Okay, folks, get ready for a treat that’s going to blow your mind: Peanut Butter Brownie Bread.

I call it “brownie bread” because it’s like brownies and banana bread had a love child, and that love child is fudgy, delicious, and surprisingly nutritious.

Seriously, this bread is a game-changer. It’s made with nothing but wholesome ingredients: almonds, oats, bananas, cocoa powder, and a touch of maple syrup. (Some people might call that “oatmeal,” but let’s be real, it’s way more exciting than that.)

The Flax Egg Factor:

I’ve made this bread twice now, once with a flax egg and once with a regular egg. And while both versions were delicious, I have to say, the flax egg version takes the cake (or should I say, the bread?). It’s somehow fudgier and more decadent. The regular egg version was a bit sturdier, which is great if you’re looking for something a bit more substantial. But if you want that ultra-fudgy brownie experience, go with the flax!

The Peanut Butter Crown:

But wait, there’s more! This brownie bread is topped with a luscious layer of peanut butter (or any other nut/seed butter you like). Each slice is like a peanut butter cup in cake form. It’s the perfect combination of flavors and textures.

This loaf was sliced into 8 mini slices instead of the 6 servings in the recipe which will be thicker and sturdier. And before anyone comes at me with the “tunneling” in my loaf, I liked it that way! (and yes I may have slightly over-mixed this one 🙂 )

This Small-Batch Peanut Butter Brownie Bread is the perfect treat for any time of day. It’s great for breakfast, snacks, or even dessert.

So go ahead, give it a try and let me know what you think!

Print Recipe

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Small-batch Peanut Butter Brownie Bread

Prep Time10

Cook Time40

Course: Breakfast, Dessert, Snack

Keyword: banana bread, brownie bread, chocolate, easy recipes, gluten-free, loaf cake, low sugar, peanut butter, peanut butter and chocolate, peanut butter cups, plant-based, small-batch, vegan

Servings: slices/muffins

Calories: 178kcal

Equipment

Junior loaf pan or a muffin pan

Ingredients

1 flax egg or regular egg beaten
1 ripe banana, mashed (about 120 g)
1/4 cup maple syrup (84 g) sub 2 tbsp of this for (nut) milk for a less sweet "breakfast" version
1/2 tsp vanilla extract
1/4 cup cocoa powder (24 g)
1/2 cup almond flour (56 g) sub regular/gf flour + 1 tbsp oil
1/2 cup oat flour (60 g) sub regular/gf flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt

Toppings

1 tbsp peanut butter, or other nut/seed butter (16 g)
(optional) chocolate chips

Instructions

Preheat oven to 350F and grease your pan.
Mix flax/egg, banana, syrup, vanilla, cocoa until smooth.
Add oat flour, almond flour, baking powder, baking soda, salt. Whisk to combine, the batter will be thick but pourable. If not, add 1 tbsp water at a time to make it pourable.
Transfer batter into loaf pan, drizzle peanut butter and (optional) sprinkle chocolate, bake 40 min (20-25 minutes for muffins).
Let your loaf cool completely, slice and enjoy!

Notes

To make a flax egg, stir together 1 tbsp (7 g) flax seed meal and 3 tbsp water and let it sit and thicken for 5 minutes.
Here’s a link to the junior loaf pan I like to use.
If you sub regular flour for almond flour, also add 1 tbsp oil/butter to this recipe since it’s otherwise fat-free.