If you love a crunchy muffin top, this peanut butter chocolate chunk banana bread is for you. It’s a simple, one-bowl recipe that’s vegan and gluten-free, but feels incredibly indulgent thanks to those rich chocolate chunks and a crisp sugar crust.
Why You'll Love This Recipe
This chocolate peanut butter banana bread recipe is a must-try for a few reasons:
- A perfect pairing: A decadent blend of creamy peanut butter and dark chocolate chunks, naturally sweetened by extra-ripe bananas.
- Muffin-top texture: A crunchy cane sugar topping creates that classic bakery-style "crunch" to contrast the soft, moist center.
- Simple recipe: Who says delicious can't be easy? This banana bread is a one-bowl, oil-free recipe. No fancy methods, ingredients, or tools are needed.
- Anytime treat: Enjoy it as a snack, a dessert, or a breakfast treat. It's perfect for any time of the day!
If you love banana bread recipes, try this Vegan Peanut Butter Banana Bread Mug Cake too!
Vegan banana bread ingredients
- Overripe bananas: The more spots, the better!
- Super crunchy peanut butter: I love the texture of the crunchy peanut butter bits in this bread, but creamy peanut butter is also a delicious choice. Just make sure it's a natural peanut butter (only peanuts and salt) that's easy to pour.
- Pure maple syrup: a natural sweetener that pairs perfectly with peanut butter and bananas.
- Vanilla extract: for flavor and warmth.
- Protein powder: Use your favorite! I’ve tested this recipe with both vanilla and unflavored protein. If you're using unflavored, I highly recommend adding a teaspoon of pure vanilla bean powder for extra flavor.
- GF oat flour: pairs well with the protein powder to create a tender and soft bread.
- Baking powder + baking soda: a must to help the bread rise and bake evenly!
- Salt: adds flavor and balances the bread's flavors.
- Chocolate chunks: I used Enjoy Life semi-sweet dairy-free chocolate chunks. Substitute with a chopped dairy-free chocolate bar or semisweet chocolate chips of choice.
- Cane sugar: Sprinkle a tablespoon over the top of the bread before baking for a sweet, crunchy topping that makes every bite extra delicious.
How to make peanut butter chocolate chunk banana bread
- First, mash the bananas in a large bowl with a fork.
- Then add the remaining wet ingredients to the bowl and stir with a spatula or wooden spoon until combined.
- Next, add the dry ingredients directly into the wet mixture and stir until combined.
- Fold in the chocolate chunks.
- Pour the batter into a prepared loaf pan, then top with a sprinkle of cane sugar and a few extra chocolate chunks.
- Finally, place in the oven and bake until the top is golden brown.
- After removing the bread from the oven, let it cool for at least 15 minutes. Then, you can dig in or transfer it to a wire rack to let it cool completely.
For full step-by-step instructions, scroll to the recipe card below.
Any questions? Drop them in the comment section at the end of this page, and I'll get back to you ASAP!
Tips for making the best banana bread
- Ripe Bananas. The riper, the better. Overripe bananas are sweeter and more flavorful, making the bread extra delicious!
- Customize Add-Ins: Feel free to get creative with your mix-ins. Swap chocolate chunks for chocolate chips, add dried fruit, or experiment with different nuts.
- Loaf pan: For an oil-free option, line the loaf pan with unbleached parchment paper. If using a greased pan, ensure it's well-greased with a neutral oil (I prefer avocado oil).
- Storing leftovers: Keep your banana bread in an airtight container at room temperature for up to 3 days or store covered in the fridge for up to 5 days.
- Enjoying leftovers: reheat a slice on the stovetop and top with vegan butter, extra peanut butter, or vegan Greek yogurt. Pairs perfectly with a coffee or a cold glass of almond milk.
📋 Recipe
Peanut Butter Chocolate Chunk Banana Bread Recipe
Get ready to treat yourself with this delectable peanut butter chocolate chunk banana bread recipe. Creamy peanut butter, rich chocolate chunks, and sweet bananas combine to create a moist and flavorful treat!
Equipment
- 8.5x4.5 loaf pan I used a cast iron dish, but glass also works!
- mixing bowl + spatula or wooden spoon
- measuring cups & spoons
Ingredients
Wet ingredients
- 3 ripe large bananas, mashed the more brown spots, the better!
- ½ cup super crunchy natural peanut butter or sub creamy
- ¼ cup pure maple syrup
- 1 teaspoon vanilla extract
Dry ingredients
- ½ cup + 2 tablespoons your favorite vanilla protein powder*
- ½ cup GF oat flour, packed
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Fold-In
- ½ cup Enjoy Life semisweet chocolate chunks
Topping
- cane sugar + a few extra chocolate chunks
Instructions
- Preheat your oven to 350℉ and grease an 8.5x4.5 inch loaf pan with avocado oil or your favorite neutral oil.
- Peel your overly ripe bananas and add them to a medium-large mixing bowl. Use a fork to mash. Add the rest of the wet ingredients and stir to combine.
- Add the dry ingredients directly to the wet and stir to combine. *If the batter is too dry and/or thick, add a splash of plant milk and stir. You want the consistency to be similar to a brownie batter.
- Fold in the chocolate chunks, then pour the batter into the prepared loaf pan. Add a few more chocolate chunks to the top of the loaf and sprinkle with cane sugar.
- Place in the oven on the middle rack. Bake for 42-46 minutes or until the top of the loaf is golden brown. I used a cast iron pan and baked the loaf in a gas oven, you may need to adjust the time slightly based on your dish and oven.
- Remove the bread and let cool for at least 15 minutes before digging in. Enjoy!!
Notes
*if using unflavored protein, add a teaspoon of vanilla bean powder.
If you've tried this peanut butter chocolate chip banana bread, I'd love to hear how it went. Drop a review and a star rating below and let me know if you love it as much as I do. Your feedback means the world! 💗
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