Chocolate Peanut Butter Banana Snack Bread (V+GF+1 Bowl)

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Partially sliced loaf of Peanut Butter Banana Chocolate Snack Bread

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?)

Oats, bananas, peanut butter and other ingredients for making PB Chocolate Banana Bread
Mixing cocoa powder into wet ingredients for Chocolate Peanut Butter Banana Snack Bread

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…

Whisking together wet and dry ingredients for gluten-free vegan Chocolate PB Banana Snack Bread

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?

Mixing chocolate chips and peanut butter chunks into Chocolate Peanut Butter Banana Bread
Slices and loaf of Vegan Chocolate Banana Peanut Butter Snack Bread

I love this bread! It’s

Insanely moist
Perfectly sweet
Peanut Buttery
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!

Partially sliced loaf of Chocolate Peanut Butter Banana Bread surrounded by ingredients used to make it

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

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.
Author Minimalist Baker
Partially sliced loaf of Chocolate PB Banana Bread topped with chocolate chips
4.78 from 18 votes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 10 (slices)
Course Breakfast, Dessert, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days


  • 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)


  • 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.


*If not egg-free, you can sub 1 chicken egg in place of 1 flax egg (1 Tbsp flaxseed meal + 2 ½ Tbsp water).
*Adapted from my 1-Bowl Gluten-Free Banana Bread.
*Nutrition information is an estimate calculated with both chocolate and peanut butter chips.

Nutrition (1 of 10 servings)

Serving: 1 slices Calories: 377 Carbohydrates: 51 g Protein: 8 g Fat: 18.5 g Saturated Fat: 4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 90 mg Fiber: 8 g Sugar: 22.4 g

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My Rating:

  1. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  2. 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.😀😋

  3. 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!

  4. 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!

  5. 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.

  6. 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 ;-)

  7. 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. :)

  8. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Have a read through the other comments as others have tried cutting down the sugar!

  9. 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

      • 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.

  10. 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 ?

  11. 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?


    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!)

  12. 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!

  13. Laura says

    Hello! This looks so great. Could I replace the sugar with something else? Like adding Stevia and more flour? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  14. 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?

  15. Purva says

    Omg! Omg! I made this bread today..its out of this 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 ?..

  16. 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?

  17. 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!

  18. 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.

  19. 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.

  20. 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?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I would think so, but I haven’t tried it that way. Let me know if you give it a try!

  21. 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 :)

  22. 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.

  23. 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.

  24. 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?

  25. 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.

  26. 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!

  27. 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

  28. 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.

  29. 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.

  30. 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?

    • 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 :)

  31. 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.

  32. Kalli says

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

  33. Kalli says

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

  34. 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

  35. 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.

  36. 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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

  37. 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?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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.

  38. 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 :)

  39. Cami says

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

  40. 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!

  41. 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!

  42. 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!

  43. Hannah says

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

  44. 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!

  45. 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!

  46. 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 :)

  47. 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

  48. 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

        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! :-)

  49. 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!

  50. 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 ;)

  51. 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!!

  52. 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!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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.

  53. Lisa @ SimplePairings says

    Looks so fabulous! I love the oats in this – I think oats add such a wonderful heartiness to breads!

  54. 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.

  55. 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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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

      • 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 ;)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks, friend! (but we all know you’re the smart one – CHOCOLATE WAFFLES MUCH?) ;D

  56. 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?

  57. 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.

  58. Rosanna @ rosannaskitchen says

    I am drooling on my keyboard! Looks great and I bet it tastes even better….

  59. 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!