Ingredients
Wet Ingredients:
- 3 extra ripe large bananas, mashed (about 1 1/3 cups mashed banana)
- 2 eggs
- 1/2 cup creamy or crunchy peanut butter (e.g., Wild Friends)
- 1/3 cup pure maple syrup (or substitute ½ cup packed brown sugar or coconut sugar)
- 1/3 cup dairy free milk of choice
- 2 teaspoons vanilla extract
Dry Ingredients:
- 1 3/4 cups whole wheat pastry flour or white whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
Mix-ins:
- 1/3 cup chocolate chips, dairy free if desired
- 2 tablespoons chocolate chips (for sprinkling on top)
Peanut Butter Frosting:
- 2 tablespoons butter, at room temperature (or substitute vegan butter)
- 2 tablespoons creamy peanut butter (just peanuts + salt)
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- 1-2 tablespoons dairy free milk of choice, to make the frosting creamy
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line an 8 1/2 x 4 1/2-inch loaf pan with parchment paper and grease the inside to prevent sticking.
- Mix the wet ingredients: In a large bowl, combine mashed bananas, eggs, peanut butter, maple syrup, dairy free milk, and vanilla extract. Mix well until the ingredients are fully incorporated.
- Combine the dry ingredients: In a separate bowl, whisk together whole wheat pastry flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet mixture and stir gently until just combined. Avoid overmixing to maintain a tender crumb. Fold in the chocolate chips carefully.
- Bake the banana bread: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 45-60 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to finish cooling completely.
- Prepare the peanut butter frosting: Once the bread has cooled, in a mixing bowl, use an electric mixer to whip together softened butter and peanut butter on high speed until light and fluffy. Add powdered sugar, vanilla extract, and 1 tablespoon of dairy free milk. Beat initially on low speed to incorporate, then increase to high and continue beating for about two minutes until creamy. If desired, add another ½ tablespoon of milk to reach your preferred frosting consistency and beat again.
- Frost and garnish: Spread the peanut butter frosting evenly over the cooled banana bread. Sprinkle the additional chocolate chips on top as a finishing touch. Slice and serve. This recipe makes 12 servings.
Notes
- Use ripe bananas for the best natural sweetness and moisture.
- Whole wheat pastry flour can be substituted with white whole wheat flour for a lighter texture.
- To keep it dairy free, choose plant-based milk and vegan butter for the frosting.
- Do not overmix the batter to avoid a dense loaf; fold ingredients gently.
- Check the bread towards the end of baking to prevent overbaking and dryness.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
