No glaze, topping, or frosting is needed. The brown butter, coconut sugar, pumpkin pie spice, and dark chocolate chips make every slice complete and deeply satisfying on its own!

What makes this Brown Butter Pumpkin Bread different?

This Brown Butter Pumpkin Bread uses coconut sugar instead of refined sugar, adding a natural caramel and molasses depth that no competing recipe pairs with brown butter pumpkin bread. The recipe builds with gluten free flour from the start and folds a full cup of dark chocolate chips into the batter as a primary ingredient rather than an optional add-in.

No glaze or topping is needed. Every element in the loaf itself provides complete, deeply layered flavor.

Ingredients

• 1 stick butter, browned or melted
• 2 eggs
• 1 cup pumpkin purée
• 1 tsp vanilla extract
• 1 cup gluten free flour, see note
• ¾ cups coconut sugar, or light brown sugar
• 2 tsp pumpkin pie spice
• 1 tsp baking soda
• 1 cup dark chocolate chips

What Each Ingredient Does

Brown butter and coconut sugar

Browning the butter adds nutty, toasty compounds that plain melted butter does not contain. In a loaf built on pumpkin pie spice and coconut sugar, those compounds create a deeper, more caramelized background in every slice. Cook over medium heat until golden and toasted-smelling, then cool for at least 5 minutes before mixing.

Plain melted butter works as a substitute. Three quarters of a cup of coconut sugar sweetens with a caramel and molasses undertone that pairs exceptionally well with pumpkin pie spice. Light brown sugar substitutes at 1:1.

Pumpkin puree, eggs, and dark chocolate chips

One cup of plain pumpkin puree provides the primary moisture and earthy pumpkin flavor. Use plain puree only, not pumpkin pie filling. Two eggs bind the batter and add richness; in a butter-based loaf, the egg fat produces a more tender crumb alongside the brown butter.

One cup of dark chocolate chips folds in as a core ingredient for gooey, melted pockets throughout every slice. The bittersweet intensity of dark chips contrasts with the warm pumpkin spice in a way semi-sweet chips do not match as sharply.

How to make Brown Butter Pumpkin Bread, step by step

First, preheat your oven to 350 degrees Fahrenheit. Line a standard loaf pan with parchment paper.

In a large mixing bowl, combine the browned butter, eggs, pumpkin, and vanilla. Stir together.

Then, add in the flour, coconut sugar, pumpkin pie spice, and baking soda. Stir together.

Fold in the chocolate chips.

Pour this mixture into the loaf pan and smooth into an even layer.

Bake for 48 to 54 minutes, or until a toothpick inserted comes out with only moist crumbs.

Finally, remove from the oven. Cool fully before slicing.

Why This Loaf Bakes Faster Than Most

Most brown butter pumpkin bread recipes bake for 60 to 75 minutes. This one finishes in 48 to 54 minutes. Coconut sugar caramelizes at a lower temperature than refined sugar, producing a set crust and firmer outer crumb earlier in the bake.

The pumpkin purée also provides more cohesive moisture than the oil-and-butter combinations most competing recipes use, helping the center reach temperature faster. Start checking at 48 minutes and pull when the toothpick shows moist crumbs.

Tips for the Best Result

Use plain pumpkin puree only

Pumpkin pie filling contains added sugar, spices, and thickeners that will make the loaf too sweet and alter the flavor balance. Plain pumpkin puree is the correct ingredient.

Cool the brown butter before mixing

Hot brown butter can partially cook the eggs when added directly to the bowl. Allow it to cool for at least 5 minutes until warm but not steaming.

Do not overmix

Stir until no dry streaks remain, then stop. Overmixing after the flour goes in produces a tough, dense crumb.

Pull on moist crumbs, not a clean toothpick

Moist crumbs at 48 minutes is the correct done signal. A clean toothpick means it has gone too far. The crumb continues to set as the loaf cools.

Use a high-quality dark chocolate chip

The dark chips are the primary chocolate element in every slice. A good chip produces a noticeably richer, more bittersweet contrast with the warm pumpkin spice.

Substitutions

Storage

Room temperature: Store in an airtight container for up to 4 days. The pumpkin and coconut sugar keep this loaf moist throughout.

Freezer: Slice, wrap individual slices tightly, and freeze for up to 3 months. Thaw at room temperature for 20 to 30 minutes before eating.

Frequently Asked Questions

You May Also Like

• Pumpkin Cookie Dough Bread
• Pumpkin Chocolate Chip Bread
• Pumpkin Banana Bread
• Almond Flour Pumpkin Bread
• Pumpkin Cream Cheese Bread

If you make this Brown Butter Pumpkin Bread recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.

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Brown Butter Pumpkin Bread

Moist, warmly spiced, and rich with nutty brown butter in every slice. Coconut sugar adds a deep caramel warmth that pairs beautifully with pumpkin pie spice, and dark chocolate chips melt into gooey pockets throughout every bite of this soft, deeply flavorful loaf.

Course Breakfast, Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8 slices

Calories 334kcal

Author Addison LaBonte

Ingredients

• 1 stick butter browned or melted
• 2 eggs
• 1 cup pumpkin purée
• 1 tsp vanilla extract
• 1 cup gluten free flour see note
• ¾ cups coconut sugar or light brown sugar
• 2 tsp pumpkin pie spice
• 1 tsp baking soda
• 1 cup dark chocolate chips

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line a standard loaf pan with parchment paper.
• In a large mixing bowl, combine the browned butter, eggs, pumpkin, and vanilla. Stir together.
• Then, add in the flour, coconut sugar, pumpkin pie spice, and baking soda. Stir together.
• Fold in the chocolate chips.
• Pour this mixture into the loaf pan and smooth into an even layer.
• Bake for 48 to 54 minutes, or until a toothpick inserted comes out with only moist crumbs.
• Finally, remove from the oven. Cool fully before slicing.

Notes

• If you are not gluten free, feel free to use regular flour.
• I love browning the butter for extra flavor. If you are short on time, feel free to use melted butter.
• Do not bake too long. It should look gooey in the center.
• Store leftovers in an airtight container for up to 4 days at room temperature.

Nutrition

Calories: 334kcal | Carbohydrates: 40g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 71mg | Sodium: 274mg | Potassium: 86mg | Fiber: 4g | Sugar: 11g | Vitamin A: 5180IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg

The post Brown Butter Pumpkin Bread appeared first on Organically Addison.

The three-way combination of brown butter, espresso powder, and coconut sugar produces a depth of flavor that no single ingredient could create alone. Each one enhances the others: the espresso deepens the caramel notes of the coconut sugar, the coconut sugar balances the bitterness of both the espresso and the dark chocolate chips, and the brown butter ties all three together with a warm, nutty base!

What Does Espresso Powder Do in Banana Bread?

Espresso powder in banana bread does not make it taste like coffee. Instead, it acts as a flavor amplifier, deepening the chocolate, caramel, and banana notes already present in the batter. One teaspoon is enough to make the dark chocolate chips taste richer and more intense and to bring out the caramel undertone of the coconut sugar, without adding any perceptible coffee flavor to the finished loaf.

Ingredients

• 1 stick salted butter, browned or melted
• 1 ½ cups mashed ripe bananas
• 2 eggs
• 1 tsp vanilla extract
• ¾ cup coconut sugar or light brown sugar
• 1 ½ cups gluten free flour, see note
• 1 ½ tsp baking soda
• 1 tsp espresso powder
• 1 cup dark chocolate chips

What Each Ingredient Does

Brown butter

Browning the butter adds nutty, toasty flavor compounds that plain melted butter does not contain. In a loaf with espresso powder and dark chocolate chips, those compounds deepen the overall flavor considerably.

