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
- 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
- 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.
- 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.
- 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.