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Flourless Peanut Butter & Jelly Banana Bread

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5 from 1 review

Yield: 8-10 slices 1x

Ingredients

Scale
  • Wet ingredients:
  • 2 medium/large ripe bananas mashed
  • 1/2 cup peanut butter (or your nut butter of choice)
  • 3 eggs at room temperature
  • 1/4 cup Coconut Dream Yogurt (I used vanilla flavor, you can also use any yogurt you wish but I have only tested with Dream)
  • 1 tablespoon melted & cooled coconut oil
  • Splash of vanilla extract
  • Dry ingredients:
  • 1/3 cup + 2 tablespoons coconut flour (I do not recommend subbing another flour here)
  • ½ teaspoon of baking powder
  • Sprinkle of cinnamon
  • Mix-in’s:
  • 1/3 cup unsalted peanuts
  • 1/4 cup strawberries chopped
  • 1/4 cup strawberry jam
  • 2 tablespoons peanut butter

Instructions

  1. Preheat oven to 350 degrees and line or spray a loaf pan with parchment paper (I used 8.5 x 4.5 x 2.5)
  2. Mix together wet ingredients with Kitchen Aid or hand mixer
  3. Add dry ingredients to wet and mix with spatula
  4. Fold in unsalted peanuts and chopped strawberries
  5. Pour into a bread dish into pan
  6. Add dollops of strawberry jam and peanut butter on top of loaf and swirl together using skewer end or toothpick
  7. Bake for 35-40 minutes (stick tooth pick in and should come out clean)
  8. Finally, let cool for a few minutes and enjoy!
  9. Will stay good for 5-7 days or you freeze for 2-3 months
  • Author: rachel mansfield
  • Category: gluten-free, dairy-free
  • Cuisine: breakfast, snack

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