🍌 One-Banana Peanut Butter Chocolate Chip Bread (Vegan + Gluten-Free)

Ever find yourself with just one lonely banana and a craving for banana bread? Same.

This recipe is for those moments β€” when you want something cozy, chocolatey, nourishing, and ridiculously easy. It comes together in one bowl, uses pantry staples and is perfect for breakfast, snack time, or dessert.

✨ What Makes This Bread Special:

  • You only need 1 banana

  • It’s gluten-free, thanks to chickpea flour

  • Packed with plant-based protein

  • Rich peanut butter flavor and melty chocolate chips

  • All made in one bowl

πŸ›’ Ingredients

  • 1 ripe banana, mashed (about β…“ cup)

  • Β½ cup natural peanut butter (creamy or crunchy)

  • Β½ cup unsweetened plant-based milk

  • ΒΌ cup maple syrup

  • 2 tbsp coconut sugar or brown sugar (optional for extra sweetness)

  • 1 tsp vanilla extract

  • 1Β½ cups chickpea flour (sifted, for best texture)

  • 1 tsp baking soda

  • Β½ tsp cinnamon

  • ΒΌ tsp salt

  • Β½ cup vegan chocolate chips (plus extra for topping)

πŸ‘©β€πŸ³ Instructions

  1. Preheat oven to 350Β°F (175Β°C). Line a standard loaf pan with parchment paper or lightly grease it.

  2. In a large mixing bowl, mash the banana. Add peanut butter, plant-based milk, maple syrup, coconut sugar, and vanilla. Whisk until smooth.

  3. Add the chickpea flour, baking soda, cinnamon, and salt directly to the bowl. Mix until just combined β€” don’t overmix. The batter will be thick!

  4. Fold in the chocolate chips.

  5. Transfer the batter to the loaf pan and smooth out the top. Sprinkle with a few extra chocolate chips if desired.

  6. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

  7. Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

πŸ’‘ Tips & Variations

  • If your banana isn’t super ripe, microwave it for 20–30 seconds to soften and sweeten it up.

  • Want more texture? Add chopped peanuts or walnuts to the batter.

  • Store leftovers in an airtight container at room temperature for 2–3 days or refrigerate for up to a week.

πŸ“Œ Save & Share

If you try this recipe, let me know how it turns out!
Tag me on Instagram @kellysgreenkitchen_ and use the hashtag #kellysgreenkitchen so I can see your cozy creations.

🍌πŸ₯œπŸ« One banana. One bowl. Pure magic.

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