Banana Peanut Butter Bread

Banana peanut butter bread is a classic pairing of flavors. This gluten-free version will fill your kitchen with the most irresistible smell! It’s so easy to whip up and can be enjoyed guilt-free. Perfect for breakfast or as a snack.

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Notes on ingredients

Peanut Butter

Make sure to get peanut butter which is 100% peanuts. Avoid anything labeled ‘peanut butter spread’. This will contain other ingredients such as sugar, corn syrup, and hydrogenated oils. I recommend using creamy salted peanut butter. Creamy because it gives a smoother texture to the batter. Salted so you don’t need to add salt to the batter and so it is evenly distributed.


Ripe bananas are easier to mash. This is also a great recipe to use up bananas that have a few too many brown spots on them to just be eaten by themselves.

3 bananas, a cup of peanut butter, a cup of almond meal, 2 eggs, a small round dish of baking soda and baking powder, a notebook and a cake pan

Almond meal

Almond meal consists of coarsely ground almonds. It includes the almond skin so it has a speckled appearance. It’s a good idea to store almond meal in the freezer so the healthy fats in it don’t go bad. Almond meal is generally less expensive than almond flour, but it’s still pricier than regular flour. I recommend buying in bulk to save.


Healthy eggs come from happy chickens. Look for ‘pasture-raised’ on the carton. This means that the chickens are actually outside and not simply packed into a shed like ‘cage-free’ chickens.

Baking powder and baking soda

Although the names are similar, these raising agents are not the same thing. The baking soda alone is not enough to make this cake rise, so we use baking powder too. The baking soda reacts with the acid in the banana to help the batter rise, while the baking powder uses moisture and heat to make it rise. They’re both leavening agents but act in different ways to help us achieve beautiful banana bread.

Round banana peanut butter bread on a wire rack shot from overhead


  • Peanut butter can be substituted for any other type of nut butter, e.g., almond butter or cashew butter. You can also use unsalted peanut butter but I recommend adding 1/8 tsp of salt to balance the sweetness of the bananas.
  • Almond meal can be replaced with almond flour. Almond flour is finer and does not contain almond skins. So, the texture of the bread will be slightly finer and it will be paler.

Tips for making Banana Peanut Butter Bread

  • When slicing the banana lengthwise, place it on its side on the chopping board. Put your hand gently on top and slice away from your body. If you place it with the curved side on the chopping board and cut down, the banana will break in half.
  • Mix the banana and peanut butter really well. The other ingredients combine pretty easily but if you don’t want random lumps of banana, the trick is to get it evenly mixed with the peanut butter.

Why this banana bread is good for PCOS

This recipe is entirely refined sugar-free and gluten-free. There are naturally occurring sugars in the banana, however, because these sugars are combined with healthy fats and protein, it won’t spike your blood sugar. Women with PCOS should avoid blood sugar spikes because insulin resistance is very common with PCOS. This means that any excess sugar in the blood is converted to fat and stored as belly fat. And the more belly fat you have, the more insulin resistance increases and it becomes a downward spiral.

Banana also contains a good amount of fiber, 3 grams per one medium ripe banana. Fiber helps slow the digestion of sugar. All this being said, almond meal and peanut butter, while a good source of healthy fats, are not low-calorie foods. This banana peanut butter bread should be enjoyed in moderation as an occasional treat.

A side on shot of a slice of banana bread

Round pan or loaf pan?

Normally, banana bread is made in a loaf pan and not round cake pan. So why is this recipe in a round pan? Two reasons: 1. By having it look more like a cake, I think of it as a special treat and find it’s not as easy to overeat. 2. I really like how the curve of the cake pan and the curve of the banana decorating the top echo each other (so basically because it looks pretty).


Keep banana peanut butter bread in a airtight container in the fridge for two days. It will keep in the freezer for one month. Before freezing, I recommend pre-slicing it so you can defrost individual portions as you need them.

Serving suggestion

Enjoy a slice of banana peanut butter bread with a cup of PCOS-friendly tea. Herbal teas have a wide range of properties. Did you know that spearmint tea has been proven to reduce unwanted hair growth in women with PCOS? And that licorice root tea can help reduce levels of testosterone? A cup of tea and a slice of healthy banana bread is a great way to start the day.


Round banana peanut butter bread on a wire rack shot from overhead

Banana Peanut Butter Bread

Banana peanut butter bread is a classic pairing of flavors. This gluten-free version will fill your kitchen with the most irresistible smell! It's so easy to whip up and can be enjoyed guilt-free. Perfect for breakfast or as a snack.
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Dessert
Cuisine American
Servings 8 slices
Calories 327 kcal


  • 8 inch round cake pan
  • Fork
  • Mixing bowl
  • Sifter
  • Toothpick
  • Chopping board
  • Sharp knife


  • 1 tbsp butter or coconut oil
  • 3 ripe bananas
  • 2 eggs
  • 1 cup salted creamy peanut butter
  • 1 cup almond meal
  • 1 tsp baking soda
  • 1 tsp baking powder


  • Preheat the oven to 350°F (180°C). Line the cake pan with parchment paper and grease the sides with butter or coconut oil.
  • Mash two of the bananas with a fork. Mix in the peanut butter and eggs.
  • Sift the baking soda and baking powder into the almond meal. Then combine with the wet ingredients.
  • Pour the batter into a cake pan. Slice the third banana lengthwise and press the slices into the top of the batter.
  • Bake for 35-40 minutes. The banana peanut butter bread is done when it is golden on top and a toothpick inserted into the center comes out clean.
  • Allow to cool in the pan for 10 minutes then transfer to a wire rack to cool completely.


Nutritional information calculated on and is accurate to the best of my knowledge. 
Keyword banana bread, easy, gluten-free, sugar-free

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