Good morning! This baby has kind of made me stray from bananas but the other day I saw some peanut butter banana bread on Pinterest and couldn't get it out of my head. I love breads made from nut butter and fruit... the texture just comes out perfect, chewy and warm without a ton of dairy. So, after a few days of daydreaming about a weekend breakfast that consisted of a big latte and a slice of warm peanut butter banana bread, I knew I needed to come up with a gluten-free version.
A lot of baked goods don't taste the same when you convert them to GF, but again nut butter and fruit are like these magical equalizers. They kind of save the texture without much effort. I was surprised that my first attempt came out tasting so good Jason couldn't tell it was gluten-free. Score! The peanut butter adds a nutty, slightly salty flair to your average banana bread recipe. Making it taste more like a banana-toffee pie than a slice of banana bread. Whip up a batch this weekend. You won't regret it!
Peanut Butter Banana Bread
- 2 cups all-purpose gluten free flour
- 3/4 teaspoon baking soda
- 1 teaspoon xantham gum
- 1/2 teaspoon sea salt
- 4 medium bananas, mashed
- 1/2 creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/3 cup buttermilk ( I used 2% milk and added a teaspoon of lemon juice. Then, I let it set for 5 minutes.)
- 1/4 cup olive oil
- 2 eggs
- 2 teaspoon vanilla extract
Prep Time: 20 minutes
Bake Time: 60 minutes
Yields: 1 loaf banana bread
1. Preheat oven to 350F and grease an 8X4 inch loaf pan. Line the pan with parchment paper so that it hangs over the sides.
2. Mix dry ingredients together in a large bowl. Set aside.
3. In a large bowl, blend bananas, peanut butter, and sugar with a hand mixer until well combined. Slowly add oil, buttermilk, eggs, and vanilla.
4. Add dry ingredients to wet and mix until batter is creamy and well combined. Pour into prepared pan and bake for 60 minutes or until a knife comes out clean. Serve with strong coffee on a bright summer morning.