Enjoy the rich flavors of banana and peanut butter with tangy bursts of blueberry in this moist loaf. This recipe is grain-free, high-protein, dairy-free and gluten-free.
We all know that flour is the backbone of baking. Right?
I’ve learned that you don’t need flour to make delicious recipes, and this is another one of my creations that proves it.
This isn’t just any banana bread recipe. It takes it to another level by adding blueberries and peanut butter.
Ingredients
▢3 ripe bananas mashed
▢1 cup crunchy peanut butter
▢1 tsp vanilla extract
▢2 eggs
▢1 tsp baking powder
▢1/2 cup blueberries fresh
Topping
▢A handful of blueberries
Instructions
Preheat the oven to 350F (or 320F fan). Spray a loaf pan with cooking oil or cover with butter.
In a large bowl, combine mashed bananas, peanut butter, vanilla extract, eggs, and baking powder.
Fold in blueberries.
Pour the batter into the loaf pan and top up with a handful of blueberries.
Bake in the center oven for 50-55 minutes. If the top starts cooking up faster, cover with tin foil to prevent burning. Test with a toothpick before serving; if the toothpick doesn’t come out clean, bake for another 5-10 minutes.
Let it cool down inside the loaf pan before taking it out, slicing and serving.
Nutrition
Serving: 1 slice (3 oz) | Calories: 207kcal | Carbohydrates: 16g | Protein: 8g | Fat: 14g | Saturated Fat: 2.3g | Polyunsaturated Fat: 3.8g | Monounsaturated Fat: 6.3g | Cholesterol: 37mg | Sodium: 189mg | Potassium: 344.4mg | Fiber: 3.3g | Sugar: 8g | Calcium: 47mg | Iron: 0.9mg
Nutrition information is automatic