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This Peanut Butter Banana Bread is soft and fluffy and so easy to make. It’s also healthier than your average dessert bread. My version is dairy free, egg free, oil free, refined sugar free, and vegan. It’s also so delicious, no one will know it’s healthy! Try it for yourself!
Peanut Butter. Chocolate. Bananas. Pretty much the perfect combo, right? If you agree, this quick bread is for you!!
I had to take some to my hubby’s work yesterday to stop the kids and myself from eating the whole loaf in one sitting. Here’s the thing though, you don’t even have to feel guilty about enjoying a slice because this delicious Peanut Butter Banana Bread w/ Chocolate Chips is HEALTHY! It’s made with whole grain wheat flour, but it’s not dense at all. In fact, this is one of the softest, fluffiest breads I’ve ever made.
No dairy, no eggs, no oil and no refined sugar, just good for you ingredients. And I promise you that no one will know it’s vegan!
I was originally going to put the chocolate chips in the batter, but I forgot until after I had already poured it into the pan. So, I just sprinkled some on top instead.
Honestly, I think this worked out better. The peanut butter really comes through strong and if the chocolate chips were mixed in, I don’t think it would quite as much. And you can even leave the chocolate chips off all together if you prefer (but who would prefer that?!).
If you want to mix the chocolate chips into the batter, that will definitely work. Or live on the edge and mix some into the batter while also adding some to the top.
Love peanut butter and chocolate? Then don’t miss these other delicious vegan recipes:
- Dark Chocolate Peanut Butter Cups
- Peanut Butter Chocolate Cupcakes
- Frozen Chocolate Chip Peanut Butter Pie
- Chocolate Peanut Butter Smoothie
While flax eggs and chia eggs (flaxmeal or chia seeds mixed with water) work okay for binding purposes, they don’t help make baked goods rise. My favorite egg replacement is Aquafaba.
Aquafaba is the liquid from a can of chickpeas, also known as chickpea brine. Plant based recipe creators everywhere have been using it to make sweet treats like meringue and mouse and macarons.
While I haven’t tried my hand at those yet, I can tell you with certainty that it works so well in baked goods. It makes this quick bread rise perfectly into soft, fluffy goodness.
There is only ½ cup of pure maple syrup in this entire recipe. No other sweeteners! It’s plenty sweet enough and you can really taste the peanut butter and the bananas. After all, they are the stars!
With a combo of carbs, protein, and healthy fats, this easy peanut butter bread makes a delicious breakfast, after school snack, or dessert. I often add a slice to my kids’s lunchbox, as well (obviously, don’t do this if your school is tree nut free).
Don’t miss these other yummy vegan quick bread recipes:
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Peanut Butter Banana Bread
Ingredients
- 1 ⅔ cup whole wheat flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup soy milk
- 1 tablespoon apple cider vinegar
- ⅔ cup organic natural peanut butter
- ½ cup pure maple syrup
- 1 teaspoon vanilla extract
- ¼ cup aquafaba liquid from a can of chickpeas
- 1 ½ cups mashed banana about 3 medium
- ¼ cup dairy free chocolate chips optional
Instructions
- Preheat oven to 350°F.
- Line a 9×5 loaf pan with parchment paper and set aside. (I like to spray the pan with cooking spray first and then set the parchment paper in. The cooking spray helps the paper stick to the pan so it doesn’t move around as you are pouring your batter in.)
- In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
- In a large bowl, whisk together the soy milk and apple cider vinegar until frothy. Whisk in the peanut butter, maple syrup, vanilla, and aquafaba until well combined. Stir in the mashed banana.
- Pour the dry ingredients into the wet and mix to combine well.
- Pour the batter into the prepared loaf pan. Sprinkle with chocolate chips, if using.
- Cook for 55 to 65 minutes until a toothpick inserted in the center comes out clean.
- Cool in the pan on a wire rack for 10 minutes. Unmold the bread from the pan and continue cooling on the wire rack for another 10 minutes until slicing.
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Mihaela says
I recommend this recipe to everyone, vegan or non-vegan persons. My family and I are not vegan, but they really truly loved this recipe and asked me to do it again ❤ My sister said “it is impressively amazingly good”. I will definitely do this more often 🥰 I made a video recipe and I will post this link in the description to show where I got the recipe from. Thank you so much for sharing this recipe!
Jenn Sebestyen says
Glad you love it, Mihaela.
Julia says
This sounds so yummy, but I’m allergic to bananas. I wonder how this would work with applesauce, and whether I’d use less or the same amount equivalent to the banana. Any other substitution suggestions welcome. Than you.
Jenn Sebestyen says
I can’t say for sure as I haven’t tried it with applesauce. I would suggest trying 1 cup of applesauce..I think any more than that would be too heavy and wet. You also might try replacing the banana with the same amount of pumpkin purée. If you try pumpkin, you may need to add a bit of coconut sugar or cane sugar as it won’t be as sweet as bananas or applesauce…I would start with 1/4 cup…taste and adjust as needed. Let me know what you try and how it turns out.
Julia says
Thanks for the tips. I didn’t think of pumpkin, though it makes sense. I will try this recipe soon. 🙂
Jenn Sebestyen says
Let me know how it turns out!
Tracy says
Boy did we love this bread! My husband said it was the best that he’s ever had. You were spot on with the aquafaba. Luckily, I had some in the freezer so I didn’t need to sub it. Absolutely delicious! I can’t wait to try some of your other recipes.
Jenn S. says
Oh, that’s wonderful, Tracy! Thank you!! Happy Holidays!
plasterers bristol says
Oh boy this sounds so good. Cant wait to give this a go.
Simon
Jenn S. says
Thanks, Simon. I hope you love it. Please come back and let me know how it turns out for you.
Trisha Z. says
Hi Jenn! Can I use 1 flax egg in place of the aquafaba? This looks divine and I’ll be making it soon 🙂 Thanks for the delicious recipes! I just made your pineapple coconut cupcakes today (in a loaf pan) and it was DELISH!
Jenn S. says
Hi, Trisha! I’m so glad you liked the Pineapple Coconut Muffins – and great idea to make it into a loaf! You can sub a flax egg for the aquafaba, but I find the bread much fluffier and softer with the aquafaba. Let me know how it turns out!
Aimee / Wallflower Kitchen says
This looks so good! Love that you’ve used aquafaba 🙂
Jenn S. says
Aquafaba rules! It makes the softest, fluffiest quick breads!
Becky says
Ooh I want this for breakfast!!
Jenn S. says
Yeah, girl! It would be a perfect breakfast!