Peanut butter banana bread - a delicious twist on an old classic. This recipe is super simple, and also gluten free, refined-sugar free and dairy free!
Preheat oven to 180 degrees Celsius and line a loaf tin with baking paper, or grease with coconut oil.
Mash 3 bananas (saving one to slice for the top) in a large bowl. Mix in the coconut oil, peanut butter, eggs, coconut yoghurt and vanilla.
Stir in the rest of the dry ingredients and transfer mixture into the loaf tin.
Slice the final banana on top of the mixture.
Bake for 50 minutes or until cooked through.
Remove from the oven and allow to cool in the tin for 15 minutes.
Ingredients
Directions
Preheat oven to 180 degrees Celsius and line a loaf tin with baking paper, or grease with coconut oil.
Mash 3 bananas (saving one to slice for the top) in a large bowl. Mix in the coconut oil, peanut butter, eggs, coconut yoghurt and vanilla.
Stir in the rest of the dry ingredients and transfer mixture into the loaf tin.
Slice the final banana on top of the mixture.
Bake for 50 minutes or until cooked through.
Remove from the oven and allow to cool in the tin for 15 minutes.
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