A nutrient-rich oil-free vegan banana bread recipe made with peanut butter and sweetened with just a little bit of coconut sugar and maple syrup, topped with a peanut butter and cacao butter glaze!
- 3 medium very ripe bananas, mashed
- 1/2 cup plus 2 tbsp almond milk
- 1 tsp apple cider vinegar
- 1 1/2 tsp baking soda
- 1 flax egg (1 tbsp ground flax mixed with 2.5 tbsp water)
- 3/4 cup smooth runny organic peanut butter (I recommend Maranatha organic smooth peanut butter for best results)
- 1/3 cup coconut sugar
- 3 tbsp pure maple syrup
- 1 tsp pure vanilla extract
- 2 1/4 cups light spelt flour
- 1 1/2 tsp aluminum-free baking powder
- 1/4 tsp fine sea salt
PEANUT BUTTER GLAZE
- 1 heaping tbsp chopped cacao butter
- 2 tbsp smooth peanut butter
- 2 tbsp pure maple syrup
- Pinch of fine sea salt
- Preheat the oven to 350 degrees F and lightly grease a 9×5-inch loaf pan with a small amount of coconut oil.
- Place the mashed banana in a medium bowl. In a smaller bowl, combine the almond milk and apple cider vinegar and set it aside to “curdle” for a couple of minutes.
- Once the almond milk and apple cider vinegar have “curdled,” add them to the bananas along with the baking soda. Stir and set aside. The baking soda will gradually start to break down the bananas, resulting in a smoother mixture.
- In a large bowl, whisk together the flax and water. After two minutes, add the peanut butter, coconut sugar, maple syrup, and vanilla; stir to incorporate.
- In another bowl, whisk together the flour, baking powder, and salt.
- Pour the banana/milk/baking soda mixture into the peanut butter mixture and stir. Finally, add the dry ingredients and stir just until incorporated.
- Bake for 50-60 minutes, or until a tester inserted into the middle of the loaf comes out clean.
- Allow the loaf to cool in the pan for 30 minutes, then turn out onto a wire cooling rack and allow it to cool completely.
- Once the banana bread has cooled, make the glaze: In a small saucepan, melt the cacao butter over low heat. Add the peanut butter, maple syrup, and salt; whisk to incorporate. Pour over the loaf. The glaze will gradually solidify once on the loaf.
Cacao butter can be found in most natural food stores. It’s often sold in chunks, so simply chop the amount that you need and store the rest in an airtight container in the pantry.