Raise your hand if you like banana bread.
Raise your hand if you like chocolate.
Raise your hand if you like peanut buttah.
If you didn’t raise your hand, WHO ARE YOU? (Seriously, who are you?)
You guys have been loving on my 1-Bowl Gluten-Free Banana Bread! Who wouldn’t?! It’s simple, gluten free, insanely moist and super delicious.
Several of you did the tricky work of testing this bread with a chia or flax egg to keep it vegan. I was SO pleased to hear you all reported back that it totally worked! So pleased, in fact, that I had to try it out for myself, with a flavor variation, of course…
This recipe is still just one bowl with everyday, simple ingredients and is both vegan and gluten free! But, it’s infused with creamy, salty peanut butter and chocolate in the form of cocoa powder and dairy-free chocolate chips!
What more could you ask for in a delicious, nutritious snack bread?
I love this bread! It’s
Hearty
Insanely moist
Perfectly sweet
Wholesome
Chocolaty
Peanut Buttery
Naturally sweet from ripe bananas
Super satisfying
Irresistible
Easy to share
& Perfect for snacking or a quick breakfast on the go
Moms, if you make this for your kiddos they will love snack time 15x more than they already do. Ladies, make this for your friends or significant other and you will be hugged. Kids, make this for your mom for Mother’s Day and she may just cry with joy.
Healthy snacks for the win! Cheers!
Chocolate Peanut Butter Banana Snack Bread (V+GF One Bowl)
Ingredients
- 1 Tbsp flaxseed meal (to make flax egg)*
- 2 ½ Tbsp water (to make flax egg)*
- 3 medium ripe bananas (2 bananas yield ~1 1/2 cups)
- 3 1/2 tsp baking powder
- 1 pinch sea salt
- 1/3 cup salted natural peanut butter (creamy or crunchy)
- 2 1/2 Tbsp avocado or coconut oil (melted)
- 1/4 scant cup organic cane sugar
- 1/4 cup packed light brown sugar
- 2-3 Tbsp agave or maple syrup (depending on ripeness of bananas)
- 3/4 cup unsweetened almond or other non-dairy milk
- 1 1/4 cup almond meal
- 1/2 cup unsweetened cocoa powder
- 1 cup gluten-free flour blend
- 1 cup gluten-free rolled oats
- 1/4 cup dairy-free chocolate chips
- 1/4 cup Peanut Butter Chips (optional)
Instructions
- Preheat oven to 350 degrees F (176 C) and line a loaf pan with parchment paper or spray with nonstick spray.
- Prepare flax egg in a large mixing bowl by mixing flaxseed meal and water and let rest for 5 minutes to activate.
- Add banana and mash thoroughly.
- Add all ingredients through almond milk and whisk vigorously to combine.
- Add cocoa powder, almond meal, gluten free flour blend, oats and stir.
- Last, stir in chocolate and peanut butter chips (if using).
- Pour into loaf pan and bake for 1 hour – 1 hour 15 minutes. When ready, it should feel firm and be crackly on top. My sweet spot was about 1 hour 5 minutes.
- Let cool completely before cutting or it will be too tender to hold form (preferably overnight).
- Store completely cooled leftovers in a covered container for up to several days, though best when fresh. Slice and freeze for longer term storage.
Notes
*Adapted from my 1-Bowl Gluten-Free Banana Bread.
*Nutrition information is an estimate calculated with both chocolate and peanut butter chips.
Bo says
Very good.
Loved it.
Yay! We’re so glad to hear it, Bo! xo
Anni says
Hi there I’ve used this recipe and your one bowl banana bread recipe and they’ve both baked really dense this time around. They looked not quite set at the bottom. The other issue I had is that this particular one rose beautifully, only to flatten out when it cooled down. Any guesses why this could’ve happened? I followed your recipe as given. I live at the coast, if this helps. Your insight would be appreciated. Taste is fabulous- obviously! Thank you.
Sorry it’s giving you trouble, Anni! Is it possible your oven runs cooler or your baking powder is expired? If it’s not either of those, we wonder which gluten-free flour blend you’ve been using?
Sharon says
Can I skip the pb entirely in this recipe? Or do you have a recipe for just banana and chocolate?
Thx
Hi Sharon, this bread relies on the peanut butter for more than flavor, you can replace with another nut butter though! You can also try this recipe!
mqmq says
hi can i make these without baking powder and use active dried yeast instead ?
Hmm, we haven’t tried that, but maybe? Let us know if you do some experimenting!
