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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