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Breads

Vegan Peanut-Butter Banana Bread

Peanut butter seems like it should be healthy, right? But have you ever read the ingredients? Most peanut butter is filled with added sugar and trans fats! Even if the nutrition facts states “0g trans fat” or it says “0g trans fat per serving” on the package, that may not be true. If there are hydrogenated oils listed in the ingredients, there are trans fatty acids in the food. If it’s less than a gram, it doesn’t have to be listed. That’s a big issue because with so many processed foods containing hydrogenated oils, it can really add up overtime and lead to some serious health issues. That’s exactly why I used Crazy Richard’s Peanut Butter to make my Vegan Peanut-Butter Banana Bread–there is only one ingredient: peanuts!

What even are hydrogenated oils?

Hydrogenation refers to the process of adding hydrogen atoms to the oil. I’ll try not to get too much into chemistry, but basically the process breaks some of the double bonds found in unsaturated fats. It converts them to single bonds so that the fatty acids are non-conjugated (there is at least one methyl group between them) which allows them to be in a trans configuration. Translated to English, that means they can pack more closely, thus being more temperature stable. Why is this even an issue? Hydrogenation takes unsaturated fats (which are, in many cases, healthier) and makes them artificially behave like saturated fats.

vegan peanut-butter banana bread

“Natural” Peanut Butter

What really frustrates me about the food industry (actually there are a lot of things) is how there is no regulation on the word “natural”. It’s just another marketing scheme and doesn’t mean anything nutritionally. Even though “natural” peanut butters don’t contain hydrogenated oils, there are still a lot of brands that add sugar, salt, and palm oil. These are totally unnecessary ingredients (besides maybe a little salt), but Crazy Richard’s really keeps it clean and simple by strictly using peanuts.

Nut Butter Egg Substitutes

The other thing I want to address is why I added peanut butter at all. Not only is it one of my favorite foods, but it makes a great egg-replacer. I wouldn’t call it universal, but it’s perfect for breads, muffins, and cookies. Three tablespoons is equivalent to one egg. Just like a real egg, it adds both fat and moisture. If you’re allergic to peanuts, any other nut or seed butter will work too!

Refined-Sugar Free

As always, I try to minimize processed ingredients as much as possible. For my Vegan Peanut-Butter Banana Bread, I was able to eliminate all refined sugar. The bananas add a good deal of sweetness on their own, but I also supplemented with sucanat. If you aren’t familiar or haven’t come across it in my other posts, sucanat is an unrefined sugar that still contains the natural molasses. It tastes like brown sugar, only it’s more rich and flavorful. I like to use Wholesome Sweets because it’s organic, non-GMO, and fair trade certified.

vegan peanut-butter banana bread

Vegan Peanut-Butter Banana Bread only has a few simple ingredients and comes together in just over an hour. If you’re short on time though, the batter works great for muffins too. They would only need to bake for 15-20 minutes.

Similar Recipes to Check Out:

Print Recipe

Vegan Peanut-Butter Banana Bread

This Vegan-Peanut Butter Banana Bread is studded with chocolate chips, laced with creamy peanut butter, and sweetend by bananas–you really can't go wrong!
Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
Course: Breakfast
Cuisine: American
Keyword: banana, banana bread, breakfast, chocolate, egg free, peanut butter, plant based, quick bread, vegan
Servings: 12
Author: Rachel Alexandra

Ingredients

  • 3 large, overripe, bananas mashed
  • ⅓ cup coconut oil melted
  • 3 Tbsp Crazy Richard's creamy peanut butter
  • ½ cup sucanat
  • 1 ½ tsp pure vanilla extract
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 ½ cups whole wheat pastry flour
  • 1 cup dark or semisweet chocolate chips

Instructions

  • Preheat the oven to 350°F and line a loaf pan with parchment paper.
  • In a large bowl, whisk the mashed banana and coconut oil.* Then add the peanut butter, sucanat and vanilla.
  • Finally, add the baking soda, salt, and flour and mix until just combined, being sure not to over mix. Fold in the chocolate chips.
  • Bake for about 50-55 minutes or until a toothpick inserted in the center comes out clean. Enjoy!

