Project Description

Gluten-Free Banana Bread

Yields about 12 servings


5 tablespoons PB2
2 tablespoon unsalted butter, for baking pan
1 ¾ cups all-purpose gluten-free flour, containing xanthan gum
¾ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
6 tablespoons unsalted butter, melted
¾ cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1/4 cup peanut butter
1/3 cup low-fat vanilla Greek yogurt, room temperature
½ cup semi-sweet chocolate chips, divided in half
2 medium ripe bananas, mashed fine


Preheat oven to 350°F.

Grease a 9 x 5-inch loaf pan with butter and line with parchment paper; set aside.

In a small bowl, place the PB2 , flour, baking powder, baking soda, salt and whisk to
combine. Set aside.

In a large mixing bowl, place the melted butter, sugar, egg, vanilla, peanut butter, and
yogurt together and beat until smooth and well combined.

Add half of the dry ingredients to the bowl, and mix until just combined.

Stir half of the chocolate chips in the remaining dry ingredients and set aside.

Add the mashed bananas to the ingredients in the large mixing bowl.

Stir to combine and mix in the remaining dry ingredients and chocolate chips.

The batter will be thick.

Transfer the batter to the prepared loaf pan and tap the bottom of the loaf pan on the
counter top to remove any air bubbles.

Sprinkle chocolate chips on the top of the batter.

Place the pan in the center of the preheated oven and bake for 45-50 minutes, turning
half way through the cooking time.

Remove from the oven and allow the bread to rest in the loaf pan for 10 minutes.

Gently remove the loaf of banana bread from the pan and finish cooling on a wire
cooling rack.

Slice and serve.