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Baked gluten-free peanut butter banana bread on cooling rack.

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


  • 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)


  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.