What else can be said!? This is a combination of pretty much all my favorite things, and I'm sure it will be a hit in your family as well. Enjoy this bread for breakfast, as a snack or as dessert!
Servings 8slices
Ingredients
DRY INGREDIENTS:
oil for greasing
3cupsblanched almond flour
1/2cuparrowroot starch or cornstarch
1/4teaspoonsea salt
2teaspoonsbaking powder
WET INGREDIENTS:
3very ripe large bananasapprox 1 3/4 cup well-mashed
3large eggsroom temperature
1/4cupcoconut sugar
2/3cupunsaltedunsweetened peanut butter (creamy or crunchy)
1teaspoonvanilla extract
MIX-IN:
1/2cupjam or jelly of choice (I prefer raspberry)
Instructions
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.
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.
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).
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. 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.
Allow to cool 20 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 20 minutes before slicing and enjoying! Do not seal in sealable container 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.
Notes
*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