I know there is already a vegan banana bread recipe on this blog, but I decided to update it with photos and other fun stuff.
Start with 1/2 cup room-temperature creamy peanut butter. You could use crunchy PB too, if that’s what floats your boat.
In a large mixing bowl, combine the peanut butter and 3 tablespoons granulated sugar. I personally think that most banana breads are too sweet and distract from the rich, yummy banana bread-ness, but if you like yours a little sweeter, feel free to add up to 1/2 cup of sugar. Any more and you’ll be bouncing off the walls.
Stir in 3 smushed medium-sized bananas…
1/2 teaspoon vanilla extract…
1 1/2 cups of flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt…
Don’t mix the batter too much, or your banana bread will resemble a banana brick. Ew.
Stir in some chocolate chips or chopped nuts. I opted for chocolate chips; the darker, the better. The addition of chocolate chips means that this banana bread isn’t technically vegan anymore, but if you’re really going for authenticity, then add chopped nuts or vegan chocolate chips.
But that’s no fun!
make it look pretty add more chocolate.
Bake at 350 degrees F for 35-45 minutes.
Let the bread cool. I usually put the loaf into the freezer so it cools faster.
Store the cooled loaf wrapped in plastic wrap. This keeps it moist and soft and yummy. I hate the word “moist,” but it really is the best word to describe this bread.