This better-for-you and easy banana bread recipe is filled with chocolate-y peanut butter & jelly cups, and topped with a swirl of extra raspberry jelly before getting baked in the oven. Browned edges, and a super tender and moist center, this will be your new, go-to, gluten free and dairy free banana bread that'll be a hit with E V E R Y O N E !
Ingredients
- 1 cup GF flour
- 1 cup almond Flour
- 2 tsp baking soda
- ¼ tsp salt
- ½ cup coconut oil melted & cooled
- ⅔ cup coconut sugar
- 2 large eggs
- 2⅓ cup very overripe bananas mashed
- 4 cups Dark Chocolate Peanut Butter and Jelly Cup (2, 2-pack Theo Chocolate), rough chopped
- ¼ cup raspberry jelly optional extra topping
Instructions
- Preheat oven to 350 degrees and line a 8x4 loaf pan with parchment paper.
- In a small bowl, whisk together the gluten free flour, almond flour, baking soda and salt. Set aside.
- Next, in a medium mixing bowl, whisk together coconut oil and coconut sugar. In a separate small mixing bowl, combine mashed bananas and beaten eggs. Stir banana mixture into coconut oil/sugar mixture until well combined.
- To the mixing bowl, fold in dry ingredients just until moistened.
- Last, gently stir in chopped PB&J cups until just combined. 6. Pour batter into a parchment lined 8x4 loaf pan. Optional: dollop a few tablespoons of jelly on top of batter and swirl.
- Bake for 60-65 minutes until a toothpick inserted in the middle comes out clean (try to avoid inserting into a piece of chopped PB&J cup.). Enjoy!
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