banana bread slices on several dishes and parchment paper

Peanut Butter Banana Bread (Vegan/GF)

This Vegan and Gluten-Free Peanut Butter Banana Bread has less than 10 ingredients and is nourishing, cozy, and so satisfying.

Jump to Recipe

banana bread s;oces on several dishes and parchment paper

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.

close up of banana bread slices

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.
banana bread slices on plates with loaf in the background

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

banana bread slices on several dishes and parchment paper

Peanut Butter Banana Bread (Vegan/Gluten-Free)

This Vegan and Gluten-Free Peanut Butter Banana Bread has less than 10 ingredients and is nourishing, cozy, and so satisfying.
5 from 1 vote
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Breakfast, Snack
Cuisine American
Servings 10 slices

Equipment

  • 9×5 inch loaf pan

Ingredients
  

Wet Ingredients

  • 4 medium very ripe bananas mashed
  • ¾ cup peanut butter any nut or seed butter works
  • ¼ cup maple syrup
  • 1 tsp vanilla extract

Dry Ingredients

  • cups oat flour certified gluten-free if needed
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp cinnamon
  • ¼ tsp sea salt

Instructions
 

  • 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.

Notes

Storage: Leftovers should be refrigerated in an airtight container or bag for up to 5 days.
To Make Nut-Free: Use sunflower seed butter or tahini in place of peanut butter.
Keyword banana, banana bread, dairy-free, easy, gluten free, healthy, nut-free, peanut butter, simple, vegan, vegetarian

Photography by Hope Agresti

1 Comment

  1. 5 stars
    Okay this just leveled up my breakfast. this is 100x better than a plain banana and peanut butter on toast. this is how you make a classic delicious breakfast bouji and I’m not mad about it.

Leave a Reply

Your email address will not be published.

Recipe Rating