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–+ servings
Gluten Free Banana Bread with Peanut Butter Cream

Get the Recipe: Bisquick Banana Bread with Peanut Butter Cream

Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Yield: 8
Author: Annie Holmes
This easy Bisquick Banana Bread is filled with a peanut butter cream and drizzled with melted chocolate! Bake in mini loaf pans to give as gifts, or make one big loaf all for yourself! 
5 from 1 rating
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Ingredients
 

For the Banana Bread:

  • 1 1/2 cups gluten-free Bisquick
  • 1 cup old fashioned oats, I used Bob's Red Mill GF
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 package vanilla instant pudding mix, 5.25 ounces
  • 1/2 cup brown sugar
  • 2 ripe bananas
  • 1 tablespoon vanilla extract
  • 3/4 cup oil
  • 1 1/4 cups milk
  • 2 eggs, beaten

For the Peanut Butter Cream:

  • 2 ounces cream cheese, softened
  • 1/4 cup powdered sugar
  • 1/4 cup peanut butter

Instructions
 

  • Preheat oven to 350F.
  • To a large bowl, add the flour, oats, baking powder, salt, vanilla pudding mix, cinnamon, bananas and sugar. Mix to combine.
  • Add vanilla, oil, milk, eggs. Make sure mixture is totally combined and bananas are well incorporated.
  • In a small bowl, mix together the cream cheese, sugar and peanut butter. It will be thick.
  • Grease a mini loaf tin and place a small scoop of batter inside. This should be just enough to cover the bottom of the pan.
  • Add a spoonful of the peanut butter cream.
  • Top with additional batter until the pan is 3/4 full.
  • Bake for 25-30 minutes until set and golden brown.
  • Drizzle with melted chocolate if desired.

Notes

  • This made 8 mini loaves and three muffins for me. So note you will have a little extra left over.
  • It should fit a standard 12-count muffin tin well, bake for 20-25 minutes
  • It will also work in regular 9x5-inch loaf pan. Bake for 1 hour.
Serving: 1 loaf, Calories: 540kcal, Carbohydrates: 55g, Protein: 8.1g, Fat: 29g, Cholesterol: 54mg, Sodium: 619mg, Fiber: 3g, Sugar: 35g
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