PB cup zucchini banana bread:
When you have ripe bananas, banana bread it is! But this time I wanted to mix it up and I went with a peanut butter cup zucchini banana bread version. And holly mollie do you need to get on this one ASAP. It is a great prep ahead breakfast option for the busy mornings.
Ingredients you will need:
Now I know the list may seem like a lot, but trust me so worth it. And most of these items included are my pantry staples, so you can use them for a variety of other delicious baked goodies you can find on my blog.
- ripe bananas
- Coconut oil
- Vanilla extract
- Maple syrup (optional)
- Almond flour
- Coconut four
- Arrowroot or tapioca flour
- Pumpkin pie spice or nutmeg
- Baking soda
- Mini peanut butter cups from or use whole peanut butter cups and chop (substitute mini chocolate chips or your favorite chocolate bar chopped up)
Preparing the zucchini:
Now I love a gooey texture bread but I definitely don’t like a soggy bread. And if you skip this step you will most likely end up with a soggy bread, since zucchini’s hold a lot of moisture in them. Finely chop your large zucchini in a food processor or using a grater. Add to a colander and add some salt to draw out the liquid. And then add to a mesh bag, cheese cloth, or towel, and squeeze out all the moisture, and set it aside.
Prepping the batter:
To a large bowl add the ripe bananas and mash with a fork. Add the eggs and whisk it all up with a fork or handheld mixer. Add the rest of the wet ingredients and mix. Add the shredded zucchini and mix until it is all incorporated. And then add in all the dry ingredients and mix. Fold in the mini peanut butter cups and mix. Add to a lined 8×5 loaf pan and top with chopped mini peanut butter cups on top.
To a preheated oven at 350°F bake 45-50 minutes or until a toothpick comes out clean. I baked mine in my convection oven for 50 minutes.
Let it rest:
Now I know the struggle is real when it comes to letting fresh baked goods rest. But trust me, if you slice into it right away it will not have enough time to set and it may get messed up when slicing. I let mine rest for an hour and then sliced it up and enjoyed.
How do I store it?
I like to store mine in an airtight container in the refrigerator for up to 3-4 days. But it also freezes really well. And so I will pre slice the bread, individually wrap each slice in plastic wrap, and store in the freezer. And so on those busy mornings I have nothing prepped, I can simply grab a slice, toast it up, and enjoy on the go.
Check out these other banana bread recipes:
Chocolate Chip Zucchini Banana Bread
Grain-Free Banana Bread Blondies
Peanut Butter Cup Zucchini Banana Bread:
- 2 ripe bananas
- 4 large eggs
- 1/4 cup coconut oil melted
- 1 tsp vanilla extract
- 1/4 cup maple syrup
- 1 large zucchini finely shredded and liquid squeezed out about 1 cup
- 1 cup almond flour
- 1/2 cup arrowroot flour
- 1/4 cup coconut flour
- 1 tsp cinnamon
- 1/4 tsp pumpkin spice or nutmeg
- 1/4 tsp salt
- 1 tsp baking soda
- 1/2 cup mini peanut butter cups + 3 Tbsp chopped mini peanut butter cups for topping substitute mini chocolate chips or your favorite chopped chocolate bar
- Prepare the zucchini by finely shredding in food processor or using a hand held grater
- Add shredded zucchini to a colander and sprinkle some salt all over to draw out the moisture and let sit for 10 minutes
- Add to a mesh bag or towel and squeeze out all the excess liquid and set aside
- Mash up ripe bananas using a fork in a large bowl
- Add in the eggs and whisk with a fork or hand held mixer
- Add the coconut oil, vanilla extract, maple syrup, shredded zucchini, and mix
- Add in all the dry ingredients and mix
- Add the mini peanut butter cups and mix
- Add into a lined 8x5 loaf pan
- Top with additional chopped mini peanut butter cups
- Bake 350°F for 45-50 minutes or until a toothpick comes out clean (I did 50 minutes)
- Let it cool completely before slicing ( I let mine rest for 1 hour before slicing)
- Store in an airtight container in the refrigerator or freezer if you want it to last longer