• lifeofandra

Peanut Butter Chocolate Chip Banana Bread (Gluten-Free & Dairy Free Recipe)

Updated: Apr 7


I like the standard banana bread recipe as much as anyone else, but I think adding peanut butter and chocolate chips to any recipe can only make it better. I think this combination gives you a smooth taste of all the main ingredients used, without having one overpower the others. This recipe is designed to be Gluten and Dairy Free but if your diet allows feel free to use butter, plain flour and any sort of dark chocolate chips you can find and the results won't be too different. What you can see below is made using gluten and dairy-free alternatives and will make two loaves.


Ingredients:

Peanut butter banana bread ingredients
  • 1/4 cup dark chocolate chips

  • 1/2 cup crunchy peanut butter

  • 2 eggs

  • 3 ripe bananas

  • 1 cup sugar

  • 1 1/2 cup of gluten free flour/plain flour

  • 1 teaspoon vanilla extract

  • 1 teaspoon rum flavouring

  • 120g dairy-free spread/butter

  • 1 teaspoon baking powder

Peanut butter choc chip banana bread ingredients

How to:

  1. Preheat the oven to 180C/gas 4

  2. Line two bread tins with baking parchment.

  3. Peel the bananas then mash them using a fork.

  4. Add the eggs, sugar, dairy-free spread, peanut butter, vanilla extract and rum flavouring. I prefer to use crunchy peanut butter for a bit more texture, but smooth peanut butter can be used also.

peanut butter chco chip banana bread batter

5. Mix in the baking powder, flour and a pinch of salt and whisk until you have a smooth consistency.

6. Pour the mix in the two bread tins and bake at 180C/gas4 for 35-40 minutes, on the middle rack of the oven

7. Do the toothpick test (a toothpick inserted in the centre of the cake comes out clean)

8. Leave the cakes to cool down in the tins for about 5 minutes then transfer

to a cooling rack until completely cool. Enjoy!

freshly baked Banana Bread loaves

You can put the cake in an airtight container and it lasts for about three days at room temperature. Once the cake has been overnight in the container it should become a bit more moist than when you first got it out of the oven.

I think it's quite an easy and definitely handy recipe to have when you realise you bought more bananas than you needed and now half of them are over-ripe so don't let them go to waste, cake is the answer to your problem this time.

If you try this recipe please leave a comment and let me know how it went. If you have any questions please don't hesitate.

I hope life is treating you well.

Take care!

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