Healthy Peanut Butter Banana Bread is moist, tender, and loaded with natural peanut butter, overripe bananas, and melty chocolate chips, then topped with crushed peanuts and a sprinkle of sea salt. It's gluten-free, made with almond flour, sweetened with maple syrup, and one of my favorite ways to use up spotty bananas, right alongside my healthy banana bread and perfect paleo banana bread.
Jump to:
- Gluten-Free Peanut Butter Chocolate Chip Banana Bread
- Why You’ll Love This Recipe
- Ingredients Needed To Make This Healthy Peanut Butter Banana Bread
- How to Make Healthy Peanut Butter Banana Bread
- Erin's Expert Tips
- Frequently Asked Questions
- Storing leftovers
- If you liked this recipe, you'll want to try these…
- Peanut Butter Chocolate Chip Banana Bread
Gluten-Free Peanut Butter Chocolate Chip Banana Bread
Sweet and salty is my favorite flavor combo, and this banana bread nails it! Creamy peanut butter and ripe bananas make every slice super moist, chocolate chips add little pockets of melty goodness, and a topping of crushed peanuts and sea salt gives it the perfect crunch. It's my favorite banana bread variation to date.
It all comes together in two bowls with no mixer needed. Almond flour keeps it tender and gluten-free, and maple syrup naturally sweetens the batter. If you love a fun banana bread twist, my s'mores banana bread is a must-try too.
It's perfect for breakfast with a cup of coffee, an afternoon snack, or a healthier dessert. And if you need more peanut butter and banana recipes like this one, you're going to LOVE my Healthy Peanut Butter and Jelly Banana Bread or my Banana Bread Breakfast Cookies!
Why You’ll Love This Recipe
- Sweet and salty. Peanut butter, chocolate chips, and a sea salt and peanut topping make every bite irresistible.
- Super moist. Overripe bananas and peanut butter keep it soft and tender for days.
- Gluten-free. Made with almond flour instead of all-purpose flour.
- Naturally sweetened batter. Ripe bananas and a little maple syrup do the work.
- No mixer needed. Just two bowls and a whisk.
- Freezer-friendly. Slice it up and freeze for easy grab-and-go breakfasts.
Ingredients Needed To Make This Healthy Peanut Butter Banana Bread
Here's a little bit about everything that goes into this peanut butter banana bread:
- Overripe bananas: The darker and spottier the peel, the better! They're sweeter and mash up smoothly.
- Natural peanut butter: Choose one with just peanuts and salt, and stir it well before measuring. Trader Joe's and Whole Foods brands are my favorites.
- Maple syrup: My go-to sweetener for a cozy, natural sweetness.
- Eggs: Bind the batter and help the bread rise.
- Almond flour: A tender, grain-free alternative to all-purpose flour.
- Chocolate chips: I use dairy-free chocolate chips. Save a few for the top!
- Crushed peanuts and sea salt: The finishing touch for crunch and that sweet-salty flavor.
How to Make Healthy Peanut Butter Banana Bread
Start by preheating your oven to 350°F and lining a loaf pan with parchment paper. Whisk together the mashed bananas, peanut butter, maple syrup, eggs, and vanilla, then stir the almond flour, baking soda, cinnamon, and salt together in a separate bowl.
Add the dry ingredients to the wet, fold in the chocolate chips, and pour the batter into your pan. Top with crushed peanuts, extra chocolate chips, and a pinch of sea salt, then bake until a toothpick comes out clean. Let it cool before slicing!
- Step 1: Preheat the oven to 350°F and line a loaf pan with parchment paper or spray with nonstick spray.
- Step 2: In a large bowl, whisk together the mashed bananas, peanut butter, maple syrup, eggs, and vanilla.
- Step 3: In a separate bowl, combine the almond flour, baking soda, cinnamon, and salt.
- Step 4: Add the dry ingredients to the wet and stir until completely combined. Fold in the chocolate chips.
- Step 5: Pour the batter into the loaf pan and top with crushed peanuts, extra chocolate chips, and sea salt.
- Step 6: Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Erin's Expert Tips
- Use overripe bananas. The darker and spottier, the sweeter your bread will be and the smoother they'll mash.
- Go all-natural with peanut butter. Pick one with minimal ingredients and stir in the natural oils before measuring.
- Start checking early. Test with a toothpick around 40 minutes, and loosely tent with foil if the top is browning too fast.
- Let it cool before slicing. Almond flour breads are delicate when warm and slice much cleaner once cooled.
- Swap the mix-ins. Try peanut butter chips or caramel chips instead of chocolate.
Frequently Asked Questions
Below are some common questions about this healthy peanut butter banana bread.
