Gluten Free Peanut Butter Chocolate Chip Banana Bread is easy to make with my favorite banana bread recipe and a few swaps and add ons. I’ve made this one over and over in loaf, muffin and muffin top versions.

Banana bread muffins and cupcakes in general, preserve wonderfully in the freezer. Whenever company shows up, I feel relieved when I can pull a batch out of the freeze for suprise guests.

This recipe is packed with nuts, fibers and fats to keep you going all morning. Banana bread is flexible if you are missing ingredients or avoiding certain ingredients. It has a forgiving texture and sutble flavor that make room for creative options like Peanut Butter Chocolate Chip!

MY GO-TO GLUTEN FREE BANANA BREAD RECIPE

My favorite classic banana bread is from Love and Lemons. I use it as a skeleton recipe for all of my variations. I love it so much that I have it taped in the inside of my cupboard for easy access. You will want to quadruple the batch when you make some – you can’t mess this up!

To alter Love and Lemons recipe to make GF Peanut Butter Chocolate Chip Banana Bread, I included these swaps:

1. Almond flour in place of Bob’s Red Mill Gluten Free All-Purpose Baking Flour I’ve also used oat flour in place of  Bob’s Red Mill Gluten Free All-Purpose Baking Flour with success. More almond flour adds more nutty flavor. By removing Bob’s the recipe has simplier/less ingredients.
2. If you don’t have almond milk, oat milk works too.
3. Add 1/2 cup of Organic Peanut butter or homemade peanut butter
4. Add Mini Organic Chocolate Chips or chopped organic cacao bar (as much as your family likes.)
5. Cut the sugar in half. The bananas are so sweet, you won’t notice it and the chocolate chips will make up for it. Thank me later!
6. I almost always forget the olive oil when I make this and never taste a big difference in the recipe. While an arugment could be made that it makes the flavor richer, the peanut butter adds plenty of oil, leaving it out is a no brainer when it comes to making this a healthy option I won’t regret.

Another great topping for your breads is roasted nuts.

ALLERGIES:

Whenever I bake with nuts, especially nut flours that can hide descretly, I “label” each muffin with a nut on top. This is a walnut on top of a Peanut Butter Chocolate Chip Banana Bread, an extra reminder of the ingridents – you can never be too careful.

OVEN TEMPERATURE:

Whenever I bake Banana bread or muffins I increase the temperature to 425 and let them cook for 5-6 minutes. This helps the muffin tops pop up and the insides cook throughally. After the intital temperature burst, I turn the oven down to 350 degrees without opening the over. Muffins will cook quickly in 20-35 minutes and loaves 30-45 minutes.

If you like Gluten Free Peanut Butter Chocolate Chip Banana Bread you may also consider swaping out the chocolate chips for jam and make Gluten Free Peanut Butter and Jelly Banana cupcakes.