Peanut Butter Banana Bread


I weighed myself this morning and decided I needed to calm down on the bread. And then I…. proceeded to make more bread…

Truthfully, I just had an unreasonable amount of bananas and needed to do something with them. In my normal non-pandemic life, I’m pretty close to vegan and I mostly am gluten free. I decided to try make something a little healthier and closer to my usual eating. I found a recipe from Lazy Cat Kitchen for vegan peanut butter banana bread, and figured I’d just use some of my gluten free flour. I can verify that it is delicious and does not taste like gluten free (aka disappointment).

vegan banana bread

While the original recipe is totally vegan, I ended up having a couple of tablespoons of milk in mine. Running out to get more ingredients is a little challenging mid pandemic, so I had to do my best with what was available. This might end up becoming a good recipe to have on hand when milk/butter/eggs are challenging to find!

My elevation adjustments are italicized.

PEANUT BUTTER BANANA BREAD (adapted from here)


  • 180 g flour (I used Bob’s Red Mill GF flour
  • 1.5 tsp. baking powder (I used 1.25 tsp.) 
  • 0.75 tsp. baking soda
  • 1.5 tsp. cinnamon
  • 0.25 tsp. salt
  • 5 small-medium ripe bananas (weighed ~750 g with peels)
  • 1 tsp. vanilla
  • 30 g (2 tbsp.) buttermilk* (OR 2 tsp. vinegar) 
  • 100 g brown sugar
  • 185 g peanut butter


  1. Line and grease a loaf pan and preheat oven to 350 F.
  2. Whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, mash the bananas together.
  4. Mix the vanilla, milk/vinegar, and brown sugar into the banana mixture with a wooden spoon.
  5. Mix the peanut butter into the banana mixture. You may need to melt it a little bit so that it mixes in nicely.
  6. Mix the dry ingredients and wet ingredients together until well combined.
  7. Pour the mixture into a loaf pan, and bake for 40 – 60 minutes or until a toothpick comes out fairly clean.


  • I used buttermilk instead of vinegar because I wanted something acidic to react with the baking soda. In general, things are very dry in SLC so I also tend to add a little more liquid to most things, thus increasing it up to 2 tbsp
  • If you aren’t using an established GF blend, then you may need to add some Xanthan gum
  • Normal flour would also work perfectly fine

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