One thing that I just can’t get enough of these days is banana bread. Honestly, it never gets old. The other night I whipped this recipe up and haven’t been able to stop snacking on it. I believe that everyone needs a quick and easy, nutritious and delicious banana bread recipe up their sleeve—and this might just become yours!
As many of your probably know, gluten free baking is tough—especially when it comes to bread. Rest assured, you will not mess up this recipe. The bananas keep the bread moist (sorry—I said the word), the eggs hold it together, and the coconut flour keeps it light and fluffy.
On top of all that, this banana bread is healthy! It is loaded with protein, potassium, and healthy fats to keep you energized throughout the day.
The simple ingredients in this recipe come together quickly in a food processor (or blender). After dumping the batter into the bread pan, you pop it in the oven and an hour later you have delicious peanut butter banana bread ready to eat!
Give this recipe a try! I know you all will love it as much as I do. As always, if you try this recipe, be sure to take a picture and tag me in it on Instagram @thelocalsprout. I can’t wait to hear what you think!
Peanut Butter Banana Bread
I believe that everyone needs a quick and easy, nutritious and delicious banana bread recipe up their sleeve—and this might just become yours! This recipe is made with simple ingredients and comes together quickly in a food processor.
Yield: 10 slices
Materials
- 4 very ripe medium-sized bananas
- 4 pasture-raised eggs
- 3 Tbsp. coconut oil melted
- 1/2 cup peanut butter or sub your favorite nut or seed butter
- 1/2 cup coconut flour
- 2 tsp baking powder
- 1 tsp vanilla extract
- 3 tsp ground cinnamon
- 1/8 tsp sea salt
Instructions
- Preheat oven to 350 degrees F. Lightly grease a regular sized (9x5”) bread pan and set it aside.
- In a food processor (or blender) combine all ingredients until smooth and creamy, scraping sides as needed.
- Pour the batter into the bread pan and smooth top with rubber spatula.
- Bake for about 50 minutes or a toothpick comes out clean when inserted in the center of the bread.
- Let bread rest in pan for 15 minutes before transferring to cooling rack. Once bread is cool, slice and serve. Store in airtight container for 3 days on counter or 5 days in refrigerator. This bread also freezes well.
I made this today and it turned out great! Thanks for the recipe 🙂
That is so great to hear Sabrina! It is one of my favorites 🙂