More than just banana bread. A peanut butter espresso banana bread, moist, soft, secretly nutritious, gluten-free, and vegan. A subtly sweet, buttery, quick bread to make the perfect healthy breakfast, snack, or dessert!
Normally I’d hold off on posting such a brand-spankin’ new recipe, but I received too many requests from drooling mouths to keep this one hidden! It has also come to my attention that National Banana Bread Day is coming up on the 16th, so I want you to have this banana bread recipe in your arsenal ready to go! I guess third, I’m just still pretty obsessed with this bread. There was major banana crushing 2 weeks ago in my kitchen!
Here’s the deal. Even though I don’t think I could ever eat a whole banana from peel ever again…in my life, I love the taste of banana things! Bread, cookies, pancakes, etc. I used to love love love banana bread as a kid. Pillsbury “just add water and extra mashed banana” mix from the box was my jam! I would love coming down to the kitchen to find my mom whipping some up (that was about as far as her baking capabilities ever went). Totally fine by me though, that bread was beyond delish!
That banana bread was so speical. My mom would cut a thick slice and pack it in my lunch box during elementary school. The pure glee of unwrapping the plastic wrapped slice with the gooey top and soft moist bready banana goodness. It made me the popular chick at the lunch table, that’s for sure! My lunch table mates would beg me for some (or all) of that slice! Trade for a cheese stick? Ugh…no. This even sparked some competition with my good friend.
She would be the other girl at the table who would unwrap (hers was always in foil), a thick slice of banana bread on occasion too. We would debate on who’s was better, but that lead nowhere. If I brought it on a day she didn’t or she brought some when I didn’t have any, we would lay claim to lunch table queen victory. However, after some time, and since we were friends, we realized we could band together against the other greedy lunch table trolls always begging for our sweet bread.
We decided it was better to keep our banana bread slices to ourselves and we would only share with each other, just the two of us. Our own little banana bread cult (for some reason we were the only ones to ever have our moms pack banana bread). I guess you can say we realized banana bread was meant to be shared with love; but only to those who truly appreciated the art 😉 So, lesson here? Banana bread cultivates mutually beneficial relationships!
Obviously, it has been years since I’ve had that banana bread mix (nor will I ever have it again). I think I had made a banana bread the first year of my diagnosis, but then I went all no animal products and that never happened again. And since I don’t ever buy bananas at the grocery, there were never over ripe bananas ready for baking on the counter. But, a few weeks ago, that banana bread craving hit so hard! I needed banana bread stat! Without further delay, and with an impending snow storm, I went out to the store just for bananas and knew some snowed in weekend baking would happen.
The exact day I made this bread also happened to be National Peanut Butter Day (yay food holidays!). I felt like I had to do that day justice and add in some peanutty love! But of course, you know me, I couldn’t stop there. I had to take it a step further in creativity. Being the quick bread aficionado that I am, my mind was swirling with ideas for that third stand-out ingredient. I finally settled on…espresso!
I was actually texting back and forth with my brother while I was getting ready to bake, bouncing my ideas off him. I knew espresso was the answer though. Nothing over powering, but so slightly subtle with the no so sweet peanut FLOUR, and sweet banana, the perfect balance would come into equilibrium. Bitter espresso, rich peanut, sweet banana = moist, soft, luscious, secretly good for you, but decadent gluten-free and vegan banana bread!
Now, if I brought THIS banana bread to the lunch table, I’m pretty sure my friend would concede to defeat and I would be declared banana bread queen of the school! Yes, it;s that good! You netter believe I will be stocking up on bananas a lot more often just for this bread! It was so soft and perfect! Which I’m crediting to the light peanut flour, banana flour, and amaranth I used! 3 super light flours that bind together perfectly for one awesome gluten-free quick bread! You might have noticed that stellar little crumble topping as well. Crushed peanuts, espresso, and some sweetener; the perfect easy crunch and eye-pleasing design, which you know I like to do!
Peanut Butter Espresso Banana BreadPrint
Peanut Butter Espresso Banana Bread
More than just banana bread. A peanut butter espresso banana bread, moist, soft, secretly nutritious, gluten-free, and vegan. A subtly sweet, buttery, quick bread to make the perfect healthy breakfast, snack, or dessert recipe!
- Cook Time: 40 mins
- Total Time: 40 mins
- Category: Bread, Breakfast, Snack, Dessert, Baking
- Cuisine: American
- 1 Cup Amaranth Flour
- 1/2 Cup Banana Flour
- 1/2 Cup Peanut Flour/Powder
- 2 Tsp Baking Powder
- 2 Ripe Bananas
- 1/3 Cup Granulated Erythritol
- 1/2 Tsp Pure Madagascar Bourbon Vanilla Extract
- 1 Tsp Ground Espresso
- 1/4 Tsp Cinnamon
- 1/2 Cup Unsweetened Almond Milk (or non-dairy milk of choice)
- For Topping:
- 3 TB Crushed Roasted Peanuts (unsalted)
- 2 Tsp Ground Espresso
- 1 TB Powdered Erythritol
- 1 TB Water
- Preheat the oven to 375°F.
- In a large mixing bow or stand mixer, combine all bread ingredients and mix until you form a smooth batter.
- Grease a 8×4 loaf pan and pour in the batter, smooth out the top evenly. Place the loaf in the oven and bake for 40 minutes.
- Crush the peanuts if necessary in another small bowl, add the rest of the topping ingredients, mix and set aside until the bread is done.
- Once baked, top the bread down the middle with the peanut espresso topping.
- Stays fresh in a closed container once completely cool for 5-6 days and freezes well in slices.
Now, I have one banana bread condition. There must NOT be any add-ins in the actual bread. It may surprise you, but I don’t like things like nuts or chocolate chips even, in my moist soft bread. I know, I know, but I feel like it just ruins the classic texture and crumb of the banana bread. Keep it clean, my friends, keep it clean! This topping I added was the perfect addition without being obnoxious in the mouth since it wasn’t baked in. Mmm, yes, perfect gluten-free vegan peanut butter espresso banana bread. I think I’ll go make another loaf now!
So tell me:
+ Was there something special that your mom would pack in your lunch for you?
+ Add-ins or no add-ins?Strength and Sunshine Twitter: @RebeccaGF666 Instagram: rebeccagf666 Pinterest: RebeccaGF666 Bloglovin’: Strength and Sunshine Google+: Rebecca Pytell