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!
Servings: 12 slices
- 4 large overripe bananas mashed (about 1½-2 cups)
- ⅓ cup avocado oil
- 3 Tbsp Crazy Richard's peanut butter
- ½ cup granulated sugar
- 1 Tbsp molasses
- 1½ tsp cinnamon extract
- ½ tsp cinnamon
- 1 tsp baking soda
- ¼ tsp Celtic sea salt
- 1½ cups white whole wheat flour
- 2 Tbsp old fashioned oats
- 2 Tbsp white whole wheat flour
- 1 Tbsp sucanat
- ⅛ 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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