Get ready to change up your baking game with my High Protein PB Fit Peanut Butter Banana Bread. This dairy-free and egg-free recipe is a delightful twist on traditional banana bread, incorporating the wholesome goodness of powdered peanut butter for an extra boost of protein.
The combination of all-purpose and almond flour gives it a fantastic texture, while the sweet notes of ripe bananas and the warmth of cinnamon make each bite pure bliss. Whether you're a peanut butter enthusiast or simply looking for a protein-packed treat, this recipe is a must-try.
Ingredients Used to Make This PB Fit Peanut Butter Banana Bread
**I've linked some of these ingredients to amazon.com. They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
Banana Bread Ingredients
- All-Purpose Flour - You can use any brand of All-Purpose Flour. I haven't tried this recipe with whole wheat flour, oat flour or other gluten-free flour blends, so substitute at your own risk!
- Almond Flour - Almond flour contributes to a softer, more tender texture in this banana bread recipe. Because it's naturally gluten-free, the almond flour helps reduce overmixing and minimizes gluten-formation in the bread.
- Cornstarch - the addition of cornstarch is NOT REQUIRED, but it acts as a binding agent (it's sometimes used as a vegan alternative to eggs) and makes a softer, more tender textured bread that retains more moisture. Fun fact: cornstarch is the main ingredient in pudding mixes 🙂
- Peanut Butter Powder - PB powder is made by removing most of the oil from roasted peanuts and grinding them into a fine powder, resulting in a low-fat, high-protein alternative to traditional peanut butter. You can use brands like PB Fit, or PB2. I used a Sugar Free PB FIt powder for this recipe
- Salt - any kind. I used Pink Himalayan Salt
- Baking Powder - many banana bread recipes use baking soda, but I like using baking powder in my eggless bread recipes because the results are more consistent (baking soda is activated by acid while baking powder does not). If you want to use baking soda instead, you can replace the 3 tsp of baking powder with 1 tsp of baking soda plus 1 tsp of apple cider vinegar.
- Cinnamon Powder
- Brown Sugar, or other sugar of choice – Darker sugars like brown sugar, coconut sugar, date, and maple sugars will give you the most flavor, but you can use any sugar you have at home. If you want a low-sugar and low carb option, I recommend this monk fruit sweetener.
- Mashed Bananas - mash ripe, peeled bananas with a fork until it reaches a smooth and creamy consistency.
- Applesauce - you can use any kind or any flavored applesauce. I used unsweetened.
- Light Olive Oil - I like using light olive oil since it has a neutral flavor, but you can also any cooking oil of your choice like coconut oil, or avocado oil instead
- Milk of Choice – I used unsweetened almond milk, but any milk (dairy or dairy free) works in this recipe.
Filling Ingredients (Optional)
- Roasted peanuts or other nuts of choice such as chopped walnuts or pecans
Banana Bread Add In & Filling Variations:
- Banana bread can be wonderfully versatile, and I've gathered some add in and filling ideas to take your baking to the next level. Here's the FULL POST
Step by Step Guide
How to Make PB Fit Peanut Butter Banana Bread
STEP 1
Preheat your oven to 350°F (175°C). Grease and flour a standard loaf pan or two mini loaf pans , or line it with parchment paper for easy removal.
STEP 2
In a large mixing bowl, combine the dry ingredients
STEP 3
In a separate bowl, combine the wet ingredients
STEP 4
Add the wet ingredients to the dry ingredients all at once. Stir gently until the batter comes together. The batter will be thick, but if there are still dry ingredients remaining, you can add 1-2 Tbsp more almond milk.
STEP 5
Fold in the roasted peanuts into the batter.
STEP 6
Pour the batter into the prepared loaf pan and spread it evenly.
STEP 7
Bake the banana bread in the pre-heated oven for about 50-60 minutes (for a standard loaf) or 30 minutes for 2 mini loaves.
Enjoy!
What are some ways you can eat PB Fit Peanut Butter Banana Bread
- Plain and warm, served with jam or butter
- Frosted with my 2-Ingredient Almond Butter Frosting , or this Healthy Powdered Peanut Butter Chocolate Frosting
- Toasted in the Air Fryer, an drizzled with honey, maple syrup, caramel or chocolate syrup
- Dusted with powdered sugar or sugar-free powdered sugar. Just make sure you use a sieve to sift the sugar on top!
How to Store Banana Bread
- You can store any leftover banana bread covered at room temperature for up to 3 days. For longer storage, you can place them in a plastic freezer bag or airtight container to store in the fridge for up to 5-7 days, or freeze up to 4 months.
More Frosting & Glaze Ideas for Banana Bread
Get creative with these scrumptious glaze and frosting ideas to upgrade your banana bread to the next level! Here's a List of Topping Ideas to Try
Final Tips
- Use batter right away after prep. The batter will deflate over time, so I've found that you don’t want the batter sitting out on the counter for too long.
- Prevent Over-browning - Depending on your oven or where your bread is placed inside the oven, the top of your bread may start to brown. Check 40 minutes into baking to see if this is the case, and gently cover the top of the bread with aluminum foil. This helps prevent excessive browning while the bread continues to bake.
- Turn them into muffins! You can also bake this in a muffin pan instead of a cake pan. To adjust, reduce the cooking time from 50-60 minutes to 30-40 minutes.
High Protein PB Fit Peanut Butter Banana Bread (Dairy Free, Egg Free Recipe)
Equipment
- 1 loaf pan (7.75 x 3.75 inch or a 8 x 4 inch) , or two mini loaves
Ingredients
Dry Ingredients:
- 1 ½ cups all-purpose flour 180g
- ½ cup almond flour 60g
- ¼ cup powdered peanut butter 25g
- 1 Tbsp cornstarch
- ½ cup sugar of choice 100g, use monk fruit sweetener for lower sugar option
- 1 tsp cinnamon
- ½ tsp salt
- 3 tsp baking powder
Wet Ingredients:
- 1 cup mashed bananas 225, from fully ripe bananas (about 2 medium size)
- ⅓ cup applesauce 112g , about one 4 oz applesauce cup
- ⅓ cup light olive oil 70g , or other neutral flavored oil
- ⅓ cup unsweetened almond milk 61g
Add Ins
- ½ to 1 cup roasted peanuts , or nuts of choice
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a standard loaf pan or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the all-purpose flour, almond flour, peanut butter power, cornstarch, sugar, salt, cinnamon powder and baking powder. Mix well to ensure the dry ingredients are thoroughly combined.
- In a separate bowl, whisk together the mashed bananas, applesauce, olive oil, and almond milk until the mixture is smooth and well incorporated.
- Gradually add the wet ingredients to the dry ingredients. Stir gently until you have a smooth batter. If there are still dry ingredients remaining, you can add 1-2 Tbsp more almond milk.
- Fold in the roasted peanuts, or other nuts of choice, if desired
- Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake the banana bread in the preheated oven for about 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, remove the loaf from the oven and allow it to cool in the pan for approximately 10 minutes. Then, transfer it to a wire rack to cool completely.
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