Peanut Butter Chocolate Chunk Banana Bread

If you love a crunchy muffin top, this peanut butter chocolate chunk banana bread was made for you. One bowl, naturally vegan and gluten-free, with rich chocolate chunks and a crisp cane sugar crust that makes every slice feel like a local bakery treat.

What makes this banana bread different

• Protein powder instead of traditional flour: it works beautifully with GF oat flour for a tender, protein-packed crumb
• Crunchy cane sugar crust: just one tablespoon sprinkled on top before baking is all it takes for that irresistible bakery-style muffin top
• Naturally sweetened: extra-ripe bananas and maple syrup are the only sweeteners in the batter
• One bowl, oil-free: no mixer, no oil, no softened butter - just a bowl, a fork, and about 5 minutes of prep

Vegan peanut butter chocolate chunk banana bread ingredients

Simple, wholesome ingredients, most of which you likely already have on hand. Here's what you need and why each one matters.

• Overripe bananas: the riper the better. Lots of brown spots mean more sweetness and moisture.
• Super crunchy natural peanut butter: I love the texture of the crunchy peanut butter bits in this bread. Creamy works too, just make sure it's natural, with only peanuts and salt, and pourable.
• Pure maple syrup: the only added sweetener in the batter alongside the bananas. It pairs beautifully with peanut butter and keeps the recipe simple and wholesome.
• Vanilla extract: just a bit helps to round out all the flavors.
• Protein powder: the most unique ingredient in this recipe. I've tested it with both vanilla and unflavored; vanilla is my preference for flavor. If using unflavored, add a teaspoon of pure vanilla bean powder.
• GF oat flour: pairs well with the protein powder to create a tender and soft bread, without any gumminess.
• Baking powder + baking soda: both are needed to help the bread rise evenly and bake through properly.
• Salt: just a pinch to balance and enhance all the other flavors.
• Chocolate chunks: I used Enjoy Life semi-sweet dairy-free chocolate chunks. A chopped dairy-free chocolate bar works beautifully, too.
• Cane sugar: sprinkled on top before baking - the secret to that crunchy bakery-style top.

How to make peanut butter chocolate chunk banana bread

1. Preheat and prep

Preheat the oven to 350°F. Line an 8.5x4.5-inch loaf pan with unbleached parchment paper or grease well with avocado oil.

2. Mash the bananas

Peel your overripe bananas and add them to a large mixing bowl. Mash well with a fork until smooth. A few small lumps are OK, but you want mostly smooth for an even texture throughout the bread.

3. Add the wet ingredients

Add the peanut butter, maple syrup, and vanilla extract to the mashed bananas and stir until fully combined.

4. Add the dry ingredients

Add the protein powder, oat flour, baking powder, baking soda, and salt directly to the wet mixture. Stir until just combined. The batter should be thick but pourable, similar to a brownie batter. If it feels too dry, add a small splash of plant milk and stir.

5. Fold in chocolate chunks

Fold in chocolate chunks and/or any nuts.

6. Top and bake

Pour the batter into the prepared loaf pan. Scatter additional chocolate chunks over the top and sprinkle with cane sugar. Bake on the middle rack for 42-46 minutes until the top is deep golden brown and a toothpick inserted in the center comes out clean.

7. Cool before slicing

Remove from the oven and let cool in the pan for at least 15 minutes before slicing. The bread will continue to set as it cools. Slicing too early will result in a gummy center, so practice patience for the best results.

Tips for making the best banana bread

• Ripe Bananas: The riper, the better. We're talking lots and lots of big brown spots. Overripe bananas are sweeter and more flavorful, making the bread extra delicious.
• Pourable peanut butter: Stiff peanut butter will result in a dry and uneven bread. Give your peanut butter jar a good stir before adding it to the batter.
• Don't skip the cane sugar topping: it makes a significant difference in taking the banana bread from good to absolutely perfect
• Line your loaf pan: for an oil-free recipe, use parchment paper in your baking dish. It makes removal effortless and keeps the edges from over-browning.
• Oven check: start checking around the 30-32 minute mark. All ovens run a little differently. Peek through the oven door first to check the color before opening, you want the top deep golden brown before you start checking with a toothpick.

If you love the combination of peanut butter and banana, my Vegan Peanut Butter Banana Bread Mug Cake is a great single-serve option for when the craving hits.

How to store peanut butter chocolate chunk banana bread

Store leftover banana bread in an airtight container at room temperature for up to 3 days, or covered in the fridge for up to 5 days (preferred method).

To reheat, warm a slice on the stovetop over low heat and top with vegan butter, a drizzle of peanut butter, or a dollop of vegan Greek yogurt. Pairs perfectly with a coffee or a cold glass of almond milk.

📋 Recipe

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 is extremely helpful.