Flourless Peanut Butter Chocolate Chunk Banana Bread (6 Ingredients)

by Stella on
Jump to Recipe
Only 6 ingredients standing in between you and banana bread heaven.
peanut butter chocolate chunk banana bread
Comments320
@hungryhappens

Flourless Peanut Butter Chocolate Chunk Banana Bread (6 ingredient recipe on: HungryHappens.Net)

♬ original sound – Stella Drivas

This is my favorite recipe out of all the banana loaves I have created, its the simplest and most delicious. The ingredients are mostly all whole ingredients, with the exception of the chocolate. You can add in something else, like chopped dates, raisins or walnuts if you like.

More Banana Bread recipes:

Thank you for swinging by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe! LOVE YOUR LIFE!

peanut butter chocolate chunk banana bread

Flourless Peanut Butter Chocolate Chunk Banana Bread (6 Ingredients)

4.95 from 103 votes
Servings: 8
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes

Ingredients 

  • 2 ripe medium bananas, mashed
  • 1 cup natural creamy peanut butter
  • 1/3 cup honey (or maple syrup)
  • 2 eggs
  • 1 tsp baking powder
  • 1/2 cup chopped dark chocolate

Instructions

  • Preheat your oven to 350°F. Line a 9×5" loaf pan with parchment paper or spray with coconut oil.
  • Mix all ingredients – EXCEPT THE CHOCOLATE. Once batter is incorporated, then fold in the chocolate pieces. Transfer batter to your pan and top with more chocolate if you like for aesthetic purposes. Bake for 50-55 minutes or until toothpick comes out clean. Watch the loaf at the 35-40 minute mark, if the top of the loaf is browning excessively, loosely throw over a piece of aluminum foil to cover the top.
  • Allow to cool on a wire rack, 15 minutes prior to slicing

Nutrition

Calories: 317kcal | Carbohydrates: 24g | Protein: 9g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 41mg | Sodium: 77mg | Potassium: 282mg | Fiber: 3g | Sugar: 18g | Vitamin A: 64IU | Vitamin C: 0.1mg | Calcium: 60mg | Iron: 2mg
Author: Stella Drivas

Looking for more?

Subscribe to Stella’s Recipe Club

Add a comment

Recipe Rating




320 comments

    • Abby

    The video states there is almond flour. I don’t see that listed on the recipe. How much of that?

    • Stephanie
    • 5 stars

    I make this as muffins for on the go snacking. They disappear so fast. Great for (begrudgingly) sharing.

      • Stella

      Hi Stephanie, I feel you!!! I have a tough time in that departement too lol

    • MJ

    Where is the oatmeal in the ingredients list!? What is the quantity?

    • Geetika Duggal

    this looks yum egg substitute

      • Stella

      flax egg or 1/4 cup apple sauce.. keep in mind the texture will change.

    • Kaye Cy
    • 5 stars

    I tried this recipe and used crunchy peanut butter instead. It turned our really good! So moist. Definitely will make again!

      • Stella

      Hi Kaye, sounds amazing with the crunchy PB! THanks for sharing the feedback and the kind rating!

    • Dee
    • 5 stars

    Thank you for sharing this recipe! I used TJ mixed nut butter and sugar free maple syrup. My batter seemed thin so I added a tablespoon of coconut flour and used 1 and 1/2 teaspoons baking powder. I used Lily’s dark chocolate chips and 1/2 cup roasted walnuts. Turned out perfect!

      • Stella

      Hi Dee, Glad you enjoyed the bars and thanks for sharing your feedback with everyone!

    • Sophie
    • 5 stars

    Love this. Super easy to make and great consistency. I’d reccomend using Green & Blacks 70% dark choc.

      • Stella

      Hi Sophie, love their chocolate – thanks for the recommendation!

    • kim
    • 5 stars

    This is the second time I made this. This time I cooked it in a glass pie tin. I thought it was very good the first time but thought this would give me !!a more even back. And it did.

      • Stella

      Hi Kim, thanks so much for sharing your feedback with everyone!

    • Eve

    Where the is oaks

    • Marcy Mendez
    • 5 stars

    Loved this bread. Instead of me using natural peanut butter I used regular creamy peanut butter instead and Lilly dark chocolate chips. Those worked better for me since I’m diabetic It was easy and delicious. Will make this bread again.

      • Stella

      Hi Marcy, so glad the recipe resonated with you! Thanks for trying it and leaving such a kind rating!

    • Mary

    WOW! So good! I added collagen peptides and ground flaxseed. Made muffins large and mini. Love your recipes!
    Mary

    • Nia

    I made the loaf this morning—-while the flavor was great, cooking it for 50
    Minutes made the sides and bottom of the bread too browned…it wasn’t quite burnt, but it was ‘almost’ there…
    I even covered it with foil at the 40-minute mark…

    I’ll try again for 45m next time…😄

      • Toni

      Try making muffins. I made 12 muffins with this recipe. Cooked @ 350 for 23 min. Didn’t burn at all😃

    • Michelle
    • 5 stars

    Perfect taste and texture.

    • cheryl

    can i use regular chunky (not natural) peanut butter?

      • Stella

      Hi Cheryl, not sure if that will work. and i would not recommend it.

    • Jennie
    • 5 stars

    This was absolutely delicious. I made the no bake peanut butter oat cups, which were also amazing, so i knew i had to make this! I could seriously eat the whole loaf!! 🙂 so yummy!!

      • Stella

      Hi Jennie, I feel you! Its one of my favorites this loaf! And the cups too – so bomb! Thanks so much for the kind rating!

    • Carol

    I made it according to directions and it turned out perfect! love

      • Stella

      Hi Carol, glad you liked the banana bread! Thanks so much for the review!

You might also like