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Chocolate Peanut Butter Banana Snack Bread (V+GF One Bowl)

Healthy, 1-bowl Chocolate Peanut Butter Banana Bread. Perfect for snacking, breakfasts on the go, or a wholesome dessert. Vegan, gluten-free, and so insanely moist and delicious.
Author Minimalist Baker
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Partially sliced loaf of Chocolate PB Banana Bread topped with chocolate chips
4.80 from 20 votes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 10 (slices)
Course Breakfast, Dessert, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

  • 1 Tbsp flaxseed meal (to make flax egg)*
  • 2 ½ Tbsp water (to make flax egg)*
  • 3 medium ripe bananas (2 bananas yield ~1 1/2 cups)
  • 3 1/2 tsp baking powder
  • 1 pinch sea salt
  • 1/3 cup salted natural peanut butter (creamy or crunchy)
  • 2 1/2 Tbsp avocado or coconut oil (melted)
  • 1/4 scant cup organic cane sugar
  • 1/4 cup packed light brown sugar
  • 2-3 Tbsp agave or maple syrup (depending on ripeness of bananas)
  • 3/4 cup unsweetened almond or other non-dairy milk
  • 1 1/4 cup almond meal
  • 1/2 cup unsweetened cocoa powder
  • 1 cup gluten-free flour blend
  • 1 cup gluten-free rolled oats
  • 1/4 cup dairy-free chocolate chips
  • 1/4 cup Peanut Butter Chips (optional)
US Customary - Metric

Instructions

  • Preheat oven to 350 degrees F (176 C) and line a loaf pan with parchment paper or spray with nonstick spray.
  • Prepare flax egg in a large mixing bowl by mixing flaxseed meal and water and let rest for 5 minutes to activate.
  • Add banana and mash thoroughly.
  • Add all ingredients through almond milk and whisk vigorously to combine.
  • Add cocoa powder, almond meal, gluten free flour blend, oats and stir.
  • Last, stir in chocolate and peanut butter chips (if using).
  • Pour into loaf pan and bake for 1 hour – 1 hour 15 minutes. When ready, it should feel firm and be crackly on top. My sweet spot was about 1 hour 5 minutes.
  • Let cool completely before cutting or it will be too tender to hold form (preferably overnight).
  • Store completely cooled leftovers in a covered container for up to several days, though best when fresh. Slice and freeze for longer term storage.

Notes

*If not egg-free, you can sub 1 chicken egg in place of 1 flax egg (1 Tbsp flaxseed meal + 2 ½ Tbsp water).
*Adapted from my 1-Bowl Gluten-Free Banana Bread.
*Nutrition information is an estimate calculated with both chocolate and peanut butter chips.

Nutrition (1 of 10 servings)

Serving: 1 slices Calories: 377 Carbohydrates: 51 g Protein: 8 g Fat: 18.5 g Saturated Fat: 4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 90 mg Fiber: 8 g Sugar: 22.4 g