I weighed myself this morning and decided I needed to calm down on the bread. And then I…. proceeded to make more bread…
Truthfully, I just had an unreasonable amount of bananas and needed to do something with them. In my normal non-pandemic life, I’m pretty close to vegan and I mostly am gluten free. I decided to try make something a little healthier and closer to my usual eating. I found a recipe from Lazy Cat Kitchen for vegan peanut butter banana bread, and figured I’d just use some of my gluten free flour. I can verify that it is delicious and does not taste like gluten free (aka disappointment).
While the original recipe is totally vegan, I ended up having a couple of tablespoons of milk in mine. Running out to get more ingredients is a little challenging mid pandemic, so I had to do my best with what was available. This might end up becoming a good recipe to have on hand when milk/butter/eggs are challenging to find!
My elevation adjustments are italicized.
PEANUT BUTTER BANANA BREAD (adapted from here)
- 180 g flour (I used Bob’s Red Mill GF flour)
- 1.5 tsp. baking powder (I used 1.25 tsp.)
- 0.75 tsp. baking soda
- 1.5 tsp. cinnamon
- 0.25 tsp. salt
- 5 small-medium ripe bananas (weighed ~750 g with peels)
- 1 tsp. vanilla
- 30 g (2 tbsp.) buttermilk* (OR 2 tsp. vinegar)
- 100 g brown sugar
- 185 g peanut butter
- Line and grease a loaf pan and preheat oven to 350 F.
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, mash the bananas together.
- Mix the vanilla, milk/vinegar, and brown sugar into the banana mixture with a wooden spoon.
- Mix the peanut butter into the banana mixture. You may need to melt it a little bit so that it mixes in nicely.
- Mix the dry ingredients and wet ingredients together until well combined.
- Pour the mixture into a loaf pan, and bake for 40 – 60 minutes or until a toothpick comes out fairly clean.
- I used buttermilk instead of vinegar because I wanted something acidic to react with the baking soda. In general, things are very dry in SLC so I also tend to add a little more liquid to most things, thus increasing it up to 2 tbsp
- If you aren’t using an established GF blend, then you may need to add some Xanthan gum
- Normal flour would also work perfectly fine