Keeping a child healthy and happy when they have to stay on a gluten-free diet is not the easiest task. Many of you moms and dads probably feel my pain. I want to make your life a little easier with this gluten-free, banana-nut, peanut butter bread — and guess what? No xanthum gum needed!
My daughter has such a sensitivity to gluten that she can’t even be in the kitchen when we are cooking or baking with regular flour. It’s tough sometimes. So tough that many times I have seen tears of frustration flow down her cheeks. Keeping her full of yummy, gluten-free treats has been my goal, and I have to say that baking goodies, like this one, has been a challenge.
Two months ago I came across a gluten-free pumpkin bread recipe. I decided to put on my mad-mommy-scientist hat and switch up the recipe to make chocolate breads, banana breads, almond breads and any kind of sweet, quick breads I could think of. This would give my daughter something to enjoy when the rest of the family enjoyed french toast, homemade cinnamon rolls or some other floury, sweet recipe for breakfast.
Too many times, gluten-free recipes have a long list of hard-to-find, expensive products. Those stress me out because I never had all the ingredients in my pantry. This recipe is simpler, moist and tastes oh-so-similar to my fave gluten-ful banana bread recipe. All my kids loved it and I had to convince them it was gluten-free. Those munchkins are some honest taste-testers!
You want to know another sneaky, time and money-saving tip? I just used crunchy peanut butter to get the nutty crunchiness that I always enjoy in my fave banana nut bread recipes. That’s super-sneaky!
Ready to give it a try and keep your gluten-free friend, relative or kiddos happy? Here ya go!
Print Gluten-free Banana Nut Peanut Butter Bread
This gluten-free banana nut peanut butter bread is a moist, wholesome loaf the whole family can enjoy. Made with ripe bananas, creamy peanut butter, and a simple blend of gluten-free flours, this gluten-free banana bread recipe is naturally sweet, nutty, and perfect for breakfast, snacking, or an easy homemade treat.
- Prep Time 20 mins
- Cook Time 50 mins
- Total Time 1 hr 10 mins
- Yield 1 loaf 1x
- Category Dessert, Snack
- Method Baking
- Cuisine American
Ingredients
- 3 Bananas, mashed
- ½ cup oil (use a little less if your peanut butter is extra oily)
- ½ cup evaporated milk
- 1 cup rice flour
- ¼ cup tapioca flour
- ¼ cup potato starch
- ½ cup crunchy peanut butter
- 1 tbsp gluten-free baking powder (many are gluten free, double check the label or stick with a brand you trust)
- 2 eggs
- ½ tsp salt
- ½ cup brown sugar
- ¼ cup white sugar
- 1 tsp vanilla
Instructions
- Preheat oven to 350°F.
- In medium-sized mixing bowl, stir all dry ingredients, except the sugars, and set aside.
- In large mixing bowl, add the bananas, oil, peanut butter, eggs and sugars.
- Mix with blender until smooth.
- Then, add the dry ingredients and mix just until moistened.
- Now, pour in the milk and vanilla.
- Mix for 30 seconds, or until all ingredients are thoroughly combined.
- Pour into greased pan that has been lightly floured with rice flour.
- Bake for 50 minutes and let cool about 30 minutes before cutting.