Jilly says
I was looking to make a vegan recipe with almond meal. Whole family loved it. Was gone very quickly and had to make more. Thank you.😀😋
We’re so glad everyone enjoyed it! Thanks so much for sharing, Jilly!
Vicky says
This turned out so well!!! I didn’t have peanut butter chips and used white chocolate chips instead. Also reduced the amount of sugar. It was so good, perfect moisture and texture. Will be making this again for sure!
Genevieve Schmidt says
I made this for game night and everyone loved it! I used dark chocolate powder, so I should have increased the sugar to make it a bit more sweet, but overall it was a hit!
Thanks so much for sharing, Genevieve! We’re so glad everyone enjoyed it!
Laura says
I don’t know if my oven is off but just a tip- I’ve made this many times (and it’s amazing) but I always bake for 20-25 minutes at 350. If I did an hour it would be burnt to a crisp.
Michelle says
Doesn’t necessarily taste like banana bread – it tastes more like an enormous chocolate PB treat – but that’s not a bad thing. It is a little crumbly due to the GF flour, so I do recommend that other bakers take Dana’s advice to try to wait until it cools completely to slice…but it’s really hard to wait! I also took Dana’s advice to freeze in slices, which is great for grab and go… and I can tell you that it’s also good when still semi-frozen straight from the freezer ;-)
Jessica (aka Rhonda?) says
I was really excited to make this but I think that the combo of banana, pb, and chocolate just isn’t for me.
I like banana and pb. I like chocolate and pb. And I now know that I definitely do not like the three of them together. At least not in bread form.
Because of the title of the recipe I was expecting something that tasted mainly of banana but this ended up tasting more like chocolate with a hint of pb and a hint of banana. Maybe that’s just how I’m reading the title though? Maybe it isn’t meant to have any emphasis on the “banana bread” part?
Anyway, this was my first recipe from this site so for my next try I’m going with something I am certain I like – creamy vegan lemon bars. I can’t misinterpret that one. :)
Laura says
MUST. MAKE. NOW!!!
I am not GF – can I use other flour? Like Spelt? :)
I follow your recipes daily on Insta! So, good love your work!
Thank you!
Hi Laura! Glad to hear you’re enjoying our daily photos! Whole wheat flour will work but we haven’t tried using just spelt. If you do, report back on how it goes!
Becca Cross says
Could I opt out on the sugar or would that change how that cooks…?
Have a read through the other comments as others have tried cutting down the sugar!
Lezlie L says
I have problems with oats so i just left them out , got this in the oven and realized I forgot one of the bananas , geez, let u know how it turns out lol
Daniela says
Hi Dana! How can I replace almond meal? Thanks, this looks so great ?
Hi! How about ground walnuts?
sarah says
Will have to try this- developed an oral allergy to almonds last fall and as someone who lovvvves all thing almond, this was really hard to take. Someone else told me it could be all nuts, so I’m looking for nut milk and flour substitutes for sure.
Anandhi says
Thanks for the recipe ! I made this bread and its a little dry .. I’m not sure what could be the reason :(. I used coconut milk instead of almond milk
Is there anything I should add for extra moisture ?
Hi Anandhi! I would try using almond milk next time or adding a bit more milk!
Nirali says
Drool! Love your recipes. Can’t wait to try this one out tomorrow. My son isn’t the biggest fan of oatmeal left whole. Not sure if you’d notice in this recipe, but just in case, can I blend the 1 cup of oats into oat flour and use that instead?
Thanks!!
That should work! But we haven’t tried it so we’re not able to totally say. If you give it a try, report back on how it goes (and if your son noticed!)
Heather says
I just fall more in love with your blog as I try more recipes! The only sub I made was a real egg because I had some to use! My son recently was diagnosed with a dairy allergy and ive gone dairy free for breastfeeding. Your blog has been great because you cook with real ingredients. Thanks!
Laura says
Hello! This looks so great. Could I replace the sugar with something else? Like adding Stevia and more flour? Thanks!
Hi Laura! That should work, but I have not tried it myself. If you do give it a try, report back on how it goes!
Mr. Waturi says
I love the idea of this bread but I am intolerant of almonds (and gluten, and Justin Beiber.) Any substitutions for the almond meal?
Purva says
Omg! Omg! I made this bread today..its out of this world..so chocolatey and with all the goodness..Thanks Dana for sharing this recipe..
I am a huge fan of your blog – your recipes are easy to follow and quite simple to make!! Many many thanks for adding more flavors to a vegetarian life ?..
