Are you tired of the same old banana bread recipe? Do you have a gluten intolerance or preference? Look no further than this delicious peanut butter banana bread recipe that is both gluten free and bursting with flavor. Not only is it easy to make, but it is also a great way to use up those overripe bananas on your counter.
Ingredients:
- 3 ripe bananas, mashed
- 1/2 cup smooth peanut butter
- 1/4 cup honey
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups gluten-free flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Instructions:
- Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
- In a large mixing bowl, combine the mashed bananas, peanut butter, honey, eggs, and vanilla extract.
- In a separate bowl, whisk together the gluten-free flour, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and mix until well combined.
- Pour the batter into the prepared loaf pan and bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Slice and serve!
Nutritional Information:
Serving Size: 1 slice
- Calories: 200
- Fat: 8g
- Saturated Fat: 2g
- Cholesterol: 35mg
- Sodium: 200mg
- Carbohydrates: 30g
- Fiber: 3g
- Sugar: 13g
- Protein: 6g
Cooking Time:
45-50 minutes
Equipment:
- Mixing bowls
- Whisk
- Loaf pan
- Wire rack
Serving Suggestions:
This peanut butter banana bread is perfect on its own or topped with a dollop of peanut butter and sliced bananas. It also pairs well with a cup of coffee or tea for a midday snack.
Variations:
Feel free to add in some chocolate chips, chopped nuts, or dried fruit for added texture and flavor. You can also swap out the peanut butter for almond butter or another nut butter of your choice.
Substitutions:
If you don’t have honey, you can use maple syrup or agave nectar instead. For a vegan option, you can replace the eggs with flax eggs or applesauce.
Storage:
This bread can be stored at room temperature in an airtight container for up to 3 days. You can also wrap it tightly in plastic wrap and freeze it for up to 3 months.
Tips:
- Make sure your bananas are ripe for maximum flavor and sweetness.
- Be careful not to overmix the batter or the bread will be tough.
- Let the bread cool completely before slicing to prevent it from falling apart.
Notes:
This recipe yields 1 loaf of bread, which serves 8-10 people.
Frequently Asked Questions:
Can I use regular flour instead of gluten-free flour?
Yes, you can use all-purpose flour if you don’t need a gluten-free option.
Can I use crunchy peanut butter instead of smooth?
Yes, you can use whichever type of peanut butter you prefer.
Can I make this recipe vegan?
Yes, you can replace the eggs with flax eggs or applesauce to make this recipe vegan-friendly.
Personal Thoughts:
This peanut butter banana bread recipe is one of my favorites. The combination of peanut butter and bananas is always a winner, and the fact that it’s gluten-free makes it accessible to everyone. It’s perfect for breakfast, snacks, or dessert, and it always disappears quickly in my house. I hope you give this recipe a try and enjoy it as much as I do!