Is this peanut butter banana bread really egg-free and oil-free?

Yes. Instead of egg it uses a chia egg made from 2 tablespoons of chia seeds and 5 tablespoons of water, which binds the batter. You don't need any extra oil or butter, because the fat is already in the peanut butter – that keeps the bread moist while staying free of added baking fat.

Which bananas work best for banana bread?

Very ripe, brown-spotted bananas are ideal. They are sweeter and more aromatic and add more moisture to the batter, so you need less sugar. Firm, still-yellow bananas make the bread drier and less sweet.

Can I swap the spelt flour?

Yes. Plain wheat flour works 1:1. For a gluten-free version, use a gluten-free flour blend with a binder. Wholegrain spelt or wheat flour also works, but you will usually need a splash more plant milk, as it absorbs more liquid.

How do I keep the banana bread moist and how long does it last?

Stored airtight at room temperature it stays moist for 3–4 days, and up to 5 days in the fridge. You can also freeze it in slices for up to 3 months – just let it thaw or pop it in the toaster when you fancy a piece.

Why is my banana bread not baked through in the middle?

Usually it was cut too early or the oven ran too hot, so the outside browns before the middle is done. Do the skewer test before taking it out; if batter still clings, give it another 5–10 minutes and tent it loosely with baking paper or foil if needed.

Peanut Butter Banana Bread – vegan & moist

Hello lovelies, whenever ripe bananas end up on our counter, there is only one answer for me: peanut butter banana bread. Banana bread is the ultimate classic, and this version with lots of peanut butter has long since become my favourite. The best part: it is completely egg-free and needs no added fat. A chia egg binds the batter, the peanut butter supplies the fat, and a spoonful of plant-based yogurt makes the crumb wonderfully moist and fluffy.

Peanut butter banana bread topped with peanuts and chocolate, close-up from above

For the batter I mash 2 very ripe bananas, whisk them with plant milk, a little coconut blossom sugar, peanut butter and yogurt, and finally fold in the soaked chia egg along with spelt flour, baking soda and baking powder. A splash of apple cider vinegar reacts with the baking soda so the bread rises beautifully. On top go roughly chopped dark chocolate, roasted peanuts and – of course – even more peanut butter. After 60 to 70 minutes in the oven, the cosiest smell fills the whole kitchen.

It’s best to use peanut butter without sugar for this recipe. In general I would recommend you to buy the sugar free version only, because sugar is really not necessary. A good peanut butter tastes well with exactly 2 ingredients: roasted peanuts and a little salt. You don't need anything else and you can do it at home, I already have a recipe for it here. You can even completely leave out the sugar for this banana bread, the sweetness of the chocolate and the bananas make it so sweet already. But that's a matter of taste.

What matters most to me with banana bread is that it turns out moist and fluffy, even without any eggs or butter. Be sure to do the skewer test before taking it out, so the middle is really done. Freshly cut and still lukewarm it tastes best, but toasted with an extra dollop of peanut butter the next day it is almost even better.

Peanut butter banana bread cut face showing moist crumb, close-up

If you love baking as much as I do, be sure to try my moist banana bread with walnuts and chocolate or – for all the spice fans – my chai banana bread. And if you'd like to make the peanut butter yourself, you'll find the recipe for my creamy homemade peanut butter with coconut on the blog. I hope you have lots of fun baking and I look forward to your feedback!

Peanut butter banana bread

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