It’s kind of ironic that I’ve never been a huge fan of Bananas, but just can’t seem to get enough Banana Bread. But seriously, anything that’s stuffed with Peanut Butter and smells this good coming out of the oven can’t have haters – am I right?!
Perfectly moist, nutty, and oh-so-tasty, you’ll fulfill all of your Banana Bread + Peanut Butter cravings, without any of the guilt. Great as is, or with a creamy pat of Coconut Oil or even more PB on top, you can enjoy a slice first thing in the morning, with lunch, or even for dessert (just add some honey!)! All 3 of my kids love it – and my husband too!
- 2 cups overripe Bananas, or ~3 large Bananas
- ½ cup Peanut Butter
- 3 Eggs
- ¼ cup Coconut Oil, melted
- 1 tsp Vanilla
- 1/3 cup Collagen
- 2 cups Gluten-free Flour
- ½ cup Coconut Flour
- ½ cup Erythritol (or sweetener of choice)
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- 1 tsp Salt
- ¼ cup Nuts, Seeds, or other additions (I used Toasted Hemp Seeds)
- Preheat oven to 375 degrees F, and grease a loaf pan with oil of choice. I used Coconut Oil spray.
- In a large bowl, smash the Bananas with a fork, and then add in the Peanut Butter, Eggs, Coconut Oil, and Vanilla. Wisk until well combined.
- In a separate bowl, sift the Collagen, GF Flour, Coconut Flour, Erythritol, Baking Powder, Baking Soda and Salt. As usual, I say “sift” because many of these ingredients can get caked together, and biting into chunks of baking soda isn’t tasty!
- Next, pour the Collagen mixture into the Banana mixture, and stir until thoroughly blended. Gently fold in the Toasted Hemp Seeds, or whatever it is you decided to add. (Chocolate Chips would be great here too!) Carefully pour the batter into the prepared loaf pan, filling each about two-thirds of the way full.
- Bake for 25-30 minutes, until a toothpick comes out clean. I like to cover the loaf with tinfoil for the last 5 minutes, so it doesn’t get overly brown. Serve warm or store in the refrigerator in a resealable bag or container, up to 1 week.