I love peanut butter. I also love maple syrup. I don’t exactly love bananas but I had an eff-ton of them. Of course, that meant I had to make vegan peanut butter maple banana bread. Obviously.
My method of making banana bread is different from most as I mix all the wet ingredients in a blender. You can do it all by hand, the old fashioned way, but why would you?
The end result is a dense, peanut buttery, banana bread that is lightly sweet with a hint of maple.
Peanut Butter Maple Banana Bread
Time to prepare batter: 10 minutes
Time to bake: 1 hour
Time to cool: 1 hour or more
- 1/4 cup Earth Balance or other vegan butter alternative at room temperature
- 1/3 cup natural, smooth peanut butter
- 1/2 cup maple syrup
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 2 ripe bananas
- 1/2 cup of unsweetened almond/soy milk or your favourite vegan milk alternative
- 1 teaspoon apple cider vinegar
- 1 3/4 cups all-purpose flour
- 1/4 cup flax seed meal
- 1 teaspoon baking soda
Preheat oven to 350F. Prepare a 4 x 8 loaf pan by lining with parchment paper or greasing thoroughly with vegetable oil (I use refined coconut oil).
In a blender, mix the Earth Balance, peanut butter, maple syrup, and brown sugar. When thoroughly combined, add the vanilla extract, soy milk, apple cider vinegar, and bananas. Blend until smooth.
In a large mixing bowl, mix the flour, flax seed meal, and baking soda together. Add the wet ingredients to the dry and mix well until completely combined.
Pour the batter into your prepared pan and bake for one hour. To check if it is done, insert a toothpick in the middle of the loaf. If it comes out clean it’s done. If not, continue to bake and check on it every ten minutes.
Allow the loaf to cool before slicing and serving. Enjoy!
Nutrition Information (per 1/10 recipe)
Calories: 298; Total Fat: 6.0g (Saturated Fat: 0.5, Polysaturated Fat: 1.4g, Monosaturated Fat: 1.8); Cholesterol: 0.0mg; Sodium: 317.6; Potassium: 576.8mg; Carbohydrates: 38.7g (Dietary Fiber: 5.3g, Sugars: 2.5g); Protein: 17.6g