Almond flour banana bread (gluten free)
This almond flour banana bread is moist, fluffy, and so delicious! This recipe makes a great banana bread base, to add in any of your favorite mix-ins and today we are putting a peanut butter Snickers spin on it by adding peanut butter, chocolate chips, peanuts, and chopped chewy dates for a caramel feel! This bread is dairy free, grain free, paleo friendly, and refined sugar free!
Ingredients
- 2 cups almond flour *I linked my favorite in the blog post!
- 1/2 cup tapioca flour
- 1 1/4 cups mashed banana *about 3 extra ripe small bananas
- 2 tbsp peanut butter
- 2 eggs
- 1/4 cup maple syrup or honey
- 1/4 cup coconut oil, melted
- 1 tsp baking soda
- 1 tsp vanilla extract
- good pinch sea salt
Mix-ins/toppings
- handful of chopped dates
- handful of chocolate chips
- handful of raw peanuts
Optional peanut butter drizzle
- 2 tbsp peanut butter
- 3/4 cup Lakanto powdered monk fruit sweetener *or regular powdered sugar
- 2-4 tbsp milk, as needed
Instructions
- Preheat oven to 350F and line a loaf pan with parchment paper. You can also make these into muffins - line your muffin tin with cupcake liners or grease them well.
- In a food processor or blender, add all of the bread ingredients. Process/blend a minute or so until everything is mixed well and no large chunks remain. Try not to over-blend.
- I like to stir the dates into the batter, as baking it with them on top can sometimes cause them to burn. Pour the batter into the lined loaf pan. Sprinkle the chocolate chips and peanuts over top. You can also add some extra chopped dates, but they may get dark during baking (it's okay, they still taste good!)
- Bake for 35-45 minutes - time varies depending on your oven. The bread should be set when touching the top and a toothpick inserted should come out clean. Try not to over-bake or it won't turn out as moist!
- Let the loaf cool before cutting into slices.
- To make the optional drizzle, mix together the ingredients until smooth, adding an extra tbsp of milk or so as needed until it's drizzle consistency. You'll want to make sure you're using a drippy/runny peanut butter as thick peanut butter won't mix as well. Drizzle over the top of the loaf and enjoy!
Notes
Store in the fridge in an air-tight container up to 3 days and then store slices in the freezer.