Full-Proof Nut Free Peppermint Chocolate Banana Bread {Recipe}

Have you ever found yourself trying to adapt a favorite recipe for someone with a special diet restriction?  If you have, then you know first hand how challenging this can be.  In our family, we have a niece who is severely allergic to nuts so creating recipes that are 100% nut free is our first priority.

Thanks to Pamela’s Products  adapting some of our favorite recipes has become an extremely easy task.

Pamela’s Products has a Artisan Flour Blend that is almost a cup for cup replacement for traditional wheat flour. Most importantly, their flour does not contain any dairy, nuts, salt, leavening, corn or soy. Using the Artisan Flour Blend was incredibly simple, and produces the same exact {if not better!} texture as if you had used regular flower.

Along with the Artisan Flour Blend, Pamela’s Products now has introduced two more gluten free mixes: Oatmeal Cookie Mix and Sugar Cookie Mix.

I had such a great experience baking with the Artisan Flour Blend, I am positive that these cookie mixes are going to create delicious moist cookies…I can’t wait to bake and eat them all!     But until then, please enjoy this Peppermint Chocolate Banana Bread Mini Loaves Recipe …

"peppermint chocolate banana bread" "banana bread"

Peppermint Chocolate Banana Mini Loaves

{slightly adapted from Banana Nut Bread recipe on side of packaging} 
{makes two loaves}


  • 4 tbsp butter, softened
  • 1/2 cup sugar
  • 1/4 cup dark brown sugar, packed
  • 1 egg
  • 2 tsp. peppermint syrup or extract
  • 1/2 cup mashed bananas, about 2 small bananas
  • 1/4 cup sour cream
  • 1 1/8 cup Pamela’s Artisan Flour Blend
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup semi-sweet chocolate chips

Preheat oven to 350 degrees. Lightly coat mini loaf pans with cooking spray.


  1. In a medium sized bowl, mix the mashed bananas and sour cream together until well combined.
  2. In a separate bowl, beat butter and both sugars until mixture is creamy.
  3. Add in egg and peppermint flavorings. Mix until well blended.
  4. Add in dry ingredients and stir to combine ingredients until batter smooth.
  5. Lightly dust the semi-sweet chocolate chips with flour. Drop chips into batter and stir.
  6. Pour banana bread batter evenly between the two mini loaves.
  7. Bake for about 40 min, or until knife inserted in middle comes out clean.


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