Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegan Peanut Butter Banana Bread served on a wooden cutting board

Vegan Peanut Butter Banana Bread

A moist and flavorful vegan peanut butter banana bread made with creamy peanut butter, ripe bananas, and natural sweeteners. This easy-to-make loaf is perfect for breakfast, snack time, or dessert, featuring warm cinnamon and a bright hint of lemon juice. Optional add-ons like chocolate chips, nuts, and dried fruit provide extra texture and taste.

  • Total Time: 1 hour 5 minutes
  • Yield: 1 loaf (about 10 slices) 1x

Ingredients

Scale
  • 185 g (¾ cup) creamy peanut butter (preferably 100% peanuts, unsweetened)
  • 120 ml (½ cup) maple syrup (or agave nectar, brown rice syrup)
  • 30 ml (2 tbsp) water
  • 450 g (2 cups) mashed overripe bananas (about 700 g unpeeled)
  • 2 tsp lemon juice (or lime juice, neutral vinegar)
  • 180 g (1½ cups) all-purpose wheat flour (or gluten-free flour mix)
  • 1½ tsp baking powder
  • ¾ tsp baking soda
  • 1½ tsp ground cinnamon
  • ¼ tsp fine sea salt
  • Optional Add-Ons:
  • Dairy-free chocolate chips
  • Chopped walnuts or pecans
  • Raisins or dried cranberries
  • Flax seeds

Instructions

  1. Preheat your oven to 175°C (350°F). Position the oven rack one notch below the center.
  2. Line a 900 g (2 lb) cake tin with baking paper to prevent sticking and for easy cleanup.
  3. In a bowl, mix the peanut butter, maple syrup, and water with a fork until smooth and well combined.
  4. Add the mashed bananas and lemon juice to the peanut butter mixture and mix until uniform.
  5. Sift in the flour, baking powder, baking soda, cinnamon, and salt over the wet ingredients. Gently fold with a spatula or wooden spoon until just combined—avoid overmixing.
  6. Transfer the batter into the prepared cake tin. Optionally, top with a little extra peanut butter or sliced bananas.
  7. Bake for 45-50 minutes, checking doneness with a toothpick inserted in the center. It should come out mostly clean with a few crumbs.
  8. Remove from oven and brush the top with warm maple syrup for a shiny finish.
  9. Allow the bread to cool completely before slicing for clean cuts.
  10. Optionally, serve topped with vegan coconut yogurt, caramelized bananas, or a drizzle of maple syrup.

Notes

  • Use 100% peanut butter for best flavor; almond or sunflower seed butter works as a substitute for allergies.
  • If you don’t have maple syrup, agave nectar or brown rice syrup are alternatives; honey can be used but is not vegan.
  • Gluten-free flour blends can replace wheat flour for gluten-sensitive diets.
  • Do not overmix the batter to keep the bread tender and moist.
  • Store leftover bread wrapped at room temperature for up to 3 days or refrigerate for up to a week.
  • The loaf freezes well for up to 3 months when wrapped properly.
  • Author: Mia
  • Prep Time: 15 minutes
  • Cook Time: 45-50 minutes
  • Category: Quick Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Nutrition

  • Serving Size: 1 slice (1/10 loaf)
  • Calories: 220
  • Sugar: 12g
  • Sodium: 150mg
  • Fat: 11g
  • Saturated Fat: 2g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 0mg

Keywords: vegan peanut butter banana bread, dairy-free banana bread, plant-based banana bread, quick vegan bread, healthy peanut butter bread