My husband and I have a bad habit of buying bananas and letting them go bad before we can eat them. I could be wrong, but I think it might be because we love banana bread so much.
I hope you enjoy this recipe. I found it on Simply Recipe but made a few tweaks to make it gluten-free and a little more unhealthy (and by unhealthy, I mean delicious).
For this recipe, you’ll need a cup-for-cup gluten-free flour blend. I’ve found that baking with one type of gluten-free flour (like rice or almond) doesn’t give you the same result that a blend gives you. You can find several different options at your local grocery store or make one yourself. Make sure that your blend has xanthum gum in it. If it doesn’t, you’ll need to add some to this recipe to hold the bread together.
I use Andrea’s Gluten-Free flour blend. Everything I have made with it has turned out amazing. Gluten eaters don’t even notice a difference. Andrea’s Gluten-Free is a local company, so you might not have this option, but find a blend that you love and you’ll be set!
- 3 ripe bananas, smashed
- 1/3 cup melted butter
- 1 cup sugar
- 1 egg, beaten
- 1 teaspoon vanilla
- 1/4 cup of peanut butter
- 1 teaspoon baking soda
- Pinch of salt
- 1 1/2 cups gluten-free (cup-for-cup) flour
- 1 cup semi-sweet chocolate chips
1. Preheat the oven to 350 °F.
2. Mix smashed bananas and melted butter in a large bowl.
3. Mix in sugar, egg, vanilla and peanut butter.
4. Add baking soda and salt to the mixture.
5. Mix in gluten-free flour blend.
6. Pour mixture into greased loaf pan.
7. Bake for one hour. It may need to bake a little longer depending on the size of the bananas you used.
8. Let cool and serve.