Cook over medium heat, stirring occasionally, until golden caramel and toasted-smelling. Cool for at least 5 minutes before adding so it does not scramble the eggs.

Coconut sugar and espresso powder

Three-quarters of a cup of coconut sugar sweetens with a caramel and molasses undertone that pairs especially well with espresso and dark chocolate. The slight earthiness of both coconut sugar and espresso reinforce each other in a way that granulated sugar does not replicate. Light brown sugar substitutes at 1:1.

One teaspoon of espresso powder amplifies the chocolate and caramel flavors already in the batter without adding any perceptible coffee taste. Do not substitute brewed coffee, since the added liquid alters the batter texture.

Two eggs and dark chocolate chips

Two eggs produce a richer, more structured crumb with better lift and density than the single egg used in most banana bread recipes. One cup of dark chocolate chips folds in as a core ingredient, creating gooey pockets of chocolate throughout every slice. High-quality dark chips produce the richest result alongside the espresso and brown butter.

Gluten free flour

One and a half cups of a 1:1 gluten free baking blend provides the structure this loaf needs through the longer bake time. All-purpose flour substitutes directly at the same amount.

How to make Brown Butter Espresso Banana Bread, step by step

First, preheat your oven to 350 degrees Fahrenheit.

Then, brown your butter. Add the butter to a skillet over medium heat. Cook until the butter is a golden brown color, stirring occasionally to prevent burning. Set aside.

In a large mixing bowl, add the mashed bananas, eggs, vanilla, and coconut sugar. Stir together. Then, add in the browned butter. Stir.

Next, add in the gluten free flour, baking soda, and espresso powder. Stir to combine.

Fold in the chocolate chips. Transfer this batter into a lined loaf pan.

Bake for 45 to 50 minutes, or until a toothpick comes out with only a few moist crumbs.

Finally, remove from the oven. Allow to fully cool before slicing and serving.

How Brown Butter, Espresso, and Coconut Sugar Work Together

Each of these three ingredients brings an earthy, slightly bitter quality that on its own could be too intense. Together, they balance and amplify each other. Coconut sugar provides enough caramel sweetness to soften the bitterness of the espresso and dark chocolate chips.

The espresso deepens the caramel notes of the coconut sugar. The brown butter ties everything together with a warm, nutty base. The result is a loaf where every flavor is more pronounced than it would be on its own.

Tips for the Best Result

Use very ripe bananas

Brown-spotted or nearly fully brown bananas produce the most intensely sweet loaf. Less ripe bananas lack enough natural sweetness to balance the espresso and dark chocolate.

Cool the brown butter before adding eggs

Hot brown butter can partially cook the eggs. Allow it to cool for at least 5 minutes until warm but not steaming before mixing.

Do not substitute liquid coffee for espresso powder

Brewed espresso adds liquid the batter does not account for and makes it too wet. Use dry espresso powder or instant espresso granules only.

Watch for the puffed center

The center puffs up visibly when nearly done. That puff combined with a few moist crumbs on the toothpick is the correct signal to pull the loaf.

Do not overmix

Stir until no dry streaks remain after the flour goes in, then stop. Over mixing produces a tough, dense crumb.

Substitutions

Storage

Room temperature: Store in an airtight container for up to 3 days.

Freezer: Slice, wrap tightly, and freeze for up to 3 months. Thaw at room temperature for 20 to 30 minutes.

Frequently Asked Questions

You May Also Like

• Maple Cinnamon Banana Bread
• Greek Yogurt Banana Bread
• Brownie Banana Bread
• Chocolate Bread Pudding
• Brown Butter Banana Cookies

If you make this Brown Butter Espresso Banana Bread recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.

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Brown Butter Espresso Banana Bread

Dense, moist, and deeply rich with a crumb that tastes like brown butter and caramel in every bite! Espresso deepens the chocolate flavor without tasting like coffee, and gooey dark chocolate chips melt into every single slice from edge to edge.

Course Breakfast, Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8 slices

Calories 373kcal

Author Addison LaBonte

Ingredients

• 1 stick salted butter browned or melted
• 1 ½ cups mashed ripe bananas
• 2 eggs
• 1 tsp vanilla extract
• ¾ cup coconut sugar or light brown sugar
• 1 ½ cups gluten free flour see note
• 1 ½ tsp baking soda
• 1 tsp espresso powder
• 1 cup dark chocolate chips

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit.
• Then, brown your butter. Add the butter to a skillet over medium heat. Cook until the butter is a golden brown color, stirring occasionally to prevent burning. Set aside.
• In a large mixing bowl, add the mashed bananas, eggs, vanilla, and coconut sugar. Stir together. Then, add in the browned butter. Stir.
• Next, add in the gluten free flour, baking soda, and espresso powder. Stir to combine.
• Fold in the chocolate chips. Transfer this batter into a lined loaf pan.
• Bake for 45 to 50 minutes, or until a toothpick comes out with only a few moist crumbs.
• Finally, remove from the oven. Allow to fully cool before slicing and serving.

Notes

• If you are not gluten free, feel free to use all purpose flour.
• I highly recommend browning your butter. It adds the best flavor. If you are short on time, melted butter works too.
• Do not bake too long. The middle should puff up and a toothpick inserted will come out mostly clean with a few crumbs.
• Store leftovers in an airtight container for up to 3 days at room temperature.

Nutrition

Calories: 373kcal | Carbohydrates: 50g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 71mg | Sodium: 341mg | Potassium: 124mg | Fiber: 5g | Sugar: 14g | Vitamin A: 430IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 2mg

The post Brown Butter Espresso Banana Bread appeared first on Organically Addison.

The ripe banana carries the sweetness in this recipe. With only four tablespoons of maple syrup in the entire loaf, the banana is doing most of the sweetening work. This is why very ripe, brown-spotted bananas are not just recommended but essential here. A banana that is still yellow contributes very little sweetness and the loaf will taste bitter from the cocoa powder without enough natural sugar to balance it. Try my Brownie Bite Banana Bread too!

What Makes This Double Chocolate Banana Bread Different?

This Double Chocolate Banana Bread uses three elements that most competing recipes skip. First, the butter browns before going into the batter, adding nutty, toffee-like flavor compounds that deepen the dark cocoa.

Second, only four tablespoons of maple syrup sweeten the loaf, making the banana the primary sweetener with no refined sugar added. Third, the recipe uses gluten free flour natively, not as a footnote substitution.

Ingredients

• 1 1/2 cups mashed ripe bananas
• 1/3 cup salted butter, browned or melted
• 4 tbsp pure maple syrup or honey
• 1 egg
• 1 3/4 cups gluten free flour, see note
• 1/4 cup dark cocoa powder
• 1 cup dark chocolate chips

What Each Ingredient Does

Brown butter

Browning the butter adds nutty, toasty flavor compounds that plain melted butter does not contain. In a loaf built on dark cocoa and ripe banana, those compounds deepen both flavors noticeably. Cook over medium heat until golden caramel and toasted-smelling, then cool a few minutes before mixing. Plain melted butter works as a substitute when time is short.

Ripe bananas

Use bananas with heavy brown spotting or that are nearly fully brown. In a recipe with only four tablespoons of added sweetener, the banana carries the majority of the sweetness. The riper the banana, the more its starch has converted to sugar. One and a half cups comes from about three medium bananas.

