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Gluten Free Peanut Banana Bread Recipe
Gluten Free Peanut Banana Bread Recipe
Course
Breakfast, Dessert
Cuisine
American
Prep Time
12
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
52
minutes
minutes
Servings
8
Calories
259
kcal
Author
Robin Gagnon
Ingredients
½
cup
millet flour
½
cup
rice flour
¼
cup
coconut flour
¼
cup
tapioca flour
¼
cup
PB2
ground dried peanut product similar to flour
1
tsp.
baking powder
1
tsp.
baking soda
½
teaspoon
Kosher salt
2
ripe bananas
1
large egg
½
cup
light agave syrup
1
tbs.
maple syrup
2
tbs.
coconut oil
½
tsp.
vanilla extract
½
tsp.
white vinegar
***for glaze***
⅔
cup
powdered sugar
2
tbs.
PB2
3
tbs.
water or non-dairy milk
for adult version, substitute 1 or 2 of the tbs. for whiskey or rum
Instructions
Preheat oven to 350 degrees.
Mix the flours, PB2, baking soda, baking powder and salt together.
In a separate bowl mash the bananas, add the egg, syrups, oil, vanilla and vinegar. Mix well.
Combine the two mixtures, and stir well until thoroughly mixed.
Pour into loaf pan that has been oiled or coated with non-stick cooking spray.
Bake for 30 minutes, if browning too much reduce heat to 325, bake for 10 more minutes.
Allow to cool.
Whisk glaze ingredients together, then drizzle or spread on top of banana bread.
Nutrition
Calories:
259
kcal
|
Carbohydrates:
49
g
|
Protein:
4
g
|
Fat:
5
g
|
Saturated Fat:
3
g
|
Cholesterol:
20
mg
|
Sodium:
338
mg
|
Potassium:
253
mg
|
Fiber:
3
g
|
Sugar:
25
g
|
Vitamin A:
50
IU
|
Vitamin C:
2.6
mg
|
Calcium:
39
mg
|
Iron:
0.8
mg