
Servings: loaf
Ingredients
- 3 cups almond flour
- ½ cup arrowroot flour (or corn starch)
- 2 tsp baking powder
- ½ tsp sea salt
- ¼ cup coconut sugar
- 3 very ripe bananas
- 3 eggs, room temperature
- ⅔ cup creamy peanut butter (you can sub almond butter)
- 1 tsp vanilla extract
- ¼ cup jam of choice (I used Crofters Organic Strawberry Jam because that’s all I had and my boys love this one) Crofters Organic Strawberry Jam, or you can make your own with my easy Strawberry jam recipe
Instructions
- Preheat the oven to 350.
- Line a 9x5x3 loaf pan with parchment paper (I always grease the inside first so the paper sticks).
- In a medium bowl, whisk together almond flour, arrowroot, baking powder, and sea salt.
- Next, grab your blender.
- Add the bananas, coconut sugar, eggs, 1/3 cup peanut butter, and vanilla.
- Blend until smooth.
- Pour contents from blender into the bowl with the dry ingredients.
- Pour half the batter into the loaf pan.
- Dollop small spoonfuls of remaining 1/3 cup peanut butter and 1/4 cup jam over the batter.
- Top with remaining batter, the dollop remaining 1/2 cup of jam.
- Use a toothpick or knife to swirl the jam.
- Bake for 35 minutes.
- Remove from the oven and add aluminum foil to the top to prevent too much browning.
- Bake for an additional 17-20 minutes until a toothpick comes out clean.
- Let cool for 15 minutes then lift loaf out of the tin and place on cooling rack for 20 minutes before slicing.
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What others are saying
This just came out of the oven and I can’t stop eating it! It’s perfect!
Yay!! I am so happy to hear that! Thank you for enjoying this recipe, Sam!