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
Sarah says
This is my favorite banana bread recipe. I love how the peanut butter replaces other oils, and it is not too sweet. soooo obsessed with this bread! Thanks, Erin!
Erin says
Hi Sarah, so glad you loved it! 🙂
Celina Valenzuela says
is it possible to add greek yogurt to this recipe ? For extra protein
Erin says
Hi Celina, yes, you could add 1/2 cup! Let me know how it comes out!
Tiami Tanner says
I was looking for a recipe that was close to mine that used peanut butter instead of butter and yours is perfect! Thanks
Erin says
Hi Tiami, so happy you loved it so much! 🙂
Ms. Michael Robinson says
Made this and it turned out perfectly 😋 delicious
Erin says
Hi Michael, so glad you enjoyed it!!
Gloriana says
Hi!
Can I use PB powder instead?
Erin says
Hi Gloriana, so sorry but unfortunately it won't come out the same!
Meghan K says
This is my fav banana bread! I make it like once a month and it’s so easy and soooo tasty 😋 Thanks Erin!
Erin says
Hi Meghan, so happy you love it so much!! 🙂
Meghan says
10/10 recipe and super easy to make into muffins! I used ~2C whole wheat flour and worked perfectly. Also subbed honey for maple since it was what I had on hand. 17 min bake time and the muffins are sooo fluffy and moist!!
Erin says
Hi Meghan, so happy you loved them and made them your own!! 🙂
Karen says
Hi..so happy I made this . I substituted 2 apples mashed because it's apple season in New England , and kept one banana. No chocolate added either. It is delicous . I love all the healthy ingredients ! Thank you for this recipee!.
Erin says
Hi Karen, so glad you enjoyed the bread and made it your own! Thanks for sharing!
Avery says
This banana bread is amazing!!! So flavorful and delicious!
Erin says
Hi Avery, so happy you loved it!! 🙂
Addie says
Delicious! Even the gluten huggers of my family love this bread recipe. I’ll hide it in the vegetable draw….they’ll never look there😉
Erin says
Hi Addie, so happy you all loved the bread so much! Thanks for sharing! 🙂
Jenna says
The perfect texture! So simple and delicious!
Erin says
Hi Jenna, so happy you loved it!!
Suzanne Garlock says
Wow! This Was amazing. I added some pecan pieces instead of peanuts and sugar free dark chocolate chips. Even impressed the picky gluten lover.
Erin says
Hi Suzanne, so glad you loved it and made it your own!!
Elisa says
I made this recipe into 12 muffins and baked for 15 minutes and they were perfect. I made this recipe 3 days in a row and my family is still asking for me to make them again.
Erin says
Hi Elisa, so happy your family loved them as muffins! 🙂
Sam says
Super easy and so good!
Erin says
Hi Sam, so glad you liked it!!
E says
Can I sub baking powder for baking soda?
Erin says
Hi, yes that should be fine. Let me know how your bread comes out!!
Veronica says
Can I make this with regular white or I bleached flour?
Erin says
Hi Veronica, yes, that should still work. I haven't tried it, but before you bake just be sure to check the ratio because some flours are not a 1:1 ratio. Let me know what flour you use and how it comes out!
Brooke says
This recipe is absolutely incredible!! Really easy to throw together & everyone loved it!
Erin says
Hi Brooke, so glad you liked it!!
Hanna Dickerson says
Second time making it in a week! DELISH! Would never be able to tell it’s GF!
Erin says
Hi Hanna, so glad you loved it!!
Danielle says
This was delicious!! It was the perfect balance of chocolate, banana and peanut butter, and it was sweet without being overly sweet. Will definitely make this again!
Erin says
Hi Danielle, so happy you loved the bread!!
Tori says
Hands down my favorite banana bread recipe! I have made it for family and friends and now they request I bring this anytime I see them
Erin says
Hi Tori, so happy you loved it!
Erin says
Store this banana bread?? I was dying when I saw that part of the post because this is so delicious that we didn't have to store it very long! It is beyond easy and delicious! This is even better than traditional sugar filled recipes. The texture is beyond perfect and the peanut butter makes it a more filling option than a traditional banana bread.
Erin says
Hi Erin, so happy you love it so much and it goes quickly!!
Lexy says
Nothing tops this one for me—seriously the best PB banana bread there is!
Erin says
Hi Lexy, so happy you love it!
Rachel Houtteman says
Can I use chia or flax eggs instead of regular eggs? I don’t want it to mess up the texture!
Erin says
Hi Rachel, I haven't tried it with either but think flax eggs would be the better of the two. Let me know what you try and how the bread comes out!!