Oriana’s Thoughts On The Recipe
Hey friends! I am beyond excited to share my all-time favorite Vegan Peanut Butter Banana Bread recipe with you. This delicious bread has become a staple in my household, and I can’t wait for you to try it. Even though my daughter is allergic to peanuts, she can enjoy this treat because I use a peanut-free peanut butter spread. This recipe is such a breeze to whip up. With just a handful of simple ingredients, you’ll have a delicious loaf ready in no time. It’s one of those foolproof recipes that you can always count on to turn out perfectly, no matter what. Plus, it’s egg-free, dairy-free, and vegan, making it a great option for anyone with dietary restrictions. One of the things I adore about this bread is its super-moist and soft texture. It stays moist for days, so you can enjoy a slice anytime. And the flavors? Oh, it’s bursting with the goodness of bananas and peanut butter in every bite. Trust me, once you make this, it will become a favorite in your home too!
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down). Easy Peasy, Absolutely Foolproof!: This recipe is incredibly easy to make. Just mix, pour, and bake – it’s that simple. No fancy equipment or techniques required. Simple Ingredients, Big Flavors: You won’t need any exotic or hard-to-find ingredients here. Everything you need is likely already in your pantry. From ripe bananas to brown sugar, the ingredients are straightforward and affordable. Allergy-Friendly and Vegan: Whether you’re avoiding eggs, dairy, or peanuts, this recipe has got you covered. You can use regular peanut butter or a peanut-free alternative, and it’s completely vegan. It’s a versatile recipe that suits various dietary needs. Super-Moist and Soft Texture: This bread is amazingly moist and stays that way for days. No more dry banana bread! Each slice is soft and tender, making it perfect for breakfast, snacks, or dessert. Bursting with Flavor: The combination of banana and peanut butter is a match made in heaven. Every bite is packed with rich, natural sweetness from the bananas and a creamy, nutty flavor from the peanut butter. Freezes Super Well: This bread freezes beautifully, so you can always have some on hand. Just slice, wrap, and freeze. When you’re ready to enjoy, thaw it out and it’s as good as fresh!
Bananas: Ripe bananas provide natural sweetness and moisture. The riper, the better! Ripe bananas are the star of the show, providing sweetness, moisture, and irresistible banana flavor. Ensure your bananas are ripe for optimal sweetness and flavor. While frozen bananas can be used in a pinch, ripe bananas are preferred for their natural sweetness and moisture. If using frozen bananas, thaw them. Drain off any excess liquid, mash, and then use as instructed in the recipe. Oil: Use your favorite oil, such as vegetable or coconut oil. It adds moisture and richness to the bread. Brown Sugar: Adds sweetness and a bit of molasses flavor. You can substitute with coconut sugar if preferred. Peanut Butter: Gives the bread a rich, nutty flavor. Use a peanut-free peanut butter spread for an allergy-friendly version. See my suggestion below. Milk: Both dairy and non-dairy milk work fine. Use soy or oat milk for a vegan option. Vinegar: Reacting with baking soda, vinegar helps the bread rise and adds fluffiness. Apple cider vinegar or white vinegar works best. Pure Vanilla Extract: Enhances the flavors with a touch of vanilla goodness. All-Purpose Flour: The base of your bread. For a gluten-free version, use a gluten-free all-purpose flour blend. Baking Soda: Leavens the bread, making it light and fluffy. Salt: Balances the sweetness and enhances all the flavors.
Peanut-Free Peanut Butter Banana Bread
To make peanut-free peanut butter banana bread, you only need to use a peanut-free peanut butter spread. My favorite is WOWBUTTER; it has the closest taste and texture to real peanut butter. You can also use other peanut-free butters, such as almond butter or sunflower butter, but the texture might change slightly.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix Dry Ingredients
Mix flour, baking soda, and salt in a medium bowl. Set aside.
Step 2 – Combine Wet Ingredients
In a medium bowl, mash the ripe bananas with a fork until completely smooth. Add oil, brown sugar, peanut butter, milk, vinegar, and vanilla; mix until well combined.
Step 3 – Mix Dry and Wet Ingredients
Add dry ingredients; mix until well combined.
Step 4 – Pour Into The Loaf Pan
Pour and spread the batter into the prepared baking pan.
Step 5 – Bake
Bake for 60–65 minutes, making sure to loosely cover the bread with aluminum foil halfway through (at the 30-minute mark) to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be after 60–65 minutes, depending on your oven, so begin checking every 5 minutes around the 60-minute mark. Remove from the oven and let the bread cool completely in the pan on a wire rack.
Food Allergy Swaps
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
Measure the ingredients correctly. I highly recommend using a kitchen scale. Line your loaf pan with parchment paper, letting the excess hang over the long sides to form a sling for an easy, unmold process. Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature. Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter. Tent with foil. If the loaf is browning too much, you can tent the loaf pan with foil during the last 30 minutes of baking. The tenting tip helps prevent the top from browning too much while baking the bread. Don’t open the oven door until the loaf has set. Leave the oven closed until the minimum time is stated in the recipe. Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean. Let the bread cool completely before slicing to maintain its structure. Store properly. Wrap the bread in plastic wrap to keep it from drying out.
Peanut-Free: To make peanut-free peanut butter banana bread, you only need to use a peanut-free peanut butter spread. My favorite is WOWBUTTER; it has the closest taste and texture to real peanut butter. However, if using Wowbutter, the cookies will be slightly dryer. You can also use other peanut-free butter, such as almond butter or sunflower butter, but the texture will change. Dairy-Free: Use non-dairy milk like soy or oat milk.
Variations & Additions
Add Chocolate Chips: Fold in some vegan chocolate chips for an extra treat. Nuts: Add chopped nuts like walnuts or pecans for added crunch. Spices: Cinnamon or nutmeg can add a warm spice flavor to the bread.
Storing and Freezing Instructions
Store: You can store your quick bread in an airtight container at room temperature for up to four days or in the refrigerator for up to a week. Freeze: After letting your quick bread cool completely, freeze it. Then, wrap it in plastic wrap and aluminum foil. For best results, I recommend cutting the bread into individual slices and then wrapping and freezing. Most quick breads will be kept in the freezer for up to three months. Thaw: Take the wrapped quick bread out of the freezer and let it thaw at room temperature. This may take a few hours to defrost thoroughly.
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Recipe Card 📖
