Peanut Butter Banana Bread
A quick and easy gluten-free, paleo-friendly, all-around delicious banana bread, made with almond and coconut flour, loaded with peanut butter, walnuts, and dark chocolate.
Everyone loves a warm slice of banana bread, am I right? Something about the moist, cake-like texture of this delicate little loaf just brightens my day. The nice thing about banana bread is it doesn’t have to be big and fancy to be delicious. With that being said, this is not your average banana bread… but it’s not complicated either! This banana bread batter is so simple. You won’t find any added sugar, butter, or gluten; just sweet bananas, creamy peanut butter, nutty almond & coconut flours, dark chocolate chunks, and walnuts for a delightful late-night snack, or a light breakfast treat. It pairs SO well with a hot cup of coffee.
Whether you buy extra bananas specifically for baking, or if those bananas from last week’s grocery haul are looking a little rough, don’t let them go to waste! We’ve all been there – watching a bunch of bananas ripen by the day, thinking about eating them, yet never quite making it. Before you know it, the bananas have turned brown and mushy, and just not enjoyable on their own. Enter the beauty of banana bread!
So let’s get down to business! There are a few reasons why this banana bread is so good; the ingredients blend together so well. All of the flavours complement each other, but since there are a lot of different flavour profiles in here, if you’re missing one or two ingredients (like chocolate or nuts), it’s not the end of the world! The base for this recipe is the bananas, eggs, flour, and baking powder. Everything else is just tasty extras.
About The Ingredients . . .
Bananas: Try to use bananas that are extremely overripe! You’ll notice mine are still pretty yellow, but they were bruised and pretty mushy. The more ripe your bananas, the sweeter your bread will be. Depending on their size, use 2-3 bananas.
Almond Flour: Blanched almond flour is best for baking, but if you can only find ground almonds/almond meal, use it! I did and I don’t notice a difference.
Coconut Flour: I add a touch of coconut flour to help absorb some liquid and aid in binding the bread. I’ve made it with and without the additional coconut flour, and it turns out fine either way.
* If you don’t have almond or coconut flour, you can substitute them for 1 cup of all-purpose flour or whole wheat flour.
Peanut Butter: I only use all-natural peanut butter, and I’m obsessed with the sea salt flavour. Most baked good recipes call for salt added to the batter, but mine does not because this peanut butter is salty enough! If you have regular, non-salty peanut butter, you can add a teaspoon of salt.
Dark Chocolate: I love baking with 70% dark chocolate. The ones I use are big chunks so I chop them up a bit for variety and chocolate throughout. Use whatever chocolate you like/have!
Walnuts: You can use any of your favourite nuts or whatever you have on hand. My faves for banana bread are walnuts or pecans.
Cinnamon: Okay, I just love cinnamon! I add it to almost everything. It really adds an extra level of flavour to this banana bread.
Peanut Butter Banana Bread
- Prep Time: 10
- Cook Time: 45
- Total Time: 55 minutes
- Yield: 8 1x
- Category: Baked Goods
Description
A creamy, chocolatey, peanut buttery banana bread, made with almond flour and zero added sugar! A delightful snack or light breakfast.
Ingredients
- 2–3 overripe bananas
- 2 eggs
- 1 tsp vanilla
- 1/4 cup peanut butter
- 1 cup almond flour
- 1/3 cup coconut flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 cup chopped walnuts (reserve some for toppings)
- 1/4 cup dark chocolate (chopped or chips – reserve some for toppings)
Instructions
- Preheat oven to 350F.
- Lightly grease a 9X5 loaf pan (if not using silicone – highly recommend silicone bakeware).
- Place peeled bananas into a bowl and mash with a fork until smooth.
- Add eggs, peanut butter, vanilla, baking soda, and cinnamon. Mix until well blended.
- Add almond and coconut flour. Mix until just combined.
- Add most of the walnuts and dark chocolate, saving some to sprinkle on top. Fold into the batter.
- Pour banana bread mixture into loaf pan. Spread evenly and top with remaining nuts and chocolate.
- Bake for 45 minutes or until a toothpick comes out clean from the middle!
- Cool in the pan for 15 minutes, then transfer to a wire rack and let sit for 20 minutes.
- Slice into 8 pieces and serve warm or cold.
Notes
This recipe makes 8 decent-sized portions of banana bread. I wouldn’t recommend slicing the bread any thinner, as it’s very moist and delicate. But what I have done is cut into 8 slices, and then cut the slices in half to make 16 banana bread squares. Alternatively, you could bake in a muffin tin for banana bread muffins!
If you don’t have almond and/or coconut flour, you can substitute for 1 cup of all-purpose flour.
I keep my banana bread sliced up in an airtight container. It stays fresh in the refrigerator for 5 days.
Nutrition
- Serving Size: 8
- Calories: 190
- Sugar: 5
- Fat: 13
- Carbohydrates: 15
- Fiber: 5
- Protein: 7
Keywords: banana bread, low sugar, peanut butter, almond flour, dark chocolate
