| Best Peanut Butter Banana Breakfast Bread
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Best Peanut Butter Banana Breakfast Bread

Who loves banana bread??Everyone right? I love it and I love trying new types of banana bread. I’ve made all kinds in the past few years, trying to find the perfect recipe! My conclusion is that there isn’t one universal perfect recipe because it depends what you’re looking for. Is it a dessert? Is it a sports snack? Is it for tea time in the afternoon? Is it for kids? Is it for breakfast, perhaps as toast?

This is my favorite banana bread for toast in the morning. It has no added sugar since the banana itself makes it sweet enough, and it’s both gluten free and grain free making it a delicious alternative to bread. I first made it with chocolate chips but it was too sweet for my liking for breakfast since I like to top my slices with yogurt and fruit. So now I make it plain. I slice and freeze it and in the morning, I pop it into the microwave to warm it up. It’s super moist and fudgy, It’s amazing!! I cut my slices pretty small so I most often have 2 slices but it’s very filling so if you don’t usually eat a large breakfast, you may want to start with only one slice. Definitely let me know if you try it.





Wet ingredients:

  • 3 ripe bananas (Plus one optional banana to decorate top)
  • ½ cup natural peanut butter
  • 2 eggs
  • 1 tbsp. coconut oil, melted
  • 1 tsp. pure vanilla extract

Dry ingredients:

  • ½ cup coconut flour
  • ¼ cup almond four
  • 1 tsp. baking powder
  • A pinch of salt


  • Set your oven to 350 degrees.
  • Prepare a 9” X 5” loaf pan by greasing with coconut oil. I’ve made this loaf with both an 8” X 4” and 9” X 5” pans and they both work well. The 9” X 5” will give slices that are mostly square whereas the 8” X 4” will make shorter rectangular slices.
  • In a large bowl, mix all wet ingredients together well.
  • In a small bowl, mix dry ingredients and transfer dry ingredients into wet ingredients.
  • Fold everything together well and transfer to prepared loaf pan.
  • If decorating top with a banana, slice banana on the length in 1/8” thickness slices and place slices on top of loaf.
  • Bake in the oven for 40 minutes to an hour. I found that the 8 X 4” pan was ready in approx. 40 minutes whereas the 9 X 5 took closer to an hour.
  • Verify with a toothpick (should come out clean) and remember this bread is meant to be moist.

Slice it up and freeze in a freezer bag. In the morning, warm one or two slices and garnish with toppings of choice. My favorites are plain coconut yogurt, caramelized banana, thawed tart cherries, toasted cacao nibs, and bee pollen.

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