This moist and gluten-free healthy peanut butter banana bread is an easy breakfast recipe made with chocolate chips, almond flour, and maple syrup! It’s simple and the best for busy mornings or afternoon snack!
Video: let’s make peanut butter banana bread!
If you don’t know by now, you’re about to find out that I’m a total sucker for banana bread. Growing up, it was always a special treat when my mom would bring traditional banana bread or even banana bread muffins home from our local grocery store bakery. I’ve always seriously loved banana bread and I hope to one day have a folder of just straight banana bread recipes.
But one thing I love more than banana bread? The combination of sweet and salty, like peanut butter and bananas, for example. My all time favorite healthy snack combination.
So when I got to thinking about the next healthy banana bread I wanted to make, I knew I needed to incorporate sweet and salty all into one. In order to make that happen with this bread, I added chocolate chips, peanuts, and sea salt to the top and let’s just say I may never make a banana bread without it again.
This loaf is completely gluten-free, is super moist (like so moist its actually amazing), and has some pretty incredible flavor. You’ve got to try it!!
Peanut butter banana bread Ingredients
Wet Ingredients:
- Ripe bananas – these are the key to a really good banana bread. Typically, the darker the peel, the sweeter the bananas, so I like to make sure they are very ripe in order to get the most moist and sweet banana bread.
- Eggs – I haven’t tried this recipe without eggs, but you could always try two flax eggs!
- Maple syrup – just a small amount of natural sugar from maple syrup helps to sweeten up the banana bread even more. If you’re looking to keep sugar low, you can omit!
- Peanut butter – I used a natural peanut butter with only two ingredients, peanuts and salt. Trader Joe’s and Whole Foods brands are my favorite!
- Vanilla – this is the one ingredient I never really measure, a couple splashes of vanilla and you’re guaranteed to have a delicious taste.
Dry Ingredients:
- Almond flour – my favorite paleo flour to bake with because it is nutty and nutrient dense, but comes out fluffy and moist every time.
- Baking soda – gives the bread lift and elevation! A necessary ingredient for a successful healthy banana bread
- Cinnamon – one of my secret weapons in banana bread of any type, gives a subtle sweetness.
- Chocolate chips – you can use any version of chocolate chips that you want, but my favorite are dairy free and paleo based!
How to make peanut butter banana bread
Grease and line a 9×5 baking dish with parchment paper. By cutting out a little piece of parchment and throwing it into the bottom, then spraying with nonstick spray, your banana bread will come right out of the dish.
In a large bowl, mash up your bananas until they are completely mushy. You don’t want any large clumps here because they will sink to the bottom! I like to use a potato masher to mash my ripe bananas until they are really mashed!
Add in your whisked eggs, peanut butter, maple syrup and vanilla and whisk until well combined. Set aside for now while you prep the dry ingredients.
In a smaller bowl, combine the almond flour, baking soda, cinnamon and salt. Stir it around and slowly add to the wet ingredients, mixing until it is all combined.
Fold in the chocolate chips, and then pour into prepared loaf tin. Bake in the oven and once cooked, let cool for at least a half hour before cutting into it!
And there you go, easy, healthy banana bread that is made with peanut butter and other wholesome ingredients, perfect for breakfast, an afternoon snack, or even dessert after dinner.
Here are some other similar recipes that you may also like!
If you make this recipe, be sure to comment below and let me know how it was! Also tag @erinliveswhole on Instagram and use the hashtag #erinliveswhole so I can see it and feature you!
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Peanut Butter Chocolate Chip Banana Bread
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 1 loaf 1x
Print Recipe
Pin RecipeDescription
This moist and gluten-free Healthy Peanut Butter Banana Bread is an easy breakfast recipe made with chocolate chips, almond flour, and maple syrup! It’s simple and the best for busy mornings or afternoon snack!
Ingredients
- 2 medium overripe bananas, mashed (or 3 small)
- 1/3 cup natural peanut butter
- 1/4 cup maple syrup
- 2 eggs
- 1 tsp vanilla
- 2 cups almond flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup chocolate chips (I used enjoy-life dairy-free)
- Crushed peanuts + sea salt for topping
Instructions
- Preheat oven to 350F and prepare a loaf pan with either parchment paper or nonstick spray.
- In a large bowl, whisk together mashed bananas, peanut butter, maple syrup, eggs, and vanilla.
- In a separate bowl, combine almond flour, baking soda, cinnamon, and salt.
