I’ve been itching to share this peanut butter banana bread recipe with you all, as it’s possibly one of my new favourites! It’s my simplest banana bread yet: it’s quick and easy to make, fairly low in sugar and both gluten & dairy free!
I’ve replaced any oils or butter in cake batter with peanut butter, which also adds subtle notes of nutty flavour throughout the banana bread. The mashed bananas help to add lots of natural sweetness and moisture to the cake, without having to use large quantities of coconut sugar or butter alternatives. This is also a super quick, one bowl recipe, therefore minimal prep-work or fuss is required! Oh.. and that of course means you won’t be left with piles of washing up afterwards!
This is the perfect sweet snack or dessert, which I love to serve with an extra lathering of peanut butter and some banana slices! It’s also great to pop into the toaster for a quick breakfast treat! As the recipe isn’t overly sweet, you can pretty much pair it with whichever of your classic breakfast condiments you’d desire! Jam, marmalade, vegan butter, honey, chocolate spread.. the possibilities are endless!
This actually reminds me.. if you do feel like adding a little extra indulgence to this banana bread recipe, then I would HIGHLY recommend adding In a touch of cinnamon and a generous helping of dark chocolate chips. If there’s anything better than peanut butter banana bread, it’s chocolate chip peanut butter banana bread. I wanted to keep this one nice and simple and also on the healthy side. But, there is not a single doubt in my mind that I WILL be making a chocolate laden version of this baby next week!
Peanut Butter Banana bread
Ingredients
- 1 cup oat flour
- 3 ripe bananas
- 1/4 cup coconut sugar
- 2 tbsp smooth peanut butter
- 1/2 tsp baking powder
- 1/4 tsp bicarb
- 2 eggs
- Pinch sea salt
Instructions
- Preheat your oven to 180c and line a loaf tin with baking paper.
- In a mixing bowl, mash 2 of the bananas well with the back of a fork.
- Add in the coconut sugar and peanut butter, then cream these together until fairly smooth. Then crack in the eggs and beat into the mixture.
- Fold through the dry ingredients and mix thoroughly so that everything is well incorporated and you're left with a nice smooth batter.
- Pour the mixture into your loaf tin, then slice the remaining banana in half lengthways and place on top for decoration.
- Bake your banana bread for 40 minutes until golden (check on the bread after 30 minutes and cover with foil if you feel like it's starting to burn). Allow to cool completely before slicing and enjoy!