Maple syrup and dark chocolate

Four tablespoons of pure maple syrup sweetens the loaf with no refined sugar. Because the banana provides primary sweetness, only a small amount of added sweetener is needed to balance the dark cocoa. Honey substitutes at the same amount.

One quarter cup of dark cocoa powder saturates the batter with deep chocolate flavor, and one cup of dark chocolate chips folds in to create gooey pockets of chocolate in every bite. High-quality dark chips make a noticeable difference in this simple batter.

Gluten free flour

One and three-quarters cups of a 1:1 gluten free baking blend holds the loaf together through the bake time. All-purpose flour substitutes directly at the same amount.

How to make Double Chocolate Banana Bread, step by step

First, preheat your oven to 350 degrees Fahrenheit. Line a standard bread pan with parchment paper.

In a mixing bowl, combine the mashed bananas, browned butter, maple syrup, and egg. Stir together.

Then, add in the flour and cocoa powder. Stir to combine.

Fold in the chocolate chips.

Transfer to the lined pan. Smooth into an even layer.

Bake for 40 to 45 minutes, or until a toothpick inserted comes out with only a few moist crumbs.

Finally, remove from the oven. Cool fully before slicing.

Why the Banana Is the Real Sweetener Here

Most double chocolate banana bread recipes use 3/4 to 1 cup of sugar in addition to the bananas. This recipe uses only four tablespoons of maple syrup because the ripe banana carries almost all the sweetness.

A very ripe banana contains far more simple sugars than an underripe one, and one and a half cups of fully ripe mashed banana provides enough natural sweetness to balance a full quarter cup of dark cocoa powder. A yellow banana leaves the loaf tasting bitter and flat, which is why extra-ripe bananas are non-negotiable here.

Tips for the Best Result

Use the ripest bananas you can find

Brown-spotted or nearly fully brown bananas are essential, not just preferred. The banana provides primary sweetness here and an underripe one leaves the loaf bitter from the cocoa.

Cool the brown butter before mixing

Hot brown butter can partially cook the egg. Allow it to cool for at least 5 minutes until warm but not steaming before mixing.

Do not overmix once the flour goes in

Stir until no dry streaks remain, then stop. The batter should look thick and slightly rough, not smooth.

Start checking at 40 minutes

The banana and maple syrup provide more natural moisture than a sugar-heavy batter, making this loaf bake faster. Pull it as soon as the toothpick shows moist crumbs.

Substitutions

Storage

Room temperature: Store in an airtight container for up to 3 days.

Freezer: Slice, wrap tightly, and freeze for up to 3 months. Thaw at room temperature for 20 to 30 minutes before eating.

Frequently Asked Questions

You May Also Like

• Banana Bread Pudding
• Brownie Banana Bread
• Chocolate Bread Pudding
• Marble Banana Bread
• Chocolate Cookie Dough Banana Bread

If you make this Double Chocolate Banana Bread recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.

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Double Chocolate Banana Bread

Dense, moist, and deeply chocolatey in every single slice. Brown butter adds a nutty richness that makes the chocolate flavor taste more complex, and gooey dark chocolate chips melt throughout every bite from edge to edge.

Course Breakfast, Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 8 slices

Calories 326kcal

Author Addison LaBonte

Ingredients

• 1 ½ cups mashed ripe bananas
• ⅓ cup salted butter browned or melted
• 4 tbsp pure maple syrup or honey
• 1 egg
• 1 ¾ cups gluten free flour see note
• ¼ cup dark cocoa powder
• 1 cup dark chocolate chips

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line a standard bread pan with parchment paper.
• In a mixing bowl, combine the mashed bananas, browned butter, maple syrup, and egg. Stir together.
• Then, add in the flour and cocoa powder. Stir to combine.
• Fold in the chocolate chips.
• Transfer to the lined pan. Smooth into an even layer.
• Bake for 40 to 45 minutes, or until a toothpick inserted comes out with only a few moist crumbs.
• Finally, remove from the oven. Cool fully before slicing.

Notes

• If you are not gluten free, feel free to use all purpose flour.
• I highly recommend browning your butter. It adds the best flavor. If you are short on time, melted butter works too.
• Do not bake too long. The bread is done when a toothpick inserted comes out with only a few moist crumbs.
• Allow the bread to cool before slicing.
• Store leftovers in an airtight container for up to 3 days at room temperature.

Nutrition

Calories: 326kcal | Carbohydrates: 47g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 41mg | Sodium: 70mg | Potassium: 174mg | Fiber: 6g | Sugar: 10g | Vitamin A: 284IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 3mg

The post Double Chocolate Banana Bread appeared first on Organically Addison.

Half the batter goes in first, then the peaches, then half the crumble, then the remaining batter, then the remaining crumble. Every slice reveals a distinct peach layer in the center and a golden crumble crust on top!

What makes this Peach Coffee Cake different?

This Peach Coffee Cake uses brown butter instead of plain melted butter, adding nutty, toffee-like depth to every layer. Coconut sugar sweetens both the batter and the crumble topping with a natural caramel undertone that complements fresh peaches beautifully. The recipe is fully gluten free, built with GF flour in both the cake and the crumble, and finishes with an optional coconut butter drizzle instead of a powdered sugar glaze.

Ingredients

Coffee Cake

• ⅓ cup salted butter, browned or melted
• ½ cup yogurt or sour cream
• 1 egg
• 1 tsp vanilla extract
• ¼ cup milk
• 1 ¾ cups gluten free flour, see note
• 2 tsp baking soda
• 1 tsp cinnamon
• ¾ cup coconut sugar or light brown sugar
• 1 ¾ cups sliced fresh peaches

Cinnamon Crumble

• ⅔ cup gluten free flour
• 1 cup coconut sugar or light brown sugar
• ⅔ cup gluten free flour, see note
• 1 cup coconut sugar or light brown sugar
• ⅓ cup salted butter, softened

Topping

• Melted coconut butter, for drizzling

What Each Ingredient Does

Brown butter

Browning the butter adds nutty, toasty flavor compounds that plain melted butter does not contain. Cook over medium heat until golden and toasted-smelling, then cool a few minutes before mixing. Plain melted butter works as a substitute if time is short.

Yogurt or sour cream

Half a cup of yogurt or sour cream provides moisture and tenderness. Plain Greek yogurt produces a slightly lighter result with more protein. Sour cream produces a richer, more traditional coffee cake texture. Both work equally well at the same amount.

Coconut sugar and fresh peaches

Coconut sugar sweetens both the batter and the crumble with a natural caramel undertone that pairs well with fresh peaches and cinnamon. Light brown sugar substitutes at 1:1. Use only fresh, ripe peaches.

Frozen peaches release too much water and prevent the crumble from setting into its dry, crumbly texture. Slice the peaches into even pieces for consistent layering.

Gluten free flour and cinnamon crumble

A 1:1 gluten free baking blend provides structure in both the cake and the crumble. Using the same flour in both ensures the crumble holds its sandy texture and the cake slices cleanly. All-purpose flour substitutes at the same amounts in both components.

How to make Peach Coffee Cake, step by step

First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.

In a saucepan, brown your butter. Add the butter to a skillet over medium heat. Cook until the butter is a golden brown color, stirring occasionally to prevent burning. Set aside.

In a mixing bowl, add the yogurt, egg, vanilla, and milk. Stir together. Stir in the browned butter.

Then, add in the flour, baking soda, cinnamon, and coconut sugar. Stir together.

Press half of this mixture into the lined pan. Then, spread the sliced peaches on top.

