So, I bought these cute little mini muffin tins and thought it would be fun to make individualized breads as holiday gifts. I got this crazy idea to make peanut butter banana bread and wow is it delicious. I made 9 loaves and the kids ate 8 of them in the first 24 hours.
Now I know technically peanuts are not paleo, but you can sub almond butter in this recipe for the same effect. I like to use Trader Joe’s Almond Butter with Flaxseeds. But any brand will do.
I actually made half with chocolate chips and half without. My kids ate both, but I personally think the chocolate – peanut butter – banana combo is out of this world!
Because there is absolutely no flour in these, they have a little bit denser texture. If you have been paleo as long as I have you get used to it (and my kids didn’t mind.) But I understand some people want their bread a little lighter. If you are one of those people, you can actually just use 3tbs nut butter, 3/4c coconut flour, and 6 eggs. It will have a slight coconut taste but the texture will be more like bread.
I prefer the nut butter to coconut flour because I don’t always want my baked goods to taste like coconut. But coconut does make good bread products so you go ahead and decide (and let me know how it turns out!)
Okay, back to the magic. Another alternative would be to add walnuts or some other nut to the banana bread to give it a little crunch. You can even use a crunchy nut butter for this effect. The whole thing is very versatile.
I just sprinkled a few chocolate chips over the top of some of my banana bread batter to see if I liked it. Let me tell you, all the chocolate infused loaves were gone first. You can add as many or as little as you like but I wouldn’t leave them out. Because is there really any better combo than peanut butter, chocolate and banana? If there is, I haven’t heard of it. LOL.
Paleo Peanut Butter Banana Bread
- 2 large overripe bananas, mashed
- 1 cup peanut butter or almond butter
- 2 large eggs
- 2 tbs maple syrup
- 1 1/2 tsp baking soda
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1/2-1 cup chocolate chips
- Mix all ingredients well in a large bowl. Fold in chocolate chips (use as many as you like).
- Spray a mini loaf tin with avocado oil spray. Pour in the batter half to 2/3 full. If you don't have a mini loaf tin, you can pour them into a muffin tin (baking time may vary slightly)
- Bake at 350 degrees for 15-20 minutes, or until toothpick inserted into the center comes out clean.
- Let cool a few minutes, then remove from pan to finish cooling. I wrapped mine in a bit of parchment paper and tied with twine.