High Protein Peanut Butter Banana Bread
Author: Marissa Borelli Casellini
Recipe type: Bread
Perfect for a breakfast on the go! This banana bread is full of protein thanks to the peanut butter + quinoa flour combo. It also has a high level of iron because of the addition of molasses (which gives it a delicious caramel flavor).
- 1 cup quinoa flour
- 1 cup whole wheat pastry flour
- 1½ teaspoons baking soda
- ½ teaspoon fine salt
- 8 tablespoons unsalted butter (1 stick), melted, plus more for coating the pan
- ½ cup coconut sugar
- ½ cup granulated sugar
- 2 large eggs, at room temperature
- 1½ cup mashed very ripe banana (about 4 medium bananas)
- ⅔ cup unsalted chunky natural peanut butter (no sugar added)
- ⅓ cup honey
- 1 teaspoon vanilla extract
- 2 tbsp molasses
- ⅓ cup almond milk
- Heat the oven to 325°F and arrange a rack in the middle. Coat a 9-by-5-inch metal loaf pan with butter; set aside.
- Place the flour, baking soda, and salt in a medium bowl and whisk to aerate and break up any lumps. Set aside.
- Place the measured butter and both sugars in a large bowl and whisk to combine. Add the eggs, banana, peanut butter, honey, molasses and vanilla and whisk until smooth.
- Add half of the reserved flour mixture and stir with a rubber spatula until just combined. Add half of the milk and stir until just combined. Repeat with the remaining flour mixture and milk, stirring until just combined.
- Pour the batter into the prepared pan and smooth out the top. Bake until the bread begins to pull away from the sides of the pan and a wooden skewer inserted into the center comes out clean, about 70 to 75 minutes.
- Transfer the pan to a wire rack to cool slightly, about 10 minutes. Run a knife around the perimeter of the pan and turn the bread out onto the rack to finish cooling. (Or serve it warm, with honey butter if desired.) Once completely cooled, store it in an airtight container at room temperature for up to 4 days.