Gluten-Free Vegan Marshmallow, PB, Banana, Chocolate Chip Bread -- well that's a mouthful of a name, isn't it? It's ok though, because a mouthful of this treat is nothing to complain about!
On a serious note {because discussing a marshmallow dessert is a serious thing... ;) }, I've made a resolution that until I figure out a refined sugar-free and vegan marshmallow recipe of my own, I will try to restrain myself from posting marshmallow-based recipes. So this is the last marshmallow treat you'll be seeing here for a while {crazy stuff!}. You probably know by now that if I make a sugary exception once in a while, it's almost always exclusively for some vegan marshmallows. I just can't help loving the stuff! But I really want this space to be a dedicated refined sugar-free space, so this resolution has to happen, otherwise I keep on getting suckered into buying more Dandies, and that only keeps me in a constant postponing of making my own "good-for-you" marshmallows instead!
I made this recipe prior to this new resolution though, so sharing it now because I think you'll appreciate it ;) . I don't think it really needs any explanations -- the name says it all :) . If you love the classic combo of peanut butter, chocolate, and toasted marshmallows -- imagine that in a square of delicious banana bread... with a nice cup of hot chocolate and a scoop of {banana?} ice cream on the side while you're at it too ;)
Marshmallow, PB, Banana, Chocolate Chip Bread
A chunky, chewy sweet vegan dessert bar made with gooey marshmallows, chunks of chocolate, and the goodness of peanut butter and bananas. Gluten-free.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: one 8" x 8" pan {9 squares}
- Category: Bars
- Method: Baked
- Cuisine: Dessert
Ingredients
Bread:
- 1 cup smooth peanut butter
- 2 ripe bananas
- ½ cup non-dairy milk
- ½ cup maple syrup
- dash of salt
- 2¼ cups of my gluten-free flour mix {1 cup brown rice flour, ¾ cup sweet sticky rice flour, ½ cup tapioca flour, ½ teaspoon guar gum} {or if using a store-bought mix, I recommend using 2 cups of Pamela's Artisan Flour Blend}
- 1½ tsp baking powder
- 1 tsp baking soda
- ½ cup non-dairy chocolate chips {or a chopped up chocolate bar}
- 1 cup mini marshmallows {I used Dandies -- a vegan and non-GMO brand}
Topping:
- 1½ cups more mini marshmallows
- ¼ cup more non-dairy chocolate chips {or chunks}
Instructions
- Preheat oven to 350F. Line a square 8" x 8" pan {or anything of a similar size} with some parchment paper {be sure to line the sides well}. Then, grease the lined sides close to the top {the marshmallows can get a little sticky when baked!}. Set aside.
- Place peanut butter, bananas, milk, and sweetener in a large mixing bowl and blend using an immersion blender until smooth {if you don't have an immersion blender you can blend these ingredients in a regular blender or process in a food processor and then transfer to a mixing bowl. Or, alternatively mash the bananas really well with a fork and then thoroughly mix all these ingredients by hand}.
- Add in salt, flour, baking powder and baking soda and mix everything with a wooden spoon to combine. Fold in the chocolate chips and marshmallows.
- Transfer the bread batter into the pan and smooth out the top. Cover with the topping marshmallows and chocolate chips {try not to get the marshmallows to come close to the edges -- once baked, they can sometimes be a little sticky and hard to separate from the parchment paper}. Bake in a preheated oven for approximately 35 minutes until a skewer inserted down the center comes out clean. Cool on a cooling rack for 10 minutes, cut into squares and enjoy!
Anita Lee says
What I can use instead of peanut butter as my kid is allergic to it! Thanks!
Laura@Baking in Pyjamas says
Sounds like a delicious take on banana bread, yum! Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!
Audrey says
Thanks Laura! Hopping over now :)
Diana says
Can I use any type of flour? Would coconut flour work? or almond flour?
Audrey says
Hi Diana, I definitely don't think coconut flour will work here {it could, but would require a massive re-working of the whole recipe because it absorbs so much moisture and can have a strong flavor if not balanced properly}, and almond flour may or may not work and would definitely need to be in combination with some other flours.
What made this recipe good for me was the sweet sticky rice flour in the blend -- it added a really nice bounce and fluff. That's why I recommend either going with my flour blend option {ingredients are listed in the recipe}, or if buying a commercial blend I'd go with Pamela's because I know both work equally well for this purpose.
If you can't do either, the next best thing would be an all purpose gluten-free baking mix {like Bob's Red Mill, or a DIY version that's different from mine if you prefer -- like a classic combination of rice/quinoa/oat/sorghum/amaranth flour + tapioca starch/potato starch/corn starch/arrowroot + some xantham gum/guar gum}. But if you can get your hands on some sweet sticky rice to include as part of the blend, I would definitely add it in.
Are you trying to avoid a specific ingredient? Or just trying to figure out how to make it work based on ingredients you have on hand? Let me know and I can see if I can help you figure it out further.
vegetarianmamma (Cindy) says
Thanks for linking up at our Gluten Free Fridays Party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) I can't wait to see what you share next time!
-Cindy
Audrey says
Thanks for stopping by, Cindy!
Danielle @ Poor and Gluten Free says
I think I just drooled a little on my shirt... Thanks so much for sharing this on Waste Not Want Not Wednesday, I’ve pinned it : )
Audrey says
Thanks Danielle! Glad you like this recipe :)
Gosh, it's Tuesday already! Hopping over to WNWNW!
Megan - The Emotional Baker says
This looks so delicious! I have been wanting to try Dandies and this gives me the perfect excuse :)
Audrey says
Thanks Megan -- I'm sure you'll love Dandies! They are the closest thing I've found to a real marshmallow, and I love that they are corn-free and non-GMO too. P.S. If you've never used them before, you may want to read this just in case: The Scoop on Melting Dandies Marshmallows.
Lisa | Mummy Made.It says
There's no such thing as too many Marshmallow recipes!
Audrey says
I'm with you, Lisa! I just really need to get into gear and make my own already so the marshmallow party can continue! ;)
Monica says
where do you get the vegan marshmallows?
Audrey says
Hi Monica, I usually buy either Dandies or Sweet & Sara marshmallows {both are vegan} and they are available in most health-food shops around here. You can also buy them online if they are not available in shops where you are. Check out this article on various options for vegan marshmallows {the titles of each brand in there link to where you can buy them online}.
Christina @ The Beautiful Balance says
Loving the combination of these flavors together!
Audrey says
Thanks Christina! I think you and I now have two things in common -- a great love for anything s'mores flavored and a husky :)