This is an old favorite of mine that I shared almost two years ago. Looking back at that blog post was…well, funny?? I obviously still hadn’t figured out how to take decent pictures, or edit them for that matter lol! Ah, well, I’m still learning, on the go like I do best, and so here is this amazing recipe again. I’ve updated the notes as I’ve made it with a few tweaks here and there over the years but always, ALWAYS, it is amazing and I have to stop myself from eating the entire loaf in one sitting. Yeah, that could happen.
If you’re a banana bread fiend like me, then you need to try this one — it’s got a little secret ingredient that you can’t taste too much but I know adds to the overall deliciousness of this bread. Plus, [spoiler alert!] peanut butter goes in everything, right?!? Enjoy!
Want to see my old sad-looking post?
| Prep Time | 10 |
| Cook Time | 50 |
| Servings |
|
- 1/3 cup vegan butter or margarine (see notes)
- 1/3 cup peanut butter (unsalted, see notes)
- 3 large ripe bananas mashed
- 3/4 cup sugar
- 1/4 cup brown sugar
- 1/4 cup non-dairy milk
- 1 teaspoon vanilla
- 1 1/2 cups all purpose flour
- 1 tablespoon ground flax seed
- 1 teaspoon baking soda
- 1/8 teaspoon salt skip this if your peanut butter is salted
- 1/2 cup chocolate chips
Ingredients
|
|
- Preheat oven to 350F. Spray a loaf pan lightly with oil or grease with vegan butter.
- In a large bowl, melt the vegan butter and peanut butter together in the microwave and mix until well combined.
- Add the mashed bananas, sugar, brown sugar, non-dairy milk and vanilla and mix well.
- In a separate bowl, mix the flour, flax seed, baking soda and salt, then add it to the banana mixture, stirring until just combined.
- Fold in the chocolate chips.
- Pour batter into the prepared pan and bake for 45-50 minutes or until a toothpick inserted in center comes out clean.
- Let cool 10 minutes before turning out of pan. Slice and enjoy!
- When I made this most recently, I was having a rough baking day, craving this banana bread but then discovering I didn't quite have the right ingredients -argh! So, I substituted the vegan butter with melted coconut oil and the natural peanut butter with crunchy skippy (or jiffy, I can't remember) peanut butter and it came out awesome.
- You can also make mini-loaves with this recipe, just cut down the baking time to 20-25 minutes, or until toothpick inserted in center comes out clean.