Grain- Free PB&J Swirl Banana Bread

Grain Free PB&J Swirl Banana Bread
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    [ID] => 8279
    [post_author] => 2
    [post_date] => 2018-01-19 07:31:22
    [post_date_gmt] => 2018-01-19 13:31:22
    [post_content] => 
    [post_title] => Grain- Free PB&J Swirl Banana Bread
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    [post_name] => grain-free-pbj-swirl-banana-bread
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    [post_modified] => 2018-02-07 09:21:22
    [post_modified_gmt] => 2018-02-07 15:21:22
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    [guid] => http://llbalanced.com/?post_type=recipe&p=8279
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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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