Peanut Butter Banana Bread (Dairy Free)

peanut butter banana bread

peanut butter banana bread

One of the flavor combinations that I am growing to love more and more is peanut butter and…wait for it…banana. While chocolate and peanut butter will forever have my heart, this runs a close second.

The Hubster has even begun to dig peanut butter in some surprising ways. He loves it atop noodles. Even has started to enjoy it on a bite of brownie cupcake or two. And now? He likes it in this peanut butter banana bread.

And if you didn’t know how much The Hubster loves his banana bread, let’s just say he has a jingle he likes to sing called Do Do Do Da Do. Banana Bread. He even asks for it by song.

So, what did The Hubster think about this new variation? He definitely liked it. And I’ve been told that The King would be proud of this masterful flavor duo. Two things every recipe should strive for.

My inspiration for this was a combination of James Beard and a little Joy the Baker.

peanut butter banana bread

Recipe: Peanut Butter Banana Bread

Peanut Butter Banana Bread
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 1


  • 1 cup unbleached all-purpose flour
  • 1 cup whole wheat pastry flour
  • 1/4 cup ground flax meal
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 stick 1/2 cup Earth Balance
  • 1 cup sugar
  • 2 eggs
  • 2 extremely ripe bananas mashed
  • 1/3 cup peanut butter
  • 1/3 cup soy milk
  • 1 tsp lemon juice
  • 1/4 cup chopped walnuts optional

Additional toppings or add-ins:

  • Chopped roasted {and perhaps salted} peanuts
  • Chocolate chips
  • Peanut butter cups {if you can}
  • Walnuts in the batter versus just on top


  1. Preheat oven to 350°F and prepare a bread pan with butter/oil/shortening and flour.
  2. Combine flours, flax meal, baking soda, and salt in a medium sized bowl. Whisk to combine and set aside.
  3. In a large mixing bowl, use a hand mixer to cream the Earth Balance. Gradually add the sugar and mix well.
  4. Add the eggs, bananas, and peanut butter and blend thoroughly.
  5. Combine the soy milk and lemon juice, which will curdle a bit.
  6. Slowly and alternately mix in the flour mixture and the soy milk mixture, beginning and ending with the dry ingredients. Blend well after each addition.
  7. Pour into a prepared bread pan and top with chopped walnuts if interested. Bake for 1 hour, or until bread springs back when lightly touched in the center.
  8. Devour immediately or hide if you want to get a slice before it is completely gone. Just sayin.

Allergen Information

Nightshade free, dairy free, and corn free.
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Written by

Emily Levenson is learning to trust her gut all over again. She is committed to listening to AND following the nuggets of wisdom her gut has been dishing out for decades. You can follow Emily's journey here on the blog, through the Nourish + Flourish podcast, and through her posts on Instagram.

1 comment / Add your comment below

  1. You had me at just bread. But banana AND peanut butter?! I’m totally drooling. I’ve never tried to replace eggs, though (I’ve only followed recipes) so I might mess it up if I tried to make this. In the meantime, I’ll drool over your pictures and pretend I’m eating it. 🙂

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