This effortless gluten-free banana bread is wonderfully moist and tender with a crispy crust and plenty of peanut butter flavor. Once you try a slice, you’ll be a Banana Peanut Butter Bread fanatic!
Moist Banana Peanut Butter Breakfast Bread
This isn’t your average banana bread. Not only is it gluten-free and dairy-free, but it also has that coveted crispy crust while the inside stays nice and moist. Creamy peanut butter is infused into the bread itself and also swirled into the crust on top. You’ll feel like you’re sinking your teeth into nutty banana heaven!
Whether you eat it for breakfast or snack on it in the afternoon, you’ll feel refreshed by a healthy dose of protein, potassium, fiber, antioxidants and more. If you’re craving a little crunch or some pops of dark chocolate, you can adjust the batter accordingly. Don’t be surprised if you start whipping up this banana bread every week!
What You’ll Need
This no-fuss recipe starts with a conveniently simple ingredient lineup. Specific quantities are included in the recipe card below this post.
- Almond Flour
- Tapioca Flour
- Coconut Flour
- Kosher Salt: You could use standard salt, but I prefer the way that kosher salt enhances the flavor of the bread
- Baking Soda
- Baking Powder
- Coconut Sugar
- Softened Butter: Melted coconut oil works as well.
- Creamy Peanut Butter
- Vanilla Extract
- Almond Milk: Or any other plant-based (or regular) milk you have on hand.
- Bananas: Overripe and mashed.
How to Make Gluten-Free Banana Peanut Butter Bread
It only takes 15 minutes to get this bread into the oven. After that, you just have to wait!
- Prep for Baking: Preheat the oven to 325°F. Grease a 9×5-inch loaf pan and line it with parchment paper. Set the prepared pan aside.
- Combine Dry Ingredients: Add the flours, salt, baking soda and baking powder to a medium-sized bowl. Use a fork to mix until everything is just combined.
- Combine Wet Ingredients: Cream together the sugar, butter and ¼ cup of the peanut butter in a large bowl or the bowl of a stand mixer. Once the mixture becomes light and fluffy, add in the eggs, vanilla and milk. Mix until smooth.
- Slowly Add Dry Ingredients: Slowly add in the flour mixture while the mixer is running.
- Add Bananas: Fold in the mashed bananas and pour the batter into the prepared loaf pan.
- Add Remaining Peanut Butter: Scoop the remaining ¼ cup of peanut butter into a ziplock bag, then cut the corner off the bag. Pipe three lines of peanut butter across the top of the batter, then drag a toothpick or skewer through the batter to swirl the peanut butter into it.
- Bake: Bake the bread for 60-70 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Tips for Success
Be sure to give these tips a read before you start making your batter. Perfect banana peanut butter bread awaits!
- Use Overripe Bananas: Wait until your bananas are more or less covered in brown spots. Trust me – they’ll be sweeter, more flavorful and easier to mash.
- Don’t Over-Mix the Batter: Follow the instructions in the recipe carefully so you don’t over-mix the batter. Over-mixing takes away fluffiness from the finished product, and no one wants that.
- Do a Toothpick Test: Don’t forget to insert a toothpick into the center of your bread to make sure it’s baked all the way through. Once the toothpick comes out clean, you’re in the clear.
There are lots of different ways to put a spin on this gluten-free banana bread – here are just a few possibilities:
- Use Another Nut Butter: Feel free to swap out the peanut butter for any other nut or seed butter of your choice. Almond or hazelnut butter would be especially delicious!
- Make It Crunchy: Speaking of nuts, feel free to chop some up and fold them into your banana bread batter. If you’d like, you can toast them before you chop them for added flavor and crunch.
- Add Chocolate: Want to add some richness to this sweet and nutty banana bread? Stir some cacao nibs or dark chocolate chips into the batter.
- Make Peanut Butter & Jelly Banana Bread: If you’re into peanut butter and jelly sandwiches, you have to try folding roughly chopped cranberries into your banana bread batter. You could also reach for dried cranberries if preferred.
How to Store Homemade Banana Bread
Once cooled, store any extra banana bread in an airtight container. It’s best to enjoy it within 3 days of making it. If you’d like, pop individual slices into the microwave for about 10 seconds before you enjoy them.
Can I Freeze This?
Yes – but I recommend freezing the entire cooled loaf if you plan to do so. Wrap it tightly in plastic wrap and freeze it in a heavy-duty storage bag for up to 2 months. Thaw it out on the counter before you cut and serve it.
More Gluten-Free Bread Recipes
Gluten-Free Banana Peanut Butter Bread
This effortless gluten-free banana bread is wonderfully moist and tender with a crispy crust and plenty of peanut butter flavor. Once you try a slice, you’ll be a Banana Peanut Butter Bread fanatic.
softened, or ½ cup melted refined coconut oil
creamy peanut butter
divided in half
Preheat the oven to 325°F. Grease a 9×5-inch loaf pan and line with parchment paper, then set aside.
In a medium bowl add the flours, salt, baking soda, and baking powder, and mix until just combined with a fork.
In a large bowl or the bowl of a stand mixer, cream together the sugar, butter, and ¼ cup peanut butter until light and fluffy. Add the eggs, vanilla, and milk, and mix until smooth.
Slowly add in the flour mixture while the mixer is running.
Fold in the mashed bananas and pour into the prepared loaf pan.
Scoop the remaining ¼ cup peanut butter into a ziplock bag, and cut the corner off the bag. Pipe three lines of peanut butter across the top of the batter, then drag a toothpick or skewer through the batter to swirl the peanut butter.
Bake for 60-70 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Makes 8-10 slices.
- To Store: Store cooled banana bread in an airtight container for up to 3 days. Pop individual slices into the microwave for about 10 seconds before enjoying if desired.
- To Freeze: Wrap cooled loaf tightly in plastic wrap and freeze in a heavy-duty storage bag for up to 2 months. Thaw on the counter before cutting and serving.