It’s almost 3 months since I tried this vegan peanut butter banana bread recipe and finally got a chance to post it now. I baked this bread when Enjoy Life Foods had sent their chocolate chunks for review. I should have posted this one immediately after the vegan double chocolate cookies recipe but somehow missed it. Better late then never, right?
This recipe is originally from Vegetarian Times, but I have made some changes to make it vegan. It’s very simple to put together and is definitely very tasty. If you are a fan of the classic peanut butter and banana sandwich, I’m sure this bread will become your favorite too.
|Vegan Peanut Butter Banana Bread Recipe
Prep time: 20 Mins
Cook time: 45 Mins
Yields: 12 Servings.
A simple twist like using peanut butter in a banana bread recipe makes this bread very moist and low in fat too.
- 1 cup Whole Wheat Pastry Flour
- 3/4 cup Light Brown Sugar
- 1 teaspoon Baking Powder
- 3/4 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1 cup Mashed Bananas (about 2 medium size)
- 1/3 cup Peanut Butter
- 1/2 cup Almond Milk
- 1 teaspoon Apple Cider Vinegar
- 1 teaspoon Vanilla Extract
- 2 tablespoons Water
- 3/4 cup Vegan Chocolate Chips
- Preheat oven to 350F/180C for 15 minutes. Line a 8×4 inch loaf pan with parchment paper and set aside.
- In a small bowl stir together the almond milk and vinegar; set aside. The mixture will curdle in about 5 minutes.
- In a large bowl combine together the flour, sugar, baking powder, baking soda and salt.
- In another bowl mix together the mashed bananas, peanut butter, curdled milk mixture and vanilla.
- Pour the wet ingredients over the flour mixture and combine together. Add water as needed to get the right batter consistency. I added about 2 tablespoons of water because the batter was a bit thick.
- Stir in the chocolate chips. I used coarsely chopped vegan chocolate chunks.
- Pour the batter into the prepare pan and bake for about 45-50 minutes or until a toothpick inserted in the middle of the bread comes out clean. Mine was done in 45 minutes.
- Remove the pan from the oven and place it on a wire rack and let cool for 15 minutes before taking out the bread from the pan. Cool the bread on the wire rack for at least 5-6 hours before slicing. Quick breads and especially banana breads taste and slice better if left undisturbed for 24 hours.
- My son is a big peanut butter fan and I’m not. So I tried this peanut butter banana bread recipe for him and I was not expecting too much from it. I have heard that peanut butter and banana is a very good combination but was not daring enough to try it. But after tasting this bread I was quite surprised that it tasted very good. The taste and flavor of peanut butter was very subtle. The bananas and chocolate were the dominant ingredients. The bread was very sweet for our taste. So 1/2 cup regular chocolate chips or 2 tablespoons of cup mini chocolate chips should be quite enough. I only wish that the bread had raised as well as it looks in the original recipe.
- I used unsweetened and unsalted natural peanut butter. Those who don’t like peanut butter can substitute it with other nut or seed butters.
- Any non dairy milk can be used in place of almond milk.
- White vinegar can be used instead of apple cider vinegar.
- Roasted peanuts can be used for some of the chocolate chips. This will give a nice crunch to the bread.