100 Ways To Change Your Life

The Science of Leveling Up Health, Happiness, Relationships & Success

Change Your Life!
The Freshest Pod

The next episode of our advice series, where every month, I’ll be joined by a new special guest. This month I’m so excited to welcome Robin Arzón to the podcast to answer your questions.

Listen Now!
Healthy Convo Game

6 categories with 150 unique, interactive cards to build intimacy, explore personalities & go deep, quick

Order yours today!

Healthy Peanut Butter Cup Banana Bread (Grain Free, Gluten Free, Refined Sugar Free)

breakfastdairy freedessertgluten freegrain freesnack

Apparently, I can’t stop making healthy banana bread. I actually wasn’t planning on making another banana bread recipe today—I already had my Birthday Cake Batter Banana Bread stashed in the freezer, and of course, I’d recently shared my Salted Cookie Dough Banana Bread with all of you lovely folks.

Healthy Peanut Butter Cup Banana Bread Grain Free Gluten Free Refined Sugar Free

But I had these bananas, you see. And they were truly at the end of their lives, with that brown-spotted mushy exterior that just begs to be turned into banana bread (because what else are they good for at that point?). I also had a jar of peanut butter on my counter, leftover from a peanut butter sandwich filled picnic. And, well, I love peanut butter cups.

But you’re not complaining, I assume. Because this is the fluffiest, most delicious banana bread I’ve maybe ever made, and it truly tastes just like a peanut butter cup was somehow transformed into the most perfect, crispy-topped loaf of banana bread you’ve ever seen.

It uses just a few simple ingredients, and is grain free (which means gluten-free too—hooray!), refined sugar free, and packed with protein.

Healthy Peanut Butter Cup Banana Bread Grain Free Gluten Free Refined Sugar Free

It’s light-as-air texture, rare for a grain free bread, comes from a few secret ingredients—apple cider vinegar, which is swirled into the batter at the very end and helps activate the baking soda, and arrowroot powder, a gut-healing, inflammation-fighting tuber that’s dried and ground into a powder. I love using arrowroot in grain-free baking because it lightens the whole mixture—it’s also one of the easiest foods on the planet to digest and is often eaten by infants in South America. Studies evidence its ability to help with IBS and digestive issues, and its immune boosting powers. Because it can be tricky to find in grocery stores (although it’s getting way easier!), I order a big bag on Amazon (I like this brand) and just keep it on hand.

I hope you love this recipe! Tag me on Instagram (@lizmoody) if you make it so I can see and share!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Healthy Peanut Butter Cup Banana Bread Grain Free Gluten Free Refined Sugar Free

Healthy Peanut Butter Cup Banana Bread (Grain Free, Gluten Free, Refined Sugar Free)


  • Author: Liz Moody

Ingredients

Scale
  • 2 very ripe bananas
  • 1 cup unsalted creamy peanut butter, well-stirred
  • 3 eggs
  • 1/2 cup coconut sugar
  • 1 cup arrowroot powder (I like this brand)
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine grain sea salt
  • 2 teaspoons apple cider vinegar
  • 1 cup chopped dark chocolate
  • Flaky sea salt (optional—I like this brand)

Instructions

  1. Preheat oven to 325 degrees Fahrenheit. Line a 9″ x 5″ loaf pan with parchment paper, leaving some to overhang the sides.
  2. Mash the bananas in a large bowl, leaving a few chunks.
  3. Beat the peanut butter and eggs into the banana mixture. Add the coconut sugar, arrowroot powder, vanilla extract, baking soda, baking powder, and fine grain sea salt, and stir until well-combined. Add the apple cider vinegar and stir until well incorporated. Stir in the chopped chocolate, leaving a small handful out to sprinkle over the top of the bread.
  4. Pour the batter into the prepared loaf pan. Sprinkle the top of the bread with reserved chocolate chunks and flaky sea salt, if using.
  5. Bake for 50 – 60 minutes, or until a toothpick in the center comes out completely clean. Allow to cool for at least 20 minutes in the pan before removing. Store for up to 4 days in the fridge, or slice and keep in the freezer for up to 6 months, toasting a slice at a time when you’re ready to eat!

100 Ways To Change Your Life

The Science of Leveling Up Health, Happiness, Relationships & Success

100 Ways To Change Your Life takes the learnings gathered over thousands of hours of expert interviews and distills them into 100 distinct habits, shifts, and tools to revolutionize every part of your life.

With fun, easy steps and a deep grounding in the latest science, you’ll be armed with everything you need to achieve your dream life, from your gut health to your finances to your friendships and beyond.

Get Your Special Offer

Comments

Let me know what you think!

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star
* By using this form you agree that the information provided will be used as per our privacy policy.

  1. Kayla Chizmar says:

    Any idea as to whether or not flax egg would hold this together properly?

    1. Liz Moody says:

      Hi Kayla — That would work well!
      Xo Liz