Peanut Butter Banana Bread
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This peanut butter banana bread is soft, moist, and loaded with salty-sweet peanut butter chips and juicy apples. It’s also made without eggs and dairy!
This healthy apple banana bread takes the nostalgic loaf of banana bread to the next level with soft, tender apple chunks and smooth peanut butter chips.
It’s like taking the best things from apple pie and peanut butter chip cookies and loading them into a vegan, yes, vegan banana bread!
Never let your bananas go to waste! If you want a nut-free version, try this banana bread recipe.
Or, if you want to go beyond banana bread, how about a jar of banana pudding?
Why You’ll Love This Peanut Butter Banana Bread Recipe
- This peanut butter chip banana apple bread may sound too good to be guilt-free, but it is really vegan-friendly. And even without dietary restrictions, it’s a recipe worth knowing in case you find yourself out of eggs and dairy.
- Indulge in a mouthwatering combination of flavors and textures with this peanut butter apple banana bread! It’s like getting three desserts in one super moist loaf.
- This banana apple peanut butter bread is a delicious way to use up your excess apples and bananas. The recipe is also easy to customize, so feel free to jazz your banana bread up with whatever your pantry offers.
Ingredients And Substitutions For Healthy Apple Banana Bread
Granulated sugar – Makes the peanut butter banana bread moist and, of course, sweet.
Brown sugar – Provides a rich, caramel-like flavor and helps keep the crumb soft.
Unsweetened applesauce – Adds extra moisture and replaces dairy butter in this healthy apple banana bread recipe.
Coconut oil – Another dairy butter substitute that lends richness to the banana peanut butter apple bread
Bananas – The most delicious apple banana bread uses ripe to overripe bananas, so don’t toss those forgotten black bananas!
Flax eggs – We’re using flax eggs, which are essentially ground flaxseeds mixed with water or non-dairy milk. A tablespoon of ground flaxseed mixed with three tablespoons of liquid substitutes for one egg.
Almond milk – You can use any non-dairy milk of choice for this healthy banana bread recipe.
Salt – Balances the sweetness of the banana apple peanut butter bread.
Baking soda – Always check if your baking soda has expired! Remember that after opening, it’ll only keep for 6 months.
All-purpose flour – Provides the structure, but what makes this healthy banana apple bread unique is it uses two types of flour.
Whole wheat pastry flour – The combination of all-purpose flour and whole wheat pastry flour makes this peanut butter banana bread perfectly soft! The benefits of whole wheat are also a plus!
Apples – Granny Smith is the best choice for this moist apple banana bread because its tartness deliciously contrasts the sweetness. This variety also holds its shape well, so you’ll get soft, tender apple chunks in every slice.
Peanut butter chips – The delightful peanut butter and banana combo is not just for smoothies! Smooth, melty peanut butter chips take this cozy apple banana bread to the next level.
Cooking spray – For greasing the loaf pan.
This healthy peanut butter banana bread has room for mix-ins like walnuts and cranberries. You can also spice up your banana peanut butter bread, literally, with nutmeg.
But for those who want to make their slice of banana bread as decadent as a dessert, covering it with a luscious caramel sauce will surely hit the spot.
You’ll only need brown sugar, full-fat coconut milk, and coarse sea salt for your vegan-friendly caramel topping.
Tips For Making Peanut Butter Apple Banana Bread
Keep Banana Bread from Browning Too Much
Too much baking soda or baking in a dark metal pan can lead to faster browning. So what can you do if your healthy apple banana bread loaf is browning too quickly? Reduce the oven temperature or tent the bread with foil.
Avoid a Sunken Banana Bread Loaf
Keep your peanut butter banana bread from sinking in the middle by ensuring your baking soda is not expired, you’re not using too many liquid ingredients, you’re not overmixing the batter, and you’re not underbaking the loaf. The latter usually happens when you open the oven during baking or when you take the loaf out of the oven without doing the toothpick taste.
Storage Tips
Wrap the cooled apple banana bread in plastic wrap and store it in an airtight container at room temperature for 2 to 3 days. You can also freeze it in a freezer-safe container for up to 1 month. Thaw before serving.
Peanut Butter Banana Bread Recipe FAQs
Can you add peanut butter to banana bread?
Yes! Peanut butter makes a yummy addition to banana bread because it lends a rich, nutty flavor, complementing the sweetness of the bananas.
What kind of peanut butter is best for banana bread?
