Tag Archives: peanut butter

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:

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


  • 3 large, overripe, bananas mashed
  • 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


  • 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!


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.

Peanut Butter Chocolate Truffles

I filled my bowl with peanut butter, powdered sugar, and butter and turned on the mixer. As I folded in some crisp rice cereal, the aroma of Christmastime wafted around the kitchen. Peanut Butter Chocolate Truffles only seem to come around once a year, but I think I need to change that 😉

After all, these truffles are basically a Reese’s Peanut Butter Cup except a zillion times better. I’m talking rich peanut butter filling with a crispy crunch, submerged in decadent semisweet chocolate. Plus they don’t have all the added preservatives and funky oils you get in processed candy bars. So naturally Peanut Butter Chocolate Truffles will top anything found in a store.

I’m all about clean eating, but that doesn’t mean I’m anti-dessert. I just use the highest quality, most minimally processed ingredients and cut no corners cooking from scratch. For these truffles, I made sure to use Crazy Richard’s peanut butter which only has one ingredient–peanuts! Just like it should be. I didn’t want to use anything with added sugars or hydrogenated oils found in most conventional peanut butter. However, even among “natural” peanut butters, you find unnecessary ingredients when all you really need is peanuts and maybe salt.

Overall, these Peanut Butter Chocolate Truffles are super easy to make. The only challenge I encounter is getting them to look as good as my mom’s! The first few always look the best, but toward the end it becomes nearly impossible to have a perfectly smooth chocolate coating. Either way, they still taste amazing! Plus, you can always pick and choose the best ones to give away or serve at a gathering. If you want them all to look perfect though, you can always melt some extra chocolate. My other tip is to make sure the peanut butter balls are rolled into perfect little spheres. The smoother they are, the smoother the chocolate coating will look.

If you love Peanut Butter Chocolate Truffles, give these a try:

Peanut Butter Chocolate Truffles

Natural peanut butter filling with a crispy crunch, dipped in smooth, rich chocolate–the perfect holiday truffle!
Prep Time20 mins
Cooling Time30 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Keyword: chocolate, confectionery, peanut butter, truffle
Servings: 40 truffles
Author: Rachel Alexandra


  • 1 ½ cups crisp rice cereal
  • 1 ½ cups powdered sugar
  • 1 cup Crazy Richard's peanut butter
  • ¼ cup salted butter softened
  • Pinch of salt
  • 12 oz semisweet baking chocolate


  • In a large bowl, combine the butter, sugar, peanut butter, and salt. Using a hand or stand mixer, mix the ingredients until everything is evenly combined.
  • Gently fold in crisp rice cereal.
  • Form the dough into 1 tablespoon-sized balls. Roll them until spherical and place on a sheet of wax paper.
  • Melt the chocolate using a double boiler or in the microwave. To use the double boiler, add one inch of water to the bottom and melt the chocolate on top. Stir often and be sure not to let any moisture in the chocolate (it will alter the consistency). If using a microwave, go in short intervals and stir often to avoid scorching the chocolate.
  • Individually, place the peanut butter balls in the chocolate. Roll each one around until it is totally covered. Carefully removed with a fork and place on wax paper to cool.
  • When all the truffles are made, they can be placed in the refrigerator for faster cooling time and they can be stored in an airtight container there or in the freezer.

No-Bake Energy Bites

Lately my life has been pretty crazy, so I find myself eating on the go all the time. However, I won’t take my busy lifestyle as an excuse to eat junk. As a result, I’ve altered a no-bake energy bite recipe from another blog to fit my personal taste. Don’t worry if you’re not exactly a culinary expert, as assembling these scrumptious snacks is extremely easy!


Start by mixing all of the ingredients in a medium sized bowl with a spatula or spoon. When everything is well combined, let the mixture chill in the refrigerator for 30 minutes to make the assembly easier.


Once the mixture is chilled, take a small handful and begin shaping it into a ball.(Don’t be afraid to get a little sticky!)


Keep rolling until the “batter” is gone–there will probably be about 20-25. The bites can be stored in the refrigerator or freezer. I prefer having them frozen, but they will be just fine in the fridge if you want them softer.



1/2 cup rolled oats

1/3 cup unsweetened shredded coconut

1/4 cup ground flax seed

1 Tbs. chia seeds

1/4 cup plus 2 Tbs. natural peanut butter

1 1/2 tbsp. raw honey

2 tbsp. pure maple syrup

1/2 tsp. pure vanilla extract

1/4 cup mini dark chocolate chips

2 tbsp. raisins or other dried fruit


  1. Mix all the ingredients thoroughly in a bowl.
  2. Let the mixture chill in the refrigerator for about 30 minutes to make rolling them a little easier.
  3. Once they are chilled, roll them into balls about an inch in diameter.
  4. Store them in the refrigerator or the freezer depending on if you want them soft and chewy or more firm.