Gluten-Free Peanut Butter Chocolate Chip Banana Bread

If there’s one thing I never get tired of baking, it’s banana bread. But this version? It might just be my favorite yet. This Gluten-Free Peanut Butter Chocolate Chip Banana Bread is unbelievably moist, perfectly sweet, packed with peanut butter flavor, and loaded with melty pools of dark chocolate in every bite. It tastes like something you'd pick up from your favorite bakery, yet it's made with wholesome ingredients you can feel good about.

Servings 9

Ingredients

3 very ripe bananas mashed (about 1¼ cups)
2 large eggs
½ cup plain Greek yogurt or dairy-free Greek-style yogurt
½ cup natural creamy peanut butter
⅓ cup pure maple syrup
1 tsp vanilla extract
1¾ cups gluten-free oat flour
¼ cup almond flour
2 tbsp flax meal
1½ tsp baking powder
½ tsp baking soda
½ tsp sea salt
1 tsp cinnamon
½ cup dark chocolate chips used mini

Instructions

Preheat the oven to 350°F. Line a 1 lb Caraway loaf pan with parchment paper or lightly grease it.
In a large bowl, whisk together the mashed bananas, eggs, Greek yogurt, peanut butter, maple syrup, and vanilla until smooth.
Add the oat flour, almond flour, flax meal, baking powder, baking soda, sea salt, and cinnamon. Stir just until combined, being careful not to overmix.
Fold in the chocolate chips.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 55 minutes, loosely tenting with foil after 40 minutes if the top begins to brown too quickly.
The banana bread is done when a toothpick inserted into the center comes out with a few moist crumbs or the internal temperature reaches 200–205°F.
Let the loaf cool in the pan for 20 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Approximate Macros (Per Slice, 9 Slices)
Calories: ~295
Protein: ~9.5 g
Carbohydrates: ~34 g
Fat: ~15 g
Fiber: ~5 g