A healthy twist to a naughty favourite, I have combined Mayver's Crunchy Peanut Butter with frozen organic blueberries to bring you my version of PB and Jelly Banana Bread. This loaf is completely guilt free and made from 100% wholefoods. It also dairy free, gluten free, sugar free (except for fruit) and paleo, perfect for those with sensitive tummies or are just health conscious!
The perfect alternative to sugar laden cakes, it's even healthy enough eat for breakfast!Toasted and smeared with a generous dollop of peanut butter (and why not add some Coyo too), I can't describe to you how tasty it is, you'll have to try it yourself!
250grams of almonds/almond meal
200grams of buckwheat groats/ buckwheat flour
2 teaspoons of cinnamon
2 teaspoons of baking powder
4 large bananas
1/2 cup of coconut milk
2 tablespoons of coconut oil, melted
1 cup frozen organic blueberries
1/4 cup of crunchy peanut butter (make sure you use peanut butter that is JUST peanuts, and a little sea salt)
Preheat the oven to 175 degrees celsius. Line a 25cm x 14cm (approx) loaf baking tin with baking paper.
If you are using whole almonds, blend in your food processor (I use my Thermomix) until a fine crumb forms. Put aside.
If you are using whole buckwheat grouts, blend in your food processor until a fine flour forms. Put aside.
In a separate bowl, mash the bananas. Add the eggs, coconut milk, and melted coconut oil, and whisk to combine.
To the same bowl, add the almond meal, buckwheat flour, cinnamon and baking powder. Mix until a thick batter forms.
Pour the batter into the cake tin. Add the blueberries and peanut butter and gently combine into the batter, creating a swirl effect.
Bake in the oven for 50 minutes -1 hour. Allow to cool before removing from the tin and slicing.