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.
Put something combining chocolate and peanut butter in front of me, and I’ll immediately be your friend. Sound too easy? Maybe. But I’m guessing some of you might feel similar.
Peanut Butter Chocolate Banana Bread Ingredients
This banana bread recipe is based on my tahini banana bread. Nut butter is not only a flavorful complement to bananas, but acts as an oil substitute as well.
Here are the major ingredients you’ll need:
- ripe bananas
- maple syrup
- peanut butter
- almond flour
- unsweetened cocoa powder
- ground flaxseeds
- dairy-free chocolate chips
Making this Banana Bread
While this quick bread recipe is pretty straightforward and simple, there are a few things to note that are helpful.
The recipe calls for all-natural peanut butter. As mentioned above, the peanut butter subs in for the traditional oil, so it is important that your peanut butter is stirred well before measuring. This way your measured peanut butter is not too oily or too dry.
The toothpick test is an important one. With the lack of eggs in this recipe, you want to make sure this loaf is baked through. When you do the test, your toothpick should come out almost completely clean.
If you are a super peanut butter lover like I am, you’ll love having a slice of this gluten-free banana bread with an extra smear of peanut butter!
Want more banana 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.
Try these other quick bread recipes!
Gluten-Free Peanut Butter Chocolate Banana Bread
- 2 flax eggs 2 tablespoons ground flaxseed + 6 tablespoons warm water
- 1 1/4 cup mashed very ripe bananas about 2 medium
- 3-4 tablespoons maple syrup
- 1/3 cup all-natural creamy peanut butter + 1-2 tablespoons make sure it has been stirred well
- 1 3/4 cups (188g) almond flour
- 1/2 cup (49g) unsweetened cocoa powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup dairy-free chocolate chips
- sea salt for sprinkling
- 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 1/3 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 45-60 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 for 2-3 days.