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.
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.
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
- 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)
- Preheat oven to 325 degrees Fahrenheit. Line a 9″ x 5″ loaf pan with parchment paper, leaving some to overhang the sides.
- Mash the bananas in a large bowl, leaving a few chunks.
- 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.
- Pour the batter into the prepared loaf pan. Sprinkle the top of the bread with reserved chocolate chunks and flaky sea salt, if using.
- 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!