This Vegan and Gluten-Free Peanut Butter Banana Bread has less than 10 ingredients and is nourishing, cozy, and so satisfying.Jump to Recipe
Are you obsessed with all things peanut butter like I am? If so, you will love this Vegan and Gluten-Free Peanut Butter Banana Bread. It’s nourishing, cozy, and delicious topped with a dollop of yogurt and an extra drizzle of peanut butter. You can also easily substitute any nut or seed butter to make it allergy-friendly.
Ingredients for Peanut Butter Banana Bread
Bananas: The riper the better! Mash them up before adding the rest of your wet ingredients.
Peanut Butter: I recommend using the all-natural stuff with only peanuts and salt as ingredients. You can also substitute any nut or seed butter to make this bread allergy-friendly. I like sunflower seed butter, tahini, or almond butter.
Maple Syrup: Just a quarter cup to sweeten things up!
Vanilla Extract: To enhance the other ingredients and lend subtle vanilla flavor.
Oat Flour: Make sure it’s certified gluten-free if needed. Bob’s Red Mill is my favorite. You can also make your own oat flour in a blender or food processor by pulsing rolled oats until it reaches desired consistency. I’m lazy and usually don’t do this.
Baking Powder and Baking Soda: To make sure this loaf rises properly.
Cinnamon: Just a dash for coziness.
Sea Salt: To bring out the sweetness of this bread!
Peanut Butter Banana Bread Tips & Tricks
- If Your Bananas Aren’t Ripe Enough: Pre-heat your oven to 300° F and line a baking sheet with parchment paper or a silicone baking mat for easy clean-up. Lay unpeeled bananas flat on the baking sheet (make sure any produce stickers are removed!) and bake for 15-20 minutes. You’ll know they’re done when they’re almost completely brown or black with small specks of yellow. Let them cool for about 20 minutes before using.
- Measuring the Flour: Make sure to spoon your oat flour into the measuring cup and then level it with a knife. If you pack the oat flour into the measuring cup, it will cause your bread to be dry, which no one wants!
- Baking Soda and Baking Powder: Make sure you’ve purchased both in the last six months for best results. They lose their effectiveness over time.
- Mixing Your Batter: Don’t over-mix! This may result in a gummy texture, which is not pleasant.
- Oven Time: Ovens are finicky and they’re all different! Temperature can vary fairly significantly depending on what oven you have. Therefore, I recommend you begin checking your peanut butter banana bread around the 50-minute mark to make sure it doesn’t bake for too long.
Storing & Freezing
Storage: Once the banana bread has completely cooled, it should be placed in an airtight container or Ziplock/Stasher bag and placed in refrigerator for up to 5 days. If you keep it on the countertop, it will last only 1-2 days. That’s because our bread is super fresh without any preservatives!
Freezing: If you would like to freeze your bread, you can wrap individual slices in plastic wrap and then aluminum foil to avoid freezer burn. It should last for about three months.
I hope you simply adore this Vegan and Gluten-Free Peanut Butter Banana Bread! If you give it a try, be sure to leave a rating and review. This encourages others to make the recipe and it warms my little heart. You can also find me on Pinterest and Instagram. I always love hearing from you!
More Vegan Baked Goods
- Tahini Pumpkin Muffins (Vegan and Gluten-Free!)
- Orange Walnut Chocolate Chip Cookies (Vegan/GF)
- Pumpkin Beer Bread (Easily Vegan!)
Peanut Butter Banana Bread (Vegan/Gluten-Free)
- 9×5 inch loaf pan
- 4 medium very ripe bananas mashed
- ¾ cup peanut butter any nut or seed butter works
- ¼ cup maple syrup
- 1 tsp vanilla extract
- 1½ cups oat flour certified gluten-free if needed
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp sea salt
- Preheat oven to 350° F and line a 9×5 loaf pan with parchment paper. Lightly grease with cooking spray to ensure nothing sticks. Set aside.
- In a large bowl, add all wet ingredients and stir until combined. Add dry ingredients and stir until just combined (be careful not to over-mix!).
- Pour mixture into loaf pan and bake for 50-60 minutes or until a tester or toothpick comes out clean or with just a few crumbs. I would recommend beginning to check your loaf around the 50-minute mark.
- Let sit in pan for 20 minutes before transferring to cooling rack to completely cool. Leftovers should be refrigerated in an airtight container or bag for up to 5 days.
Photography by Hope Agresti