Ingredients
- 2 large overripe bananas, mashed (1 cup mashed banana)
- 1/3 cup natural peanut butter
- 2 tbsp maple syrup
- 2 eggs
- 1 tsp vanilla
- 2.5 cups almond flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup jam (raspberry, strawberry, or grape)
- 1/2 cup chopped peanuts
Instructions
- Preheat oven to 350F and prepare a loaf pan with either parchment paper or nonstick spray.
- In a large bowl, whisk together mashed bananas, peanut butter, maple syrup, eggs, and vanilla.
- In a separate bowl, combine almond flour, baking soda, and salt.
- Add dry ingredients to wet and stir until completely combined.
- Microwave your jelly for 15 seconds to allow it to be easier to spread.
- Pour half of batter into loaf pan. Then add a layer of half of the jelly and spread it out, making sure it’s even or batter will sink due to weight in the middle.
- Repeat these steps by pouring the rest of the banana bread batter, then adding and spreading the jelly and the crushed peanuts on top.
- Bake for 55-65 minutes or until toothpick comes out clean.
- Store at room temperature for 2 days, in fridge for up to 5 days, or freeze.
Category: gluten-free, banana bread, dairy-freeMethod: ovenCuisine: AmericanDiet: Gluten Free
