• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Veggie Inspired logo
  • Home
  • About
  • Recipes
  • Cookbooks
    • The Meatless Monday Family Cookbook
    • The Meat-Free Kitchen
    • Plant-Based Diet Cookbook For Dummies
  • Subscribe
menu icon
go to homepage
  • Recipes
  • About
  • Cookbooks
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Cookbooks
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Recipes » Breads and Muffins

    Peanut Butter Banana Bread

    Published: Jul 22, 2015 · Modified: Aug 28, 2020 by Jenn Sebestyen

    As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details.

    Jump to Recipe Print Recipe
    PB Banana Bread image for Pinterest
    PB Banana Bread image for Pinterest

    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!

    Load of Peanut Butter Banana Bread w/ Chocolate Chips...half of the bread sliced

    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!

    Close up of chocolate chips on the quick bread in a loaf pan lined with parchment paper

    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
    Two bananas behind a loaf of peanut butter banana bread

    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:

    • Apple Cinnamon Quick Bread
    • Date Bread
    • Butternut Squash Bread
    Three slices falling away from the loaf

    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.

    Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.


    For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!

    loaf of sliced banana bread with chocolate chips

    Peanut Butter Banana Bread

    A quick and easy banana bread loaded with peanut butter and chocolate chips. And it’s healthy!!!
    5 from 4 votes
    Print Rate
    Course: Breads and Muffins, Desserts & Sweet Treats, Snacks
    Cuisine: American
    Diet: Vegan
    Prep Time: 10 minutes minutes
    Cook Time: 1 hour hour 5 minutes minutes
    Total Time: 1 hour hour 15 minutes minutes
    Servings: 10 slices
    Calories: 240kcal
    Author: Jenn Sebestyen

    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

    Calories: 240kcal | Carbohydrates: 36g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Sodium: 190mg | Potassium: 205mg | Fiber: 4g | Sugar: 16g | Vitamin A: 50IU | Vitamin C: 4.1mg | Calcium: 30mg | Iron: 1.3mg

    Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

    Tried this Recipe? Tag me Today!Mention @Veggie_Inspired or tag #VeggieInspired!


    More Breads and Muffins

    • Two slices cut from the whole loaf.
      Vegan Molasses Oatmeal Bread
    • Stack of baked tostada shells with wavy edges.
      Baked Tostada Shells
    • Slices of fresh baked vegan garlic bread in a basket.
      Vegan Garlic Bread
    • Two slices of vegan cranberry bread on a white plate next to a cup of coffee.
      Cranberry Banana Bread
    573 shares
    • Share
    • Tweet

    Reader Interactions

    Comments

    1. Becky says

      May 11, 2016 at 10:57 am

      Ooh I want this for breakfast!!

      Reply
      • Jenn S. says

        May 11, 2016 at 11:45 am

        Yeah, girl! It would be a perfect breakfast!

        Reply
    2. Sara says

      April 10, 2016 at 4:14 am

      Hi Jenn 🙂

      This bread looks absolutely delicious! I can’t wait to give this one a go! 😀 But I was also wondering whether I can substitute the whole wheat flour with All Purpose Flour? I am worried that it’ll turn out abit dense… :/
      Is it also possible to substitute the Soy Milk with Almond Milk?

      Thank you soo much!

      Kind Regards,
      Sara5 stars

      Reply
      • Jenn S. says

        April 10, 2016 at 7:23 am

        Hi, Sara. The bread is soft and fluffy, but you can certainly swap it out if you wish. White whole wheat would also work. And almond milk should work just fine. Let me know how it turns out when you try it! Enjoy the rest of your weekend!

        Reply
    3. Sarah says

      April 02, 2016 at 8:34 am

      This is SOOOOO GOOD. I replaced the peanut butter with almond butter and used half spelt/half plain white flour due to lacking the other ingredients and it worked so well! Definitely making this again.. and again…5 stars

      Reply
      • Jenn S. says

        April 02, 2016 at 9:43 am

        Thank you, Sarah!! I’m so happy to hear you loved it! Almond butter sounds like it would be amazing too. Cheers!

        Reply
    4. The Vegan 8 says

      December 22, 2015 at 9:50 am

      I love that you added chocolate and peanut butter, it looks excellent!!! I can see why it’s a favorite. It looks perfect!

      Reply
      • Jenn S. says

        December 22, 2015 at 12:47 pm

        Thank you, Brandi! It’s that aquafaba magic again! And chocolate and peanut butter can never be wrong!! 🙂

        Reply
    5. Becky says

      December 22, 2015 at 9:43 am

      PB&B plus chocolate? Yes, please!

      Reply
      • Jenn S. says

        December 22, 2015 at 12:46 pm

        Right? Can’t go wrong! Thanks, Becky!

        Reply
    6. Paula Furner says

      December 20, 2015 at 2:34 pm

      I made this recipe this weekend. I brought it for dessert for a family gathering. Everyone said it was the best banana bread they’d ever eaten! Thank you so much for this scrumptious whole foods, plant-based treat. This has now become the new standard banana bread recipe in my family. 🙂

      Reply
      • Jenn S. says

        December 20, 2015 at 3:26 pm

        Paula, you just made my day!! I am SO happy to hear this!! I’m telling you, aquafaba is a miracle for plant based cooking!! It makes it so fluffy and soft! Thank you again for your sweet comment and awesome feedback! Happy holidays!!