In a small mixing bowl, make the cinnamon crumble. Use a fork or your hands to mix together the flour, coconut sugar, and softened butter. Sprinkle half of this on top of the peaches.

Then, top the peaches with the remaining cake batter mixture. Finally, top it with the remaining crumble.

Bake for 40 to 45 minutes.

Finally, remove from the oven. If desired, top with melted coconut butter and serve!

Why Fresh Peaches Make the Recipe Work

Frozen peaches contain ice crystals that melt into water during baking, releasing directly into the batter and crumble layers and preventing the crumble from setting into its dry, crumbly texture. Fresh ripe peaches hold their structure and release only a modest amount of juice that absorbs into the batter as moisture rather than flooding it.

The result is a distinct peach layer with visible slices, a tender surrounding crumb, and a crumble that stays crumbly all the way through.

Tips for the Best Result

Cool the brown butter before mixing

Hot brown butter can partially cook the egg. Allow it to cool for at least 5 minutes until warm but not steaming before stirring into the wet ingredients.

Do not overmix the batter

Stir until no dry streaks remain, then stop. A slightly rough batter is fine and produces a better crumb than an overworked one.

Press the first batter layer firmly

The first half of batter is thick. Press it into a flat, even layer to prevent the peach and crumble layers from sinking to the bottom during baking.

Use ripe but firm peaches

Peaches that yield slightly to gentle pressure are ideal. Overripe peaches collapse and release more liquid than the batter can absorb. Underripe peaches taste starchy rather than sweet.

Add the coconut butter drizzle just before serving

Coconut butter sets quickly on a cool surface. Drizzle over individual slices right before serving for the best appearance and texture.

Substitutions

Storage

Room temperature: Store in an airtight container for up to 2 days.

Refrigerator: Refrigerate for up to 4 days. The crumble softens slightly in the fridge but the flavor stays excellent.

Frequently Asked Questions

You May Also Like

• Blueberry Coffee Cake
• Vegan Coffee Cake
• Lemon Blueberry Coffee Cake
• Almond Flour Coffee Cake
• Coffee Cookies

If you make this Peach Coffee Cake recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.

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Peach Coffee Cake

This cake tastes like summer in every single bite. Fresh juicy peaches, warm cinnamon, nutty brown butter, and a buttery crumble that bakes into a golden crust. A drizzle of melted coconut butter on top makes each slice taste rich, sweet, and completely satisfying.

Course Breakfast, Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 9 slices

Calories 342kcal

Author Addison LaBonte

Ingredients

Coffee Cake

• ⅓ cup salted butter browned or melted
• ½ cup yogurt or sour cream
• 1 egg
• 1 tsp vanilla extract
• ¼ cup milk
• 1 ¾ cups gluten free flour see note
• 2 tsp baking soda
• 1 tsp cinnamon
• ¾ cup coconut sugar or light brown sugar
• 1 ¾ cups sliced fresh peaches

Cinnamon Crumble

• ⅔ cup gluten free flour see note
• 1 cup coconut sugar or light brown sugar
• ⅓ cup salted butter softened

Topping

Coconut butter, melted

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
• In a saucepan, brown your butter. Add the butter to a skillet over medium heat. Cook until the butter is a golden brown color, stirring occasionally to prevent burning. Set aside.
• In a mixing bowl, add the yogurt, egg, vanilla, and milk. Stir together. Stir in the browned butter.
• Then, add in the flour, baking soda, cinnamon, and coconut sugar. Stir together.
• Press half of this mixture into the lined pan. Then, spread the sliced peaches on top.
• In a small mixing bowl, make the cinnamon crumble. Use a fork or your hands to mix together the flour, coconut sugar, and softened butter. Sprinkle half of this on top of the peaches.
• Then, top the peaches with the remaining cake batter mixture. Finally, top it with the remaining crumble.
• Bake for 40 to 45 minutes.
• Finally, remove from the oven. If desired, top with melted coconut butter and serve!

Notes

• If you are not gluten free, feel free to use all purpose flour.
• I highly recommend browning your butter. It adds the best flavor. If you are short on time, melted butter works too.
• Do not use frozen peaches. Use fresh peaches.
• I love topping mine with melted coconut butter but feel free to use frosting or powdered sugar as well.
• Store leftovers in an airtight container at room temperature for 2 days or in the fridge for 4 days

Nutrition

Calories: 342kcal | Carbohydrates: 51g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 422mg | Potassium: 23mg | Fiber: 3g | Sugar: 22g | Vitamin A: 458IU | Vitamin C: 0.01mg | Calcium: 39mg | Iron: 1mg

The post Peach Coffee Cake appeared first on Organically Addison.

Brown butter elevates this loaf noticeably. The nutty, toasty depth it adds works well with cinnamon and maple syrup, creating a more complex flavor in every slice.

What Makes This Maple Cinnamon Banana Bread Different?

This Maple Cinnamon Banana Bread uses three elements that most maple banana bread recipes skip. First, the butter browns before going into the batter, adding nutty, toffee-like depth. Second, vanilla Greek yogurt replaces oil or sour cream, adding protein and a creamier crumb.

Third, one and a half teaspoons of cinnamon makes the spice genuinely prominent rather than just a background note. The result is a more complex, deeply flavored loaf that needs no glaze or topping to feel finished.

Ingredients

• 1 ¼ cups mashed ripe bananas (about 2 to 3 medium bananas)
• 2 large eggs
• 1 stick salted butter, browned or melted
• 1 tsp vanilla extract
• ½ cup vanilla Greek yogurt
• ½ cup pure maple syrup or honey
• 1 ½ cups gluten free flour
• 1 tsp baking soda
• 1 ½ tsp ground cinnamon

What Each Ingredient Does

Brown butter

Browning the butter produces nutty, toasty flavor compounds that plain butter does not contain. Those compounds combine with cinnamon and maple syrup to create a more layered, complex loaf. Cook over medium heat until golden and toasted-smelling, then cool a few minutes before mixing. Plain melted butter works as a substitute when time is short.

Vanilla Greek yogurt

Half a cup of vanilla Greek yogurt adds moisture, protein, and a gentle tang that balances the sweetness of the maple and banana. Vanilla yogurt adds a subtle depth on top of the extract in the batter. Plain Greek yogurt substitutes directly. Use a thick, full-fat variety.

Maple syrup or honey

Pure maple syrup sweetens with no refined sugar and a warm, earthy flavor that pairs naturally with cinnamon and brown butter. Honey substitutes at 1:1 for a more floral sweetness with the same texture effect.

Why more cinnamon works here

One and a half teaspoons is more than most banana bread recipes use. Maple syrup’s earthy, subtly bitter quality provides contrast that keeps the extra cinnamon from reading as overwhelming. The result is a loaf where cinnamon comes forward rather than sitting quietly in the background.

Ripe bananas and gluten free flour

Use bananas with visible brown spots. As they ripen, starch converts to sugar, producing a sweeter, more intensely banana-flavored mash. One and a half cups of a 1:1 gluten free baking blend provides structure without making the crumb dense. All-purpose flour substitutes at the same amount.

How to make Maple Cinnamon Banana Bread, step by step

First, preheat your oven to 350 degrees Fahrenheit. Line a standard loaf pan with parchment paper.

Brown your butter. Add the stick of butter to a skillet over medium heat. Cook until it reaches a brown caramel like color, stirring occasionally to prevent burning.

In a large mixing bowl, combine the mashed ripe bananas, eggs, browned butter, vanilla, yogurt, and maple syrup. Stir together.

