicing and storing leftovers in an airtight container will preserve its texture for up to a week. This recipe offers an alternative banana bread that balances fruit, nut butter, and white chocolate.
Ingredients
- 2 cups gluten-free baking blend or white whole wheat flour
- 2 tablespoons corn starch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¾ cup buttermilk reduced fat
- 3 banana mashed, extra ripe, medium
- ⅓ cup applesauce unsweetened
- ⅔ cup brown sugar
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup peanut butter melted
- 1 cup white chocolate chips
Instructions
- Preheat oven to 350. Spray a 9x5" loaf pan with nonstick spray. Set aside.
- In a medium bowl, whisk together baking blend, cornstarch, baking soda, and baking powder. Set aside. In a large bowl or stand mixer, beat together mashed bananas, applesauce, sugars and vanilla until well combined. Add half the dry ingredients, followed by buttermilk, then remaining dry ingredients. Mix until just combined. Fold in white chocolate chips
- Pour half the batter into prepared loaf pan. Pour 1 cup melted peanut butter on top in an even layer. Top with remaining batter. Add a drizzle of extra melted peanut butter if desired.
- Bake until golden and set, and a toothpick inserted in the center comes out mostly clean, about an hour. Cool completely. Store leftovers in an airtight container for up to 1 week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 394 kcal
% Daily Value*
| Calories | 394kcal | 20% |
| Carbohydrates | 57g | 19% |
| Protein | 9g | 18% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 3mg | 1% |
| Sodium | 223mg | 9% |
| Potassium | 365mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 36g | 72% |
| Vitamin A | 30IU | 1% |
| Vitamin C | 2.8mg | 3% |
| Calcium | 96mg | 10% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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