When it’s snowing outside, all I want to do is bake. Unless I’m up in the mountains and can ski fresh powder… But that’s still a couple months away. The first snow happened early this year, it’s only October 14 and there are four inches of snow outside!
Fortunately, my mom was in town this weekend and there’s not many things better than spending a snowy weekend baking & cooking with mom! I wanted to try something new since I’ve been going heavy on everything pumpkin. I LOVE pumpkin but it’s nice to switch it up every once in a while! Hence, the peanut butter banana walnut bread.
This recipe was so easy, has no added sugar, and can be made gluten free! If you try it with any modifications, I’d love to hear how it goes!
This versatile bread can be a quick breakfast, snack, or even dessert!
- 2 bananas mashed
- 1/4 cup coconut oil
- 1/4 cup peanut butter creamy
- 1 tbsp honey
- 1 tsp vanilla extract
- 2 eggs
- 1/4 cup coconut flour
- 1/4 cup whole wheat flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/3 cup walnuts chopped
- 1/4 cup chocolate chips optional
Preheat oven to 350 and grease a loaf pan or line with parchment paper.
Mash bananas and melt peanut butter & coconut oil.
Mix together and add honey, vanilla extract, and eggs. Mix well then add in flours, baking soda, baking powder, salt, and cinnamon.
Fold in walnuts, pour into loaf pan, and top with chocolate chips.
Bake for 45 minutes or until a toothpick comes out clean. Let cool for at least 10 minutes before cutting. Store in an air tight container for up to 5 days.
You can use gluten free baking four to replace the whole wheat flour to make this recipe gluten-free. I have not tried this so I cannot say how it will come out but if you try it, let me know!