Chocolate Peanut Butter Banana Snack Bread (V+GF One Bowl)

One Bowl PB Banana Chocolate Snack Bread! #vegan #glutenfree #healthy

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?)

PB Chocolate Banana Bread!Chocolate Peanut Butter Banana Snack Bread! #vegan #glutenfree

You guys have been loving on my One 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…

Chocolate PB Banana Snack Bread! #vegan #glutenfree #healthy

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?

Chocolate Peanut Butter Banana Bread! So moist, healthy, hearty and deliciousVegan Chocolate Banana Peanut Butter Snack Bread! #vegan #glutenfree

I love this bread! It’s

Insanely moist
Perfectly sweet
Peanut Butter-y
Naturally sweet from ripe bananas
Super satisfying
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! #vegan #glutenfree and One Bowl!

4.9 from 7 reviews
Chocolate Peanut Butter Banana Snack Bread (V+GF One Bowl)
Prep time
Cook time
Total time
Healthy, 1 bowl Chocolate Peanut Butter Banana Bread. Perfect for snacking, breakfasts on the go or a wholesome dessert. Vegan, gluten free and so insanely moist and delicious.
Recipe type: Snack, Breakfast
Cuisine: Vegan, Gluten Free
Serves: 10
  • 1 flax egg (or sub 1 egg)
  • 3 medium ripe bananas (~1.5 cups)
  • 3.5 tsp baking powder
  • pinch sea salt
  • 1/3 cup salted natural peanut butter (creamy or crunchy)
  • 2.5 Tbsp grape seed or coconut oil, melted
  • scant 1/4 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 oats
  • 1/4 cup dairy-free chocolate chips
  • OPTIONAL: 1/4 cup Peanut Butter Chips
  1. Preheat oven to 350 and line a loaf pan with parchment paper or spray with nonstick spray.
  2. Prepare flax egg in a large mixing bowl and let rest for 5 minutes to activate.
  3. Add banana and mash thoroughly.
  4. Add all ingredients through almond milk and whisk vigorously to combine.
  5. Add cocoa powder, almond meal, gluten free flour blend, oats and stir.
  6. Last, stir in chocolate and peanut butter chips (if using).
  7. 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.
  8. Let cool completely before cutting or it will be too tender to hold form (preferably overnight).
  9. Store completely cooled leftovers in a covered container for up to several days, though best when fresh. Slice and freeze for longer term storage.
*Adapted from my 1 Bowl Gluten Free Banana Bread.
*Nutrition information is an estimate for 1 of 10 slices of bread including both chocolate and peanut butter chips.
Nutrition Information
Serving size: 1 of 10 slices Calories: 377 Fat: 18.5g Saturated fat: 4g Carbohydrates: 51g Sugar: 22.4g Sodium: 90mg Fiber: 8g Protein: 8g


danaHi, I'm Dana! I am a food stylist, photographer, and author of the Food Photography School and the 31 Meals Cookbook.

Find me on Twitter, Instagram, and Pinterest.

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Talk About It

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  1. 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!

  2. 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?

  3. 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

    • Dana Shultz says

      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

  4. 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.

    • Dana Shultz says

      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.

  5. 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!!

    • Dana Shultz says

      And thank YOU for that beautiful matcha magic drink you made. I will be making that STAT. Cheers!

  6. 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!!

  7. 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!

  8. 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!

  9. 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

  10. Hannah says

    This looks delicious!
    Would I be able to use whole wheat flour instead of the gluten free mix?

  11. 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!

  12. 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!

  13. Cami says

    Have you ever doubled the recipe? Or tripled? Wondering if it works out well. Baking it this week for an event. Thanks!

  14. 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 :)

  15. 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?

    • Dana Shultz says

      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.

  16. 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.

    • Dana Shultz says

      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!

  17. 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

  18. Kalli says

    This looks amazing and I am definitely going to make this. Do you think you could make this recipe into muffins??

  19. Kalli says

    I made these into muffins and baked for about 25 min. They turned out perfectly!!! This recipe yields about 16-18 muffins.

  20. 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.

  21. 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?

  22. sooi says

    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.

  23. 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.

  24. 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

  25. Sue says

    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!

  26. 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.

  27. 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?

  28. 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.

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