Fun and portable, these gluten-free peanut butter and honey kabobs are kid-favorite! Sandwiched with fresh banana slices and served with apple slices on the side, there’s a lot of nutrition packed into this lunch! Thanks to Canyon Bakehouse for sponsoring this recipe during Celiac Awareness Month. You can check out my interview I did with them here.
I’m always being asked – what do you feed your gluten-free kids? Actually, most of my kids’ lunches look similar to what gluten-eating kids have! With all the great options on the market now, we can make a gluten-free version of just about any lunch idea out there. Honestly though, on weekdays, my boys are now old enough to make their own lunches, and boy am I thankful for that! But on the weekends, I do enjoy making them a fun lunch like these gluten-free peanut butter and honey sandwich kabobs or these gluten-free grilled cheese kabobs that I’ve shared before.
Back when I could eat gluten, I used to vary the breads we used for sandwiches here at our home quite often. We would get bored with the same bread all the time. I think most households like to switch it up a bit. I’m still the same way now that we’re gluten-free. Sometimes I buy my favorite store-bought loaf (seen here), sometimes I make homemade bread, sometimes I buy gluten-free bagels, and sometimes I buy gluten-free hoagie rolls from my local gluten-free bakery. I am so thankful for the variety of options out there.
Notes on ingredients for these Gluten-free Peanut Butter Honey Banana Kabobs
- Bread: pick a bread that isn’t too dry as they’ll dry out a bit after cutting and putting on the skewers. That’s why I chose to use the Canyon Bakehouse Heritage Style bread. Nice big slices of bread! My kids like the honey white the best! Find it in the freezer at your local store using the store locator here.
- Peanut butter – Feel free to use your favorite kind! Crunchy or Creamy. If you have peanut allergies among family members, feel free to sub with almond butter, sunflower seed butter or soy butter.
- Honey – I used a local raw honey, but any honey will work just fine.
- Bananas – Wait to cut these until right when ready to add to the kabobs so they don’t discolor or get mushy. You can cut these thick like I did or thin if you’d prefer.
These are so easy to put together! I used these cocktail picks, but you can use wooden kabob sticks that are used for grilling, plastic skewers, or even just toothpicks for small kabobs.
These should be eaten right away as the bread will be freshest and the bananas will look nicest then. I served with apple slices on the side for my boys. They ate it all right up.
I didn’t provide specific measurements in my recipe as you can just keep making as many as needed for the number of people you’re serving. My growing boys are big eaters, so they each ate four kabobs plus apple slices, but I know most kids would probably eat two kabobs.
If you really love peanut butter, make sure you make these gluten-free fluffernutter sandwiches from my friend Brianna too. I’m going to make them for my boys soon! These gluten-free PB&J Fruit Skewers look fun too!
Be sure to head over to the Canyon Bakehouse website for a free ebook, coupons you can use on any of their products and lots of recipes and tips.
- Slices of Canyon Bakehouse gluten-free bread
- Peanut Butter (creamy or crunchy) or alternative
For every two kabobs you want, use two large slices of gluten-free bread. Slather one piece with peanut butter, drizzle with honey. Top with other piece of bread.
Cut crusts off if desired. Cut sandwich into squares.
Slice a banana. You can slice it thick like I did, or thinner if desired.
Onto wooden or plastic skewers, thread sandwich cubes and banana slices.
These are best served soon after making them.
I used Canyon Bakehouse Heritage Bread. The slices of bread are large so I was able to get 2-3 kabobs from each sandwich, depending on whether I cut off crusts or not.
If you have peanut allergies among family members, feel free to sub with almond butter, sunflower seed butter or soy butter.
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This sponsored post was created through my partnership with Canyon Bakehouse. As always, all opinions are my own. Collaborating with brands I love allows me to keep bringing you new and varied recipes! Thanks for your support!