Incredibly Moist Banana Peanut Butter Bread

This banana bread is loaded with overripe bananas, peanut butter and chocolate which is the secret to why this banana bread stays incredibly moist for days. It’s also a healthier alternative to traditional banana bread recipes because it’s mostly sweetened with maple syrup and overripe bananas. I also used oatmeal flour in place of all-purpose flour which makes it gluten-free. The crunchy walnut streusel topping is optional if you want to skip the butter and brown sugar. However, it does add a wonderful crunchy texture which makes it a hug in every bite.

my inspiration

I used to go through various diet phases one of which was a gluten-free phase. I experimented with numerous gluten-free recipes most of which left me unsatisfied.  This banana bread recipe is one that I did keep going back to because even without the all-purpose flour and less butter, this bread stayed moist and each bite comforted me as I craved bread, pasta and cake. I realized that each “diet” I went on was a torturous form of deprivation that wasn’t sustainable and resulted in disappointing myself. After years of yo-yo diets, I realized that an “everything in moderation” approach to food was the key to maintaining a healthy lifestyle. If I eat a piece of cake, I fully enjoy a decadent piece of cake and not some lesser version of it nor feel guilty about eating it. That also means I’m going to eat healthier meals the next day. Food doesn’t have to be a zero sum game. So if you end up eating this banana bread, it means you can enjoy that piece of cake next day. Just kidding. Although this banana bread won’t make you feel like you’re missing out and leave you fully satisfied.

key ingredients

• Overripe Bananas: Uglier the banana the better because they’re sweeter! The best way to make bananas ripen faster is by placing them in a paper bag with a ripe apple or avocado. The ethylene gas from the ripened fruit will accelerate the ripening process for the bananas.
• Organic Peanut Butter: I used Whole Food’s Creamy Organic Peanut Butter. Make sure to use the creamy variety!
• Oat Flour: DIY oat flour is so simple and it requires just a blender and oats! I used Bob’s Red Mill Organic Gluten-Free oats. Store-bought oat flour is fine too!
• Pure Maple Syrup: I used maple syrup in place of sugar to sweeten this banana bread.
• Eggs
• Milk
• Cinnamon
• Vanilla Extract
• Chocolate Chips
• Baking Powder
• Salted Butter (for streusel)

key steps

1. Line Loaf Pan: Line a loaf pan with parchment paper. I used a 9-inch loaf pan. The easiest way to get the parchment paper to stick to the loaf pan is by using nonstick or any type of cooking oil spray. Here’s a helpful video tutorial on how to line a loaf pan. There’s also loaf pan liners you can purchase on Amazon. I’ve never tried them myself but buying the pre-cut version is another easier option if you want to skip this step all together.
2. Oat Flour: (If you have store bought oat flour, skip this step.) To make oat flour at home, add the rolled oats to a high-powered blender and blitz for about 20 seconds until you get a fine powdery consistency. One cup of rolled oats will yield about one cup of oat flour.
3. Mix Wet Ingredients: In a large bowl, smash the bananas until you get a smooth consistency. Then add the eggs, peanut butter, maple syrup, vanilla extract and milk.
4. Add Dry Ingredients: Stir in the oat flour, cinnamon, baking powder, walnuts and salt. Then fold in the chocolate chips.

5. Make the Streusel: In a medium bowl, add the butter, oat flour, brown sugar, and cinnamon and mix until combined using a fork or your fingers. You can also use a food processor to combine everything if you don’t want to use your hands. Then stir in chopped walnuts and set aside.

6. Assemble the Banana Bread: Transfer the batter to the lined loaf pan. Then add the streusel to the top. Next slice a banana in half horizontally and place on top of the streusel.

7. Bake: Bake for about 45-50 minutes at 350°F. I prefer to use a digital thermometer instead of a timer to ensure that the banana bread doesn’t over bake in the oven. The banana bread is done when internal temperature reads 200°F.