Yep, you need five bananas for this loaf lady. FIVE! I’m gonna be honest. I set out to make peanut butter banana bread and the peanut flavor was too subtle. So here we are with a damn good banana bread that has peanut butter undertones, is supremely fluffy, and 100% banana-forward. Are we here for it? We sure are. It turns out that ditching the milk for more banana is the move (because isn’t more banana flavor merrier?). A pinch of sugar on top adds this divine crunch that really gives bakery vibes. Just like my beloved lower sugar vegan banana bread and legit the best GF almond flour banana bread, it’s a cinch to whip up and a major crowd fave.
The low down on ingredients
We made this loaf many, many times before getting it right. I’ve got answers to all your questions!
Bananas: Surely the most bananas you’ve ever used. I know waiting is hard, but let them get ARAP (as ripe as possible). Whole wheat flour: While I prefer white whole wheat flour or whole wheat pastry flour here for fluffier, less dense quick-breads, they’ve gotten tougher to find. I tested good old whole wheat and it worked just fine, but use the former if you can find them. I get it at Whole Foods or Target. Peanut butter: I like natural salted peanut butter here. Thanks to the highest protein nut, each slice has 6g protein! We did test with almond butter but preferred the pb version. Maple syrup: My favorite natural sweetener, same as my Fluffy Pumpkin Banana Bread! Avocado oil: I know what you’re thinking…I’ll just skip this measly tablespoon of oil. Don’t, I beg you! I tested it without the oil and the texture was not as good. Baking is weird. Apple cider vinegar: Seems random but is actually quite intentional for rise as it works its magic with the baking soda. I use this trick in my Banana Chickpea Muffins, too. Notice this loaf has no eggs? I didn’t set out to make a vegan loaf but looks like I did! Cinnamon and vanilla: Flavor non-negotiables. Baking soda and salt: Baking essentials for rise and flavor. Sugar: A sprinkle on top for life-changing crunch.
Let’s make it!
How to store
Store leftovers tightly covered on the counter for up to 3 days. The crust will only stay crunchy the first day but that’s ok. This freezes super well!
I hope you’re as obsessed with this gorg nanner bread recipe as I am!
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