Vegan Peanut Butter Banana Bread
Vegan peanut butter banana bread is light and fluffy, super moist, and perfectly nutty! The easy recipe is dairy-free, gluten-free friendly, and eggless. It’s made with one bowl and pantry staples, like creamy peanut butter, brown sugar, and almond milk. This is the best way to put your spotty overripe bananas to good use!
So long, plain old banana bread! Once you try this peanut butter banana bread, you will never go back to the original. Since I’m the type of person who spreads a huge spoonful of peanut butter on my slice of banana bread, I decided to try it inside the actual recipe this time. Man, I didn’t know it would be so good!
This peanut butter banana bread recipe contains everything you love about the OG, but with a richer flavor and nuttier topping. It is melt-in-your-mouth moist, super fluffy, and perfectly sweet. The foolproof recipe contains simple pantry staples, like all-purpose flour, brown sugar, and almond milk. (No weird egg replacer, vinegar, or extravagant flours required!)
You can prepare the batter in one bowl and bake the loaf in one hour. The entire process is easy to follow, making it a convenient recipe for beginner bakers. I recommend prepping this banana bread on a Sunday and enjoying it throughout the week. You can grab a slice for breakfast on-the-go or enjoy it as a midday snack to fuel the afternoon!
This peanut butter banana bread is:
- Vegan, dairy-free, and gluten-free friendly
- Light, fluffy, tender, and super moist
- An easy one bowl recipe
- Sweetened with brown sugar & topped with crunchy peanuts
- A make ahead breakfast for busy mornings
- Kid-approved and non-vegan approved
- A healthy dessert to satisfy cravings
Ingredients for peanut butter banana bread
- Bananas: You know those overripe bananas that look like they belong in the trashcan? Yes, the ones covered in huge brown spots. Those are PERFECT for this recipe. Since overripe bananas are super sweet, they make the best tasting banana bread.
- Peanut butter: Use your favorite type of peanut butter. I recommend thick, creamy, no-stir peanut butter for the best results (not the drippy, runny, natural peanut butter).
- Brown sugar: Since brown sugar contains molasses, it brings more flavor and moisture to the banana bread. I’ve tried countless banana bread recipes, and I can confidently say brown sugar is the best sweetener.
- Flour: We’ll use all-purpose flour, otherwise known as plain flour, for this classic recipe. If you follow a gluten-free diet, use Bob’s Red Mill 1 to 1 Gluten-Free Baking Flour (or a blend that contains xanthan gum).
- Peanuts: Chopped peanuts are optional, but they add crunchy texture and peanutty flavor.
- Coconut oil: Be sure to use refined coconut oil if you want a flavorless and odorless option. Unrefined coconut oil, on the other hand, will provide a subtle coconut flavor.
- Almond milk: Almond milk keeps the recipe dairy-free. If you only have another variety of plant-based milk, such as oat milk or soy milk, you can use that instead.
- Vanilla: Don’t skip the vanilla extract. It adds warmth and sweetness.
- Cinnamon: Again, don’t skip the cinnamon. This healthy spice adds warmth.
- Baking soda and powder: Baking soda and baking powder help the banana bread rise in the oven, making it light and fluffy.
- Salt: A pinch of salt enhances the sweet ingredients.
How to make banana bread with peanut butter
For the full ingredient measurements and step-by-step instructions, scroll down to view the recipe card at the bottom of the page.
First, preheat the oven to 350 degrees F and line a loaf pan with parchment paper. The parchment paper is important because it will prevent the banana bread from sticking to the pan.
In a large bowl, add mashed bananas, light brown sugar, peanut butter, melted coconut oil, almond milk, and vanilla extract. Mix together until the ingredients are evenly combined. Then, add all-purpose flour, cinnamon, baking soda, baking powder, and salt. Mix together until the flour is evenly incorporated.
Next, transfer the batter to the loaf pan. If desired, top with chopped peanuts. Bake the banana bread for 1 hour on the middle rack in your oven.
After, remove from the oven and let cool inside the loaf pan. Slice and enjoy!
Can I make this vegan banana bread nut-free?
Believe it or not, you can actually make this banana bread recipe entirely nut-free! Whether you live in a household with peanut allergies or you simply don’t like peanut butter, you can use sunflower seed butter instead. Also, be sure to use oat milk or soy milk instead of almond milk.
