Peanut Butter Banana Bread

This is a gluten & sugar-free version of everyone's favorite; banana bread. This Peanut Butter Banana Bread should be a sin because of how good it is. Perfect for those following a Paleo or grain-free lifestyle!

I think you can agree with me when I say that one of the best things to eat is really effing good piece of banana bread. The downfall is that most places make their banana bread with all the nasties. I'm talking flour, sugar, butter and salt. 

So I've decided to whip up with a Wellness Rookie approved version of everyone's favorite using allergy and paleo(ish) friendly ingredients.

When baking, I always opt for coconut flour instead of regular flour as this provides the same light and fluffy texture, without a weird after taste like other gluten-free flours give you. Coconut flour is also higher in (good) fat and fiber so it fills you up without weighing you down. 

I decided not to add any sugar as I believe ripe bananas and peanut butter have enough sweetness and flavor on their own. I also added my favorite dark chocolate bar instead of the usual chocolate chips. This gives the banana bread a richer flavor and provides more nutrients and protein than using semi-sweet chocolate chips.

Lastly, to give it even more of a punch, I made a peanut butter frosting because there will never be enough peanut butter in this world....am I right or am I right?

This banana bread is so moist and delicious you will think it came straight from the bakery. Enjoy and let me know what you think! I love seeing the SQUAD making TWR recipes. So if you make one of my eats, show me! Use the #thewellnessrookie on Insta for a chance to be featured <3

INGREDIENTS

• 3 ripe bananas
• 1 tsp vanilla extract
• 1/4 c peanut butter
• 1/2 tsp cinnamon
• 2 med eggs
• 1/2 c coconut flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp Himalayan pink salt
• 1/2 dark chocolate bar
• PEANUT BUTTER FROSTING:
• 1 tbsp peanut butter
• 1 tbsp coconut oil
• 1 tsp pure maple syrup

DIRECTION

Preheat oven to 350. Line a 9 X 4 glass loaf pan with parchment paper or you can use non-stick spray.

In medium bowl, add in peeled bananas and mash with a fork. Then, add in vanilla and peanut butter. Use hand-mixer and mix on medium speed until well combined. Add in eggs one at a time and mix on slow until well combined. Add in coconut flour, baking soda, baking powder and salt. Chop chocolate bar into small pieces. Add into bowl and fold in with spatula. Pour mixture into loaf pan and evenly spread with spatula. Sprinkle cinnamon on top. Bake in oven for 25-35 minutes. A good test is sticking a toothpick in the middle and making sure it comes out clean.

When done, remove loaf pan from oven and place on cooling rack for 20 minutes. While that is cooling, you can make the frosting. Combine peanut butter, coconut oil and maple syrup in small bowl. Microwave or heat on stovetop until just melted. Spread over banana bread. Store banana bread in airtight container for up to one week.

TIP: bananas that are superrrr ripe work the best and make sure your chocolate bar is at least 80% in order to get more health benefits. 

#thewellnessrookie