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Sweet and nutty vegan Peanut Butter Banana Bread, made with 6 simple ingredients and requiring just 5 minutes to prep. It’s beautifully tender, moist and moreish – the perfect easy treat!
This easy homemade peanut butter banana bread is moist and tender, with sweet caramel tones and a deliciously golden, nutty finish.
Using six pantry ingredients, we’ve kept this recipe simple. This vegan banana bread takes just five minutes to prep and bakes slowly at a low temperature to create a beautifully moist finish with a light crumb (no dense or gummy banana bread here!).
So, if you want to make an easy peanut butter banana bread without eggs and milk, you’ve come to the right place. This recipe will become a go-to in your kitchen; a slice of banana bread is the perfect Sunday afternoon treat to enjoy with a cup of tea!
Quick Links:
- The written recipe
- Why you’ll love this recipe
- Success tips
- Step by step instructions with photos
- FAQs
- Other delicious vegan cake recipes like this one
Why you’ll love this vegan Peanut Butter Banana Bread
6 Simple Ingredients. This delicious vegan banana peanut butter bread is made with just 6 readily available ingredients – bananas, sugar, coconut oil, dairy free milk, smooth peanut butter and self raising flour.
It’s Beautifully Light Texture. Banana bread can often be dense and gummy, but we’ve created this banana bread to be tender and moist with a light crumb. We use coconut oil which is wonderful in baking because of the beautifully soft finish it creates when baking cakes.
No Eggs or Egg Substitutes Required. Many vegan bakes require egg substitutes such as commercial egg replacers or flax eggs but our peanut butter banana bread is made without eggs and egg substitutes. Mashed banana is all that you need; combining the ingredients into a loaf that can easily be sliced once cooled.
A Simple Plant Based Recipe. This is a wonderfully easy recipe so it’s perfect for a first time baker or to make with kids. The batter can be mixed in one bowl and comes together in 5 minutes. This recipe is based on our original 5-Ingredient Vegan Banana Bread recipe – get this original recipe here.
Success Tips
- Pick Ripe Spotty Bananas. Use ripe bananas with a skin that is speckled with brown dots for the best flavour. Ripe bananas are sweeter, easier to mash and will produce a more flavoursome banana bread.
- Use Room Temperature Ingredients. Ensure that your dairy free milk and coconut oil are both at room temperature before mixing them into the cake batter. Adding cold milk to clear, liquid coconut oil can cause the oil to solidify, making it difficult to mix.
- Mix the batter gently. Don’t beat the cake batter or over-mix it because this can result in banana bread with a dense texture. Once the ingredients are in the mixing bowl, stir them just enough to combine everything so that there are no pockets of dry flour remaining.
- Variations. If you’d like to make chocolate peanut butter banana bread, add 75g of chocolate chips or chocolate chunks for some added deliciousness! If you’re looking for a gluten-free banana bread recipe, head over to our Fully Loaded Vegan Banana Bread recipe (another tasty afternoon snack!).
- Serving and Storage. As with all cake, this vegan banana peanut butter bread is at its most scrumptious when it is freshly baked but it still tastes great for a couple of days after baking. Store the cake in a cool place in an airtight container and enjoy it within 3 days. Alternatively, you can freeze it by slicing it (once fully cool), wrapping the slices in parchment and storing them in an airtight container in the freezer for up to 3 months.
Want to know how thick your banana bread batter should be? Take a look at this blog here for tips.
How to make this vegan Peanut Butter Banana Bread
Ingredients
Bananas. Pick overripe bananas that have a spotty skin for the best flavour.
Sugar. Soft light brown sugar will give the best results and add a light, caramel flavour. You may also be able to use coconut sugar, although we haven’t tested this.
Peanut butter. Opt for a smooth, creamy peanut butter. If your peanut butter is thick and set firmly you won’t be able to stir it into the cake batter well enough. Ideally, pick a natural peanut butter that does not have any extra ingredients added.
Coconut oil. Melt your coconut oil into a clear liquid and then set the melted coconut oil aside to cool to room temperature (don’t put it in the fridge otherwise it’ll set firm again).
Dairy free milk. Any should do, although we tend to use either almond milk, soy milk or oat milk for baking. Measure out the milk and bring it to room temperature before mixing it into the batter.
Self raising flour. You’ll need self raising flour to help your banana bread rise. If all you have is plain flour (all purpose flour) you should be able to substitute 250g self raising flour for 250g plain flour (all purpose) plus 2.5 tsp of baking powder.
