A gluten free banana bread that isn’t grainy and dry?! Yup, you read it right! This super easy recipe makes the most moist, flavorful and decadent banana bread I’ve ever had - gluten free or not.
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This recipe has been adapted from MrBreakfast.com.
Gluten free peanut butter chocolate chip banana bread. That’s a mouthful just to say, but it is SO worth it. Let me start off quick, by reeling in some of you peanut butter haters out there. This calls for a very small amount of peanut butter chocolate chips, so the flavor is subtle. BUT, if you’re really hating on it or allergic, feel free to leave them out completely. You could substitute some walnuts or chopped pecans instead, or just do chocolate chips, or just plain ol’ banana bread - no matter what you choose, it’s going to be a knockout.
This one is so good, you’re going to just want to make two right off the bat. Seriously. You’ll want it for breakfast, a mid-afternoon snack, dessert…any meal, all the time. Sharing is caring though, so maybe wrap one of those up and gift it to a friend, because what better way to make someone’s day?!
Subtle peanut butter flavor and chocolate chips make this banana bread the decadent solution to satisfy that sweet tooth.
Ingredients
4 T butter - room temperature (or almost room temp)
4 T unsweetened apple sauce
1 cup granulated sugar
3 ripe bananas - mashed
2 eggs - beaten
1 1/4 c. 1 to 1 Gluten Free Baking Flour
1/2 t. salt
1 1/4 t. baking soda
1/4 c. (a heaping quarter cup) of semisweet chocolate chips
1/4 c. peanut butter chips
Directions
Preheat oven to 350 degrees.
Cream together butter, apple sauce and sugar.
Whisk together bananas and eggs, then whisk into sugar mixture.
Whisk together flour, salt and baking soda.
Slowly add the flour mixture to the wet ingredients, stirring until well combined.
Fold in chocolate chips and peanut butter chips.
Line a loaf pan with parchment paper and spray lightly with non stick cooking spray. Pour batter into loaf pan.
Bake at 350 degrees for 50 minutes - 1 hr or until a toothpick inserted into the center comes out clean.
Once out of the oven, let cool in the pan for about 20 minutes.
Pull up on the parchment paper to pull the bread out of the pan and set on countertop to continue cooling. Serve warm or at room temperature.
To store: Wrap tightly in parchment paper and saran wrap/aluminum foil and store on counter.
Rich and moist on the inside with a crispy crust around the outside, this banana bread is going to go fast!