Here it is! If you were watching my Instagram stories on Saturday you saw me come up with this recipe. It actually came out of a creative whim and I was so pleasantly surprised with the turnout I HAD to share!
I was originally going to make a banana bread that I promised my Fit Feb Challenge girls for the party held on Saturday evening to announce the winners, but I realized when I went to bake it that I didn't have enough fully ripened bananas to make the recipe refined sugar free.
So, I saw a pretty large container from Costco of organic natural peanut butter in the fridge... a carton of eggs... the bread pan and took a risk to try a grain-free bread. Paleo approved and even Keto friendly if the sweeter is omitted (which it definitely can be). I remember when I ate Paleo and tried Keto for like... 5 days... that I missed bread.
If you know me, you know I loveeeee my bread. So as it baked, the vinegar and baking soda makes a bubbly and airy texture which leads to a perfect combination of light and fluffy. Its yummy enough to eat by itself, or you can toast some and slather with more peanut butter, berries and bananas. It makes a great slightly sweet and nutty breakfast, snack or dessert. You can even omit the maple and have a beautiful loaf of guiltless Keto bread to stack up for a sandwich. I mean, the possibilities are endless!
Preheat oven to 350 degrees.
Combine all ingredients in a medium sized bowl and blend with a hand mixer until smooth.
Pour batter into a lightly greased or parchment paper lined 9x13 bread pan. Batter will be thick and not take up much space to leave room for the rise.
Bake on the middle rack for about 45-55 minutes.
Allow to cool about 10 minutes before removing from pan. Slice and store in an airtight container in the refrigerator for up to 7 days, or slice and freeze.
Servings 0
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