Ingredients

The following ingredients have 4 Servings
  • 1⅓ cups overripe bananas, mashed (about 3 medium bananas, mine weighed ~340g)
  • ¼ cup almond milk, or other dairy-free milk of choice
  • ⅓ cup coconut sugar
  • ¼ cup (64g) peanut butter
  • ¼ cup (50g) coconut oil, melted
  • 2 tablespoons flax meal
  • 1 teaspoon vanilla extract
  • 1 cup (120g) oat flour
  • 1 cup (96g) blanched almond flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon kosher salt
  • 1 cup fresh or frozen strawberries
  • 2 tablespoons chia seeds
  • ¼ cup creamy peanut butter

Instruction

  • Preheat oven to 350°F. Grease a 8.5” x 4.5″ loaf pan (you can also use a 9×5” pan) with coconut oil and/or line with parchment paper.
  • Place bananas in a large mixing bowl. Use a potato masher or fork to mash them well. Add almond milk, coconut sugar, peanut butter, coconut oil, flax meal, and vanilla extract, stirring to combine.
  • Add oat flour, almond flour, baking soda, baking powder, cinnamon, and salt. Stir until combined.
  • Pour half into loaf pan. Add a layer of the strawberry jam on top, about half of it. Drizzle 2 tablespoons of peanut butter on top too. Lightly swirl in with a knife.
  • Layer the rest of the batter on top and top with the remaining jam and peanut butter, swirling it on top.
  • Bake for 50 minutes to an hour, or until a knife comes out clean. If your loaf looks like it’s getting too brown, tent with tin foil on top after 40 minutes. If you’re using a 9×5” pan, check on the banana bread after 40-45 minutes.
  • Once done, let cool in the pan for 15 minutes and then remove from pan and place on a wire rack to cool completely before slicing.
  • Store leftovers tightly wrapped in plastic wrap, foil, or in a sealed container on the counter for up to three days, or store in the refrigerator for up to a week, or in the freezer for up to 6 months. I like to slice it and then freeze and heat a piece in the microwave when I want it!