Gluten Free Peanut Banana Bread Recipe

5 from 3 votes

Course Breakfast, Dessert

Cuisine American

Prep Time 12

Cook Time 40

Total Time 52

Servings

Calories 259kcal

Author Robin Gagnon

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

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.