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Gluten Free Peanut Butter Banana Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 5 reviews
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf (about 10 slices)
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

This Gluten Free Peanut Butter Banana Bread combines ripe bananas, creamy peanut butter, and a blend of gluten-free flours to create a moist, flavorful loaf that’s perfect for breakfast or a healthy snack. Enhanced with cinnamon and optional mini chocolate chips for a touch of sweetness, this bread is easy to make and naturally gluten-free, catering to special dietary needs without sacrificing taste.

Ingredients

Wet Ingredients

  • 1 1/4 cup pureed banana (from ripe bananas)
  • 1/4 cup unsalted butter (melted)
  • 2 eggs
  • 1/2 cup creamy unsalted peanut butter
  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 2 teaspoons vanilla extract

Dry Ingredients

  • 1 3/4 cup gluten free all purpose baking flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt

Optional

  • 3/4 cup mini chocolate chips
  • Extra chocolate chips and sprinkle of sugar for topping (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit. Line an 8 1/2 x 4 1/2 inch loaf pan with parchment paper and set it aside to prepare for baking.
  2. Puree Banana: Using a blender, puree ripe bananas until smooth. This method creates a moist bread with better texture. If a blender isn’t available, mash the bananas thoroughly by hand.
  3. Whisk Wet Ingredients: Measure out 1 1/4 cups of the pureed banana into a large mixing bowl. Add melted unsalted butter, eggs, creamy peanut butter, white sugar, brown sugar, and vanilla extract. Whisk together thoroughly until fully combined. To make measuring peanut butter easier, spray your measuring cup with oil so it releases smoothly.
  4. Add Dry Ingredients: In a separate bowl, combine gluten free all purpose baking flour, baking soda, cinnamon, and salt. Spoon and level the gluten free flour to ensure accurate measurement. Add the dry ingredients to the wet mixture and fold together gently. If using, fold in mini chocolate chips last. The batter will be thick at this stage.
  5. Transfer to Pan: Pour the batter into the prepared loaf pan. Spread the top smoothly using a spatula. Optionally, top with extra chocolate chips and a light sprinkle of sugar for a crunchy topping.
  6. Bake and Serve: Bake the bread in the preheated oven at 350°F for about 55-60 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely. Slice and serve.

Notes

  • Ensure bananas are very ripe for the best flavor and sweetness.
  • Using pureed banana instead of mashed helps prevent a gummy texture in the bread.
  • Spraying the measuring cup with oil makes measuring sticky peanut butter easier.
  • Mini chocolate chips add extra sweetness, but can be omitted for a dairy-free or less sweet option.
  • Make sure to use gluten free all purpose flour that includes xanthan gum or another binder to ensure proper texture.
  • Store leftover banana bread in an airtight container at room temperature for up to 3 days or refrigerate for 5 days.

Find it online: https://cookedbylina.com/gluten-free-peanut-butter-banana-bread-recipe/