Notes

Make sure the bananas aren’t cold if they were previously frozen. Coconut oil has high freezing point and will start to solidify if the other ingredients aren’t at room temperature.
This recipe can also make 12 muffins instead of a loaf of bread. They would need to bake for 15-20 minutes.
If you’re allergic to peanuts, any nut or seed butter will work as a substitute.
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Eggless Bronco Bread

As I was making Eggless Bronco Bread this weekend, I was having a hard time trying to figure out what time of year it’s best suited for. After all, blueberries are a summer fruit and citrus is winter. But then I remembered that it’s Bronco bread, so clearly it’s appropriate right now! I’m not even a Bronco’s fan, but I am a fan of this bread and I think I just found a way to justify making it in the summer, fall, and winter.

Somehow, nothing seems to say “fall” quite like football season. Not that football is at all my favorite part about fall. But it’s one of those things I like to have on in the background even though I never actually pay attention or know what’s happening during the game. Mainly because on quiet, relaxing weekends when there’s enough downtime to have it on, chances are I’ll be busy baking in the kitchen!

The perfect quick bread for summer, fall, and winter!

Also, another reason this bread is perfect for fall is that it pairs wonderfully with a piping hot cup of Purity coffee on a crisp October morning. (Click the link to learn more about this amazing coffee!) Anyway, Eggless Bronco Bread is absolutely delicious and you won’t even miss the eggs. It’s sweet, moist, and bursting with flavor! Give it a try and let me know what you think in the comments below. I’d love to hear from you 🙂

Similar recipes you’ll enjoy:

Vegan Cranberry Orange Muffins

Orange-Raisin Irish Soda Bread

Cranberry Orange Scones

Print Recipe

Eggless Bronco Bread

Bronco bread is absolutely delicious–it's sweet, moist, and bursting with flavor! Not only that, but this recipe is egg-free and can easily be made vegan!
Prep Time35 mins
Cook Time1 hr 10 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: blueberry, bread, easy, orange, pastry
Servings: 12
Author: Rachel Alexandra

Ingredients

  • 2 tbsp softened butter
  • ¼ cup hot water
  • ½ cup fresh orange juice
  • ½ tbsp orange zest

Flax Egg

  • 3 tbsp hot water
  • 1 tbsp ground flax seed

Dry Ingredients

  • 1 cup sugar
  • 2 cups whole wheat pastry flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ¼ tsp baking soda
  • 1 cup fresh or frozen blueberries

Instructions

  • Preheat oven to 325 degrees and grease a loaf pan or line with parchment paper.
  • Next, whisk the flax seed with hot water to make a flax egg and let stand 5-10 minutes.
  • Meanwhile, whisk butter, water, orange juice, and zest in a medium bowl. Add the “egg” and mix well.
  • Finally, add dry ingredients and once mixed, fold in blueberries.
  • Pour into
    prepared loaf pan and bake for about 70 minutes or until a toothpick comes out clean. Enjoy!

Vegan Chocolate Banana Bread

Growing up, banana muffins were always one of my favorite treats, but with the rate at which we went through bananas, we hardly ever had any that lasted until they were overripe. (They called me “Monkey” for a reason!) However, now my husband and I always seem to have plenty of overripe bananas on hand, so this Vegan Chocolate Banana Bread is our go-to recipe.

The bread features warm fall spices, rich dark chocolate, and a splash of rum for good measure. I adapted the recipe from Smitten Kitchen’s Jacked-Up Banana Bread, but use coconut oil and a flax egg to make it vegan. I also reduce the sugar, use whole wheat pastry flour, substitute rum for bourbon, and add a generous dose of chocolate for good measure.

In addition, I just want to add a side note about freezing bananas. Previously frozen bananas work great in this recipe, but you’ll want them to get to room temperature first. The coconut oil with it’s high freezing point will start to solidify shortly after adding it to the bananas. However, if you aren’t concerned with making it a vegan recipe, you could always use melted butter and then it should be less of an issue.

I hope you give Vegan Chocolate Banana Bread a try and I’d love to hear your feedback in the comments below! Happy fall baking!

