Go Back

Chocolate Peanut Butter Banana Bread

Chocolate peanut butter, banana bread that's gluten free, easy to make and a healthier twist on classic banana bread.
Print Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Course bread, Cookies and Cakes, Snack, sourdough
Cuisine gluten free
Servings 10

Equipment

  • 1 loaf pan
  • 1 mixing bowl
  • 1 kitchen scale

Ingredients
  

  • 2 large ripe bananas
  • 2 large eggs, whisked
  • 80 g smooth peanut butter OPTION; 50 g peanut butter and 30 sourdough discard
  • 80 g almond flour
  • 50 g quinoa flour
  • 50 g brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp apple pie spice, or cinnamon
  • 95 g semi sweet chocolate chunks, divided leave a tbsp to sprinkle on top of bread

Instructions
 

  • Pre heat the oven to 375℉ and line a loaf pan with parchment paper
  • In a large mixing bowl, mash the bananas until smooth. Add the eggs, and peanut butter. Mix well until all ingredients are thoroughly combined.
  • To the same bowl, add the almond flour, quinoa flour, brown sugar, baking soda, spice and salt. Stir until just combined.
  • Gently fold in the chocolate chips until evenly distributed throughout the batter.
  • Pour the batter into the prepared loaf pan and spread it out evenly. Bake for 30-35 minutes, or until a toothpick inserted into the centre comes out clean.
  • Allow the banana bread to cool in the pan for about 10 minutes before removing, and slicing.

NOTE

  • Substitute almond flour with other high-protein flours like chickpea flour if preferred.
  • For added texture, sprinkle some additional chocolate chips or chopped nuts on top before baking.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Keyword banana bread, Chocolate peanut butter banana bread, gluten free banana bread, high protein banana bread