Peanut Butter-Banana Bread with Chocolate Chips
1 cup GF Flour blend (I used Rebecca Reilly’s blend based on brown rice flour)
3/4 cup brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp xanthan gum
1/4 tsp salt
2 medium bananas, mashed
1/3 cup unsweetened crunchy peanut butter
1/4 cup plain fat-free yogurt
1 large egg
2 tbsp canola oil
3/4 cup semi-sweet chocolate chips
Preheat oven to 350 degrees F. Spray loaf pan with nonstick cooking spray. Combine dry ingredients in large mixing bowl. Place liquid ingredients (including bananas, if you like a smooth texture) in your food processor and blend. (Especially important if you are using chilled peanut butter, room temperature peanut butter could just be stirred together with bananas.) Fold liquid ingredients into dry and fold in chocolate chips. Place batter in loaf pan.

Bake 40 minutes or until toothpick comes out clean (a few crumbs are ok). Cool on rack 15 minutes WHILE STILL IN PAN. Unmold, Cool completely, and THEN slice and serve.

Serves 8, 342 cal (+) per serving with 14 g of protein.

You know, this bread just didn’t really do it for us. It’s not because it was adapted to be gluten free- it’s not because of the flours… The texture was good. But, it turns out, peanut butter, banana AND chocolate is just a lot of different flavors together- they overwhelm each other and you can’t enjoy what you like about each separate flavor. As DH said, I like my banana bread normal. Meaning- not gluten-y, but without peanut butter and chocolate. Can you imagine, something better WITHOUT chocolate? Well… here it is. Although I think the worst offender was the peanut butter- it imparted a slightly bitter note. OH, pb, we used to be such friends… and then you do this… Vegetarian times was just trying too hard with this one…
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