Peanut Butter Cookie Dough Chocolate Banana Bread

Ok so I know the title of this recipe is a bit of a mouthful. But ALL the good stuff, right?! Combined into one, making it one of the most innocently indulgent recipes currently on the blog 😉

I need to mention here the amazing Doughlicious who create 100% natural, GLUTEN-FREE cookie dough with no refined sugars, additives or preservatives, with some vegan varieties in the range. That’s right, gluten-free cookie dough. It’s something I’ve rarely come across so you can imagine my excitement when I came across the brand on Instagram [*gifted products]. And let me tell you, simply popping the cookies in the oven for 10 minutes results in the most delicious treats to satisfy any cookie monster cravings.

In this vegan-friendly recipe I’ve used the Peaunt Butter flavour as it works perfectly with banana and chocolate in this simple loaf. I hope you enjoy it as much as I devoured it within pretty much a day (no regrets)!


  • 2 bananas
  • 200ml almond milk
  • 50ml maple syrup (I used Pure Maple)
  • 2 tablespoons smooth peanut butter (I used Pip & Nut)
  • 150g brown rice flour (I used Indigo Herbs)
  • 75g stevia (I used Natvia)
  • 30g cocoa or cacao powder (I used Bioglan)
  • 2 scoops chocolate or vanilla protein powder (I used Free Soul)
  • 2 tablespoons flax seed (I used Linwoods)
  • 1 teaspoon baking powder
  • 1 teaspoon apple cider vinegar (I used Loving Foods)
  • 1 x pack Doughlicious Vegan Peanut Butter Cookie Dough

Get making!

  1. Preheat the oven to 180C and grease and line a loaf tin.
  2. Place the bananas, milk, maple syrup and peanut butter in a blender (I used my Ninja Kitchen) and whizz up until smooth.
  3. Add in the flour, stevia, cacao/cocoa powder, protein powder, flaxseed, baking powder and vinegar and blend again.
  4. Spoon half of the chocolate batter into the tin and spread out to cover the base. Break up the cookie dough into small pieces and place ½ of them over the base, dotted evenly around.
  5. Spoon over remaining batter to cover then top with remaining cookie dough (roll into rough balls) and push into the batter. Bake for 30-40 minutes until risen and a skewer comes out clean. Leave to cool in the tin for 10 minutes then pop onto a wire rack.
  6. Once cooled, cut into slices and enjoy!