Yes! Almond butter, cashew butter, or sunflower seed butter all work as a 1:1 swap for peanut butter.
Yes, honey or molasses work too. Start with a little less and adjust to taste, since they're sweeter than maple syrup.
Replace each egg with ¼ cup of applesauce, or mix 1 tablespoon chia seeds with 3 tablespoons of water per egg and let it sit for a few minutes before adding.
Yes! It's made with almond flour, so it's naturally gluten-free. Just check that your chocolate chips are certified gluten-free.
It likely needs a few more minutes in the oven. Every oven is different, so test the center with a toothpick, and tent with foil if the top is getting too dark.
Yes! Divide the batter into a lined muffin tin and bake for about 18-22 minutes, or until a toothpick comes out clean.
Storing leftovers
Store peanut butter banana bread in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To freeze, wrap individual slices and store them in a freezer bag for up to 3 months. Thaw on the counter or warm a slice in the microwave for 15-20 seconds.
If you tried this recipe or any other recipes on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Follow @erinliveswhole on Instagram and tag me in any of the recipes you make so I can repost them!
If you liked this recipe, you'll want to try these…
Peanut Butter Chocolate Chip Banana Bread
Ingredients
Method
- 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.
Nutrition
Video
Notes
- Use Overripe Bananas: The darker and spottier the peel, the better your bread will be — they're naturally sweeter and mash into a smooth, lump-free texture that blends seamlessly with the peanut butter. Don't toss those brown bananas!
- Go All-Natural with the Peanut Butter: Use a natural peanut butter with just peanuts (and maybe salt) on the ingredient list — no added sugar or oils. Give it a good stir before measuring so the natural oils are fully incorporated.
- Start Checking Early: Ovens vary, so start testing for doneness around the 40-minute mark. Insert a toothpick into the center — it should come out clean. If the top is browning too quickly before it's done, loosely tent it with aluminum foil for the remainder of the bake time.
Tried this recipe?
Let us know how it was!Recipe by Erin Morrissey and Photos by The Mindful Hapa
Christine says
This recipe was delicious and ridiculously easy to make! I made it exactly as stated. This will definitely be in the rotation. Thank you for sharing it!
Erin says
Hi Christine, so happy you loved it! 🙂
Natasha says
I can’t wait to try this, I love peanut butter but I also have this jar of pistachio butter (all natural just like plain peanut butter but pistachios- no sugar no additives) and I’ve been trying to figure out what to do with it. Do you think that would be a straight substitution for the peanut butter if I wanted to make like a Dubai banana bread? Lol
Erin says
Hi Natasha, that should work! Let me know how it comes out! 🙂
Abbey says
my go to banana bread recipe! pretty sure i have it memorized at this point!
Erin says
Hi Abbey, so happy you loved it! 🙂
Rosie says
LOVE LOVE LOVE this recipe!! Thank you @erinliveswhole!! I swear my Hubs leaves two bananas to go dark, just so I HAVE to make this😅
Had trouble getting it to cook through in a loaf pan, so I make mini-muffins (36)! But it is my favorite, Hubs favorite and my 85 yr old Momma's absolute favorite!! Thank you!!👍🏻😄
Erin says
Hi Rosie, so happy you all loved it!! 🙂
Jenna Alexander says
This recipe was great. It was evenly cooked throughout. In my oven I only did 40 minutes. Thanks for the recipe.
Erin says
Hi Jenna, so happy you loved it! 🙂
Millie says
Awesome recepie - I made it with almond meal and walnuts instead - delish, moist and fluffy. Thank you Erin 🙂
Erin says
Hi Millie, so happy you loved it and made it your own!! 🙂
Dawn M. Gucciardo says
I've made this multiple times - but as muffins. I use 1/2 tsp baking soda and 1/2 tsp baking powder and they rise and crack quite nicely. Oven at 375 and bake about 15 mins. This is my go to morning muffin.
Last time I didn't have any chocolate chips - used white chips instead. Didn't ruin them, but ok in a pinch.
Erin says
Hi Dawn, so glad you liked them and made them your own!! 🙂
robin bickel says
I would suggest throwing all the wet ingredients in to a blender and then just pour it in to the dry ingredients and mix. Much easier.
Erin says
Hi Robin, thanks so much for sharing! 🙂
Cindy says
Am I able to omit the salt?
Erin says
Hi Cindy, yep! Let me know how your bread comes out!!
Doug Azzopardi says
Can i replace almond flour with whole-wheat flour
Erin says
Hi Doug, feel free to give it a try! Just double check the ratio since not all flours are 1:1. Let me know how your bread comes out!!