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Gluten-Free Peanut Butter Chocolate Banana Bread

Gluten-Free Peanut Butter Chocolate Banana Bread

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.

Course Breakfast, Dessert, Snack
Keyword peanut butter chocolate banana bread
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 10
Author Tessa Fisher

Ingredients

  • 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

Instructions

  1. 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.

  2. 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.
  3. 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.
  4. 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.

  5. 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.
  6. Store in an airtight container for 2-3 days.