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Banana Bread with Peanut Flour

January 13, 2014 by Monica Nelson 34 Comments

I absolutely love Banana Bread.  I love how excited I get when I see my bananas getting SUPER ripe and brown because I know of all the great things that will come out of it. I make all types of banana bread.  What I mean is, sometimes I make a loaf that is healthier and lighter (as is this), or sometimes I make a loaf that is rich with gobs of chocolate chips and walnuts.

The secret here folks… is peanut flour.  You should find peanut flour at your local store or Whole Foods has a great brand too. We all know how good banana and peanut butter go together. A favorite combo for us for sure!

Moni B Bread


The twist here for this recipe is using peanut flour for the peanut butter flavor.  Also using very ripe bananas is important.

NOTE: I sometimes make this with either 1/4 cup of pumpkin or sometimes I make it with 1/4 cup applesauce, but not both.  I like how both ways turned out so see what you have and try either one.  (You could try both but that might make it too wet.)

So try this lighter version of a classic banana bread. No butter, no oil, no white flour or sugar. What you get is a very moist and thick slice of banana bread heaven plus with some protein!

8 Slices: Cals- 102 Fat- 2.5g Protein- 5.5 g Carbs- 18.1g Fiber- 3.5g

If you like this then you will love my other classic banana recipes such as The BEST Banana Bread and my Banana, Chocolate-Chunk, and Walnut Cookies, and my Banana, Oatmeal, with Corn Flakes Cookies


Servings

8 Big Slices

Filed Under: Baking, Breakfast, Desserts, Meals, Most Popular, Snack & Sides, Vegetarian Tagged With: apple sauce, bananas, egg whites, peanut flour, pumpkin, Recipe Re-make, whole-wheat pasty flour

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Comments

  1. Stacie says

    October 23, 2013 at 8:24 am

    Looks amazing, can’t wait to try it 🙂 Do you think oat flour could be used in place of the pastry flour?

    Reply
    • Monica Nelson says

      October 24, 2013 at 2:38 pm

      Hi Stacie! I think that would work. Let me know how it goes! X M

      Reply
      • Stacie says

        November 11, 2013 at 7:14 am

        Tried with both oat and coconut flour. Both worked but coconut flour was definitely the best 🙂

        Reply
        • Monica Nelson says

          November 13, 2013 at 3:19 pm

          So great to hear Stacie! I love this recipe. 🙂

          Reply
  2. Amy says

    November 13, 2013 at 11:13 pm

    I’ve never left a comment on a blog before, despite being a fairly regular lurker, but I tried this recipe this evening after a craving for banana bread hit, and after rediscovering my sun warrior protein (I just can’t make myself like it as a shake…) and WOW was it perfect! Tastes just like my mum’s full fat version but without the guilt. I used apple sauce and the only minor changes I made were to use a whole egg and to cut down on the stevia and use a little honey. It came out delicious and moist and plenty sweet enough. Thank you so much for this recipe! I wii use it again and again!

    Reply
    • Monica Nelson says

      November 16, 2013 at 12:14 am

      Hi Amy! So nice to hear from you. I am so happy you loved this recipe. Take care! xx M

      Reply
  3. McKenzie says

    January 30, 2014 at 5:49 pm

    Do you think almond flour would work in place of peanut?

    Reply
  4. Kate says

    February 12, 2014 at 12:28 am

    Yum! Just made this – I used greek yogurt instead of pumpkin/applesauce, but everything else as written. So good! Took me a little longer to finish baking but the bread is super moist and soft – way better than I was even anticipating 🙂 My second recipe from you lately – thanks Monica!

    Reply
    • Monica Nelson says

      February 16, 2014 at 4:51 pm

      So good to hear Kate! I love how you made it with the yogurt. Yum! Mx

      Reply
  5. Paula says

    March 14, 2014 at 6:44 pm

    This looks wonderful. I prefer the taste of Swerve sweetener which measures the same as sugar. How much should be used in this recipe?

    Reply
  6. Mili says

    April 23, 2014 at 1:08 pm

    Just made this, my alterations were the protein powder (used a vegan unflavoured blend), eggs (used 2 whole eggs) and stevia (used 2 tbsp muscavado). I added a little water at the end because the mixture seemed overly stiff, perhaps because of the absorbency of the protein powder.

    I also checked the macros for those who like that kind of thing. Each 1/8 loaf has 7.5g protein, 18g carbs, 2.5g fat, 9g sugar, 4g fibre, 125 calories. And 25% of your RDA of iron. Pretty incredible for something so delicious.

    Reply
    • Monica Nelson says

      April 25, 2014 at 6:40 pm

      Thank you so much Mili! I LOVE your modifications. YUM! Well done. Mx

      Reply
  7. Shar says

    September 10, 2014 at 2:50 am

    Great recipe. I tweaked it a bit to get the calories down even more. I replaced the coconut flour with 2 tbsp oat fiber, (not oat flour, will try 3 tbsp next time), no protein powder, unsweetened applesauce, only two egg whites and about a cup of the lowest cal banana chips (soaked) I could find on ebay. The rest I left pretty much the same. It turned out dense and super moist, at first I was not sure it was done, but I love it. It’s like pie almost. (Did not rise much.) Funny how substitutions change things. Thanks for the recipe!

    Reply
  8. Kat says

    November 14, 2015 at 11:34 pm

    Is this suitable for young children to eat too? I wasn’t sure if the protein powder would be OK? Thanks

    Reply
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