Blender Chocolate Chip PB Banana Bread

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I don’t like bananas. But I love banana bread. And this recipe is a real winner. The best part? You just throw all of the ingredients (except the chocolate chips) into the blender, give it a whirl, and bake it. You can have it on the table in 40 minutes flat.

Blender Chocolate Chip PB Banana Bread is the ultimate guilt-free treat that satisfies your sweet tooth without compromising your health goals. Created by the internet sensation Melissa Ben-Ishay, founder of Baked by Melissa, this recipe is a testament to indulgence without the guilt.

Video: Watch Me Make Blender Chocolate Chip Banana Bread

Blender Banana Bread is not just your average baked good; it’s a wholesome delight packed with nutritious ingredients. By harnessing the power of your blender, you’ll transform simple staples like bananas, oatmeal, eggs, and maple syrup into a mouthwatering masterpiece that’s both gluten-free and utterly delicious. Plus, minimal cleanup!

Cookbook Alert: Come Hungry by Melissa Ben Ishay

Melissa is one of my favorite food creators and she’s a great person to follow on social media. I previously made (and reviewed) her viral Green Goddess Salad and everyone who has tried it, loves it. In her latest cookbook, Come Hungry, Melissa shares her passion for creating irresistible healthy food and this recipe is no exception. With a focus on simplicity and flavor, this Blender Chocolate Chip Banana Bread is bound to become a staple in your kitchen.

Why Make Blender Banana Bread?

For starters, it’s incredibly easy to make. With just a handful of ingredients and a blender, you’ll have a warm, fragrant loaf ready to devour in about 40 minutes. Plus, with the added goodness of ripe bananas, wholesome oatmeal, and maple syrup, you can enjoy a slice knowing you’re nourishing your body from the inside out.

But let’s not forget the star of the show – dark chocolate and peanut butter chips! These little pockets of indulgence add a touch of decadence to every bite, making this Blender Banana Bread a true crowd-pleaser. Whether you’re enjoying a slice for breakfast, as a snack, or as dessert, the chocolatey goodness will leave you craving more.

And the best part? This recipe is completely customizable! Feel free to substitute your favorite nut butter (I used peanut butter.) And while I love dark chocolate chips, you might prefer semisweet or milk chocolate. Whether you’re gluten-free or looking to add more wholesome treats to your repertoire, Blender Chocolate Chip Banana Bread hits the spot.

So, what are you waiting for? Grab your blender, preheat your oven, and get ready to embark on a delicious culinary adventure. With Blender Chocolate Chip Banana Bread, you can have your cake and eat it too – guilt-free!

Some Other Dessert Recipes You Might Like:


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Blender Chocolate Chip PB Banana Bread

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  • Author: jzmcbride
  • Total Time: 40 minutes
  • Yield: 1 loaf, 4 mini loaves or 12 muffins 1x


Use your blender to transform staples like bananas, oatmeal, eggs, and maple syrup into Blender Banana Bread that’s gluten-free and utterly delicious.


Units Scale
  • 3 whole bananas, overripe is better
  • 1 1/2 teaspoons vanilla extract or vanilla paste
  • 3 large eggs
  • 1/3 cup pure maple syrup
  • 1/2 teaspoon salt
  • 1 cup creamy nut butter (peanut, almond, sunflower, cashew, etc.)
  • 1/3 cup tahini
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup rolled oats
  • 1 cup chocolate chips or chunks (I prefer dark chocolate)
  • (optional) 1/2 cup peanut butter chips


  1. Preheat oven to 350F. If baking in a loaf pan, line the bottom with parchment paper and/or spray with avocado oil spray. You can also make muffins (use cupcake liners for easy clean up.)
  2. In a blender, add the bananas, vanilla, eggs, maple syrup, salt, nut butter, tahini, baking powder, baking soda and oats. Blend on high until smooth.
  3. Fold in most of the chocolate chips but set aside a few for the tops. Pour the batter into a loaf pan or muffin tins. Top with the remaining chips.
  4. Bake for 35 – 40 minutes until the top is golden brown. (Baking times for muffins will be shorter. Check them at 25 minutes.)


  • Store any leftovers in an airtight container for up to 5 days on the counter. Or you can freeze.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: recipe
  • Method: oven
  • Cuisine: American

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