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vegan peanut butter banana bread
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Peanut Butter Chocolate Chunk Banana Bread

Equal parts indulgent and wholesome, this is banana bread at its very best. Packed with rich chocolate chunks and finished with a crisp cane sugar crust that makes every slice feel like a local bakery treat, all while being vegan and gluten-free.
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes

Equipment

  • 8.5x4.5 loaf pan glass or cast iron
  • mixing bowl + spatula or wooden spoon
  • measuring cups & spoons

Ingredients

Wet ingredients

  • 3 super ripe large bananas, mashed heaping 1 cup
  • ½ cup super crunchy natural peanut butter or sub creamy
  • ¼ cup pure maple syrup
  • 1 teaspoon vanilla extract

Dry ingredients

  • ½ cup + 2 tablespoons your favorite vanilla protein powder* 46g
  • ½ cup GF oat flour, packed 71g
  • 1 tablespoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt

Fold-In

  • ½ cup Enjoy Life semisweet chocolate chunks

Topping

  • 1 tablespoon cane sugar
  • extra chococlate chunks optional

Instructions

  • Preheat your oven to 350℉ and grease an 8.5x4.5 inch loaf pan with avocado oil or your favorite neutral oil.
  • Peel your overly ripe bananas and add them to a medium-large mixing bowl. Use a fork to mash. Add the rest of the wet ingredients and stir to combine.
  • Add the dry ingredients directly to the wet and stir to combine.
    *If the batter is too dry and/or thick, add a splash of plant milk and stir. You want the consistency to be similar to a thick brownie batter.
  • Fold in the chocolate chunks, then pour the batter into the prepared loaf pan. Add a few more chocolate chunks to the top of the loaf and sprinkle with cane sugar.
  • Place in the oven on the middle rack. Bake for 32-42 minutes or until the top of the loaf is golden brown and the edges are just slightly darker.
  • Remove the bread and let cool for at least 15 minutes before digging in.

Notes

*if using unflavored protein, add a teaspoon of vanilla bean powder.
For an extra nutty twist, add ½ cup of chopped pecans (or walnuts) 
Store leftovers in an airtight container in the fridge for up to 5 days (preferred method) or up to three days at room temperature.