Creamy peanut butter is the best choice for banana bread because it’s easier to mix with the other ingredients. But for vegan banana bread, you can use natural peanut butter with no added oil for a workable batter.
Can I substitute peanut butter for butter in banana bread?
Sure! You can substitute peanut butter for butter in banana bread for richness and moisture. However, it will also impart a nutty flavor.
What can I use instead of brown sugar in banana bread?
You can substitute the brown sugar in your homemade banana bread with a plant-based sugar replacement like Truvia.
How do you store baked banana bread?
Instead of storing it in the fridge where it can dry out, you can place the baked banana bread in an airtight container and store it on the counter for up to 3 days.
More Delicious Vegan Bread Recipes
- Easy Moist Vegan Zucchini Bread
- Vegan Pumpkin Bread
- Vegan French Toast
- Best Hot Cross Bun Recipe
- Dairy-Free Pumpkin Bread with Vegan Substitutes
I found this recipe for Vegan Date Nut Bread that I HAVE to try!
Yay! You have made it this far, and I am so glad! Hey – If you make this recipe, I’d love for you to give it a quick review & star rating ★ below.
Peanut Butter Banana Bread
Ingredients
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/3 cup unsweetened applesauce
- 1 tablespoon coconut oil, melted
- 3 ripe bananas, medium-sized
- 2 flax eggs
- 1/3 cup almond milk
- 1/2 tsp salt
- 1 tsp baking soda
- 1 cup all-purpose flour
- 1 cup whole wheat pastry flour
- 2 apples, peeled and diced (any variety you have on hand)
- 1/2 cup peanut butter chips
- Cooking spray
Instructions
- Preheat the oven to 350°F and grease your loaf pan with cooking spray.
- Combine the sugars, applesauce, and coconut oil in a bowl. Set aside.
- Add the bananas, flax eggs, almond milk, salt, and baking soda to a blender and blend until smooth.
- Pour half of the banana mixture into the sugar mixture with the all-purpose flour. Stir until combined.
- Add the remaining banana mixture and whole wheat pastry flour to the bowl and mix until combined.
- Stir in the apples and peanut butter chips.
- Pour the batter into the prepared loaf pan and bake for 45 to 55 minutes or until a toothpick comes out clean.
- Allow the peanut butter banana bread to cool for a few minutes before turning the loaf out on a wire rack to cool completely. Slice and enjoy!
Notes
- Too much baking soda or baking in a dark metal pan can lead to faster browning. If your healthy apple banana bread loaf is browning too quickly, you can reduce the oven temperature or tent it with foil.
- Keep your peanut butter banana bread from sinking in the middle by making sure your baking soda is not expired, you’re not using too many liquid ingredients, you’re not overmixing the batter, and you’re not underbaking the loaf. The latter usually happens when you open the oven during baking or when you take the loaf out of the oven without doing the toothpick taste.
- Wrap the cooled apple banana bread in plastic wrap and store it in an airtight container at room temperature for about 4 days. You can also freeze it in a freezer-safe container for up to 1 month. Thaw before serving.
I tried this today, and it was really yummy! I had 6 ripe bananas, so I doubled the recipe. I used 9inch loaf pans (which I think is important to know because an 8 inch pan would have overflowed in the oven!) and I almost wish that I had split it between 3 pans. This makes very large loaves. Next time I’ll cut down a little on the apples (just my kids’ preference) and make sure that I test for doneness with a toothpick because mine were still a little raw in the middle once they had cooled 🙂
I can’t find peanut butter chips in my country 🙁 can I use the normal peanut butter ? thanks!
You would want to replace with some sort of chips. Chocolate chips, butterscotch chips, white chocolate chips, etc
Yum! Looks so good! What would you substitute for the coconut oil for someone with some coconut allergies? Would you trade it for another oil or just go for straight up margarine? I’m also trying to figure out if I could make this work in the breadmaker….
I don’t have any experience with using a breadmaker, so I can’t quite say, but I bet you could! Regardless, it’s super easy to make and no real need for the bread maker 🙂
As for oil, use a vegetable oil instead of coconut oil. Same amount. Enjoy!
I just pinned so I can bake this soon with my son – how delicious! Thanks for sharing your recipe.
I bet your son will love helping.. and sneaking peanut butter chips!
LOL! What a great….mistake…? Nah, even if it wasn’t the plan, I’m sure it tastes amazing! Love the idea of this combo! Yum!
seriously! who doesn’t love apples and peanut butter??!