Then, add in the gluten free flour, baking soda, and cinnamon. Stir to combine.

Pour this batter into the lined pan. Smooth into an even layer.

Bake for 40 to 45 minutes, or until a toothpick inserted in the middle comes out with only moist crumbs.

Finally, remove from the oven. Allow to fully cool before slicing and serving.

Why This Loaf Bakes in 40 to 45 Minutes

Most maple cinnamon banana bread recipes bake for 50 to 65 minutes. This one finishes in 40 to 45 minutes because the Greek yogurt, maple syrup, and ripe banana together provide more natural moisture than a butter-and-sugar batter, helping the loaf reach a set center temperature faster.

Maple syrup also caramelizes at a lower temperature than refined sugar, producing a golden top crust sooner. Start checking at 40 minutes and pull the loaf when the toothpick shows moist crumbs.

Tips for the Best Result

Use very ripe bananas

Brown-spotted bananas produce the most naturally sweet loaf. If yours are still yellow, leave them at room temperature for a few more days or place unpeeled bananas in a 300-degree oven for 15 minutes.

Cool the brown butter before mixing

Hot brown butter can partially cook the eggs. Allow it to cool for at least 5 minutes until warm but not steaming before adding to the bowl.

Do not overmix and start checking early

Stir until no dry streaks remain, then stop. Begin testing at 40 minutes since the yogurt and maple syrup keep the center moist and this loaf bakes faster than a standard banana bread.

Substitutions

Storage

Room temperature: Store in an airtight container for up to 3 days. The yogurt and maple syrup keep this loaf moist.

Freezer: Slice, wrap individual slices tightly, and freeze for up to 3 months. Thaw at room temperature for 20 to 30 minutes before eating.

Frequently Asked Questions

You May Also Like

• Cinnamon Crunch Banana Bread
• Brownie Banana Bread
• Marble Banana Bread
• Cheesecake Banana Bread
• Eggless Banana Bread

If you make this Maple Cinnamon Banana Bread recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.

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Maple Cinnamon Banana Bread

This Maple Cinnamon Banana Bread is soft, warmly spiced, and deeply flavorful with brown butter and vanilla Greek yogurt in every slice. Maple syrup sweetens it naturally, and 1.5 teaspoons of cinnamon make the spice a forward, noticeable note in every bite.

Course Breakfast, Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8 slices

Calories 281kcal

Author Addison LaBonte

Ingredients

• 1 ¼ cups mashed ripe bananas
• 2 eggs
• 1 stick salted butter browned or melted
• 1 tsp vanilla extract
• ½ cup vanilla Greek yogurt
• ½ cup pure maple syrup or honey
• 1 ½ cups gluten free flour
• 1 tsp baking soda
• 1 ½ tsp cinnamon

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line a standard loaf pan with parchment paper.
• Brown your butter. Add the stick of butter to a skillet over medium heat. Cook until it reaches a brown caramel like color, stirring occasionally to prevent burning.
• In a large mixing bowl, combine the mashed ripe bananas, eggs, browned butter, vanilla, yogurt, and maple syrup. Stir together.
• Then, add in the gluten free flour, baking soda, and cinnamon. Stir to combine.
• Pour this batter into the lined pan. Smooth into an even layer.
• Bake for 40 to 45 minutes, or until a toothpick inserted in the middle comes out with only moist crumbs.
• Finally, remove from the oven. Allow to fully cool before slicing and serving.

Notes

• If you are not gluten free, you can use all purpose flour.
• Use ripe bananas that are brown spotted. Do not use green bananas.
• The browned butter adds a delicious depth of flavor. If you are tight on time, you can use melted butter.
• Store leftovers in an airtight container at room temperature for up to 3 days.

Nutrition

Calories: 281kcal | Carbohydrates: 37g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 72mg | Sodium: 250mg | Potassium: 163mg | Fiber: 3g | Sugar: 18g | Vitamin A: 428IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 1mg

The post Maple Cinnamon Banana Bread appeared first on Organically Addison.

Not only is this recipe incredibly easy, but it also delivers bakery-level flavor using ingredients you already have at home. Even better, the addition of chocolate chips takes it to the next level! Try my Maple Cinnamon Banana Bread too!

Why You Will Love This Banana Bread Pudding

This recipe stands out for several reasons. First, it uses banana bread instead of plain bread, which adds natural sweetness and depth. In addition, the custard mixture creates a perfectly creamy texture. Finally, it comes together quickly with minimal prep.

Ingredients

• 3 cups banana bread, see note
• 4 tbsp melted butter
• 1/3 cup coconut sugar, or light brown sugar
• 1 tsp vanilla extract
• 3 eggs
• 1 1/2 cups whole milk
• 1/2 cup dark chocolate chips

Ingredient Substitutions Table

Step by Step Instructions

First, preheat your oven to 375 degrees Fahrenheit.

Next, cut the banana bread into 1 inch cubes and place them in a large mixing bowl.

Meanwhile, in another bowl, combine the melted butter, coconut sugar, and vanilla extract. Stir until smooth.

Then, whisk in the eggs and milk until fully combined.

After that, pour the custard mixture over the bread cubes. Gently stir until all pieces are evenly soaked.

Transfer everything into an 8 by 8 inch baking dish. Spread evenly.

Bake for 36 to 39 minutes, or until the top is lightly golden and the center is mostly set but still soft.

Finally, remove from the oven and allow it to cool slightly before serving.

How to Tell When It Is Done

Knowing when your banana bread pudding is perfectly baked makes all the difference.

The top should be lightly golden

The center should jiggle slightly but not be liquid

A knife inserted should come out mostly clean

Pro Tips for the Best Texture

For the best results, use slightly stale banana bread. This helps absorb the custard without becoming mushy.

Additionally, avoid overmixing after adding the liquid. Gentle stirring keeps the texture intact.

Finally, do not overbake. A slightly gooey center creates the perfect contrast with the crisp top.

Flavor Variations

• You can easily customize this recipe depending on your preference.
• Add chopped walnuts for crunch
• Drizzle caramel sauce before serving
• Sprinkle cinnamon or nutmeg for warmth
• Use white chocolate instead of dark

Storage and Reheating

Store leftovers in an airtight container at room temperature for up to 3 days.

To reheat, warm in the oven at 300 degrees or microwave in short intervals until heated through.

Frequently Asked Questions

You May Also Like

• Chocolate Bread Pudding
• Brownie Pudding (Ina Garten Viral Recipe)
• Avocado Chocolate Pudding
• Best Whole30 Chia Pudding
• Vegan Banana Pudding From Scratch (Gluten Free)

If you make this Banana Bread Pudding recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.

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Banana Bread Pudding

Crispy on top and silky in the middle! This dessert transforms banana bread into a creamy, chocolatey dream. It’s a simple, melt-in-your-mouth treat that’s perfectly sweet and bursting with homemade flavor.

Course Breakfast, Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 9 servings

Calories 414kcal

Author Addison LaBonte

Ingredients

• 3 cups banana bread see note
• 4 tbsp melted butter
• ⅓ cup coconut sugar or light brown sugar
• 1 tsp vanilla extract
• 3 eggs
• 1 ½ cups whole milk
• ½ cup dark chocolate chips

US Customary – Metric

Instructions

• First, preheat your oven to 375 degrees Fahrenheit.
• Slice the bread into 1 inch cubes. Place them all in a large mixing bowl.
• In another mixing bowl, add the melted butter, coconut sugar, and vanilla. Stir together.
• Then, whisk in the eggs and the milk.
• Pour this creamy mixture over the bread cubes. Gently stir together until the bread is soaked.
• Transfer this mixture to an 8 inch by 8 inch baking pan.
• Bake for 36 to 39 minutes, or until the tops of the bread cubes are lightly toasted and the custard is mostly set.
• Finally, remove from the oven. Serve immediately or store in an airtight container for up to 3 days.

