This gluten free peanut butter bread is moist and tender with mashed bananas adding sweetness to the bread. An easy to make quick bread that’s perfect for breakfast, dessert, or as a grab-and-go snack!
If you’ve ever slathered peanut butter on toast and topped it with sliced bananas, you know how well the salty and sweet flavors go together. This gluten free quick bread is a great way to enjoy the sweet/salty combination. And, you can spread a little peanut butter on a slice to pump up the peanut flavor.
Previously I shared with you recipes using peanut butter; Gluten Free Peanut Butter Cookies and Gluten Free Peanut Butter Brownies. But this is the first time I’m sharing a peanut butter bread recipe.
This recipe requires less than 10 ingredients you probably have on hand. It only takes a few minutes to gather the ingredients, measure and mix, before you’ll have a tasty bread baking in the oven.
As I’m sure you know, a quick bread doesn’t require temperamental yeast, and you don’t have to wait for the dough to rise. If you enjoy baking quick breads, you’ll want to try this peanut butter banana flavor combination.
(This post contains affiliate links. Read my disclosure policy here.)Ingredients
Gluten Free Flour Blend – I like Bob’s Red Mill and use it in almost all my baking recipes.
Baking Soda – The use of baking soda enables the batter to rise while baking.
Salt – Table salt.
Bananas – Use overripe bananas to give sweetness to the bread.
Peanut Butter – Use any brand you like, but I use a creamy variety.
Butter – Unsalted butter, melted and cooled slightly. Using unsalted butter allows you to control the amount of salt in the recipe.
Brown Sugar – Light or golden brown sugar will work. Dark brown sugar has a stronger flavor and may distract from the banana/peanut butter combination.
Egg – Use a room temperature egg.
Vanilla – Pure vanilla extract.
Resources found on Amazon to help you
- Mixing Bowls – This set comes with all the bowl sizes I need. These bowls nest inside each other making them easy to store.
- Loaf Pan – A good loaf pan is all you need to make this quick bread.
Gluten Free Peanut Butter Banana Bread
- Whisk together the gluten free flour, baking soda, and salt in a medium bowl.
- In a large bowl, stir together the bananas, peanut butter, and melted butter.
- Add brown sugar, egg, and vanilla and stir until smooth.
- Stir the dry ingredients into the wet ingredients until just combined.
- Transfer the batter to the prepared loaf pan.
- Bake for 55-60 minutes.
Step By Step Instructions
Preheat the oven to 350° F. Grease a 9″x5″ loaf pan with shortening or nonstick cooking spray.
In a medium mixing bowl, whisk together the gluten free flour blend, baking soda, and salt until combined.
In a large mixing bowl, add the mashed bananas, peanut butter and melted butter and stir until combined (photo 1). Add the brown sugar, egg, and vanilla and stir until smooth (photo 2).
Add the dry ingredients to the wet ingredients (photo 3) and stir until just combined.
Transfer the batter to the prepared pan.
Bake for 55-60 minutes, or until a wooden pick inserted into the center comes out clean.
Cool the bread in the pan for 10 minutes. Remove the bread from the pan and allow to cool completely on a wire rack.
What Type of Gluten Free Flour Should I Use?
To get the best results, use a good quality all-purpose gluten free flour when making this peanut butter banana bread. I like to use Bob’s Red Mill 1 to 1 which contains xanthan gum.
Xanthan gum works to hold the bread together. The gluten in all-purpose flour acts as the binding agent in traditional baking. Gluten free baking requires a substitute for the binding agent and that’s where xanthan gum comes in.
Your results may be different depending on the type of gluten free flour you use. I haven’t tried using coconut flour or almond flour in this quick bread recipe.
Remember to use the “spoon and level” method when measuring your gluten free flour. Simply use a spoon to scoop the flour into the measuring cup and then use the back of a table knife to level off the top. Using the measuring cup to scoop the flour directly from the bag or canister can give you more flour than needed in the recipe.
How Can I Tell if this Quick Bread is Done?
Test the bread with a cake tester or wooden pick. Stick the pick into the center of the bread. If the pick comes out clean, the bread is done. If it comes out sticky, the bread isn’t done yet and should be baked for a few more minutes.
The top of the quick bread should be brown and darker around the edges. The bread will also start to pull away from the edges.
Can Gluten Free Peanut Butter Banana Bread be Frozen?
This quick bread can be stored in the freezer for up to 3 months. Allow the peanut butter bread to cool completely, then wrap the loaf tightly in plastic wrap before placing in a freezer-safe bag.
You can also slice the bread and freeze individual slices. Wrap the slices tightly in plastic wrap and place in a freezer-safe bag. I like to freeze two slices in the same bag. Then I can take out just a couple slices and leave the rest in the freezer.
Defrost the bread in your refrigerator overnight or for several hours, at room temperature, on your counter.
Easy Gluten Free Peanut Butter Bread
This simple Gluten Free Peanut Butter Banana Bread is great for breakfast, a mid-morning snack, and even dessert. A tender and tasty quick bread that’s sure to become a family favorite.
If you like the flavors of bananas and peanut butter, give this gluten free quick bread a try. I’d enjoy hearing what you think. Happy Baking!
More Gluten Free Quick Bread Recipes to Try!
- Gluten Free Zucchini Bread
- Lemon Blueberry Bread with Lemon Glaze
- Gluten Free Cinnamon Swirl Bread
- Strawberry Bread Recipe
- Gluten Free Chocolate Chip Pumpkin Bread
If you tried this recipe or any other recipe on the blog, don’t forget to leave a star rating and let me know how it turned out in the comments below. I really enjoy hearing from you!
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This gluten free peanut butter bread is moist and tender with mashed bananas adding sweetness to the bread.
- 1 1/2 cups gluten free flour blend
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup mashed ripe bananas (2-3 medium)
- 1/2 cup creamy peanut butter
- 1/4 cup unsalted butter, melted and slightly cooled
- 3/4 cup brown sugar, firmly packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
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Preheat oven to 350° F. Grease a 9"x5" loaf pan with shortening or nonstick cooking spray.
-
In a medium mixing bowl, whisk together the gluten free flour blend, baking soda, and salt until combined.
-
In a large mixing bowl, add the mashed bananas, peanut butter and melted butter and stir until combined Add the brown sugar, egg, and vanilla and stir until smooth.
-
Add the dry ingredients to the wet ingredients and stir until just combined.
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Transfer the batter to the prepared pan.
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Bake for 55-60 minutes, or until a wooden pick inserted into the center comes out clean.
-
Cool the bread in the pan for 10 minutes. Remove the bread from the pan and allow to cool completely on a wire rack.
- Grease or use non-stick cooking spray all around the inside of the loaf pan. Doing this will prevent the bread from sticking to the pan.
- Be sure to use really ripe bananas with brown spots on the peels. Under ripe bananas won’t add enough sweetness to the bread.
- Check the bread with a cake tester or wooden pick before removing it from the oven. Test the bread in the middle of the loaf to ensure the thickest part of the bread is done.
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