Low Iodine Peanut Butter Banana Bread
Total time1 hr 30 min
Prep time15 min
Cook time1 hr
4.7(10)
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Learn more →Ingredients
10 servings
- 3 medium very ripe bananas (about 1 ½ cups mashed)
- ½ cup creamy peanut butter, divided
- ⅓ cup unsalted butter, melted and slightly cooled
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ⅔ cup packed light brown sugar
- 2 large eggs
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp fine salt
- ½ tsp ground cinnamon
- ¼ cup sour cream
- ½ cup roasted salted peanuts, roughly chopped (optional)
Can be omittedsalted peanuts
Instructions
- 1
Heat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, so you can lift the loaf out cleanly.
- 2
In a large bowl, mash the bananas with a fork until nearly smooth with only small lumps remaining. Whisk in the melted butter, brown sugar, eggs, vanilla extract, and 1/4 cup of the peanut butter until well combined.
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