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This is the BEST Healthy Peanut Butter Banana Bread EVER! It’s so rich, moist, and flavorful, one bite and you'll wonder how there’s no butter and no sugar added. Yes, this bread is refined sugar free, gluten free, AND high protein! Healthy Dessert Recipes with low calorie, low fat, low carb, gluten free, dairy free, vegan, and raw options at the Desserts With Benefits Blog (www.DessertsWithBenefits.com)
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Healthy Peanut Butter Banana Bread

Servings: 1 9x5" loaf + 5 muffins (OR 24 muffins)
Prep Time: 20 mins
Cook Time: 1 hr 5 mins
Total Time: 1 hr 30 mins
This is the BEST Healthy Peanut Butter Banana Bread EVER! It’s so rich, moist, and flavorful, one bite and you'll wonder how there’s no butter and no sugar added. Yes, this bread is refined sugar free, gluten free, AND high protein!

Ingredients

  • 136g (1 cup) Sweet White Sorghum Flour
  • 120g (1 cup) Oat Flour
  • 96g (½ cup) Granulated Erythritol (or dry sweetener of choice)
  • 4 tsp Double Acting Baking Powder
  • 1 tbs Ground Cinnamon
  • ¼ tsp Salt
  • 1 cup + 2 tbs Unsweetened Vanilla Almond Milk
  • 370g (~1½ cups) Mashed Bananas
  • 128g (½ cup) Natural Peanut Butter
  • 3 Large Eggs
  • 1 tbs Vanilla Extract
  • tsp Liquid Stevia Extract

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.  Spray a 9×5” loaf pan with cooking spray and line one way with parchment paper for easy removal later, and line a cupcake tin with 5 parchment paper liners (or if making muffins only, line 2 standard cupcake tins with 24 parchment paper liners**).
  • In a medium-sized bowl, whisk together the sorghum flour, oat flour, erythritol, baking powder, cinnamon and salt.
  • In an electric stand mixer bowl fitted with a whisk attachment, add the almond milk, mashed bananas, peanut butter, eggs, vanilla extract, and stevia extract.  Mix on medium-low speed until mixture is completely even.
  • Turn the mixer off and dump the dry ingredients into the stand mixer.  Return mixer to medium-low speed.  Mix until all of the ingredients are fully incorporated.  Scrape down the sides of the bowl if necessary.
  • Pour the batter into the prepared loaf pan and/or cupcake tin(s).  Bake the loaf for ~75 minutes (or until the surface forms a nice brown crust and springs back when tapped) and the muffins for ~20-25 minutes (or until the surface springs back when tapped).
  • Let the loaf cool in the pan and transfer the muffins to a wire cooling rack to cool completely.  Store in a tightly sealed container in the fridge for up to 5 days.

Recipe Notes

**This recipe yields a 9x5" loaf PLUS 5 muffins, or, 24 muffins.  You can probably make 2 loaves by using 2 8x4" loaf pans, or you can make 24 muffins -- it's your preference!
Nutrition Facts
Healthy Peanut Butter Banana Bread
Amount Per Serving (1 slice of bread)
Calories 230 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Cholesterol 60mg20%
Sodium 270mg12%
Carbohydrates 29g10%
Fiber 5g21%
Sugar 5g6%
Protein 8g16%
Vitamin A 200IU4%
Vitamin C 5mg6%
Calcium 200mg20%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Breakfast
Cuisine: Bread & Muffins