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Gluten-Free Banana Peanut Butter Bread

This effortless gluten-free banana bread is wonderfully moist and tender with a crispy crust and plenty of peanut butter flavor. Once you try a slice, you'll be a Banana Peanut Butter Bread fanatic.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Breakfast
Cuisine: American
Keyword: breakfast bread, coconut flour banana bread, healthy banana bread
Servings: 10
Author: Amy


  • Oven


  • 1 cup almond flour
  • cup tapioca flour
  • 6 tbsp coconut flour
  • ½ tsp kosher salt
  • ½ tsp baking soda
  • 1 tsp baking powder
  • 1 cup coconut sugar
  • ½ butter softened, or ½ cup melted refined coconut oil
  • ½ cup creamy peanut butter divided in half
  • 2 eggs
  • 1 tsp vanilla extract
  • 3 tbsp almond milk
  • 3 overripe bananas mashed


  • Preheat the oven to 325°F. Grease a 9x5-inch loaf pan and line with parchment paper, then set aside.
  • In a medium bowl add the flours, salt, baking soda, and baking powder, and mix until just combined with a fork.
  • In a large bowl or the bowl of a stand mixer, cream together the sugar, butter, and ¼ cup peanut butter until light and fluffy. Add the eggs, vanilla, and milk, and mix until smooth. 
  • Slowly add in the flour mixture while the mixer is running. 
  • Fold in the mashed bananas and pour into the prepared loaf pan.
  • Scoop the remaining ¼ cup peanut butter into a ziplock bag, and cut the corner off the bag. Pipe three lines of peanut butter across the top of the batter, then drag a toothpick or skewer through the batter to swirl the peanut butter. 
  • Bake for 60-70 minutes, or until a toothpick inserted into the center of the loaf comes out clean.


  • Makes 8-10 slices.
  • To Store: Store cooled banana bread in an airtight container for up to 3 days. Pop individual slices into the microwave for about 10 seconds before enjoying if desired.
  • To Freeze: Wrap cooled loaf tightly in plastic wrap and freeze in a heavy-duty storage bag for up to 2 months. Thaw on the counter before cutting and serving.