Elevate your banana bread with this simple twist to make a delicious vegan peanut butter banana bread. All made in just one bowl. Can be made Top 8 Allergen Free.
We all know that vegan banana bread is one of the best ways to use up ripe bananas, but this vegan peanut butter banana bread takes it to another level.
No worries, if you are allergic, you can sub for sunbutter!
Peanut butter and bananas are one of the oldest complementary foods. They go so well together. Our vegan peanut butter banana smoothie is one of our favorites.
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Frequently Asked Questions
How ripe should bananas be for banana bread?
You do not want yellow bananas for banana bread. In fact, they should be pretty dark. The darker the better should be the rule of thumb.
While yellow bananas with a few black spots or streaks would work, if you can wait until they are even more black that is best.
Unless your bananas grow mold, there’s never a wrong time or too ripe time to use bananas for banana bread.
Can this be Top 8 Allergen Free?
Yes!
There is peanut butter, vegan butter, vegan milk and flour in this recipe.
Peanut butter can easily be swapped with any other nut butter or sunbutter depending on your allergens.
For the vegan butter, just use a soy free version, like Earth Balance soy free.
For the vegan milk, we prefer oat which is already allergen friendly.
And for the flour, you can use a gluten free versions like King Arthur Measure for Measure.
Can you prep vegan peanut butter banana bread ahead of time?
Yes! Once made and cooled, it will last for a week stored in an air tight container at room temperature.
Or you can follow the freezer instructions below.
Can you freeze this vegan peanut butter banana bread?
You can absolutely freeze this dairy free peanut butter banana bread recipe. We would recommend that you let it cool upon coming out of the oven, then slice the bread into desired size slices.
Afterwards, you can place a small piece of parchment of wax paper between each piece and freeze the loaf.
The reason we recommended freezing the dairy free banana bread recipe in slices is because it will make it easier to thaw by being less time consuming.
You can remove slices as needed and either place on counter to thaw or place in microwave to thaw more quickly.
Of course, you can freeze this vegan banana bread loaf in one whole loaf, but it will take longer to thaw. If doing it this one, remove and set on counter until it comes to room temperature and the middle is no longer frozen.
Pin this vegan peanut butter banana bread for later:
Vegan Peanut Butter Banana Bread
Ingredients
- 1 tsp apple cider vinegar
- 1/4 cup dairy free milk
- 3 ripe bananas
- 1/2 cup vegan butter, melted but not hot (use soy free if needed)
- 1/4 cup unsweetened applesauce
- 1 tsp vanilla
- 1/2 cup vegan cane sugar
- 1/2 cup brown sugar
- 1/2 cup peanut butter (sub for sunbutter if allergic)
- 2 1/2 cups flour (cup for cup gluten free if needed)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup Optional: chopped walnut pieces or vegan chocolate chips
For Glaze
- 1 cup powdered sugar
- 1-2 tbsp dairy free milk (may need more)
- 1 tsp vanilla extract
Instructions
- Pour the apple cider vinegar into a 1/4 measuring cup. Fill the remaining cup with dairy free milk. Let set for 10 mins (this makes vegan buttermilk)
- Preheat your oven to 375 degrees. Spray or grease a 4×8-inch loaf pan very well.
- In a large bowl, add the peeled bananas and using the back of a fork, mash them well. No large chunks should remain. Try to mash as much as possible.
- To the bananas, add in the vegan buttermilk just made, melted butter, applesauce, and vanilla. Whisk together until smooth.Â
- Mix in both of the sugars.
- Add peanut butter and beat until the mixture is combined.
- Scrape the bowl down and then sift in the flour, baking powder, baking soda, cinnamon and salt.
- Fold just until combined.Â
- Add to the bowl chopped walnuts or vegan chocolate chips if adding, and gently fold just until combined. Do not overmix.
- Pour into greased bread pan and tap the bottom of the pan to ensure it's evenly leveled. Do not fill more than 2/3 full. *If you have too much batter, make mini muffins or similar with remaining batter after bread is done.
- Place in oven for 55-60 minutes on the center rack of the oven. When done, a toothpick inserted into the center comes out clean.Â
- *The top of the bread should be a deep brown color. If after 45 minutes, your bread needs more time, cover the top with foil and continue cooking in 5 minute intervals until the toothpick comes out clean.
- Remove from oven and place on a cool rack to cool completely before turning out.
For the Glaze
- While baking, make the glaze by adding powdered sugar to a bowl and whisk in a tablespoon of milk at a time until slightly runny (it should be thick). Add in the vanilla and whisk again. Add more milk until desired consistency if needed.
- Once bread has cooled, drizzle over the top.
- Store any leftovers in an air tight container for up to a 3-5 days.
Notes
Nutrition
Let’s see your creations!
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