Hello friends!! Like usual it has been a while since you have seen a recipe from me. How have you all been? Me and my little family are doing great. Work and life are crazy and busy but I have nothing to complain about. All in all, life is good.
Most of my cooking these days is just our weekly dinners and meal prep. There isn’t a lot of extra time to be creative or develop recipes because we are just trying to keep up with having healthy dinners and lunches to get us through the week. This means I barely get time to bake. You know I have a love-hate thing with baking but I actually miss it. I think it is because we tend to want what we can’t have. When I do get a chance to bake nowadays I am enjoying it a lot more than I used to.
I guess I shouldn’t feel too bad about my lack of baking because basically…everything has gone to the side these days. I have the rest of my life to cook, bake, take pictures of food, have a clean house again… What won’t be forever is my sweet little baby girl. I am guessing she has plans to grow up, become independent, and leave me someday. I could start bawling now. So while I may be slacking on some other things, I am doing the most important thing to me. Being a mama and being focused on that. Snuggling. Playing. Reading. Exploring the world through the eyes of a new little human. It’s pretty darn amazing.
Right now when I bake I like to have recipes that are quick, don’t take a lot of ingredients, and that aren’t fussy. When I am baking I have a crawling, standing little lady that is into everything and frequently needing attention from mama. That is why I love this banana bread recipe. It is made from one of my go-to cake mixes (Beyond the Grain) and items that are pantry staples for me.
This banana bread is a cross between banana bread and cake. The peanut buttery swirl and crunch of granola makes is extra delicious….and it looks so pretty!
Next time you feel like baking check this recipe out. You can also use the peanut butter and granola idea to spice up your favorite banana bread recipe.
If you make this or any other recipes be sure to let me know by tagging your pics on Instagram with #glutenfreejess or @glutenfreejessblog
Have a fabulous weekend!
- 1 package gf chocolate cake mix (400 grams, I use Beyond the Grain GF Mix)
- 2 eggs
- ½ cup milk (I used unsweetened vanilla almond milk)
- 1 cup mashed overripe bananas (2-3 bananas)
- 1 whole banana, cut into thin slices
- ½ cup semi-sweet or dark chocolate chips
- ½ cup natural creamy peanut butter
- ¼ cup granola (I used Purely Elizabeth)
- Preheat oven to 350 degrees.
- Grease a loaf pan and line with greased parchment paper.
- In a large bowl add cake mix, eggs, milk, and mashed bananas.
- Mix using an electric hand mixer on low for about 45-60 seconds, just until everything is combined.
- Beat on high for 20-30 more seconds.
- Use a spatula to gently stir in chocolate chips.
- Pour ½ of the mixture into the loaf pan.
- Dollop ¼ cup of the peanut butter onto the batter and swirl in with a butter knife. Sprinkle on half of the granola and reserve the other half.
- Pour the remaining batter into the pan.
- Swirl the remaining peanut butter into the batter.
- Place the sliced banana down the middle of the loaf.
- Sprinkle remaining granola on top.
- Bake for 45-50 minutes until a toothpick comes out clean.
Do the toothpick test away from the banana topping because the batter stays very moist underneath the bananas and made not come out clean when done.