All my of my recipes are allergy friendly and gluten free! I am celiac, lactose intolerant and allergic to almonds. In the begining, it was so hard to find recipes that cater to more than one food allergy or restriction. After that, making sure every single one of my recipes cater to people with multiple dietary restrictions and/or food allergies was so important to me!
This peanut butter banana toast is topped with creamy melted peanut butter, caramelized bananas, maple syrup and pumpkin spice. Its a quick breakfast recipe just like my air fried gluten free egg in the hole. This toast is a delicious way to enjoy a sweet banana and some good-for-you fats on a slice of toast.
This delicious treat is gluten free, dairy free, vegan, has a nut free option.
why you’ll love this recipe
- This easy breakfast is a perfect for on the go eating.
- It only take 5 minutes to throw together and is even quicker if you make a batch of the bananas ahead of time This peanut butter Banana toast is super versatile.
- This banana peanut butter toast is an quick and easy way to get that warm banana bread taste with only 5 mintues of work.
- Easy to make, easier to clean up and boasts the same warm fall flavors.
- This easy peanut butter Banana Toast with peanut butter, caramelized bananas, maple syrup and pumpkin spice is a cozy, on-the-go breakfast.
- It’s perfect to make on your way out the door or even for a warm afternoon snack.
- This banana toast is a cozy, warm, easy snack or breakfast that is ready to eat in less than 5 minutes!
- The only “cooking” you’ll need to do here is popping your banana slices in tin foil and baking them! Now if that doesnt sell you on that recipe I don’t know what will!
ingredients & substitutions
Gluten-free bread: Regular bread can be used if you don’t have any dietary restrictions. My favorite gluten free bread is canyon bakehouse or trader joes!
Peanut butter: Use natural creamy peanut butter or other nut butters like almond butter or cashew butter. I recommend natural peanut butter since it is a great way to make sure there is no added sugar. For a nut free recipe use chocolate hummus, tahini or chickpea butter. I like the all natural peanut butter from trader joes.
Banana: You can use any banana from green and fresh to ripe bananas.
Sugar-free maple syrup: Regular maple syrup, honey, or another liquid sweetener can be used.
Honey: Maple syrup or another sweetener can be used.
Pumpkin pie spice: This is a mix of spices like cinnamon, nutmeg, ginger, and cloves. You can use a pre-made mix or simply sprinkle some cinnamon on the toast.
taste & texture
This peanut butter banana toast combines sweet and salty flavors. The toasted bread provides a slight crunch, while the ripe banana adds a soft and creamy texture. Peanut butter offers a nutty taste, balanced by the sweetness of maple syrup. Pumpkin pie spice adds a warm touch with hints of cinnamon and nutmeg.
directions
- Prepare the banana: Preheat oven to 350°F (175°C). Slice the banana in half lengthwise. on top of the sliced banana, drizzle honey. Wrap the banana halves in aluminum foil.
- Bake the banana: Bake for 6-11 minutes, or until warm and golden brown. You can bake for longer if you prefer a softer texture.
- Toast the gluten-free bread slices to your desired level of crispness.
- Spread peanut butter on the toasted bread slices.
- Place a warm banana half on top of each peanut buttered slice.
- Drizzle the warm maple syrup over the banana.
- Sprinkle the pumpkin pie spice over the peanut butter banana toast for an aromatic touch.
expert tips & tricks
- For a richer peanut butter banana toast flavor, toast the bread with a pat of butter before adding peanut butter.
- If you don’t have sugar-free maple syrup, you can use regular maple syrup or another liquid sweetener.
- You can adjust the amount of peanut butter, maple syrup, and pumpkin spice to your preference.
- Sprinkle with little salt for a salty twist.
- I also like to top this toast with chia seeds or coconut flakes for a good crunch!
how to serve & store
This peanut butter banana toast recipe is best enjoyed fresh for optimal texture and flavor. However, if you’d like to prepare it in advance, toast the bread and store it in an airtight container at room temperature for up to 2 hours.
For storage beyond 2 hours, it’s recommended to assemble the peanut butter banana toast without the banana. Toast the bread, spread with peanut butter, and store in an airtight container in the refrigerator for up to 2 days.
When ready to serve the peanut butter banana toast, preheat the oven to 350°F (175°C) and follow the banana baking instructions from the recipe. Assemble the toast with the warmed banana, maple syrup drizzle, and pumpkin spice.
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If you make this recipe and enjoyed it, I would really appreciate a review! You can find me on Instagram, Facebook, Tik Tok and Pinterest. Purchase my cookbook Easy Allergy Free Cooking. Join my exclusive weeknight meal plan group for 5 weekly 30-minute dinner recipes plus a weekly grocery shopping list. The weeknight meal plan also has an accompanying podcast as well! I would love for you to follow along!
Peanut Butter Banana Toast with Honey (Gluten free)
Ingredients
- 2 slices gluten-free bread
- 3-4 tablespoons peanut butter
- 2 tablespoons sugar-free maple syrup or substitute with another sweetener of your choice
- 1 tablespoon honey
- 1 tablespoon pumpkin pie spice
- 1 banana
Instructions
- Prepare the banana: Preheat oven to 350°F (175°C). Slice the banana in half lengthwise. on top of the sliced banana, drizzle honey. Wrap the banana halves in aluminum foil.
- Bake the banana: Bake for 6-11 minutes, or until warm and golden brown. You can bake for longer if you prefer a softer texture.
- Toast the gluten-free bread slices to your desired level of crispness.
- Spread peanut butter on the toasted bread slices.
- Place a warm banana half on top of each peanut buttered slice.
- Drizzle the warm maple syrup over the banana.
- Sprinkle the pumpkin pie spice over the peanut butter banana toast for an aromatic touch.
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