This Gluten-Free Banana Chocolate Peanut Butter Quick Bread is perfect for breakfast or as a healthy snack.
Imagine a banana dipped in peanut butter and chocolate. That’s what this quick bread is all about. Swirls of chocolate batter and peanut butter batter run throughout this banana bread. Pure yumminess. Recently, I bought a jar of powdered organic peanut butter. Powdered peanut butter has 90% less fat than traditional peanut butter (1 gram fat versus 16-18 grams fat in 2 tablespoons peanut butter) and 80% fewer calories (40 calories versus 200 calories in 2 tablespoons peanut butter).
This is a great twist on regular old banana bread. I had six overripe bananas laying around that needed to be used up (you can freeze or refrigerate ripe bananas and save them for this quick bread). I made a regular batch of banana bread batter, then divided it into three bowls, mixing cocoa powder into one, and powdered peanut butter into another.
Next, I divided the banana bread batter between two loaf pans, then dropped dollops of chocolate and peanut butter batter on top.
All three batters were then swirled together with a wide blade knife (a sandwich knife or dinner knife both work).
What you’ll end up with is a rich, dense banana chocolate peanut butter loaf that is perfect for breakfast or a snack.
This recipe makes two loaves so keep one for your family and give one away to spread the love.
Gluten-Free Banana Chocolate Peanut Butter Quick Bread Recipe
Ingredients
- 2 cups gluten-free oat flour
- 2 cups almond flour
- 2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 2 cupc organic sugar
- 1/2 cup avocado or melted coconut oil
- 3 cups mashed ripe bananas
- 4 eggs lightly beaten
- 2/3 cup plain yogurt
- 2 teaspoons vanilla
- 2 teaspoons cinnamon
- 3 tablespoon unsweetened cocoa powder
- 3 tablespoons powdered peanut butter
Instructions
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Preheat oven to 350 degrees. Sift together flour mix, almond flour, baking soda and salt. Place sugar and oil in a large bowl and beat until blended. Add banana, eggs, yogurt, vanilla and cinnamon. Beat until smooth. Add dry ingredients and beat until just blended. Remove 2 cups of batter to two small bowls; in one bowl, stir in cocoa powder; in second bowl, stir in powdered peanut butter.
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Spoon light batter into a 8½ x 4½ inch loaf pan that has been coated with cooking spray. Drop spoonfuls of chocolate batter and peanut butter batter alternately on top of light batter. Using a butter knife to draw swirls through the batter.
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Bake for 1 hour 5 minutes or until a toothpick comes out clean when inserted into the center of the loaf. If top browns too quickly, cover with foil the last 10 minutes of baking. Cool completely on a wire rack.
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The best flavor combination ever created in one beautiful loaf!
Thank you Brian 🙂
Chocolate, peanut butter and banana are a match made in heaven!
I couldn’t agree more Deborah!
What a perfect and delicious way to spread the love! Not to mention, it’s quite the looker ;). I can just imagine people oohing and aahing. Love the addition of avocado oil too! I normally use it for savory applications, but I’ll def have to try this!
It’s always fun to share and people never turn down fresh baked goods 🙂
Oh my … it gorgeous! It’s swirly, chocolate-y, peanut buttery, and banana-y … and you have no idea how much I wish I had a slice of this right now!
Thank you Kimberly – I love marbled breads – fun to swirl and fun to eat!
I just LOVE how the swirls of flavors in this, it must be irresistible!
That looks like the coolest most fun bread!
Thanks Rebecca!
banana, chocolate, peanut butter and gluten-free?!!! I love this bread, Jeanette!
Thanks Alice – I love using oat flour and almond flour for gluten-free quick breads and muffins.
Remember when I told you that you were the queen of appetisers? I take that back. You are the queen of delicious breads. Seriously, this looks SO good!
With that amount of almond and peanut butter, the bread must be amazing!
Could you substitute 4 cups of whole wheat flour instead of the 2 cups almond and 2 cups oat – if not needing to be gluten free?
Kelly – yes, whole wheat flour can be substituted, although you might try white whole wheat flour which is lighter (it’s white Spring wheat versus traditional red wheat) and milder tasting.
Heyya… 🙂 That looks like the coolest most fun bread 🙂 I love using oat flour and almond flour for gluten-free quick breads and muffins.The best flavor combination ever created in one beautiful loaf 🙂 🙂
How would it be with all almond flour or would that be too dense of a bread?
I have made quick breads with 100% almond flour before and it’s worked fine. Let me know if you try it.
This looks delicious. It is hard to find healthy desserts that the kids love. I am going to try this. Thanks for all the amazing recipes!
Hi Jeanette! Would so love to try this recipe! However, I don’t think I can find powdered peanut butter where I am, so how much of regular peanut butter from a jar should I use instead? Thanks!
We have had this recipe pinned for some time. Today, I enlisted a helper to bake with my son so I could write, write, write…My helper became confused because the recipe ingredients call for avocadoe oil but the directions say coconut oil….????
Hi Joan – thanks for your note. I’ve edited the recipe – I think I probably used avocado oil one time and coconut oil another time – you can use either one or whatever your preferred oil is.