I promised you a recipe, and now I shall deliver on that promise.
First, a few notes about it, if you don’t mind.
This bread isn’t like a regular bread.
Due to the ingredients, it’s actually slightly spongy and doesn’t have much of a “crumb”.
It’s also low carb, high in protein, and has a nice amount of fat per slice.
I based this recipe loosely on a coconut flour recipe found on Mark’s Daily Apple, but based on the properties of coconut flour, I have found that I can easily substitute peanut flour in its place.
I use a higher fat peanut flour (from Byrd Mill) but a lower fat one would increase the protein levels but decrease the peanutty taste (and, of course, the calories).
Oh, and it’s so flexible! If you want to use apple sauce in the place of the bananas, go for it.
No added fruit? Use an oil or fat of choice (I bet avocado would be incredible! or peanut butter?), or go without. The choice is yours.
This bread is delicious, m-word (rhymes with “hoist”), and very lightly sweetened. Feel free to add a sugar of choice, if you wish.
Ready for it?
Here ya go!
Gluten Free Peanut Butter Banana Bread:
3/4 cup peanut flour (3 oz)
1 tsp baking powder
1 tbs cinnamon
1 tsp vanilla
6 jumbo eggs
1-2 tbs honey (optional)
3 very ripe bananas, mashed (about a heaping cup worth)
Preheat oven to 350 F. Mix dry ingredients. Puree (or mash) bananas. Add wet ingredients into dry. Pour into a 8-by-4 inch baking loaf pan. (A 9-by-5 will create a more short, squat loaf.) Bake for approximately 35-40 minutes, or until a toothpick poked in it comes out clean.
Let me know if you have any questions!
Thanks for reading!