Raise your hand if you like banana bread!! All yo hands up? Yup, that’s what I thought.
Everyone loves banana bread.. and if you don’t.. well, you crazy.
I’m sure I have vented about my love/hate relationship with gluten free baking before here on the blog, but it really is tricky. I have had many fails and a few triumphs. Mostly fails though. I can never seem to get the taste JUST right. And sometimes my finished product just falls apart in my hands.
I think bananas are my lucky charm when I am GF baking because every time I bake something GF with bananas, it turns out great (delicious even). Full disclosure… “every time” is only like five times [hehe].
This banana bread is no exception.
One of the first blogs I stumbled upon when I was researching GF baking months ago, was Sarah Bakes Gluten Free Treats. Sarah’s recipes all look so delicious!! She has her own GF flour mix that she swears by, but I haven’t gotten around to testing it out yet (must asap).
The Banana Bread I made this week was so delicious, so moist, and NOT crumbly. WIN! It also didn’t have that distinct gluten free flour taste that I try to stay away from.
I adapted Sarah’s recipe slightly, but I’m sure it is fantastic unchanged.
Peanut Butter Banana Bread [Vegan and Gluten Free]
Adapted from Sarah Bakes Gluten Free Treats
makes 1 loaf
- 1 cup Bob’s Red Mill Gluten Free flour
- 1/2 cup Gluten Free rolled oats
- 1 tsp xanthan gum
- 1 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 1/2 ripe bananas
- 1/4 cup peanut butter, softened
- 2 tbsp coconut oil, melted (room temperature)
- 1/4 cup unsweetened almond milk
- 1/4 cup organic cane sugar
- 1/4 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 3 tbsp chopped peanuts (optional)
1) Preheat oven to 350F. Grease a 4×8 inch loaf pan and set aside.
2) In a small bowl, mix gluten free flour, oats, xanthan gum, baking powder, baking soda, and salt. Mix well.
3) In a large bowl, mash the bananas. Whisk in peanut butter*, coconut oil, almond milk, sugar, maple syrup, and vanilla. Mix well.
4) Add the dry ingredients to the wet. Add peanuts. Mix well, until everything is incorporated.
5) Pour mixture into loaf pan. Bake for 40 minutes. Insert toothpick and if it comes out clean (no batter on it) remove from oven.
6) Cool for 10 minutes. Gently remove the loaf from pan and let cool completely on wire rack.
*Note: To soften peanut butter, place in a microwave safe bowl and microwave for 20 seconds.
Do you bake GF? Teach me your ways!
What’s your favourite kind of Banana Bread?