Kirbie's Cravings

Flourless Peanut Butter Banana Bread

overhead photo of sliced Flourless Peanut Butter Banana BreadThis easy, gluten free, quick bread contains no flour and can be easily mixed in a blender. It’s very quick to prepare and the end result is a moist, fluffy banana bread with a subtle peanut butter flavor and melted chocolate chips throughout.
close-up photo of sliced banana bread
I’m a little obsessed with flourless quick breads right now. So far I’ve made flourless Nutella banana bread, flourless Nutella pumpkin bread, and now this. I just love how easy these are to make. Throw a couple of ingredients into a blender, blend, pour and bake! If you don’t have a blender you can use your stand mixer too.
overhead photo of batter in a blender
Every time I make one of these, I keep thinking I must have left something out because it’s so few ingredients being added to the blender. But it really is that simple. The only other step was having to stir in the chocolate chips. It’s optional, but I think banana bread tastes so much better with chocolate chips.
overhead photo of slices of banana bread

You might like my 3 Ingredient Peanut Butter Bread, too!

Flourless Peanut Butter Banana Bread

Servings: 10
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Course: Breakfast
Cuisine: American
This easy, gluten-free, quick bread contains no flour and can be easily mixed in a blender. It's very quick to prepare and the end result is a moist, fluffy banana bread with a subtle peanut butter flavor and melted chocolate chips throughout.
5 from 2 votes


  • 1 cup creamy peanut butter I recommend processed over natural because of the consistency
  • 2 large eggs
  • 2 medium bananas peeled
  • 6 tbsp honey
  • 1 tsp baking powder
  • 1/2 cup chocolate chips


  • Preheat oven to 350F. Lightly grease a 9 x 5 inch baking loaf pan with cooking oil spray.
  • Add all ingredients except chocolate chips into a blender. Blend on high until everything is thoroughly mixed. Add in the chocolate chips and stir them into the batter.
  • Pour batter into baking pan. Scrape sides of blender with a spatula to make sure you get all the batter. Bake for about 40-50 minutes, or until toothpick inserted comes out clean and top of bread bounces back slightly when touched. Allow bread to cool before cutting and serving. Bread will sink and shrink down a little when cooling.


Serving: 1slice, Calories: 284kcal, Carbohydrates: 29g, Protein: 8.1g, Fat: 17.5g, Saturated Fat: 5g, Sodium: 125.3mg, Fiber: 2.7g, Sugar: 22.4g, NET CARBS: 26

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!


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Recipe Rating

20 comments on “Flourless Peanut Butter Banana Bread”

  1. I really enjoyed this. Thanks for the recipe.

  2. Hey! THANK YOU! I was so confident but my boyfriend was seriously doubting my sanity.. it came out just as yours, just as you said it would. I will be whipping this up whenever I get a snack attack! 

  3. I’m about to make both the Nutellla and Peanut Butter Banana Breads. Can these be frozen? Also, can I use frozen bananas?


    • Yes they can be frozen. I don’t recommend frozen bananas because they retain a lot of water that would need to be drained out

  4. Amazing ,amazing and you eat it without guilt.thank you

  5. Wonderful! I adjusted with 1 cup of almond butter instead of the peanut butter, added chopped pecans & baked at 375 for 35 minutes. I was in a hurry! Every oven is different so experiment with time, but it still turned out great.

  6. Its in the oven now and its smells amazing. I added dates instead of chocolate. Will let u know how it goes 🙂

  7. I been baking it over an hour and a half amd its still not done. Please advise,. Thank you 

    • I’m sorry to hear that. It sounds like perhaps you have too much wet ingredients. If you used large bananas for example instead of medium ones, it could cause the batter to be too wet to cook all the way. Or did you use a smaller baking pan, which would also require longer cooking time.

      • Where can I find the nutrition facts on this recipe?

      • There are many online nutritional calculators out there that will calculate the nutritional value of any recipe. I usually use

  8. This was absolutely amazing. I did adjust it a bit though-added 2 tbsp. of cocoa powder (I love chocolate), and use white chocolate chips an cranberries instead. Heavenly desert I am not scared to eat even before a workout. Thank you.