Spiced Peanut Butter Banana Bread

Pin on PinterestShare on FacebookTweet about this on TwitterGoogle+Email to someone

Gluten-Free Spiced Peanut Butter Banana Bread

I wasn’t feeling very inspired so I asked Mike to check out my ideas list. He got all the way down to Item #4 (Peanut Butter Banana Bread) and declared the search over.

Spiced Peanut Butter Banana Bread

  • ½ cup millet flour
  • ½ cup sorghum flour
  • ¼ cup coconut flour
  • ¼ cup tapioca starch
  • ¼ teaspoon xanthan gum
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • 1 large egg
  • 2 cups mashed ripe banana (4-5 bananas)
  • ½ cup unsweetened soymilk
  • ½ cup peanut butter
  • ½ cup brown sugar
  1. Preheat the oven to 350ºF. Lightly grease a loaf pan.
  2. Whisk all the flours, starch, xanthan gum, baking powder, salt, and spices in a medium bowl until thoroughly combined. Lightly beat the egg in a large bowl. Stir in the banana, soymilk, peanut butter and sugar until thoroughly combined.
  3. Add the dry mixture to the wet mixture. Stir until thoroughly combined. Spoon into the prepared loaf pan.
  4. Place in the oven and bake around 70 minutes, until a toothpick inserted in the middle comes out clean. Remove and allow to cool slightly, then run a knife around the edges of the pan and turn the bread out onto a cooling rack to completely cool.

Serves 8

Banana Bread Batter

Banana Bread Before and After Baking

We like to leave the bananas fairly chunky so that there are chunks of banana in the finished bread, but that’s entirely personal preference.

This recipe is being shared in Allergy Free Wednesday, Gluten Free Wednesday, and Gluten Free Fridays.

Looking for More Gluten-Free Vegetarian Recipes?

Take a look at my book, The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian Recipes.

A sampling of the recipes included:
  • Breakfasts: Cinnamon Quinoa Muffins, Yeasted Waffles, Gooey Butter Cake,
  • Sides: Patatas Bravas, Pea and New Potato Salad, Braised Celery,
  • Mains: Corn Waffle Sandwiches, Enchiladas with Green Sauce, Pesto Asparagus Galette, and
  • Desserts: Blueberry Mango Crisp, Baklava Rolls, Amaretto Cake.

You can see the full recipe list on the Amazon page.


Comments

  1. Haha! Who wouldn’t stop at the banana bread! It’s interesting that you’ve used soya milk, for dairy free & vegan gluten-free baking I now buy 100% organic soya milk (non GMO and no nasties) and have noticed a huge difference in the texture of my baked goods. I made vegan scones yesterday and instead of falling apart they were perfect!

    It looks to have risen perfectly and looks so tasty!

    • In our case, I don’t really use milk unless I’m baking, and Mike prefers soymilk to dairy milk so that’s what we keep on hand. I agree with you though, it does seem to help with texture. Maybe it’s the high protein content?

      • I agree! I am going to try my recipe for egg free Yorkshire Puddings again with soya milk to see if I can get them to work like they used to do before we went gluten and dairy free!

  2. I’m allergic to dairy and soy. Can almond or coconut milk be used instead?

  3. What flour can I substitute for the millet flour? Thank you!

    • Hi Deb,

      Flour substitutions are always tough, and I started with this flour combo so I don’t really have any insights for what else works. I would not suggest adding more coconut flour, as it tends to suck up all the moisture and your bread would likely end up too dry.

  4. This looks delicious!

  5. Yum, classic combo…why I have never done this before??!! Thanks for sharing, I will be featuring your recipe this week on Allergy free Wednesday Kalinda~! I will be substituting the millet with sprouted brown rice flour

  6. This bread looks delicious! Thanks for sharing it at Gluten-Free Wednesdays. I’m going to highlight it this week.

  7. vegetarianmamma (Cindy) says:

    Thanks for linking up at our Gluten Free Fridays Party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) I can’t wait to see what you share next time!
    -Cindy

Speak Your Mind

*

Disclaimer 1: Many of the links on this site are affiliate links. That means that if you click through from my link and buy the linked-to product, or sign up for the linked-to service, I receive a commission.


Disclaimer 2: I am not a medical professional, and the information contained on this site is not medical advice. It is your responsibility to check the foods you eat to make sure that they are safe for you. If you're considering any dietary changes, it's probably a good idea to speak with your physician. By using this site, you explicitly agree not to hold Pickled Publishing LLC or any of its members liable in any way for damages arising from decisions you make based on the information made available on this site.

Copyright 2017 Pickled Publishing LLC - All rights reserved. To be clear: This means that, aside from small quotations, the material on this site may not be republished elsewhere without my express permission. Privacy Policy