Gluten-Free Peanut Butter Banana Bread

Gluten-free banana bread with a peanut butter twist. Chocolate chips optional.

It’s no secret that I love gluten-free banana bread. And gluten-free banana muffins. So I don’t know why it took me so long to create a recipe for gluten-free peanut butter banana bread.

If you love peanut butter-banana sandwiches, this bread is for you! (And if you’ve never had a peanut butter banana sandwich, what are you waiting for? Go make a loaf of gluten-free sandwich bread, grab some peanut butter and a ripe banana and you’re good to go.)

How to Make Gluten-Free Peanut Butter Banana Bread

1. 1. Use Really Ripe Bananas. (And mash ’em)

      You need really ripe bananas for this recipe. Mash them in a small bowl (it’s easy to do this with a fork.).

   2. Whisk together the dry ingredients. (don’t skip this step!)

      Start by whisking together the gluten-free baking flour, baking soda, baking powder, and salt. This is a quick bread, meaning it’s leavened with baking powder and baking soda rather than yeast. So it’s important to evenly distribute those leaveners evenly throughout the flour mixture. It ensures an even rise while baking.

   3. Make the Batter
      
      

      Beat together brown sugar, peanut butter, and softened butter until it’s light and fluffy. This step captures air and helps the bread to rise. Stop the mixer once or twice and scrape the sides and bottom of the bowl. You’ll see a thick paste of butter and sugar. If that paste goes into the batter, it can cause the loaf to be flat and dense; instead of tall.

      Once the mixture is light and airy, stop the mixer and the eggs. Then beat until the mixture is light and fluffy. At first, it might look curdled. After a minute or so, it should whip up and look like a light frosting.

      Again, just as you did before, stop the mixer and scrape down the bottom and sides of the bowl.

      Add the flour mixture and mashed bananas.

      Stop the mixer and add the whisked flour mixture and mashed bananas. There’s no need to add the flour in stages. Turn the mixer on to low at first to prevent the flour from flying out of the bowl. Then increase the mixer speed to medium-high. Mix until a thick batter forms.

      Use a rubber spatula to scrape the sides and bottom of the bowl. You’ll often find streaks of flour clinging to the bottom of the bow. Stir this flour into the batter with a rubber spatula

      Add the chocolate chips (optional).

      Chocolate chips are a nice addition to this loaf. Stir in about 1/2 cup of chocolate chips. (Or if you really love chocolate, up to one cup.)

   4. Bake
      
      

      Spread the batter into a prepared pan. The best pan to use for quickbreads is an 8.5×4.5-inch loaf pan. It’s the same pan I use for my gluten-free sandwich bread and gluten-free pumpkin bread. If you don’t have this pan in the house, don’t worry. A 9×5-loaf pan also works. The bread just won’t rise as high.

      While this is called a  “quick bread” because of the baking powder and baking soda used in the batter. It doesn’t bake quickly. The loaf can take a little over an hour to bake. It’s best to take the temperature of the bread to ensure it’s done. Look for an internal temperature of around 205 degrees. If you don’t have an instant-read thermometer, use a small paring knife. Stick it into the loaf. It should come out clean.

   5. Cool 
      

      

      Allow the bread to cool in the pan for about 10 minutes. If you try to remove the loaf from the pan too quickly, it can bread. After about 10 minutes, turn it out onto a wire rack to cool completely.

Gluten-Free Peanut Butter Banana Bread: The Ingredients

The Flour

This recipe was tested with Bob’s Red Mill Gluten-Free 1:1 Baking Flour. Using a different flour might alter the results.

The Peanut Butter

It’s best to use traditional peanut butter for this bread. “Natural” peanut butter varies from brand to brand and can sometimes be too oily for baking.

The Sugar

Dark brown sugar gives the loaf a deep flavor. If you don’t have any in the house, replace it with granulated sugar or light brown sugar.

The Bananas

Be sure to use very ripe but not black bananas. They should be spotty and brown all over.

FAQs

Can I replace the egg with an egg-replacer?
I’m not sure. I haven’t tested the recipe egg-free.

Can I make this without butter? Yes. Replace the butter with an equal amount of dairy-free shortening.

Can I make this with a sugar substitute?
I’m not sure. I don’t bake with sugar substitutes. Sorry!

5 from 4 votes

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Gluten-Free Peanut Butter Banana Bread

Gluten-free banana bread with a peanut butter twist. Chocolate chips optional.

Prep Time 15 minutes

Cook Time 1 hour 10 minutes

Ingredients

• 2 cups Bob's Red Mill 1:1 Gluten-Free Baking Flour (10 ounces/ 280 grams)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup lightly packed dark brown sugar (5 1/2 ounces/ 155 grams)
• 1/2 cup creamy peanut butter (4 3/4 ounces/ 135 grams)
• 1/3 cup butter, softened (2 3/4 ounces; 75 grams)
• 2 medium very ripe bananas (about 8 ounces/ 226 grams)
• 2 large eggs (out of the shell: about 4 ounces/113 grams)
• 1/2 cup chocolate chips optional (3 ounces/85 grams)

Instructions

1. Heat the oven and prepare the pan. Preheat oven to 350 degrees. Spray an 8 1/2 x 4 1/2 inch loaf pan with nonstick cooking spray.

2. Prepare the batter. Whisk together the flour, baking powder, baking soda, and salt. Set aside.

   Beat together the brown sugar, butter, and peanut butter on medium-high speed until light and fluffy. Stop the mixer once to scrape down the bottom and sides of the bowl.

3. Add the eggs. Mix until light and fluffy. Stop the mixer once to scrape down the bottom and sides of the bowl. Beat for an additional 30 seconds.
4. Stop the mixer and add the whisked flour and mashed banana. Turn the mixer to low. When the flour is incorporated, increase the mixer speed to medium. Mix until a thick batter forms. Stop the mixer. Add the chocolate chips. Stir into the batter with a wooden spoon.

5. Bake the Bread. Spread the batter into the prepared pan. Bake until a cake tester inserted in the center comes out clean, about 70 minutes. (Internal temperature of the bread should be 205 degrees.)

6. Cool the bread in the pan for 10 minutes and then turn out on a wire rack to cool completely.