Grain-Free Peanut Butter Banana Bread


Does anyone else absolutely LOVE the smell of banana bread baking in the oven and filling your house with ALL the good scents?! CUZ ME TOO!!! 

I'm a banana bread lover to the max, and I want to share this grain-free, gluten-free, dairy-free, SUGAR-free, low-fodmap (yadda yadda yadda) banana bread with you guys, and I hope you'll like it as much as I did! Actually there's some left in my fridge that I'm enjoying still, and I really don't want it to end. 

This banana bread makes for a perfect addition to your morning cup of coffee, part of breakfast if you slather some peanut butter on it and maybe top it with banana slices, or even a healthy afternoon or evening snack to satisfy the sweet tooth.

Due to health reasons, I have to be very wary of the amount of carbs and sugar I eat nowadays, and I have to limit it in more than the average Joe. So, I'm now constantly on the lookout for low-sugar, grain-free recipes that are still absolutely delicious! 

If you try this one out sometime, let me know how you like it! I'd love to see your pictures and hear your thoughts!


  • ½ cup almond flour
  • ½ cup coconut flour
  • 1 tsp. baking soda
  • ¼ tsp. sea salt
  • 3 very ripe bananas, mashed
  • ¼ cup coconut oil, melted
  • 3-4 TB creamy Peanut butter (I used natural JIF)
  • 4 large eggs, whisked
  • 1 tsp. vanilla extract
  • 1 cup peanut butter KindSnacks granola (or sub any other granola, or 1/2 cup nuts, or salted Peanut Chocolate WholeMe Clusters, crumbled)
  • Optional: Few TBs of sweetener of choice if you prefer a sweeter banana bread (coconut sugar, brown sugar, cane sugar, honey, maple syrup, etc.) but I did not add it to reduce the sugar content
  • Optional...but not really: Peanut butter for slathering on every slice consumed. It makes it even better.


  1. Preheat oven to 350°F. Spray or grease a 9 inch loaf pan (or for easy bread removal, line a loaf pan with parchment paper before pouring in the batter.)
  2. In a medium bowl, combine almond flour, coconut flour, baking soda, and sea salt.
  3. Stir in mashed banana, melted coconut oil, peanut butter, whisked eggs and vanilla. Once combined, gently fold in peanut butter granola or other substitute. 
  4. Transfer dough to the greased loaf pan. Sprinkle with more granola.
  5. Bake in oven for about 40-45 minutes or until a toothpick/knife inserted comes out clean (Don't over cook or it can become dry!). Check halfway through baking, and if bread begins to start burning on top, cover with foil.
  6. Allow bread to cool for about 5-10 minutes. Then scrap edges with a knife and remove warm bread from pan carefully and place on a wire rack to cool before slicing.
  7. Warm up or even toast a slice and slather with more peanut butter or cream cheese or butter or whatever your heart desires! Enjoy!

{Recipe adapted from therealfoodRDs}