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
Rachael says
Another slam dunk! This banana bread might be some of the best I’ve ever had. It is so incredibly moist!!
Erin says
Hi Rachel, thanks for your kind words! SO happy you enjoyed it!!
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. ♥️
Erin says
Hi Carmen, thank you so much for your kind words!! I am so happy you love it so much and made it your own!! 🙂
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.
Erin says
Hi Lennie, thank you for your kind words! I am so glad they still came out well!!
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.
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!
Erin says
Hi! I am so happy you enjoyed it!! I agree- such a great combo! 🙂
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 🙂
Doha says
Can I use honey instead of maple syrup?
Erin says
Yes!
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!
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.
kenzie says
How many calories is in this bread?
Erin says
Just updated it!
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 🙂
Desiree says
What is the time difference for muffin tin?
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!!
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!!
Melissa says
Delicious, perfect make ahead breakfast item
Erin says
Great idea, Melissa!! Thank you!
Erin says
YAY! So happy you like it Erin - I pray for ripe bananas now so I can make it haha
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!
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
Hi Adele, I am thrilled you love the bread!! Thank you so much for your kind words!
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?!
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.
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!