Chocolate Peanut Butter Banana Bread

This healthy Gluten-Free Chocolate Peanut Butter Banana Bread is a one-bowl recipe! Serve for breakfast or a healthy snack. Grain-free, egg-free, and dairy-free.

A slice of this decadent chocolate peanut butter banana bread is a delicious twist on a classic flavor combination.

Why you'll love this recipe

• Simple ingredients
• Sweetened with maple syrup
• A fun twist on classic banana bread

Ingredients and substitutions

Here are a few quick notes about the ingredients in this recipe. You can see a complete ingredient list and instructions in the recipe card below.

This banana bread recipe is based on my tahini bread. Nut butter is not only a flavorful complement to bananas, but acts as an oil substitute and a binder.

Ripe bananas - For sweetness and for easily mixing the batter, overripe bananas are the best way to go.

Maple syrup - In lieu of white or brown sugar, maple syrup makes for a nice moist loaf.

Peanut butter - All-natural pb is recommended. Make sure all the natural oils are mixed in before using.

Almond flour - Blanched almond flour will give perfectly moist crumbs. I would avoid almond meal as it can make the bread too soggy.

Unsweetened cocoa powder - For the rich dark chocolate flavor, make sure you use unsweetened cocoa powder. Cacao powder can be substituted.

Ground flaxseeds - This pantry staple helps act as our egg replacer. Ground chia seeds can be substituted if needed.

Dairy-free chocolate chips - Use your favorite vegan chips or chocolate chunks. If dairy is not an issue, regular chocolate chips work great too.

Step-by-step instructions

Before you start: Preheat the oven to 350 degrees Fahrenheit. Grease a 9x5 loaf pan with cooking spray and line it with parchment paper. Prepare your flax eggs and set them aside.

Step 1: Combine the mashed bananas and maple syrup in a mixing bowl. Add ⅓ cup of pb and the remaining dry ingredients to the wet mixture and stir until thoroughly combined. Fold in chocolate chips.

Step 2: Transfer the batter to the prepared loaf pan and smooth the top of the batter with a spatula. Drop small dollops of remaining peanut butter on top. Use a knife to create a peanut butter swirl. Sprinkle with reserved chocolate chips.

Step 3: Bake for 45-60 minutes or until a tester comes out mostly clean.

Step 4: Sprinkle sea salt on top and allow to cool on the cooling rack completely before slicing.

Tips

• The recipe calls for all-natural peanut butter. The nut butter subs in for the traditional oil, so it is important that it is stirred well before measuring.
• The toothpick test on top of the loaf is an important one. With the lack of eggs in this recipe, you want to make sure this loaf is baked all the way through. When you do the test, your toothpick should come out almost completely clean.
• Wrap the whole loaf in plastic wrap and store it at room temperature.

Serving suggestions

You'll love having a slice of this vegan banana bread with an extra schmear of peanut butter! Trust me, it's good!

FAQs

Want more delicious bread recipes? Dominique uses a nut butter substitute in her sunflower seed butter and chocolate chip banana bread. And you can't beat a classic with Erin's gluten-free banana bread.

More quick bread recipes

Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!

📖 Recipe

Chocolate Peanut Butter Banana Bread (Gluten-Free)

Gluten-Free Peanut Butter Chocolate Banana Bread is a delicious combo with all the banana bread flavor you love! Serve for breakfast or a healthy snack. Grain-free, egg-free, and dairy-free.

5 from 4 votes

Print Pin Rate

Course: Breakfast, Dessert, Snack

Cuisine: American

Prep Time: 10 minutes

Cook Time: 55 minutes

Total Time: 1 hour 5 minutes

Servings: 10

Calories: 411kcal

Author: Tessa

Ingredients

• ▢ 2 flax eggs 2 tablespoons ground flaxseed + 6 tablespoons warm water
• ▢ 1 ¼ cup mashed very ripe bananas about 2 medium
• ▢ 3-4 tablespoons maple syrup
• ▢ ⅓ cup all-natural creamy peanut butter + 1-2 tablespoons make sure it has been stirred well
• ▢ 1 ¾ cups (188g) almond flour
• ▢ ½ cup (49g) unsweetened cocoa powder
• ▢ ¼ teaspoon ground cinnamon
• ▢ ¼ teaspoon salt
• ▢ 1 teaspoon baking soda
• ▢ ¾ teaspoon baking powder
• ▢ 1 ½ teaspoons pure vanilla extract
• ▢ ½ cup dairy-free chocolate chips
• ▢ sea salt for sprinkling

Instructions

• Preheat the oven to 350 degrees Fahrenheit. Grease a 9x5 loaf pan with coconut oil or cooking spray and then line with parchment paper. Allow parchment to hang over each side slightly. Prepare your flax eggs and set aside.
• Combine the mashed bananas and maple syrup in a medium bowl. Stir until incorporated. Add ⅓ cup of peanut butter and the remaining ingredients to the bowl and stir until thoroughly combined (the batter will be thick). Fold in chocolate chips, reserving a little to sprinkle on top of loaf.
• Pour the batter into prepared pan and smooth top with a spatula. Drop small dollops of remaining peanut butter on top. Using a toothpick or knife, swirl the peanut butter into the chocolate batter. Sprinkle with reserved chocolate chips.
• Bake for 50-60 minutes or until a tester comes out mostly clean.

  Sprinkle a bit of sea salt on top of loaf right out of the oven if desired.
• Allow bread to cool completely in pan on a wire rack. Remove bread from pan using the parchment 'handles'. Slice with a sharp knife and serve.
• Store in an airtight container at room temperature for 2-3 days.

Notes

• The recipe calls for all-natural peanut butter. The nut butter subs in for the traditional oil, so it is important that it is stirred well before measuring.
• The toothpick test on top of the loaf is an important one. With the lack of eggs in this recipe, you want to make sure this loaf is baked all the way through. When you do the test, your toothpick should come out almost completely clean.

Nutrition

Calories: 411kcal | Carbohydrates: 34g | Protein: 15g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 243mg | Potassium: 368mg | Fiber: 11g | Sugar: 14g | Vitamin A: 18IU | Vitamin C: 2mg | Calcium: 149mg | Iron: 4mg

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