Chocolate Peanut Butter Banana (brownie) Bread

If you are hankering for a low carb chocolate treat, look no further. I had some bananas that were starting to turn, so I thought that I would make some banana bread. In my search for a recipe I ran across this recipe for chocolate banana bread that has no actual sugar or white flour. A quick review of my cupboards and I was off to making my tweaked version of the banana bread. I had some local raw peanut butter in the fridge, so I decided that peanut butter chocolate banana bread sounded awesome. I only made half the recipe, so I had to convert the measurements for my smaller batch. I always like to try things out before I bake a whole batch of something, because the high quality almond flour can get pricey. The key is to stretch it out, and tis recipe used both almond and coconut flour. The straight almond flour would make it too grainy, so you mix in a little coconut for that nice bread consistency. The coconut flour on its own would make it too light and “wet” though. 

So here is the bread before it went in the oven at 350 for 22 minutes:


The finished product looks like this:


As you can tell my version does not have chocolate chunks on top. I used the enjoy brand  mini chocolate nibs. You can buy the chips at Amazon or find them at your local market on sale from time to time. I don’t use many of them, so they last a long time around here. 

Here is the finished result! They are so moist and chocolate-y. Really more like a brownie than banana bread. 


If you want to make my version, just add a tablespoon of peanut butter with the bananas and egg, use enjoy life chips and cut the recipe in half.

Recipe from Ambitious Kitchen’s web site:

Double Chocolate Banana Bread
A delicious gluten free chocolate treat
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  1. 4 medium ripe bananas
  2. 2 large eggs
  3. 1 teaspoon vanilla extract
  4. 3/4 cup almond flour
  5. 1/3 cup packed coconut flour
  6. 1/3 cup high-quality cocoa powder (see recipe notes below)
  7. 1/2 teaspoon baking soda
  8. 1/2 teaspoon baking powder
  9. 1/4 teaspoon salt
  10. 3 oz dark chocolate bar (at least 80% cacao), coarsely chopped
  1. Preheat oven to 350 degrees F. Spray an 8x8 inch baking pan with nonstick cooking spray and set aside.
  2. Add bananas, eggs and vanilla to a blender and blend until smooth.
  3. In a large bowl, whisk together almond flour, coconut flour, cocoa powder, baking soda, baking powder and salt. Gently fold in wet mixture and stir until well combined. Next stir in chocolate chunks, reserving a few tablespoons. Spread batter evenly into prepared pan and sprinkle remaining chocolate chunks on top. Bake for 18-23 minutes or until toothpick comes out clean. Once done baking, transfer pan to a wire rack to cool for 20 minutes before cutting into 12 bars.
  1. To make vegan: Instead eggs, replace with flax eggs. Also make sure to use a vegan chocolate bar.
  2. Feel free to substitute 1/2 cup of dark chocolate chips in place of the dark chocolate bar. I often use the Enjoy Life brand.
  3. I often use Trader Joe's Cocoa powder, but Ghriradelli's Unsweetened Cocoa powder is nice too. Another favorite is Dagoba's organic cacao powder.
The Organic Spoon http://www.organicspoon.com/