My girl Rachel Mansfield is kind of the Queen when it comes to recipes. She’s also the queen when it comes to peanut butter (or other nut butters). So when I needed a little help mastering a flourless banana bread, I turned to her blog and immediately found the answer. Introducing Rachel’s Gluten-Free Peanut Butter Banana Bread. It was just as delicious as I knew it would be… and my friends at this Monday’s Bachelor Night agreed!
What You Will Need:
3 medium/large ripe bananas
½ cup Justin’s Peanut Butter
1 tablespoon maple syrup
1 tablespoon melted & cooled coconut oil
Splash of vanilla extract
⅓ cup coconut flour
½ teaspoon of baking powder
Toppings: I used banana chips, coconut chips, and dairy-free chocolate chips!
What You Will Do:
Preheat oven to 350 degrees F.
In a large bowl, mash your bananas. Separately, whisk your eggs.
Add your eggs to the bowl of mashed banana, and add in your peanut butter, maple syrup, coconut oil, and vanilla.
Stir until thoroughly combined!
Add your coconut flour and baking powder, and again stir until throughly combined.
Grease or spray your bread pan, and pour the mixture in.
Top your bread with dairy-free chocolate chips!
Place your bread in the now heated oven for 20 minutes. Take out, and add the banana chips and coconut chips to the top.
Rotate the bread and cook for another 15-20 minutes!
To test if your bread is ready, stick a toothpick through the middle and it should come out nice and dry.
Take the bread out and let cool for 15 minutes before removing from the pan.
Slice and serve!
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