Madeleine Rex says
This question might have been asked before, but do you think the recipe would work just as well if the almond meal and gluten-free flour were subbed for organic white flour?
Kristen says
Yum! How long can this bread keep and what is proper storage? Thanks!
Hi Kristen, see number 9 under directions for storage!
Stacy says
As usual….you have not disappointed! This recipe is DELISH!!!!! Thank you so much, will definitely mark to make again.
Mahsan says
Absolutely delicious! Made this last night and made some mods since I didn’t have gf flour and almond meal handy: 1/2 cup oat flour, 1/2 cup spelt and 1 cup whole grain flour. Thanks for the inspiration!
Deborah says
I just had a piece of this chocolate peanut butter banana snack bread and it is soooooo good. I thought it was good yesterday, but it is even better the next day after it has been refrigerated. It is moist without being soggy. Just the right sweetness. Absolutely delicious.
Deborah says
I made it with 2% milk instead of almond milk and 1/2 cup of coconut sugar instead of the cane and brown sugar. I used Bob Mills GF flour, TJ almond meal, Bob Mills organic rolled oats, dark chocolate chips, an egg, and coconut oil. I also baked in a 9 x 9 glass pan. It was delicious. My husband also loved it. I will definitely be making this recipe again. It was not overly sweet with the coconut sugar, which is the way I like it. It was like a cake bread. I may add some walnuts next time. Great recipe.
Deb says
I just had a piece of this chocolate peanut butter banana snack bread and it is soooooo good. I thought it was good yesterday, but it is even better the next day after it has been refrigerated. It is moist without being soggy. Just the right sweetness. Absolutely delicious.
Deborah says
Can I use regular milk for the almond milk and can I use 1/2 cup coconut sugar for the 1/4 cane and 1/4 brown sugar?
I would think so, but I haven’t tried it that way. Let me know if you give it a try!
Cheri Johnson says
Just made this and everyone loves it!! I did not have quite enough peanut butter but since I had already started, I just went with it and I did not have any peanut butter chips but with how delicious it was, I can only imagine that it would have tasted even more decadent. I love your recipes because they are not totally high carb gluten free snacks, they incorporate nuts and healthy fats :) I might try it again with carob chips :)
Natalia says
Just wanted to reach out and let you know we cited your blog post Chocolate Peanut Butter Banana Bread in a post we wrote about gluten free chocolate recipes. You can check out our post here (you’re #20).
Thanks for creating such amazing content.
Cheers,
Natalia
Esther says
Banana bread is always a yes yes! at home and when I saw this recipe it was like well lots of “yeses” :))) so I’ve made it and everybody loved it, me too! I only changed the flour because I didn’t have all the ingredients to make the diy gluten free and I used spelt flour and it turned out just fine the only thing in my case is the cooking time and mine was ready to be taken out of the oven in 55minutes, more or less but I suppose that is got to do with the type of oven I think?? Anyway definitely making this cake again and thanks again for sharing with us your delicious recipes.
Kimberly says
Hi I noticed you said in the recipe for gluten free flour mix that you generally leave out the xantham gum. Do you leave it out for this recipe also?
Cher says
HOLY SHIT, this is amazing! Definitely in the queue.
I substituted ground cashews for the almond flour since partner has an allergy to tree nuts.
haha, nice! Thanks for sharing, Cher!
Sue says
Hi
Just took mine out of the oven, WOW are they delish! I used green banana flour for the 1 cup of GF flour and totally forgot to add the almond meal but they turned out so perfectly moist and fluffy that I’m glad I forgot. I made 16 muffins instead of the loaf and cooked them for about 25 minutes.Thanks for this recipe!
Laurence says
loved the recipy!!! i used pastry whole wheat flower and homemade almond butter. i have never had such an amazing Banana bread.
great job
thank you
Janine says
I’m going to help my 2 year old make it for me for mother’s day ;) Thanks!
MillieJ says
What size and kind of loaf pan do you use? I have bigger ones, smaller ones, metal pans, Pyrex pans…. Thanks! I am eager to try this and your original banana bread recipe.
Claire says
Could you use almond flour as the gluten free flour option?
sooi says
Hi
Love your recipes. Especially the black bean brownies has been a great hit with me and all those around me. My colleagues loved it when I made them some. Only telling them later what was in it.
I have tried many diets but only recently found out that grains and sugars are the ones causing all the problems. Keeping track for months I found out that even gluten free grains are not an options.
There we have a question as I always look through your lovely GF recipes there are still some ingredients I wont eat. Could you give me an good alternative for Rolled Oats, as you use them a lot in GF recipes. That would be really nice.