        Reply
        • Paula Furner says

          December 21, 2015 at 6:27 pm

          I know. Aquafaba is a revelation. I would have never thought of it, but it makes this recipe so amazingly moist. Your inclusion of peanut butter was an inspiration as well. I can’t believe how butter rich it makes this taste! This is simply the best. Thanks again.

        • Jenn S. says

          December 22, 2015 at 7:18 am

          I love using nut butters in place of butter/margarine. It provides the fat that these recipes definitely need, but in a healthy way. And nut butter provides so much more flavor than regular butter/margarine. Thanks again, Paula! Enjoy your holiday!

    7. Kathryn @ Mamacado says

      August 12, 2015 at 10:28 am

      This looks delicious AND it’s allergy-friendly for our family. Can’t wait to try!

      Reply
      • Jenn S. says

        August 12, 2015 at 12:09 pm

        Thanks, Kathryn! Please let me know if you do!

        Reply
    8. My Wife Makes (@MyWifeMakes) says

      July 30, 2015 at 4:42 am

      AMAZING I ALWAYS LOVE BANANA BREAD!!!

      Reply
      • Jenn S. says

        July 30, 2015 at 7:46 am

        Thanks!! It’s the best!

        Reply
    9. Elysia says

      July 29, 2015 at 5:20 pm

      This looks so delicious! Anything with chocolate, peanut butter and bananas is right up my alley!!

      Reply
      • Jenn S. says

        July 30, 2015 at 7:46 am

        Thanks, Elysia! It’s the perfect combo, right?!

        Reply
    10. Jenn S. says

      July 27, 2015 at 3:59 pm

      Thanks, Gin! Aquafaba is amazing! It might just be my new go-to for egg replacements! Please let me know how it turns out for you when you make it!

      Reply
    11. homemadefoodjunkie says

      July 26, 2015 at 4:55 pm

      Hi Jenn, I love this bread! You have three of my very favorite ingredients rolled into a luscious looking bread. I love quick breads like this! Thanks for sharing!

      Reply
      • Jenn S. says

        July 26, 2015 at 5:49 pm

        Oh, thanks so much!! It’s definitely a delicious combo!!

        Reply
    12. savoryexperiments says

      July 25, 2015 at 12:32 pm

      Peanut butter, chocolate and banana??? It’s like a slice of heaven!

      Reply
      • Jenn S. says

        July 25, 2015 at 12:51 pm

        Exactly! I feel the same way!! Thanks!

        Reply
    13. Pretty Practical Pantry says

      July 25, 2015 at 8:29 am

      Is it wrong that I’m sitting here having my morning coffee and wanting a big slab of that cake? It’s never too early in the morning for this, right? It has bananas. That’s a breakfast food! 🙂

      Reply
      • Jenn S. says

        July 25, 2015 at 9:16 am

        It’s not wrong at all, Byron!!! 🙂 It’s got protein, fiber, potassium, calcium, countless other vitamins and minerals and a hint of sweetness. Sounds like the perfect breakfast to me!

        Reply
    14. Kavey says

      July 24, 2015 at 11:18 am

      Looks really good. Shall share with some of my relatives who follow a vegan diet.

      Reply
      • Jenn S. says

        July 24, 2015 at 11:49 am

        Great! Thanks, Kavey!

        Reply
    15. MyCookingSerects.com Krystallia Giamouridou says

      July 24, 2015 at 10:42 am

      It’s definitely looks healthy! Nice recipe…

      Reply
      • Jenn S. says

        July 24, 2015 at 10:47 am

        Thank you!

        Reply
    « Older Comments
    Newer Comments »

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share easy plant-based family recipes. Let me show you just how easy it is to get your daily dose of fruits and veggies in a delicious and satisfying way!

    More about me →

    Order your copy today!

    The Meatless Monday Cookbook Cover

    Game Day Faves!

    • Small glass jar of creamy vegan chipotle crema.
      Vegan Chipotle Crema
    • Diced pineapple, avocado, cilantro, and red onion mixed in a bowl.
      Pineapple Avocado Salsa
    • Two vegan fajitas on a plate with Spanish-style rice.
      Sheet Pan Vegan Fajitas
    • Pesto tofu sandwich on a roll with tomato slices and arugula.
      Pesto Tofu Sandwich

    Top Rated

    • Two forks lying next to a plate of pasta.
      Garden Veggie Pasta
    • Two bagel halves topped with veggie cram cheese on a wooden platter.
      Veggie Cream Cheese
    • BBQ Chickpea Sandwich topped with creamy coleslaw and pickles on a whole wheat bun.
      BBQ Chickpeas Sandwiches
    • Stack of 5 thin cookies.
      Vegan Cinnamon Cookies

    Footer

    ↑ back to top

    • Privacy Policy
    • Accessibility Statement
    • Nutrition Disclaimer
    • Copyright Statement

    • Sign Up Now for the latest FREE recipes

    • Contact
    • Work With Me
    • Publicity and Press
    Variety of media logos.

    Copyright © 2023 Veggie Inspired, LLC

    573 shares