Grain- Free PB&J Swirl Banana Bread

Grain Free PB&J Swirl Banana Bread
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    [post_date] => 2018-01-19 07:31:22
    [post_date_gmt] => 2018-01-19 13:31:22
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    [post_title] => Grain- Free PB&J Swirl Banana Bread
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    [post_modified] => 2018-02-07 09:21:22
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01.19
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TOTAL TIME :50minutes15minutes45minutes
8-10slices
INGREDIENTS
  • DRY INGREDIENTS
  • fat of choice for greasing (I use avocado oil)
  • 3 cups blanched almond flour (brand linked below)
  • 1/2 cup arrowroot starch (sub tapioca, brand linked below)
  • 1/4 teaspoon sea salt
  • 2 teaspoons baking powder
  • WET INGREDIENTS
  • 3 very ripe large bananas, approx 1 3/4 cup well-mashed
  • 3 large room temperature eggs
  • 1/4 cup coconut sugar
  • 2/3 cup unsalted, unsweetened peanut butter (I prefer crunchy*brand linked below)
  • 1 teaspoon vanilla extract
  • MIX IN
  • 1/2 cup jam or jelly of choice (brand linked below)
DIRECTIONS
  1. *Do not use the end of a pb jar. You want your peanut butter to be creamy (even if you use crunchy lol) and almost pourable
  2. Preheat oven to 350 degrees F and grease a nonstick 9x5.5x3 loaf pan. Combine all dry ingredients in a large mixing bowl. Whisk to incorporate thoroughly.
  3. Combine bananas, eggs, coconut sugar, 1/3 cup pb (HALF of your pb) and vanilla in a high powered blender and puree until smooth. If you don’t have a high powered blender like a Vitamix or Blendtec, You can mash bananas into a pulp, then stir in other wet ingredients. Add wet ingredients to dry and stir to combine thoroughly.
  4. Add half of the batter to a loaf tin. Dollop small spoonfuls of remaining 1/3 cup pb and 1/4 cup jam along batter. Use a toothpick, knife or fork to swirl pb & jam together. Top with remaining batter, then dollop on remaining 1/4 cup jam. Use the same utensils to swirl jam around, as you like (feel free to add more).
  5. Bake for 35 minutes, then carefully cover with aluminum foil to prevent further browning. Bake another 15-20 minutes, until toothpick comes out clean and edges are golden brown. NOTE: If you bake a total of 50 minutes, your loaf will be a little gooier on this inside, but the edges will be a little more tender. If you bake 55 minutes, the inside will be a little more “properly” cooked, but the edges will have more of a crust. I personally prefer the gooier version, but both are amazing.
  6. Allow to cool 15* minutes before running a butter knife around the edge a few time. Gently turn over on a cooling rack—it should come out in one piece. Allow to cool another 15 minutes before slicing and enjoying! *NOTE a reader said it broke on her after 15 minutes, but after 45 minutes the rest came out well. I haven't had trouble after 15 minutes, but the time may vary for you. Do not seal in tupperware until completely cooled, as condensation will make the loaf soggy. Loaf will keep tightly sealed on the counter for 48 hours or in the fridge for 5 days. You can also freeze up to 2 months--slice before freezing
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Previous Posts:

  • Glory

    Hi Laura, thank you for sharing this recipe, been waiting for it! You mentioned you wanted to use coconut flour, and you also linked a garbanzo flour brand. Does this mean we can sub almond flour for either?

    • Laura Lea Bryant

      Oh goodness my bad! I meant to link arrowroot flour, not the garbanzo bean. I’ll change it ASAP thanks!

    • Laura Lea Goldberg

      Ok just corrected the links!

  • Ashley

    Hi Laura,
    Sounds delicious! I have almond flour and coconut flour at home but not arrowroot or tapioca. Could I use 3 cups of almond flour and then sub the 1/2 cup arrowroot/tapioca for coconut (or would the coconut be a better replacement for the almond?)?

  • katina liamidis

    Yay! Can’t wait to try. You mention a link to your favorite jam or jelly but I’m not seeing it. Do you mind telling me what brand you like? Thanks!

    • Laura Lea Goldberg

      Hi love! So sorry, just linked it!

  • Danielle

    Do you think this recipe will work with flax eggs?
    Thanks!

    • Laura Lea Goldberg

      I’m not sure since grain-free flour can be tricky with flax or chia eggs and I haven’t tried it. Let me know if you do! xx

  • Felicia C. Sullivan

    It’s really delicious (just made it), but it definitely need at least a half hour before I could turn it onto a rack. Half of it came out at 15minutes, and I’m a pretty deft baker. I needed to wait 45minutes to turn it out properly.

    • Laura Lea Goldberg

      Thank you for sharing your experience, Felicia!

    • Laura Lea Goldberg

      Ok I just made a note in the instructions! In my experience, anything with a filling like jam will harden the longer it’s out of the oven, and the sugars will stick to the sides. I haven’t had trouble at 15 minutes, but I’m sure times will vary and others will appreciate the note!

  • Trina Visceglia Ewald

    In an effort to use up the ingredients I have in my pantry, can I sub cornstarch 1:1 for arrowroot starch?