Equipment
No special equipment is required to make this recipe – just a large mixing bowl, wooden spoon and lined loaf tin (2lb or approx 21cm long x 11cm wide x 7cm high / 8” x 4” x 3”).
Step-by-Step Instructions
Make sure to head to the recipe card below for the full recipe and instructions for making this easy vegan banana bread recipe!
Gather together your ingredients and weigh them out. We recommend using electronic scales rather than measuring cups.
Preheat the oven to 170°C fan oven (190°C conventional / 375°F / gas mark 5). Line a 2lb loaf tin with parchment paper.
Mash the bananas in a medium bowl.
Add the remaining ingredients (except the flour) to the mashed bananas and stir together.
Add the flour to the wet ingredients and stir together until just combined (don’t overmix or beat the batter).
Pour the mixture into the lined baking tin and bake for approximately 55 minutes, until a knife or skewer inserted into the centre of the cake comes out clean.
Tip: When there are 10 minutes of baking time remaining, I like to cover the cake with tin foil to stop the banana bread from browning too much.
Let the banana bread cool in the tin for at least 10 minutes before removing it and placing it on a cooling rack.
FAQs
Can I make this vegan Peanut Butter Banana Bread gluten-free?
We have not tested this recipe with gluten-free flour (we’ll update the blog when we have), however we do have a gluten free Fully Loaded Vegan Banana Bread recipe, which is a must-try if you’re looking for a gluten free version of banana bread!
What size loaf pan should I use?
We recommend using a 2lb loaf tin (approx 21cm long x 11cm wide x 7cm high / 8” x 4” x 3”) for this recipe.
How to prevent my banana bread from being dense or gummy?
We’ve developed this vegan Peanut Butter Banana Bread recipe to be tender, light and moist. To prevent your banana bread from being dense or gummy, firstly ensure that you do not beat the banana bread batter when mixing. Secondly, ensure that you test that the cake is fully baked before removing it from the oven by inserting a knife or toothpick into the centre – if it comes out clean your cake should be baked, if it has any wet batter on it, bake for another 3-5 minutes before testing again.
How can I tell if my banana bread is baked?
Insert a knife or toothpick into a few areas of the loaf cake (including into the centre). If the knife comes out clean or with a few dry crumbs on it, then your banana bread should be ready. However, if you see some wet batter on the knife, bake for 3-5 more minutes before testing again.
Loved this vegan Peanut Butter Banana Bread? Here are some more delicious vegan bakes to try
I hope you LOVE this recipe for vegan Peanut Butter Banana Bread! Please share this recipe with someone you think will enjoy it because it’s our goal to encourage as many people as possible to try plant based eating.
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The Written Recipe:
Vegan Peanut Butter Banana Bread (Easy Recipe!)
Ingredients
- 350 g ripe spotty bananas (approximately 3 large bananas, or 1.5 cups of mashed banana)
- 160 g soft light brown sugar
- 125 g peanut butter (smooth and runny*)
- 110 g coconut oil (melted and cooled to room temperature**)
- 50 g dairy free milk (at room temperature**)
- 250 g self raising flour
Equipment
Instructions
- Preheat. Preheat the oven to 170°C fan oven (190°C conventional / 375°F / gas mark 5).
- Line the tin. Line a 2lb loaf tin (approx 23cm long x 11cm wide x 7cm high / 8” x 4” x 3”) with parchment paper.
- Prepare the sugar. Use your fingers to rub any lumps out of the sugar.
- Mash the bananas. Peel the bananas and add them to a large bowl. Mash them throughly using the back of a fork.350 g ripe spotty bananas
- Mix the wet ingredients. Add the sugar, peanut butter, coconut oil and milk to the bowl with the mashed bananas and mix everything together.160 g soft light brown sugar, 125 g peanut butter, 110 g coconut oil, 50 g dairy free milk
- Stir in the flour. Add the flour and stir together until just combined.250 g self raising flour
- Bake. Pour the mixture into the lined loaf cake tin and bake for approximately 55 minutes, until a knife or skewer inserted into the centre of the cake comes out clean.Note: When there are 10 minutes remaining I like to cover the banana bread with tin foil to stop the banana bread from browning too much, but this isn't essential.
- Cool. Let the banana bread cool in the tin for at least 10 minutes before removing it and placing it on a cooling rack.
Notes
Nutrition
Tara
Hi, I’m Tara! I’m taking you on a trip around the world in vegan cuisine and bringing the world’s most delicious dishes to your kitchen.
