A Peanut Butter Banana Bread recipe is a must for every home cook. This gluten-free version using coconut flour and ripe bananas is a delicious breakfast choice!
Gluten-Free Peanut Butter Banana Bread
Hands down, this recipe rocks! Banana bread? Peanut Butter? Be still our beating hearts! This is such an easy recipe, you will want to make it all the time! Perhaps the hardest part is waiting the 45 minutes for it to bake!
Having easy and delicious gluten-free recipes seems impossible, but this recipe will totally change your mind! Substituting coconut flour makes it a wonderful healthier version of a classic recipe that fits into so many more diets.
Substitutes for Peanut Butter
I realize that many with a gluten allergy or sensitivity often also have peanut allergies. In that case, there are definitely options out there to add to this mix that is a bit different but still delicious. Of course, note that not all of these suggestions are the healthiest options, but if you are not concerned about sugar and fat, there are a few that kids especially would love. If you are celiac check to make sure the substitute you are using is gluten-free.
- Almond Butter – There are tons of brands with various flavors added or just straight almond butter
- SunButter – This peanut-free butter is often the most popular with kids as it has a very similar texture and flavor profile
- Cookie Butter – Biscoff spread is the most well known, but you may also find this in other brands. Try Trader Joe’s Cookie Butter (this is NOT gluten-free) or make your own Cookie Butter using this recipe.
- Hazelnut Spread – Yes, the chocolate and hazelnut blend most popular Nutella brand. Try Nutiva’s Organic Hazelnut Spread or Justin’s Hazelnut Butter for healthier options.
- WowButter – Made from soy nuts, this is a different protein-packed option that works well for those who are allergic to all nuts and seeds
- Tahini – While this may not seem great in a sweet recipe, it can be a substitute for peanut butter that some would try
Freezing Peanut Butter Banana Bread
One reason I love this recipe is that it can be so simple to make in multiple batches and freeze for future use at breakfast. Having a few loaves baked and on hand at all times is a lifesaver. Make sure to label and date your freezer container before putting away.
- Bake in cupcake liners in a muffin tin then cool and pop out for freezing in large Ziploc bags
- Bake as loaves and slice once cooled then wrap each slice individually before adding to the freezer bag.
How to Reheat Banana Bread with Peanut Butter
This is best served straight out of the oven with a bit of butter if you aren’t watching dairy or fat intake. Alternately, you can wrap well to prevent it from going stale, and serve at room temperature. If you choose to refrigerate it after it cools, you’ll most likely want to pop it into the toaster. A low setting on the toaster will give you a great bread for spreading butter or cream cheese across. The microwave for 20 seconds will heat through and keep moist.
If you have frozen the bread for future use, you will want to thaw overnight in the refrigerator to use the above heating methods. If straight from the freezer, it is best placed in the oven for 7-10 minutes to heat through. Alternately, you can wrap in a damp paper towel and microwave for 60 seconds.
Looking for more delicious breakfast recipes?
- Wild Blueberry Protein Banana Bread
- Clean Eating Food Prep Pancakes
- Chocolate Peanut Butter Banana Mason Jar Overnight Oats
You’ll definitely need eggs to go with your breakfast: 😉
- How to make perfect scrambled eggs
- How to make the perfect omelet
- How to boil eggs – the ultimate guide!
- How to boil eggs in the oven
- How to boil eggs in the Instant Pot
Gluten Free Peanut Butter Banana Bread
- Total Time: 55 minutes
- Yield: 8 slices 1x
Gluten Free Peanut Butter Banana Bread uses your favorite ripened bananas and coconut flour alongside the creamy peanut butter for a delicious treat.
- 4 ripe bananas, peeled
- 4 eggs, yolk and white
- 1/2 cup coconut flour or oat flour
- 1/2 cup natural peanut butter
- 3 TBSP unsweetened applesauce
- 1 TBSP coconut oil, melted
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp pure vanilla extract
- 1/4 tsp cinnamon
- Preheat oven to 350 degrees Fahrenheit
- Using a paper towel and a small amount of coconut oil, grease loaf pan. Place parchment paper in the loaf pan as well.
