Marshmallow, PB, Banana, Chocolate Chip Bread

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A chunky, chewy sweet vegan dessert bar made with gooey marshmallows, chunks of chocolate, and the goodness of peanut butter and bananas. Gluten-free.



  • 1 cup smooth peanut butter
  • 2 ripe bananas
  • ½ cup non-dairy milk
  • ½ cup maple syrup
  • dash of salt
  • 2¼ cups of my gluten-free flour mix {1 cup brown rice flour, ¾ cup sweet sticky rice flour, ½ cup tapioca flour, ½ tsp guar gum} {or if using a store-bought mix, I recommend using 2 cups of Pamela's Artisan Flour Blend}
  • 1½ tsp baking powder
  • 1 tsp baking soda
  • ½ cup non-dairy chocolate chips {or a chopped up chocolate bar}
  • 1 cup mini marshmallows {I used Dandies -- a vegan and non-GMO brand}



  1. Preheat oven to 350F. Line a square 8" x 8" pan {or anything of a similar size} with some parchment paper {be sure to line the sides well}. Then, grease the lined sides close to the top {the marshmallows can get a little sticky when baked!}. Set aside.
  2. Place peanut butter, bananas, milk, and sweetener in a large mixing bowl and blend using an immersion blender until smooth {if you don't have an immersion blender you can blend these ingredients in a regular blender or process in a food processor and then transfer to a mixing bowl. Or, alternatively mash the bananas really well with a fork and then thoroughly mix all these ingredients by hand}.
  3. Add in salt, flour, baking powder and baking soda and mix everything with a wooden spoon to combine. Fold in the chocolate chips and marshmallows.
  4. Transfer the bread batter into the pan and smooth out the top. Cover with the topping marshmallows and chocolate chips {try not to get the marshmallows to come close to the edges -- once baked, they can sometimes be a little sticky and hard to separate from the parchment paper}. Bake in a preheated oven for approximately 35 minutes until a skewer inserted down the center comes out clean. Cool on a cooling rack for 10 minutes, cut into squares and enjoy!