This vegan Peanut Butter Banana Bread with chocolate chips is sweet, fluffy, moist, and oil-free. Refined sugar-free, yet perfectly sweet. Great for snacks, breakfast, or dessert!
Peanut Butter. Chocolate. Bananas. Pretty much the perfect combo, right? If you agree, this quick bread is for you!!
This bread is made with whole grain white wheat flour, but it’s not dense at all. In fact, this is one of the softest, fluffiest breads I’ve ever made. It’s super moist and actually a bit delicate.
A loaf doesn’t last long in our house, so I suggest you double the recipe and make two loaves! You can stash one in the freezer – it freezes really well!
Ingredients you need
Ingredient notes and substitutions
Flour ~ I like white whole wheat flour for this recipe. It’s softer than regular whole wheat, but still a whole grain. It stands up well to the rich flavors of peanut butter and chocolate. All-purpose flour can be used instead.
I haven’t personally tried it in this recipe, but I imagine you could make this peanut butter banana bread gluten-free by using a gluten-free flour blend meant to replace wheat flour at a 1:1 ratio, like Bob’s Red Mill 1:1 Gluten-Free Baking Flour. Do not use a single gluten-free flour, like almond flour or coconut flour.
Nut butter ~ It wouldn’t be peanut butter banana bread without the peanut butter! I like to use an organic natural peanut butter made from just peanuts and salt. Trader Joe’s brand is creamy and delicious. Smuckers also makes a good one.
I have also made this bread with cashew butter when I was out of peanut butter and it turned out really yummy, as well.
For a nut-free version, try using sunflower butter or soy butter.
Bananas ~ Spotty, over ripe bananas are best. They are perfectly sweet and mash easily.
Milk ~ Use an unsweetened, plain non-dairy milk. Soy milk, oat milk, almond milk, rice milk, etc., will all work.
Sweetener ~ There is only ½ cup of pure maple syrup in this entire recipe. No other sweeteners are needed, which makes this vegan peanut butter banana bread refined sugar-free!
Aquafaba ~ 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 for baking is aquafaba.
Aquafaba is the liquid from a can of chickpeas, also known as chickpea brine.
It works so well in baked goods, making this quick bread rise perfectly into soft, fluffy goodness.
Vinegar ~ Vinegar also helps the bread to rise. I typically use apple cider vinegar, but white distilled vinegar works great, too.
Chocolate chips ~ There are many brands of vegan chocolate chips available these days. Use your favorite. You could also choose to chop a vegan chocolate bar into chunks.
Not into chocolate chips? Try adding walnuts, pecans, raisins, or dried cranberries instead. You can also bake up this delicious vegan bread with no add-ins at all.
Love peanut butter and chocolate? Don’t miss these other delicious vegan recipes:
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
Whisk the non-dairy milk and vinegar until frothy (1).
Whisk in the peanut butter, maple syrup, vanilla, and aquafaba until smooth (2).
Add the mashed banana (3) and whisk until fully incorporated (4).
Whisk together the flour, baking powder, baking soda, and salt. Add the flour mixture to the wet ingredients (5) and stir until just combined (6).
Add the chocolate chips and stir to evenly distribute (7).
Pour the batter into a loaf pan lined with parchment paper (8).
Sprinkle additional chocolate chips evenly over the top of the batter (9).
Bake until golden brown and a toothpick inserted in the center comes out clean.
Transfer the pan to a cooling rack (10) for 10 minutes. Unmold and continue the cool the loaf on the cooling rack.
Allow the bread to cool completely before slicing.
Storage and freezing
Counter: This bread will keep in an air-tight container on the counter at room temperature for about 2 days.
Fridge: If your loaf of bread still exists after two days (it doesn’t last that long here!), transfer it to the fridge. It should keep well for up to 5 days.
Freezer: For longer storage, this vegan peanut butter banana bread freezes well! You can freeze the whole loaf or individual slices. Ensure the bread is completely cooled before wrapping tightly in plastic wrap or parchment paper and then again in alumnimum foil or transfer to a freezer-safe plastic bag. It should keep well for up to 3 months.
Thaw: From frozen, thaw in the fridge overnight or on the counter for a few hours. Individual slices may be heated in the microwave for 15 to 20 seconds, until warm.
Pro tips and tricks
~ Use over ripe, spotty bananas for best texture and sweetness.
~ Use an organic, natural creamy peanut butter. Preferably one that is made from just peanuts or peanuts and salt.
~ Do not over mix the batter. Mix just until combined. No white flour should remain visible, but a few lumps are fine and expected.
~ Line the loaf pan with parchment paper to easily remove the loaf after baking.
~ Allow the bread to cool completely before slicing. This is important as it’s a fairly delicate bread and may fall apart if sliced when still warm.
~ For a nut-free option, use sunflower seed butter instead of peanut butter and choose oat milk, soy milk, or rice milk.
~ Make this banana bread into muffins for quick grab-n-go breakfasts or snacks. Reduce the cooking time to just 20 to 25 minutes.
This particular recipe was developed using a natural, creamy peanut butter. Use a peanut butter made from just peanuts or peanuts and salt. Other varieties will have different additives, including oil and sugar, that will alter the consistency of the recipe.
Yes! Make this banana bread nut-free by using sunflower seed butter or soy butter instead.
This quick bread freezes well! Wrap it tightly and transfer to a freezer-safe plastic bag. It should keep well for up to 3 months.
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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Peanut Butter Banana Bread
- 1 ⅔ cup white whole wheat flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup unsweetened non-dairy milk (soy, almond, rice, oat, etc.)
- 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
- ¾ cup dairy free chocolate chips divided
- 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 non-dairy 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 until just combined. Add ½ cup chocolate chip and stir to evenly distribute.
- Pour the batter into the prepared loaf pan. Sprinkle the remaining ¼ cup chocolate chips evenly over the top.
- 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. Allow the bread to cool completely before slicing.
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.