Notes

• Feel free to use any recipe for your banana bread!
• You can easily double this recipe if needed. Bake it in a 9×13 pan.
• The bread should be slightly toasted on top, while the filling should be mostly set but still gooey.
• Store at room temperature for up to 3 days.

Nutrition

Calories: 414kcal | Carbohydrates: 56g | Protein: 7g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 107mg | Sodium: 326mg | Potassium: 189mg | Fiber: 2g | Sugar: 6g | Vitamin A: 689IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 2mg

The post Banana Bread Pudding appeared first on Organically Addison.

This recipe uses almond flour and tapioca flour for a tender crumb and is sweetened with coconut sugar for a deep caramel flavor!

Why You Will Love This Recipe

• Naturally gluten free
• Made with almond flour
• Rich peanut butter flavor
• Soft cookie dough pockets throughout
• Perfect for breakfast or dessert
• Freezer friendly
• Try this Cookie Dough Banana Bread too!

Ingredient

Cookie Dough

• 4 tbsp melted coconut oil, or melted butter
• ¼ cup coconut sugar
• ½ tsp vanilla
• 1 egg
• ¾ cup almond flour
• ½ tsp baking soda
• ½ cup dark chocolate chips

Peanut Butter Bread

• 1 cup ripe bananas
• 3 eggs
• ¾ cup all natural creamy peanut butter
• ¼ cup coconut sugar
• 2 tsp vanilla
• 1 ¼ cups almond flour
• ⅓ cup tapioca flour
• 1 tsp baking soda
• ½ tsp sea salt
• 1 cup dark chocolate chips

Step By Step Instructions

First, make the cookie dough. In a mixing bowl, add the coconut oil and coconut sugar. Stir until combined.

Then, add in the vanilla and egg. Stir together.

Mix in the almond flour and baking soda. Finally, fold in the chocolate chips. Place the cookie dough in the fridge while you make the banana bread.

Preheat your oven to 350 degrees Fahrenheit. Line a bread loaf pan with parchment paper.

Then, in a large mixing bowl, mash 3 bananas and add in eggs, almond butter, and vanilla. Mix until combined.

Next, add in coconut sugar, almond flour, tapioca flour, baking soda, and salt.

Fold in the chocolate chips.

Pour half of the banana bread batter into the lined pan.

Then, remove the cookie dough from the fridge. Roll into ¾ inch size balls. Drop about 10 balls of dough gently on top of the bread batter.

Then, pour the remaining bread batter on top. Smooth into an even layer.

Bake for 40 to 50 minutes, or until a toothpick inserted into the middle comes out mostly clean.

Finally, remove the pan from the oven. Allow the cookie dough banana bread to fully cool before slicing and serving.

Flour Comparison Guide

Texture Science: Almond vs. Wheat-Based Baking

Because this recipe uses almond flour instead of wheat flour, the structure comes from eggs and peanut butter rather than gluten.

Almond flour creates:

• Moist interior
• Slightly dense crumb
• Rich nutty flavor

Tapioca flour helps:

• Lighten texture
• Improve elasticity
• Prevent excessive density

The chilled cookie dough helps prevent spreading and sinking during baking.

Baking Troubleshooting Guide

Storage Guide

Room Temperature

Store in airtight container for up to 2 days.

Refrigerator

Store up to 7 days. Let slices come to room temperature before serving.

Freezer

Slice fully cooled bread. Wrap individual slices and freeze up to 2 months. Thaw at room temperature or warm gently.

Ingredient Substitutions

Coconut sugar can be replaced with light brown sugar.

Butter can replace coconut oil.

Almond flour should not be substituted one for one with coconut flour.

Regular all purpose flour version would require reducing eggs and adjusting moisture.

Frequently Asked Questions

Expert Tips For Perfect Results

Use very ripe bananas with dark brown spots.

Do not overmix once dry ingredients are added.

Let the loaf cool at least one hour before slicing.

Measure almond flour by spooning into the cup and leveling.

Final Thoughts

This Cookie Dough Peanut Butter Bread is soft, rich, chocolate filled, and perfectly balanced between indulgent and wholesome. The layered cookie dough creates surprise bites of sweetness throughout the peanut butter banana base.

It is ideal for brunch, dessert, meal prep, or gifting. Once you try this version, you may never go back to plain banana bread again.

You May Also Like

• Chocolate Banana Bread
• Sourdough Banana Bread
• Pumpkin Banana Bread
• Cream Cheese Banana Bread
• Protein Banana Bread

If you make this cookie dough peanut butter bread recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along!  For more ideas, check out these Breakfast Recipes.

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Cookie Dough Peanut Butter Bread

Cookie Dough Peanut Butter Bread is soft, moist, and rich with sweet peanut butter flavor. Each slice has pockets of chocolate chip cookie dough and ripe banana sweetness. It tastes buttery, chocolatey, and perfectly balanced, like dessert and comfort food in one loaf.

Course Breakfast, Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 8 slices

Calories 412kcal

Author Addison LaBonte

Ingredients

Cookie Dough

• 4 tbsp melted coconut oil or melted butter
• ¼ cup coconut sugar
• ½ tsp vanilla
• 1 egg
• ¾ cup almond flour
• ½ tsp baking soda
• ½ cup dark chocolate chips

Peanut Butter Bread

• 1 cup ripe bananas
• 3 eggs
• ¾ cup all natural creamy peanut butter
• ¼ cup coconut sugar
• 2 tsp vanilla
• 1 ¼ cups almond flour
• ⅓ cup tapioca flour
• 1 tsp baking soda
• ½ tsp sea salt
• 1 cup dark chocolate chips

US Customary – Metric

Instructions

• First, make the cookie dough. In a mixing bowl, add the coconut oil and coconut sugar. Stir until combined.
• Then, add in the vanilla and egg. Stir together.
• Mix in the almond flour and baking soda. Finally, fold in the chocolate chips. Place the cookie dough in the fridge while you make the banana bread.
• Preheat your oven to 350 degrees Fahrenheit. Line a bread loaf pan with parchment paper.
• Then, in a large mixing bowl, mash 3 bananas and add in eggs, almond butter, and vanilla. Mix until combined.
• Next, add in coconut sugar, almond flour, tapioca flour, baking soda, and salt.
• Fold in the chocolate chips.
• Pour half of the banana bread batter into the lined pan.
• Then, remove the cookie dough from the fridge. Roll into ¾ inch size balls. Drop about 10 balls of dough gently on top of the bread batter.
• Then, pour the remaining bread batter on top. Smooth into an even layer.
• Bake for 40 to 50 minutes, or until a toothpick inserted into the middle comes out mostly clean.
• Finally, remove the pan from the oven. Allow the cookie dough banana bread to fully cool before slicing and serving.

Notes

• This recipe can be made with any cookie dough recipe and any banana bread recipe.
• Use ripe brown bananas for the best flavor.
• Use refined coconut oil for a neutral flavor. Unrefined coconut oil has a slight coconut flavor. Melted butter also works well.
• Light brown sugar can replace the coconut sugar if needed.
• Bake until a toothpick inserted comes out mostly clean. This bread takes a little longer than usual banana bread due to the cookie dough.
• Store any leftovers in an airtight container for up to 4 days at room temperature.

