It’s not a secret that I’m crazy about banana bread. It’s tasty, easy to make, can be customized and hey, I always have bananas that are too good for that.
Today I’ll be sharing with you my improvisation of a simple banana bread recipe. We had peach jam and banana leftovers so I’ve decided why not mix them all together with a few other ingredients and here’s the result.
Previously I’ve shared a simple banana bread recipe here, but I’ll white the updated (and low calorie one) once again just to save you time.
Banana Bread Peach Jam Muffins recipe:
- 3 – 4 ripe bananas, smashed
- 1/3 cup olive oil (I’ve substituted the butter)
- 2/4 cup sugar
- 2/4 cups peach jam
- 2 eggs, beaten
- 1 teaspoon vanilla
- 15 ml teaspoon baking powder
- 1 1/2 cups of all-purpose flour
- 1/4 cup of shredded coconut (optional)
- coconut oil spray for baking
Preheat the oven to 350°F (175°C).
Smash bananas in a large bowl. Add olive oil, vanilla, shredded coconut, beaten eggs and sugar.
Slowly start mixing in flour. Once the batter will be ready, mix in the baking powder.
Spray the muffin pan with the coconut oil. I also spray the muffin cups so that it will be easier to peel them off.
Bake for 40 – 50 minutes, or until the toothpick is clean (when checking the inside).
Once your banana bread peach jam muffins are removed from the oven, cool them off on a rack.
Serve with a cup of tea of coffee, toasted almonds, fresh berries for decoration and some jam if you need more sweetness.
Regular flour can be replaced with the gluten free mix.
For egg free add 1 more banana.
For sugar free add dates.