Pb&J Banana Bread | Vegan


Have you ever tried adding peanut butter or jam into banana bread? or how about both? well if you haven’t, you should.

This loaf is the perfect texture and full of flavour, so perfect if you have any bananas in the house that may be going bad and you want to do some weekend baking!


You will need:

- 3 ripe bananas, mashed
- 60g (1/3 cup) coconut oil, melted
- 140g (1/2 cup) smooth peanut butter
- 75g (1/3 cup) caster sugar
- 1 tsp bicarbonate soda
- 1/2 tsp baking powder
- 1 tsp vanilla extract
- 200g (1 1/3 cups) of self-raising flour
- 8 heaped tbsp raspberry jam

Method - 

1. Preheat the oven to 180C and line a loaf tin with parchment paper.

2. In a large mixing bowl/stand mixer, mash the bananas. Melt the coconut oil in a mug in the microwave for 35 seconds then add this to the bowl with the bananas.

3. Add the smooth peanut butter into the mixture and stir until combined.

4. To the same bowl, add the vanilla extract, caster sugar, baking powder and bicarbonate soda. Stir everything together until completely combined.

5. Gradually add the self-raising flour, mixing as you go. Mix until completely combined and the mixture is relatively smooth. 

6. Pour half of the mixture into the prepared loaf tin. Add 4 tablespoons of the raspberry jam and use a spoon to spread it around until it creates a smooth, even layer.

7. Pour the other half of the banana bread mixture into the loaf tin and finally swirl the remaining 4 tablespoons of raspberry jam into the mixture using a skewer/toothpick to create a marble effect.

8. Place the banana bread in the oven for 55 minutes. You can also use a skewer/toothpick and use this to poke through the middle of the loaf, if it comes out clean then the loaf is cooked.

Let me know if you try this recipe by tagging me in your creations on Instagram!! @veganshannon

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