Chocolate Peanut Butter Banana Snack Bread


You guys have loved my Gluten-Free 1-Bowl Banana Bread! Who wouldn’t? This cake is simple, gluten-free, incredibly moist, and delicious.

You all did the difficult work of testing out this bread using a flax or chia egg to keep it as vegan as possible. It was a great relief to hear that you all said it worked! I was so pleased that I decided to try it myself with a different flavor, of course.

This recipe uses simple, everyday ingredients. It is also vegan and gluten-free! It’s also infused with salted, creamy peanut butter and dark chocolate in the form of cocoa powder and dairy-free chocolate chips!

If you make this snack for your kids, they will enjoy it 15 times more than before. You will get hugs if you make this snack for your girlfriends or significant others. Make this for your mother on Mother’s Day, and she might cry.


  • 1 Tbsp flaxseed meal (to make flax egg)*
  • Use 2 1/2 Tbsp of water to make flax eggs
  • Three medium ripe bananas (2 bananas yield ~1 1/2 cups)
  • 3 1/2 tsp of baking powder
  • Sea salt, one pinch
  • Salted Natural Peanut Butter (creamy or Crunchy)
  • 2 1/2 Tbsp avocado or coconut oil (melted)
  • Cane sugar organic 1/4 cup
  • 1/4 cup of light brown sugar-packed
  • 2 to 3 tablespoons agave syrup or maple sugar (depending on the ripeness)
  • Unsweetened almond milk or any other non-dairy alternative is 3/4 cup
  • 1 1/4 cup Almond meal
  • Half a cup of unsweetened cocoa Powder
  • 1 cup gluten-free flour blend
  • 1 cup rolled gluten-free Oats
  • 1/4 cup dairy-free chocolate chips
  • 1/4 cup Peanut Butter Chips (optional)


  • Preheat oven to 350 degrees F. Line a loaf pan or spray it with nonstick spray.
  • Mix flaxseed meal with water in a large bowl and allow to rest for five minutes.
  • Add the bananas and mash them thoroughly.
  • Mix all ingredients, including almond milk, vigorously.
  • Add the cocoa powder, almond flour, gluten-free flour blend, and oats. Stir.
  • Add chocolate and peanut butter (if you are using) at the end.
  • Pour into a loaf pan and bake for 1 hour to 1 hour 15 minutes. It should be firm with a crackly top when it is ready. I found my sweet spot to be around 1 hour and 5 minutes.
  • If you want to cut the cake, let it cool completely (preferably overnight) before cutting. Otherwise, it may be too soft and not hold its shape.
  • Keep leftovers that have cooled completely in a container with a lid for several days. However, it is best to eat them fresh. Slice and freeze to store for longer.

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