Similar Recipes to Vegan Chocolate Banana Bread:

Eggless Bronco Bread

Banana Chocolate Chip Cake

Chocolate Chip Zucchini Muffins

Pumpkin Chocolate Chip Muffins

Makes 1 loaf or 12 muffins

Ingredients

1 Tbs. ground flaxseed

3 Tbs. hot water

3 large, ripe, mashed bananas

1/3 cup melted coconut oil

1/2 cup white sugar

1 Tbs. molasses

1 1/2 tsp. pure vanilla extract

2 Tbs. spiced rum (optional)

1 1/2 tsp. cinnamon

1/2 tsp. nutmeg

Pinch of ground cloves

1 tsp. baking soda

1/4 tsp. salt

1 1/2 cups whole wheat pastry flour

1 cup vegan dark chocolate chips

Directions

In a small bowl, whisk the flaxseed and hot water to make an “egg”. Set aside. Preheat the oven to 350° and line a loaf pan with parchment paper.

In a large bowl, mix the mashed banana and coconut oil.* Then add the sugar, molasses, vanilla, and rum (if using).

Add the spices followed by the baking soda and salt. Finally, add the flour and mix until just combined, being sure not to over mix. Fold in the chocolate chips.

Bake for about 50-55 minutes or until a toothpick inserted in the center comes out clean. Enjoy!

*Note: Make sure the bananas aren’t cold if they were previously frozen. Coconut oil has high freezing point and will start to solidify if the other ingredients aren’t at room temperature.

Orange-Raisin Irish Soda Bread

With St. Patrick’s day being this past week, I figured I should be a little festive. As a result, I made some Irish soda bread. However, instead of just adding raisins, I used some orange zest too to give it a springtime kick. This whole wheat, low sugar, egg free bread is best enjoyed with a hot cup of tea and some fresh orange slices. Enjoy!

0319171228aPreheat the oven to 375°F and line a small baking sheet with parchment paper or a silicone baking mat. I prefer using the mats because they are reusable and result in less waste.

Heat three tablespoons of water in a teapot and whisk with one tablespoon of flax seed in a small bowl to make an “egg”. If you don’t have an egg allergy or flax seed, one normal egg will work just fine.0319171235a

Then, wash an orange and grate the peel until you have about one tablespoon of zest. Set aside.

0319171241a

In a large bowl, mix the flour, sugar, baking powder, baking soda, salt, and orange zest. After that, cut in three tablespoons of cold butter. Don’t be afraid to get in there and mix it with your hands. I find that to be the best way to work with cold butter.:)

0319171249c

Fold in a heaping 1/3 cup of raisins and set the bowl aside.

0319171253.jpg

In a separate, medium sized bowl, combine the buttermilk, skim milk, and “egg”.

0319171258

Add the wet ingredients to the dry ingredients and stir until everything is well combined. Turn out the mixture onto a well floured surface and knead until you have a nice dough to work with. Form it into a small, round loaf.

0319171306

Transfer the dough onto the prepared baking sheet. With a sharp knife, cut an X in the center of the loaf, being sure to cut all the way to the edges.

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Bake at 375°F for approximately 30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.

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Enjoy with the leftover orange and hot cup of tea!

Ingredients:

3 Tbs. hot water

1 Tbs. ground flax seed

2 cups whole wheat pastry flour (plus some extra for kneading).

1 Tbs. sugar

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 Tbs. orange zest

3 Tbs. cold butter

1/3 cup raisins

1/2 cup buttermilk

1/4 cup skim milk

Directions:

  1. Preheat the oven to 375°F.
  2. Line a small baking sheet with parchment paper or a silicone baking mat.
  3. Heat the water in a teapot and whisk with the flax seed in a small bowl. This will make an “egg”.
  4. Zest the orange and set aside.
  5. In a large bowl combine the flour, sugar, baking powder, baking soda, salt, and orange zest.
  6. Cut in the butter and combine it with the other ingredients by hand.
  7. Fold in the raisins.
  8. In a medium bowl, combine the buttermilk, skim milk, and “egg”. Add this mixture to the dry ingredients.
  9. Turn out the mixture onto a well floured surface. Knead until it forms a nice dough.
  10. Shape the dough into a round loaf and transfer to the prepared baking sheet.
  11. With a sharp knife, cut an X in the center of the loaf, being sure to cut all the way to the edges.
  12. Bake for approximately 30 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.

Tip: Try substituting the raisins for blueberries. Just be sure to toss them lightly in flour first so that they do not discolor the bread.