Gluten Free Peanut Banana Bread Recipe (Dairy-Free and Low-Fat too)

gluten free peanut banana bread recipe

When I decided make a gluten free banana bread, I was feeling a little adventurous and wanted a bit of a challenge.  So… I also decided to make it dairy free, lower in fat and naturally sweetened (the last one I succeeded on until I glazed this baby… if anyone knows how to make a not sticky glaze without confectionery sugar I am all ears).  I searched through banana bread recipes, to find something interesting to start off with and came across a Peanut Butter Banana Bread recipe on the Cooking Light website.  Using that recipe and another banana bread recipe they had on the site as a rough template, I went about removing gluten and dairy, using natural sugars for the bread itself and  reducing the fat, all while trying the keep in mind moistness, flavor and the fact that I didn’t want this banana bread to come out like lead.

My secret ingredient for lowering the fat, while getting that peanut butter flavor… a product called PB2, which is a powdered peanut butter.  It is low in fat and calories, and for those used to gluten free baking, will just seem like yet another peculiar flour to add to gluten free baked goods.  Using natural syrups rather than sugar, as well as , tapioca and coconut flours helped keep this gluten free banana bread moist despite reducing the typical quantity of oil by half.  I will be using a similar flour combination for more quick breads and muffins in the future, since I was happy with these results.

Gluten Free Peanut Banana Bread Recipe
Recipe type: dessert, gluten-free
  • ½ cup millet flour
  • ½ cup rice flour
  • ¼ cup coconut flour
  • ¼ cup tapioca flour
  • ¼ cup PB2 (ground dried peanut product similar to flour)
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp Kosher salt
  • 2 over ripe bananas
  • 1 large egg
  • ½ cup light agave syrup
  • 1 tbs. maple syrup
  • 2 tbs. coconut oil
  • ½ tsp. vanilla extract
  • ½ tsp. white vinegar
  • ***for glaze***
  • ⅔ cup powdered sugar
  • 2 tbs. PB2
  • 3 tbs. water or non-dairy milk (for adult version, substitute 1 or 2 of the tbs. for whiskey or rum)
  1. Preheat oven to 350 degrees.
  2. Mix the flours, PB2, baking soda, baking powder and salt together.
  3. In a separate bowl mash the bananas, add the egg, syrups, oil, vanilla and vinegar. Mix well.
  4. Combine the two mixtures, and stir well until thoroughly mixed.
  5. Pour into loaf pan that has been oiled or coated with non-stick cooking spray.
  6. Bake for 30 minutes, if browning too much reduce heat to 325, bake for 10 more minutes.
  7. Allow to cool.
  8. Whisk glaze ingredients together, then drizzle or spread on top of banana bread.

 gluten free peanut banana bread


  1. says

    This sounds SOOOO good, but I think I’m too lazy to make this for myself. Next time you make a loaf, let me know and I’ll swing by.

  2. Lisa Brown says

    Absolutely yummy! Thank you for the recipe :)

  3. Christine Muller says

    how would I substitute homemade almond butter for the PB2?

    • Robin says

      In the bread, I would try reducing or omitting the coconut oil & cutting out about a tbs of the agave syrup. Hard to say, when I am not actually mixing it, but the PB2 acts much like a flour rather than a fat in the recipe.

      I will put making a new version of this, with more common (and easier to substitute) ingredients on my to-do list, especially since my little girl liked it a lot.

      • Christine Muller says

        oh, ok! Then I could probably just grind my almonds into a ‘flour’ consistency instead. That seems like it would be the easiest way to substitute….thanks for your help!

  4. Danielle says

    This recipe looks delicious! I was wondering if you don’t hae all the different types of flour…can you just use one of them…or is it necessary for taste/consistancy to use all of them? Thanks!

    • Robin Gagnon says

      Danielle, some substitutions can be made, but they need to be comparable swaps. Sorhgum can be swapped for millet, potato starch for tapioca, another nut flour for peanut, but each is there to provide a component of what wheat provides.

      If you are not experienced with GF scratch baking, I would swap out the first 4 ingredients as a group, for a GF baking flour blend.

      P.S. since writing this recipe, I have discontinued using Agave (generally using honey or maple syrup)

      • Danielle says

        Thanks for your reply. I am new to GF scratch baking as well as dairy free. I have oat, almond and cocunut flour as well as quinoa flakes. I just didnt’ know if any of those could be used instead. I am fine getting different flours – just not sure my hubby likes the all the different flours that are showing up in the pantry for all the recipes I am trying :)

  5. Sandy says

    I made this delicious bread earlier this week. I used almond butter, blackstrap molasses, apple cider vinegar, coconut milk, stevia and sorgham flour instead. It baked and tasted great! Thanks so much for the recipe!

    • Robin Gagnon says

      Sounds like you came up with a whole new yummy recipe there Sandy :)

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