Peanut Butter Powder and Oatmeal Banana Bread

Peanut Butter Powder and Oatmeal Banana Bread: A gluten-free alternative to your favorite breakfast quick bread made with powdered peanut butter, rolled oats, almond flour and coconut flour.

Jump to Recipe

Filled with hearty ingredients, a thick slice of this moist loaf makes for a perfect breakfast!

Omigosh guys I just learned quite a number of things in this recipe!

1. If you take out banana bread from the oven and realize it’s under-baked and mushy inside when you cut into it, just put it back in the oven for another 15-20 minutes. Yes this works even if the bread has completely cooled!
2. You can replace almond flour for whole wheat flour in a recipe in a pretty much 1:1 ratio. 
3. Using powdered peanut butter to replace ⅓ of the flour in a recipe also works!
4. A little bit of coconut flour to soak up the liquid goes a long way.
5. Adding a bit of greek yogurt to quick breads adds a touch of moistness.
6. Extra wet ingredients also means extra baking time.
7. Follow the baking time and indicators in a recipe. 
8. A slight browning on the top does not mean the bread is baked on the inside.

Now that we’ve all made notes, let’s address the pretty loaf in the room. 

Ingredients for this healthy Peanut Butter Oatmeal Banana Bread

Powdered Peanut Butter: Using powdered peanut butter in baking as a substitute for flour not only drops the carbs, but also gives the loaf a nice and rich nutty flavor without all the excessive fats that regular peanut butter has. That’s because it’s made from roasted peanuts by squeezing out almost all the oils and then turning it into powder. I used PbFit‘s Original here.

Oatmeal: Using rolled oats in this banana bread not only lets the bread be gluten-free, but also makes it a whole lot heartier. Oats are really good for lowering cholesterol too, so this recipe is doing your insides a second favor! 

(Almond/Oat) flour: Almond flour replaces some of the whole wheat or all purpose flour that a banana bread otherwise needs. Even though it’s called flour, it comes from ground almonds so this banana bread is kinda flourless too in addition to being  gluten-free and grain-free.

If you don’t have any oat flour, just pulse about ¾ cup of rolled oats in a food processor until it gets a flour consistency.
You can also substitute almond flour for oat flour here. 

Coconut flour: I added a little bit fo coconut flour to this healthy peanut butter banana bread to thicken the batter a little since the powdered peanut butter, almond flour and oats leave the it a little too moist.

You could potentially sub in maybe ¼-⅓ cup more of the almond flour or oat flour, but I haven’t tried it out.

The result? A nutritionally rich peanut butter banana bread that’s naturally sweet, just perfectly moist, nutty from the powdered peanut butter and chewy from the oatmeal.

You’re really going to like this one!

Some tips to make this loaf?

• Toast the rolled oats in the oven for about 10 minutes (and let it cool) before baking it into the bread so that it does not absorb too much moisture.
• Whisk all the wet ingredients separately and the dry ingredients separately first.
• Make sure you combine the oat flour, walnut flour/almond flour, peanut butter powder and rolled oats evenly so that everything blends well and holds together when the banana bread bakes.
• Add the dry to the wet and then fold or stir the mix until it’s uniform. It shouldn’t take too long since all the dry ingredients are absorbent.
• Let the batter rest for about 5-7 minutes so that the oatmeal has a but of time to soak up some of the liquid and the batter thickens a little.
• Use a foil tent part-way through baking so the top does not burn.
• To know when it’s done, make sure the tester inserted comes out without any batter. The top of the loaf might darken, but it does not mean it is done.

Does this peanut butter powder and oatmeal banana bread keep?

Yes! Let the loaf cool completely first and then put it away for later.

Store this grain free oat banana bread at room temperature or in the fridge for about a week. Place paper towel in an airtight container, place the loaf in, cover with another paper towel and then tightly seal the container.

For longer term storage you can also use the freeze the slices individually wrapped in plastic wrap and then place them in freezer-safe zipper bags.

This entire loaf can be frozen as whole too, but thawing might take a while.

Peanut allergies?

Use powdered almond butter instead!

Gluten free? 

Use the right kind of rolled oats and this oatmeal banana bread is gluten free!

Dairy-free?

Use a coconut or almond based yogurt to avoid milk-based products and make this gluten free banana bread dairy free too.

Vegan?

Replace the eggs in this banana bread with flax eggs, and you get a Vegan version with all the peanut butter and chewy oatmeal flavor.

Be sure to use a coconut or almond based yogurt too.

Muffins?

Line a muffin tin and bake this coffee, walnut, oatmeal and almond/walnut flour batter for about 25 minutes to get banana muffins instead!

More Banana Bread Recipes?

• Best Ever Protein Powder & Yogurt Banana Bread
• Mini Peanut Butter Banana Breads
• Super Moist Chocolate Banana Bread
• Paleo Pumpkin Banana Bread with Protein Yogurt Glaze