Nutrition

Calories: 412kcal | Carbohydrates: 42g | Protein: 14g | Fat: 45g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 505mg | Potassium: 237mg | Fiber: 7g | Sugar: 13g | Vitamin A: 131IU | Vitamin C: 2mg | Calcium: 84mg | Iron: 4mg

The post Cookie Dough Peanut Butter Bread appeared first on Organically Addison.

These peanut butter protein cookies are soft in the center, lightly golden on the edges, and packed with peanut butter flavor. Each cookie is naturally gluten free and loaded with protein, making them perfect for a post workout snack or healthier dessert.

These are not dry, chalky protein cookies. They bake up chewy, rich, and slightly gooey in the center. Try these 3 Ingredient Protein Cookies too!

Why You Will Love These Cookies

• High protein and gluten free
• Flourless recipe
• Thick and chewy texture
• Simple pantry ingredients
• Ready in about 20 minutes
• Great for meal prep
• You will love these Chocolate Protein Cookies too!

Texture Guide

These peanut butter protein cookies are:

• Thick and soft
• Chewy in the center
• Lightly crisp on the edges
• Not cakey
• Not crumbly

Because they are flourless and protein rich, the dough will be sticky before chilling. That is normal.

Ingredients

1 cup all natural creamy peanut butter

1 cup vanilla protein powder

½ cup coconut sugar

2 eggs

½ tsp baking soda

1 cup mini dark chocolate chips

Ingredient Notes

Peanut Butter

Use natural creamy peanut butter with just peanuts and salt. Avoid added oils for best structure.

Protein Powder

Vanilla protein powder adds sweetness and structure. Whey protein creates a thicker dough. Bone broth protein produces a softer cookie. Plant based protein may require slight moisture adjustment.

Coconut Sugar

Adds caramel like sweetness and helps create golden edges.

Eggs

Provide structure and moisture.

Baking Soda

Helps these peanut butter protein cookies rise slightly and prevents density.

How To Make Peanut Butter Protein Cookies

First, preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.

In a large mixing bowl, add the peanut butter, protein powder, coconut sugar, eggs, and baking soda. Stir until a thick caramel-like dough is formed. If your dough is too runny, add a little more protein powder to thicken it.

Fold in the chocolate chips.

Refrigerate the cookie dough for at least 15 minutes or until it is scoop able. The dough will be very sticky.

Scoop balls of dough onto the lined pan, spacing at least 3 inches apart.

Bake for 10 to 12 minutes, or until the edges are lightly golden but the centers are still gooey.

Remove from the oven. Cool on the pan for 10 minutes before removing.

Protein Powder Adjustment Guide

Why Chilling The Dough Matters

Chilling helps:

• Firm up peanut butter fats
• Improve structure
• Reduce spreading
• Create thicker cookies

Skipping this step can result in flatter cookies.

Frequently Asked Questions (FAQs)

You May Also Like

• Banana Protein Muffins
• Paleo Chocolate Covered Almond Butter Balls
• Paleo Dark Chocolate Banana Protein Smoothie
• Protein Chocolate Chip Cookies
• Vegan Peanut Butter Oatmeal Cookies

If you make this 5 ingredient protein peanut butter cookies recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along!  For more ideas, check out these Dessert Recipes.

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Peanut Butter Protein Cookies

Soft, pillowy cookies that melt in your mouth! These protein peanut butter cookies blend creamy peanut butter with sweet vanilla and rich dark chocolate. They’re thick, fudgy, and perfectly gooey in the middle. The ultimate guilt-free, nutty snack!

Course Breakfast, Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Chill Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 8 cookies

Calories 381kcal

Author Addison LaBonte

Ingredients

• 1 cup all natural creamy peanut butter
• 1 cup vanilla protein powder see note
• ½ cup coconut sugar
• 2 eggs
• ½ tsp baking soda
• 1 cup mini dark chocolate chips

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
• In a large mixing bowl, add the peanut butter, protein powder, coconut sugar, eggs, and baking soda. Stir until a thick caramel-like dough is formed. If your dough is too runny, add a little more protein powder to thicken it.
• Fold in the chocolate chips.
• Refrigerate the cookie dough for at least 15 minutes or until it is scoop able. The dough will be very sticky.
• Scoop balls of dough onto the lined pan, spacing at least 3 inches apart.
• Bake for 10 to 12 minutes, or until the edges are lightly golden but the centers are still gooey.
• Remove from the oven. Cool on the pan for 10 minutes before removing.

Notes

• You may need to add a little more protein powder to thicken your dough. I used vanilla bone broth protein powder.
• Whey protein powder is a little thicker.
• The cookie dough will be very sticky. Use an ice cream scoop and a spoon to scoop the balls of dough.
• Store leftovers in an airtight container for up to 4 days at room temperature.

Nutrition

Calories: 381kcal | Carbohydrates: 31g | Protein: 25g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.004g | Cholesterol: 69mg | Sodium: 301mg | Potassium: 395mg | Fiber: 2g | Sugar: 18g | Vitamin A: 62IU | Vitamin C: 0.1mg | Calcium: 159mg | Iron: 1mg

The post Peanut Butter Protein Cookies appeared first on Organically Addison.

Why You’ll Love This

• These cookies are:
• Ready in under 25 minutes
• Gluten free and dairy free
• Naturally sweetened by ripe bananas
• Contain no refined sugar
• Customizable with mix-ins!
• Try our Peanut Butter Protein Cookies too!

Ingredients

2 medium ripe bananas

1 cup vanilla protein powder

1 cup all natural creamy peanut butter

Mini chocolate chips

Step-By-Step Instructions

First, preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.

In a mixing bowl, add the ripe bananas. Use a fork to mash them.

Then, add in the protein powder and peanut butter. Stir together.

Fold in the mini chocolate chips.

Use a cookie scoop to scoop balls of dough onto the lined pan. Space apart at least 3 inches.

Bake for 10 to 11 minutes, or until the edges are set and the middles are still slightly gooey.

Finally, remove from the oven. Allow these 3 ingredient protein cookies to cool for 15 minutes on the pan before removing to a cooling rack.

Ingredient Tips

For best texture, use very ripe bananas with brown spots.

Choose a protein powder that tastes great on its own to avoid bitter cookies.

All-natural peanut butter (just peanuts + salt) gives the best flavor and texture.

Substitutes and Variations

Vegan: Use a plant-based protein powder and swap peanut butter for almond or sunflower seed butter.

Nut-free: Swap peanut butter for sunflower seed butter.

Chocolate boost: Use chocolate protein powder and stir in sugar-free chocolate chips.

High-Protein: Add 1–2 tablespoons chia seeds.

Troubleshooting

Dough too dry? Add 1–2 teaspoons of almond milk or water.

Dough too wet? Add a tablespoon extra protein powder.

Not sweet enough? Add a teaspoon honey, maple syrup, or sugar-free sweetener.

Storage

Store cookies in an airtight container at room temperature for up to 48 hours.

Freeze baked cookies up to 3 months; thaw before serving.

Frequently Asked Questions (FAQs)

You May Also Like

• Banana Protein Muffins
• Paleo Chocolate Covered Almond Butter Balls
• Paleo Dark Chocolate Banana Protein Smoothie
• Protein Chocolate Chip Cookies
• Vegan Peanut Butter Oatmeal Cookies

If you make this 3 ingredient protein cookies recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along!  For more ideas, check out these Dessert Recipes.