    • Laura Lea Goldberg

      Hi! I’m not totally sure since I haven’t tried it, but I would think it’d work! Let me know if you give it a try!

  • Betsy

    Yum! Cannot wait to try. I ordered almond and coconut flour to make some of your baked goods from your cookbook. i’ll have to be on the lookout for arrowroot at the store this weekend.

    • Laura Lea Bryant

      Yay!!! I hope you love it. I’m going to play with subbing coconut flour to see if I can make that work as well and will keep y’all posted. Arrowroot is good to have on hand anyway as a thickener and for making crispy potatoes!

      • Catherine Mewborn

        Did you ever make this with coconut flour? It’s all I have on hand but my bananas are finally ripe and I’m ready to make this!

        • Laura Lea Bryant

          I haven’t! Coconut flour absorbs so much liquid, that I’m really not sure what the amount necessary would be. It’s definitely not a one to one sub with almond flour. Let me know if you play around with it and how it goes!

  • Suzannah Helen

    Hey! Looks awesome. Is it okay if I take very ripe bananas straight from frozen?

    • Laura Lea Bryant

      Hi! I probably wouldn’t do that. If you want to use frozen, I would thaw them out and squeeze out excess liquid. The frozen bananas will have more water in them, and I’m not sure what that will do to the texture

  • Kari B

    Might be a silly question but is blanched almond flour the same as almond meal/flour

    • Laura Lea Bryant

      Not silly at all! Blanched almond flour is much more fine ground then almond meal. If you use almond meal, the result will be grainy and a lot more dense

  • Alexandra Allen

    Hi LL! Would all purpose flour work? (Other than making it not g-free) I bet the almond flour tastes great with it but I’m not sure I’m going to be able to get it this week and… I really want to make this recipe ASAP!

    Thanks for all of your recipes! I make many of them often and gifted your book to my SIL this Christmas.

    • Laura Lea Bryant

      That is so awesome Alexandra!!! And yes, all purpose flour would be absolutely fantastic with this in place of the almond flour.

      • Anne Johnson

        Would gluten free all purpose flour work?

        • Laura Lea Goldberg

          Hi Anne! Yes it should!

    • Taylor

      Hi! Did you leave out the arrowroot starch when you subbed regular flour?

      • Laura Lea Goldberg

        Hi! No, I always keep the arrowroot starch and sub other flours 1:1 with the almond flour. Each one is slightly different in texture and bake time, but you just have to keep an eye on it and remove when it’s golden brown around the edges and a toothpick comes out mostly clean (a tiny bit of batter but mostly dry).

  • Monika

    Do you think these could be made as muffins rather than a loaf? and if so how would you alter the baking time?

    • Laura Lea Goldberg

      Hi! I think some people have done it, but I’m not sure about time since I haven’t tested it. I would maybe start checking at 25 minutes and go from there? Let me know if you give it a try!

      • Monika

        25 mins worked perfect. They were delicious! Thanks

        • Laura Lea Bryant

          Fantastic! I’m so glad to hear it!

  • Marissa

    I made this yesterday with almond butter instead of peanut butter, and used a homemade blueberry jam. It came out delicious, and warmed up nicely today when I put it in the toaster for a few minutes. This is my first recipe of yours but it certainly won’t be my last. Thanks!

    • Laura Lea Bryant

      Hi Marissa!!! I love your variations; the homemade blueberry jam sounds phenomenal! Thank you so much for sharing and for your kind words!

  • Brandy Manley

    Hi my daughter can’t have eggs or bananas. Is there something that can be used as a substitute for these two items and if so what is the ratio 🙂

    • Laura Lea Bryant

      Hi Brandy! I’m not sure as I haven’t tested the bread without those ingredients. I think some people have used flax eggs for the eggs—3 tbsp flax meal plus 9 tbsp water, allow to sit 10 mins then add as you would the eggs. For the banana, the only things I could imagine is yogurt or applesauce, but you might want to reduce them to 1 1/4 cup and sub more maple syrup for the other 1/2 cup to make up for a lack of sweetness. Let me know if you give it a try!!

      • Brandy Manley

        Ok thank you so much :):):) and I sure will!

  • Anna Ransom

    I made this banana bread yesterday and my husband and I give it 2 thumbs way up! It’s the perfect consistency – so moist! I love all of your recipes and have really enjoyed cooking recipes from your beautiful cookbook! I also enjoy watching your IG stories every day 🙂

    • Laura Lea Bryant

      That is so fantastic, Anna!!! Thank you for the kind words! I’m so grateful for your support!

  • Lauraemilybond

    You said you would link the products you used below but I do not see them listed anywhere? Can you add these please? Looking forward to making this!

    • Laura Lea Bryant

      Hi! I see them at the bottom of the post. I am not sure why they aren’t showing up for you!

  • Alyssa B.

    I am so excited for this recipe! I’ve been waiting for my bananas to ripen. It’s currently in the oven and smells sooo good! I can’t contain my excitement to my husband! 🙂

  • I made this and this is fantastic!

    • Laura Lea Goldberg

      Awesome!!! So glad to hear it, Kimmy!