Can I make vegan peanut butter banana muffins?
Of course! Did you know you can turn nearly any banana bread recipe into banana muffins? Simply use a muffin tin instead of a loaf pan. The baking time will be reduced to about 20-25 minutes.
How to store peanut butter banana bread
Store leftover banana bread inside a sealed container for 3 days at room temperature. If saving for 5 days, I recommend storing it in the refrigerator.
Can I freeze this eggless banana bread?
Yes, this banana bread is freezer-friendly! For longterm storage, place the bread inside a ziplock bag in the freezer for up to 3 months. I suggest placing a piece of parchment paper between each slice so they do not stick together.
If you would like to reheat frozen banana bread, place it in the microwave for 10-15 seconds. It will be sweet, moist, and good as new.
Tips for baking the best peanut butter banana bread
Use spotty bananas. The BEST banana bread is made with spotty bananas! They should have yellow peels with large brown spots all over them. Overripe bananas provide a deliciously sweet flavor.
Don’t over-mix the batter. If you over-mix the batter, your banana bread will become tough and rubbery. It is best to mix the ingredients just until the flour is evenly incorporated. Don’t continue mixing just for the fun of it!
Add chopped peanuts on top. Although this step is optional, I highly recommend adding chopped peanuts over the batter before baking it. The crunchy topping perfectly complements the soft, airy, and fluffy bread.
Use parchment paper. If you aren’t using parchment paper for baking, what are you doing?! Believe me, this stuff is life changing. Be sure to line your loaf pan with a piece of parchment paper before adding the batter. The banana bread will not stick to the pan, you can easily remove it, and you don’t have to spend 10 minutes scrubbing it afterwards.
Allow the banana bread to cool. Okay, so the kitchen smells amazing and your stomach is growling. I know, nobody wants to wait around for freshly-baked goods to cool. It is important to wait though. If you slice the banana bread too soon, you risk it crumbling and falling apart. Keep the banana bread inside the loaf pan for at least 15-20 minutes before removing and slicing it.
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This vegan peanut butter banana bread recipe is healthy, easy, and made with one bowl! It’s moist, light, fluffy, and so delicious. The simple recipe is dairy-free, gluten-free friendly, made with pantry staples, and contains no eggs. It’s the best way to use spotty overripe bananas, and you can turn it into muffins! #bananabreadrecipe #bananas #bananabread #veganbreakfast #peanutbutter #veganbaking #healthybaking #banana #baking
- 1 1/2 cups mashed overripe banana (~3 large bananas)
- 3/4 cup light brown sugar, lightly packed
- 1/2 cup peanut butter
- 1/4 cup melted coconut oil
- 1/4 cup almond milk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup chopped peanuts, for topping
- Preheat the oven to 350 degrees F. Line a loaf pan with parchment paper.
- In a large bowl, add mashed bananas, light brown sugar, peanut butter, melted coconut oil, almond milk, and vanilla extract. Mix together until evenly combined.
- Add all-purpose flour, cinnamon, baking soda, baking powder, and salt. Mix together just until the flour is evenly incorporated.
- Transfer the batter to a loaf pan. Sprinkle chopped peanuts on top of the batter.
- Bake banana bread for 1 hour. After, remove from the oven. Let cool inside the pan for 15-20 minutes before slicing. Enjoy!
- Mashed banana: I recommend mashing 3-4 large bananas, then measuring 1 1/2 cups. Be sure to use overripe spotty bananas for the best results.
- Coconut oil: Be sure to melt the coconut oil, then measure 1/4 cup.
- Peanut butter: If you cannot eat peanut butter, use sunflower seed butter instead.
- Chopped peanuts: The topping is optional, but it adds crunchy texture and nutty flavor. You can also use chopped walnuts or pecans.
- Mixing the batter: Do not over-mix the batter. If you over-mix it, your banana bread will become tough and rubbery. It is best to mix the ingredients just until the flour is evenly incorporated.
- Parchment paper: Be sure to line the loaf pan with a piece of parchment paper. This prevents the banana bread from sticking to the pan.
- Serving Size: 1 slice
- Calories: 305
- Sugar: 21g
- Fat: 12.5g
- Carbohydrates: 44g
- Fiber: 2.5g
- Protein: 5.5g
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