Ellen Lederman says
Great flavor! My only problem was how crumbly it is (saved some of the crumbs to use as a topping for your chai ice cream, which I’ll be making next. I did wait 24 hours before attempting to slice it, so it was completely cool. I didn’t have a gluten-free flour blend so I just used oat flour—is oat flour a problem for this recipe?
That’s probably what went awry. I hope it still tasted good for you! Sorry the texture was off.
Jordan Rhea says
Hi there! I’m wondering the same and curious if you found a good substitute. Or perhaps your dietary needs have changed since you posted? Sounds like I’m just beginning to figure out what you did years ago with the gluten free grains :)
Goreti Tada says
I made this last night and let it cool completely overnight. When I removed it from the loaf pan, it stuck in the middle :( I sliced it up and it crumbled on me. It didn’t feel warm at all and I made the recipe exactly as written. Not sure why this happened. Going to try again with your ONE BOWL GLUTEN FREE BANANA BREAD recipe.
DIANA WILBAMKS says
can you substitute with sel rising flour or non rising flour for this?
Kalli says
I made these into muffins and baked for about 25 min. They turned out perfectly!!! This recipe yields about 16-18 muffins.
Yay! Thanks for sharing, Kalli!!
Kalli says
This looks amazing and I am definitely going to make this. Do you think you could make this recipe into muffins??
Yes! Just bake for less time – about 1/2?
Annika says
Awesome! What a flavour combo, just tasting the batter and then crumbs of it when it came it fresh was soooooo goooood… So tempting to cut into it now but it seems very moist inside, suppose I should just let it sit ^^ My husband’s eyes were like saucers and he had a massive grin on his face when he tasted some warm crumbs :D
Crystle says
I could gawk at your food photos all day long. They’re so enticing! I’m definitely going to make this bread this week.
Karen says
Have you tried this without the PB? My son has nut allergies and am looking for alternatives so he can eat something that looks this yummy.
I haven’t! But I think you could. Just out my original banana bread recipe (linked in the recipe box) for instructions. Hope that helps!
Cami says
How about using coconut sugar or sucanat? It seems like coconut sugar is less sweet, right? Any experience substituting sugars in this recipe?
Haven’t tried it! But read through the comments on this post and the original banana bread recipe as I believe some people have tried coconut sugar with success.
My-Ling says
I made this yummy banana bread with a few adjustment. I used homemade hazelnut meal/flour instead of the almond flour, and homemade “nutella” instead of the peanut butter, the result is just soooo delicious and super tasty. Thank you for the blog, love all of your recipes :)
Cami says
Have you ever doubled the recipe? Or tripled? Wondering if it works out well. Baking it this week for an event. Thanks!
I haven’t! But I’m sure it would work fine. Hope that helps!
Melissa @ Nourish By Melissa says
oh my oh my! Banana bread is basically the best thing ever! Add PB and chocolate and it’s out of this world!
Juliette says
Ohhhleyyyy for chocolate. Bananas and chocolate are the perfect combination.
Hannah says
Would I be able to use ground flaxseed or ground walnuts instead of the almond meal? If not, what are other alternatives?
thanks so much!
Ground walnuts would be ideal :D
Ceri says
I made this today and it turned out nicely. I didn’t have almond meal, so I replaced that with coconut flour and had the same problem as a previous commenter. It made the batter super thick, more like a dough. I had forgotten that coconut flour will do that. So I added extra almond milk (about double what the recipe called for) and it turned out just fine. Going to try the regular GF banana bread recipe next! Thanks for the great blog!
Great! Yeah, coconut flour is like a sponge! Glad it still turned out.
Hannah says
This looks delicious!
Would I be able to use whole wheat flour instead of the gluten free mix?
Thanks!
Yep!
Mary Frances @ The Sweet {Tooth} Life says
If I had more than two hands, all of them would be up. I LOVE this flavor combo so much! I can’t stop cutting myself slices. Good thing this is for snacking … I’m pretty sure the whole loaf would be gone in one day! Cannot wait to try!
Adrienne says
I love that pink background. It reminds me of an old time-y ice cream shop. Lovely!
Julianna @ Julianna Bananna says
yumm! this looks to die for! love me some banana bread & you can never go wrong with chocolate and pb. pinning to make later!
Elizabeth says
Yum! This looks moist & delish for breakfast or snacks. Must try!
xx,
Elizabeth
Ceara @ Ceara's Kitchen says
I love love peanut butter, banana bread and chocolate so this ‘nana bread lookss absolutely perfect in my books!! Pinned :)
Thanks Ceara!
