This quick and easy gluten free bread made with creamy peanut butter mixed with ripe bananas is sure to be a big hit with the entire family!
Peanut butter and bananas are meant to be eaten together as far as I’m concerned!
One of my favorite snacks will always be bananas with peanut butter topped with cinnamon. I like to mix it all up in a bowl and eat it with a spoon!
So, needless to say this peanut butter banana bread is hands down one of my favorite breads I’ve ever baked. I hope you love it as much as I do!
- 2 mashed ripe bananas
- ⅓ cup Greek yogurt
- ⅓ cup creamy peanut butter
- 3 Tbsp butter, melted
- 2 eggs
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 ½ cup gluten free flour ( I always use Cup4Cup)
- ¾ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- 1 cup peanut butter chips
Preheat your oven to 350 degrees. Grease a loaf pan and set aside.
In a large bowl, add the first 5 ingredients, beat with mixer on medium speed. Then add in your brown and granulated sugars and continue to beat until evenly mixed.
Add your gluten free flour, baking soda, salt and cinnamon. Stir with a spoon until combined; don’t overmix.
Add in peanut butter chips and gently fold into batter.
Pour into your greased loaf pan and bake for 60-65 minutes, or until a toothpick comes out clean (I’ve learned baking time varies for different gluten free flours. This is based on using Cup4Cup).
*I recommend tenting the pan with foil for the last 15 minutes of cooking to prevent browning edges.
Allow bread to cool before cutting.
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