- Add dry ingredients to wet and stir until completely combined.
- Fold in chocolate chips.
- Pour into loaf pan and add peanuts and extra chocolate chips on top.
- Bake for 45-50 minutes or until toothpick comes out clean.
- Store at room temperature for 2 days, in fridge for up to 5 days or freeze.
- Category: breakfast, gluten-free
Keywords: paleo, gluten-free, banana bread, peanut butter
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Madi says
Can I sub Agave if I dont have maple syrup? Also, do you use the peanut butter with the oil separation kind? The kind you have to stir?
Erin says
Yes to agave! And Yes i do! But I mix it up well before!
Alexandra says
Can I sub regular all-purpose flour or oat flour for almond? I don’t have any 🙂
Erin says
Regular all purpose should work just fine! May just need a little bit less.
Kendall says
The combination of peanut butter and chocolate is amazing as it is, making this banana bread one of my faves
★★★★★
Erin says
Thank you, Kendall! PB + chocolate is the best, isn’t it?!
Inna says
This banana bread is amazing!! It is my favorite out of others I have tried and I will forever use this recipe! It was so moist and perfect. Thank you Erin!
★★★★★
Erin says
Thank you Inna!! Love chatting with you and connecting via IG – thanks for the support!
Adele says
This is the best banana bread I’ve ever had!! Keep meaning to try her other ones but I just keep coming back to this one- it’s that good!
Erin says
Ive made this banana bread so many times! It has become my absolute go-to when I have overripe bananas. The almond flour makes this recipe the best!
★★★★★
Erin says
YAY! So happy you like it Erin – I pray for ripe bananas now so I can make it haha
Melissa says
Delicious, perfect make ahead breakfast item
★★★★★
Erin says
Great idea, Melissa!! Thank you!
Crystal says
Love this banana bread! I’ve already made it twice. The first time I made it, I was 1/2 cup shy of the needed almond flour, so I subbed in 1/2 cup of brown rice flour. Still worked great. I highly recommended!
★★★★★
Erin says
That’s a great swap and good to know!!! So happy you enjoyed it!!
Hannah says
This recipe is amazing! It’s so easy to make and the ingredients are so clean. I love how I don’t feel guilty about eating cakes anymore.
★★★★★
Erin says
I’m so happy you love this recipe, Hannah!!
Catherine Maxey says
Great recipe. I baked in a muffin tin rather than a loaf pan. People I gave these to couldn’t believe they were gluten free
Erin says
Love to hear that Catherine! Thank you so much for sharing 🙂
kenzie says
How many calories is in this bread?
Erin says
Just updated it!
Vanessa G says
Can I use oat flour instead of almond flour? If so, how much?
Erin says
This recipe is specific for almond flour, but you may have success using about the same amount.
Tasha says
Delicious banana bread, it is not easy to find gluten free recipes that taste so good, this one is a keeper. Thank you for posting
★★★★★
Erin says
Thanks for sharing Tasha! I’m so glad you liked it!
Doha says
Can I use honey instead of maple syrup?
Erin says
Yes!
Stephanie K says
This is by far the best banana bread I’ve ever made! The taste and the texture come out wonderfully. Thank u Erin!
Erin says
I’m so glad you like it ! Thanks for sharing 🙂
★★★★★
Kyler says
At first I questioned banana bread with peanuts on top… but my mind was totally changed after I tasted them! Salty and sweet- perfect combo! Thanks Erin!
★★★★★
Alexis Wagner says
Incredibly moist! I lost track of time and over cooked this bread. I was so disappointed and thought it be dry and ruined . Nope ! Still moist and delicious.
★★★★★
Erin says
A happy mistake!! Love that! Thanks for sharing.
★★★★★
Lennie Gail says
Super good! I should’ve checked mine a little sooner than 45 minutes – it got a bit browner than I like, but the inside was still moist. Flavor is great and perfectly sweetened.
★★★★★
Carmen says
This recipe is dangerously good!!! Hands down the very best banana bread I have ever eaten! I used macadamia flour because I had it on hand and subbed in honey for the maple syrup. ♥️
★★★★★
Rachael says
Another slam dunk! This banana bread might be some of the best I’ve ever had. It is so incredibly moist!!
★★★★★
Irie says
Can I sub coconut flour?
Morgan C says
This recipe was amazing and so incredibly MOIST. WOW! We baked ours in a bundt pan and almost ate the whole thing in one sitting. People could not even believe there was no sugar. Highly recommend!
★★★★★