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3 Ingredient Protein Cookies

Soft, chewy 3 Ingredient Protein Cookies made with ripe bananas, creamy peanut butter, and vanilla protein powder. Naturally sweet, rich, and chocolatey, these cookies taste like a fudgy peanut butter treat with melty chocolate in every bite.

Course Breakfast, Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 12 cookies

Calories 256kcal

Author Addison LaBonte

Ingredients

• 2 medium ripe bananas
• 1 cup vanilla protein powder
• 1 cup all natural creamy peanut butter
• 1 cup mini chocolate chips

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
• In a mixing bowl, add the ripe bananas. Use a fork to mash them.
• Then, add in the protein powder and peanut butter. Stir together.
• Fold in the mini chocolate chips.
• Use a cookie scoop to scoop balls of dough onto the lined pan. Space apart at least 3 inches.
• Bake for 10 to 11 minutes, or until the edges are set and the middles are still slightly gooey.
• Finally, remove from the oven. Allow these 3 ingredient protein cookies to cool for 15 minutes on the pan before removing to a cooling rack.

Notes

• Use ripe bananas. Do not use green bananas.
• For the best results, use all natural creamy peanut butter made from only peanuts and salt.
• I highly recommend using a vanilla protein powder that you enjoy the flavor of.
• Store leftovers in an airtight container at room temperature for up to 48 hours.

Nutrition

Calories: 256kcal | Carbohydrates: 21g | Protein: 12g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 21mg | Sodium: 126mg | Potassium: 229mg | Fiber: 2g | Sugar: 14g | Vitamin A: 46IU | Vitamin C: 2mg | Calcium: 75mg | Iron: 1mg

The post 3 Ingredient Protein Cookies appeared first on Organically Addison.

Ingredients You’ll Need

For the Pumpkin Bread Batter

• 1 cup pumpkin purée
• 3 large eggs
• ⅓ cup melted coconut oil (or melted butter or olive oil)
• 1 tsp vanilla extract
• 1½ cups all-purpose flour (or gluten-free 1:1 blend)
• ½ tsp baking powder
• 1 tsp baking soda
• 1 cup brown sugar (or coconut sugar)
• ½ tsp pumpkin pie spice
• 1 tsp cinnamon
• ½ cup chocolate chips or chocolate chunks

For the Cookie Dough Layer

• 1 cup raw cookie dough (store-bought or homemade edible dough)

Tip: Make sure your cookie dough is room temperature before layering — it helps it bake easier.

Step-by-Step Instructions

Step 1: Prep the Pan

Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving some overhang for easy lifting.

Step 2: Mix Wet Ingredients

In a large bowl, whisk together the pumpkin purée, eggs, melted coconut oil, and vanilla extract until smooth.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk flour, baking powder, baking soda, pumpkin pie spice, and cinnamon.

Step 4: Make the Batter

Add dry ingredients to the wet mixture. Stir gently until combined, then fold in brown sugar and chocolate chips.

Step 5: Layer the Batter and Dough

Pour ⅓ of the batter into the pan and smooth.

Crumble or spread ½ of the cookie dough on top.

Add the next ⅓ of the batter, then the remaining cookie dough.

Finish with the final layer of batter on top.

Step 6: Bake

Bake for 55–65 minutes, or until a toothpick inserted in the centre comes out mostly clean (a few moist crumbs are perfect).

Step 7: Cool and Slice

Let the pumpkin cookie dough bread cool in the pan for 30 minutes, then lift it out and cool completely before slicing.

Expert Tips & Variations

Ingredient Swaps

Use melted butter or olive oil instead of coconut oil if you prefer.

Almond flour or 1:1 gluten-free flour blend works in place of all-purpose flour.

Coconut sugar or light brown sugar both yield good flavor, though coconut sugar gives a deeper, slightly caramel note.

Try my Pumpkin Cookie Bars too!

Variations & Fun Twists

Make mini-loaves (2 x 8-inch pans) using half the recipe. Reduce bake time by ~10 minutes — check with toothpick.

Omit chocolate chips and add chopped nuts (e.g. walnuts or pecans) for crunch.

For a vegan version: replace eggs with flax-egg or applesauce and use vegan cookie-dough if available.

Try my Peanut Butter Cookie Dough Bread too!

Freezing & Storage

Store cooled pumpkin cookie dough bread wrapped at room temperature for up to 4 days.

To freeze: wrap slices in freezer-safe wrap / foil. Freeze up to 2 months. Thaw overnight in fridge or at room temperature. Toast lightly before serving.

Make-Ahead Tip for Pumpkin Cookie Dough Bread

Bake the loaf the night before. Wrap well. For best flavor, slice and warm in toaster oven (light toast) before serving.

Frequently Asked Questions

You May Also Like

• Chocolate Banana Bread
• Sourdough Banana Bread
• Pumpkin Banana Bread
• Cream Cheese Banana Bread
• Protein Banana Bread

If you make this gluten free pumpkin cookie dough bread recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along!  For more ideas, check out these Breakfast Recipes.

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Pumpkin Cookie Dough Bread

Pumpkin Cookie Dough Bread is soft, moist, and full of cozy pumpkin spice flavor. Each slice has a gooey cookie dough layer and melty chocolate chips, making it taste like warm pumpkin pie mixed with fresh-baked cookies in one sweet loaf.

Course Breakfast, Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 8 slices

Calories 355kcal

Author Addison LaBonte

Ingredients

• 1 cup pumpkin purée
• 3 eggs
• ⅓ cup coconut oil melted
• 1 tsp vanilla extract
• 1 ½ cups flour all purpose or gluten free
• ½ tsp baking powder
• 1 tsp baking soda
• 1 cup brown sugar or coconut sugar
• ½ tsp pumpkin pie spice
• 1 tsp cinnamon
• ½ cup chocolate chips or chocolate chunks
• 1 cup raw cookie dough

US Customary – Metric

Instructions

• First, preheat oven to 350 degrees Fahrenheit. Line a bread pan with parchment paper.
• In a large mixing bowl, add pumpkin purée, eggs, melted coconut oil and eggs. Stir to combine.
• Add in all remaining ingredients except chocolate chips. Stir to combine.
• Fold in the chocolate chips.
• Transfer ⅓ of the batter to the lined bread pan. Smooth into one even layer. Top with half of the cookie dough. Smooth into an even layer.
• Repeat this step. Transfer the second third of the batter on top of the cookie dough. Top with the remaining cookie dough.
• Spread the rest of the pumpkin bread batter on top.
• Bake for 55 to 65 minutes or until toothpick inserted comes out clean.
• Finally, remove pumpkin cookie dough bread from oven. Allow bread to fully cool before slicing into.

Notes

• You can make this recipe with any type of cookie dough — even store-bought works great.
• You can swap the melted coconut oil for olive oil or melted butter if you prefer.
• Use either regular all-purpose flour or a gluten-free 1:1 flour blend.
• Light brown sugar and coconut sugar both work nicely, though I personally like the flavor from coconut sugar best.
• Be careful not to overbake — once a toothpick inserted in the center comes out with just a few moist crumbs, it’s ready.
• Let the bread cool completely before slicing.
• Keep covered at room temperature for up to 4 days.

Nutrition

Calories: 355kcal | Carbohydrates: 55g | Protein: 5g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 61mg | Sodium: 197mg | Potassium: 150mg | Fiber: 2g | Sugar: 28g | Vitamin A: 4856IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 3mg

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