Gluten-Free Peanut Butter Banana Bread with Chocolate Chips
Prep time: 10 minutes; Cook time: 45-55 minutes; Total Time: 55-65 minutes plus time to cool; Serves: 12-16
What can possibly be bad about the delicious combination of chocolate, peanut butter and bananas?! Yup, nothing at all! So today I went a little cuckoo for that particular combination and came up with not one but two fabulous new recipes! But I was also feeling lazy and not in the mood to do a lot of measuring or mess with fancy flours (which I have definitely been known to do!) so for these two recipes I went straight for my tried and true King Arthur GF baking mixes, available at most supermarkets. If you want to check out my Chocolate Peanut Butter Banana Cupcakes with Salted Peanut Butter Frosting that recipe can be found here. And if you still need even more chocolate peanut butter banana goodness check out my recipe for Dark Chocolate Peanut Butter Banana Cream Pie!
Dairy-free substitutions included!
Ingredients
- 1 box King Arthur Flour gluten-free banana bread mix
- 2 super ripe bananas (ideally frozen and defrosted)
- 3 large organic eggs
- 1/4 C vegetable or peanut oil or melted butter (use oil for dairy-free)
- 3/4 C buttermilk (use your favorite unsweetened nut, seed or rice milk for dairy free)
- 1/2 peanut butter (I used all-natural crunchy but you can use whatever you have on hand, creamy or crunchy)
- 1/2 C GF chocolate chips – I like dark chocolate
- 1/2 C dry roasted, honey roasted or plain peanuts (optional but yummy!)
Instructions
- Preheat oven to 350°
- Whisk together eggs, bananas, buttermilk and oil
- Add chocolate chips and peanuts if adding
- Add bread mix and stir until blended – it is going to be super thick like cookie dough — no worries that it is not smooth!
- Pour into a greased 9″ x 5″ loaf pan
- Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean
- Cool cupcakes on a wire rack
Enjoy!