Gluten Free Peanut Butter & Jelly Banana Bread
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This Gluten Free Peanut Butter & Jelly Banana Bread is full of nostalgic flavor!
It’s gluten free, refined sugar free, and customizable with your favorite fruit jam flavor!
It’s easy to make and is such a fun twist on your classic pb&j sandwich.
If you’re looking for a high protein loaf, check out my Funfetti Protein Loaf recipe! The kids (and grown-ups) love it, and I love the hefty dose of protein everyone gets in such a fun treat!
The swirls of jam within this peanut butter banana bread make each bite full of flavor and texture!
Why You’ll Love This Gluten Free Peanut Butter & Jelly Banana Bread
- It’s gluten free and refined sugar free
- It’s soft, fluffy, and perfectly moist
- Each flavor is bursting with both flavor and texture
- It’s such a fun twist on your classic pb&j sandwich!
Ingredients
- 3 ripe bananas
- 1/2 cup light golden coconut sugar
- 1/4 cup melted butter, or vegan butter
- 1 whole egg
- 1/3 cup creamy peanut butter
- 1 1/2 cup gluten free 1:1 flour
- 1 tsp baking soda
- 1 pinch sea salt
- 1/4 cup grape jelly, or flavor of choice
How to Make Gluten Free Peanut Butter & Jelly Banana Bread
- Whisk wet ingredients together until smooth
- Whisk dry ingredients together in a separate bowl
- Add dry ingredients to wet and combine well
- Pour half the batter into 9×5 loaf tin lined with parchment paper
- Dollop half of the jam on top the batter, and use a toothpick to swirl it around
- Top with remaining half of batter, and repeat on the top with the dollops of jam and swirls
- Bake at 350F for 45-50 minutes, or until a toothpick comes out clean
- Allow to rest in the tin 5 minutes, then pull up with the excess parchment paper over the sides and place on a wire cooling rack to finish cooling
- Slice and enjoy!
- Keep leftovers stored in the fridge in an airtight container
I’m sure this Peanut Butter and Jelly Banana Bread will be a hit for you and your family!
If you make this Banana Bread I’d love to your thoughts! Or tag me on social media so I can see your creations!
Ingredients
- 3 ripe bananas
- 1/2 cup light golden coconut sugar
- 1/4 cup melted butter or vegan butter
- 1 whole egg
- 1/3 cup creamy peanut butter
- 1 1/2 cup gluten free 1:1 flour
- 1 tsp baking soda
- 1 pinch sea salt
- 1/4 cup grape jelly or flavor of choice
Instructions
- Whisk wet ingredients together until smooth
- Whisk dry ingredients together in a separate bowl
- Add dry ingredients to wet and combine well
- Pour half the batter into 9×5 loaf tin lined with parchment paper
- Dollop half of the jam on top the batter, and use a toothpick to swirl it around
- Top with remaining half of batter, and repeat on the top with the dollops of jam and swirls
- Bake at 350F for 45-50 minutes, or until a toothpick comes out clean
- Allow to rest in the tin 5 minutes, then pull up with the excess parchment paper over the sides and place on a wire cooling rack to finish cooling
- Slice and enjoy!
- Keep leftovers stored in the fridge in an airtight container