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Vegan Banana Nut Bread

Vegan Banana Nut Bread is whole wheat, laced with peanut peanut butter, and topped with a crunchy pecan topping for the ultimate treat!
Prep Time20 mins
Cook Time1 hr 10 mins
Total Time1 hr 10 mins
Servings: 12 slices
Author: Rachel Alexandra


  • 4 large overripe bananas mashed (about 1½-2 cups)
  • cup avocado oil
  • 3 Tbsp Crazy Richard's peanut butter
  • ½ cup granulated sugar
  • 1 Tbsp molasses
  • tsp cinnamon extract
  • ½ tsp cinnamon
  • 1 tsp baking soda
  • ¼ tsp Celtic sea salt
  • cups white whole wheat flour

Pecan Topping

  • 2 Tbsp old fashioned oats
  • 2 Tbsp white whole wheat flour
  • 1 Tbsp sucanat
  • tsp cinnamon
  • 1 Tbsp pecans chopped
  • Pinch of Celtic sea salt
  • 1 Tbsp coconut oil melted


  • Preheat the oven to 350°F and line a loaf pan with parchment paper.
  • In a large bowl, whisk the mashed banana and avocado oil. Then add the peanut butter, sugar, molasses, and cinnamon extract.
  • Add the cinnamon, baking soda, salt, and flour and mix until just combined, being sure not to over mix.
  • Bake for about 50-55 minutes or until a toothpick inserted in the center comes out clean. Enjoy!
  • Pour the batter into the prepared pan and smooth out the top.


  • In a small bowl, mix the oats, flour, sucanat, cinnamon, pecans, and sea salt.
  • Add the coconut oil and mix it in.
  • Sprinkle the streusel on top of the bread and bake for about 70 minutes. A toothpick inserted in the center should come out clean when it is done.
  • Let cool before removing from pan and slicing. Enjoy!


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 other nut or seed butter will work as a substitute.
If a tree nut allergy is a concern, omit the topping or replace the pecans with extra oats.
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