Vegan Peanut Butter Banana Bread (Easy Recipe!)
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!
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Serves: 10 slices
Calories: 349kcal
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
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
Vegan / Dairy Free / Egg Free
Recipe inspired by: USA
* Using a very thick/set peanut butter would not work as you need to be able stir it into the other 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.
Please check the allergens on the ingredients you purchase before use. The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.
Prep time excludes any inactive time.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.
Nutrition
Calories: 349kcal | Carbohydrates: 45g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Sodium: 65mg | Fiber: 2g | Sugar: 21g | Net Carbohydrates: 43g
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