Donna Castellano says
Your posts crack me up! Seriously! I love it!
Thanks friend! ;D
laurasmess says
OH gosh. Seeing the title ‘one bowl banana bread’ combined with ‘peanut butter’ in my email inbox made me ridiculously excited. This looks so, so deliciously moist and flavoursome! Making this, super quickly. Beautiful post guys (the photos are drool-worthy!) x
Thanks Laura! Hope you’ll give it a try!
Ala says
I’m still raising my hand from last week if you asked whether we loved bananas, chocolate, and peanut butter, thankyaverymuch. Absolute love–and I’ll definitely be sharing this on my weekly (Friday) link love roundup if you’d care to mosey over and see it tomorrow. Cheers!
Yanic A. says
Everything about this screams delish!!!! I’m making it this week-end for sure!
Yay! Let me know if you do, Yanic!
Yanic A. says
Actually, spent the whole week-end outside, but there will nothing but rain this week so baking will happen… I’ll let you know for sure! :-)
Phi @ The Sweetphi Blog says
This banana bread sounds fantastic. I seriously LOL’d when you said ‘who doesn’t like banana bread?’ … totally agree, who doesn’t? It’s just one of those things that always good…this one looks especially like it’d be good!
Hannah @ CleanEatingVeggieGirl says
I definitely raised my hand for all 3! This sounds fantastic! Also, I am pretty sure that the added PB chips are not optional ;)
Shonalika says
Um… YUM. I think my brain just melted looking at all that chocolate and banana and peanut butter. It’s like the Holy Trinity of desert flavours. Cannot WAIT for an opportunity to make this!!
Agreed! Chocolate, peanut butter banana – they belong together ;D
Alanna says
Oh lordy, this looks like the perfect balance of healthy and decadent. I love that you used your pb chips! I’ve got a couple bananas in the freezer destined for this bread. Thank you, Dana!!
And thank YOU for that beautiful matcha magic drink you made. I will be making that STAT. Cheers!
Rosana says
Looks delicious! I’m wondering if I can replace the bananas for any other fruit? Thanks
Perhaps another semi-sweet fruit puree, such as apple, carrot or butternut squash? Just adjust sweetness and batter consistency depending on which way you go.
Lisa @ SimplePairings says
Looks so fabulous! I love the oats in this – I think oats add such a wonderful heartiness to breads!
Inês Oliveira says
Woah! Loved it :) I have to collect GF recipes now, and this is definitely a must!
Brian Nahodil, The barefoot Infanta says
This must be a ploy to convert us to minimalist eating. If so, I don’t care, sign me up. This looks absolutely like sin on a place. WANT!
I see myself making this someday in the future.
hippymomelizabeth says
This looks delicious and rich, breakfast, lunch, dinner or dessert, I would eat it. Earth balance or some raw vegan ice cream scooped on top, sorry its my fat girl coming out, Im not actually allowed to have sugar right now…Yum
haha, no worries! I know how that goes. I’m kind of a sauce and toppings girl myself. I loved this with a little more peanut butter and honey or earth balance. So good! ;D
Jen Campisano says
This was how we chose to eat it — with more peanut butter on top. Honey might have taken it over the edge ;)
Kathryn says
I can’t believe this is vegan + gluten free. You’re so smart!
Thanks, friend! (but we all know you’re the smart one – CHOCOLATE WAFFLES MUCH?) ;D
Katrina @ WVS says
Such a yummy looking snack bread! Chocolate and banana are fabulous friends!
Hilary Ledingham says
Hi Dana
I’m wondering if there is anything I can use instead of oats for this recipe, or can I just eliminate it?
Thanks
Hilary
You can just eliminate them and compensate with extra of the other dry ingredients :D
Marcella says
My sister is allergic to oats! Try quinoa flakes to imitate the texture :)
xx
Hilary Lediingham says
Thanks so much for the reply. I’m looking forward to making this recipe. :)
Maryea {happy healthy mama} says
This would be dessert for my kids and I just might have to make it for them tonight. :) Thanks for the inspiration.
Rosanna @ rosannaskitchen says
I am drooling on my keyboard! Looks great and I bet it tastes even better….
Medeja says
I love the ingredients and how this break looks like.
Megan - The Emotional Baker says
I love this bread! All my favorite things in one loaf – divine :)
Emma says
This could not be any better! Vegan, gluten-free banana bread with peanut butter, chocolate and PEANUT BUTTER CHIPS!! Oh, and one bowl too!