- Combine bananas and eggs into a stand mixer (or mixing bowl with an electric hand mixer) and mix for approximately 1 minute to combine and mash bananas.
- Add additional ingredients, mixing thoroughly to combine.
- Pour batter into loaf pan
- Bake for approximately 45 minutes at 350 degrees Fahrenheit.
- Allow loaf to cool 5 minutes prior to slicing and serving.
- The amount of time it takes to bake will vary based on your oven. Read the comments below for reader feedback!
- Gluten Free
- 5 SmartPoints per slice on WW FreeStyle Plan
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Keywords: gluten free, peanut butter
Whitney Carlson says
COMMENTS FROM PREVIOUS WEBSITE (ADMIN):
I have made this several times and I love the recipe, makes a nice big loaf and tastes yum. Thanks 😋
I use flax meal in most of my cooking, and it turned out great in this (instead of coconut flour). I didn’t really measure everything and it came out a bit wet, but still really good. I put in a little cup of applesauce that you buy from the store, which is probably way more than what I was supposed to add. I’m more of a “wing it” type person in the kitchen. 🙂
I love this recipe. I’m going to make it tomorrow!
I made this last night, instead of using apple sauce I used 2 TBSP of Natvia Stevia. It turned out great, yum yum thanks!
It was just not sweet enough. So i ate it with nutella 🙂 next time i will be adding maple syrup or brown sugar
This bread was surprisingly really good. I mean you can tell there’s no sugar added but I didn’t mind at all. and it was super moist. The only thing I changed was I added just a little bit more flour maybe 1/4 cup more because it seemed very liquidy and I baked at 350 for 55 minutes just because it was still a little “sticky” in the middle when I checked it. Great healthy recipe!
I made this yesterday and added some chopped pecans, it was so good! I am going to make it again with dark chocolate chips!
Hello! I absolutely love this recipe… I’ve been making it for a while now and can’t get enough!
Yummy!!! Just a note: if using sunbutter do not be alarmed if the bread turns green. Sunflower seeds and baking soda react by creating chlorophyll which causes a green color. The fresher the sunflower seeds the darker the green. It is actually a good thing but can be quite alarming if you have never used sunflower seed butter in bread. Trust me. 😉
I made this today and it rocked my world. I added some stevia sweetened chocolate chips. My daughter loved it too. New family staple.
School starts next Monday – I will definitely make this for the first week of school!
Juston McNalley says
Wow…this was delicious! Made this recipe and served to my wife for “breakfast in bed” and she loved it! Kids loved it too! Thanks for making me “dad of the year”!
Need to know amount of Saturated fat please. Thanks
Whitney Carlson says
Hi Teresa, This recipe has 4.3 grams of saturated fat per serving. I hope this helps!
I love banana bread and for this to be a healthy version of it, it makes it that much better to eat! It tastes amazing and is great for breakfast or dessert!
Do you have nutrition information for this and serving size in ounces? Specifically fat, calories and protein per serving. Thanks!
Whitney Carlson says
Hi Julie, There should be nutritional information in the post, underneath the recipe/directions. It doesn’t list the serving size in ounces though because that will vary greatly but the nutrition facts listed is per serving, assuming you cut it into 8 servings. Please let me know if the nutritional information is not showing up for you!
Just made this for Easter and am loving this loaf! 🙂 The batter seemed very runny and I wondered if maybe I should’ve added more coconut flour, but then I just cooked it longer in the oven (covering it loosely with foil the last 10 minutes) and all turned out perfect. Very tasty and sweet enough as is. Thanks for this recipe!
Jamie Steinberg says
Hands down, the BEST peanut butter banana bread! It was gone in a day!