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Mini Peanut Butter Banana Breads (Vegan)
Prep Time
10
mins
Cook Time
35
mins
Total Time
45
mins
Servings:
4
4½"l x 2½”w x 1½”h mini loaves
Calories:
522
kcal
Course:
Breakfast, Dessert
Cuisine:
American
Mini Peanut Butter Banana Breads for a 4x Vegan take on the American classic that’s easy on the waistline. Made with coconut flour, peanut butter, and naturally sweetened, they're a calorie-conscious, healthy and guilt-free indulgence!
Ingredients
4
medium
Bananas
,
Overripe, 472g
3
Eggs
⅓
cup
Peanut Butter
,
83g (or other)
¼
cup
Coconut Oil
,
Melted
1
tsp
Vanilla Extract
½
cup
Coconut Flour
,
64g
¼
cup
Flaxseed Meal
,
42g
2
tsp
Baking Powder
1
tsp
Cinnamon
¼
tsp
Salt
Toppings (Optional):
1
Tbsp
Stevia Sweetened Chocolate Chips
,
14g, + 50cal
1
Tbsp
Walnuts
,
Coarsely Chopped, 8g, +53 cal
Instructions
Preheat the oven to 350°F.
Line 4 4½" x 2½" mini loaf pans with parchment paper or foil (leave some overhang to lift out of pan later) and grease.
In a large bowl, roughly mash banana with a fork.
Add eggs, peanut butter, oil and vanilla extract, and blend with a hand mixer on low till pureed, 20 seconds.
In a medium bowl, combine and uniformly mix flour, flax, baking powder, cinnamon and salt.
Add dry ingredients to wet, and whisk.
Pour batter into prepared loaf pans, and top with chocolate chips or walnuts if desired.
Bake for about 30-35 minutes or until a toothpick inserted into center comes out mostly dry, with maybe a few crumbs attached.
Cool for 15 minutes, then lift out of pans using the lining. Transfer to a wire rack to cool completely, about 20 minutes and cut into slices.
Notes
Recipe adapted from
Leelalicious
.
Make sure bananas are overripe and browning, or the bread won’t be sweet enough since there is no added sweetener.
To ripen green or slightly yellow bananas, bake at 300°F for 12-15 minutes until skin is black and shiny.
Almond Butter can be used in place of Peanut Butter.
Ground or whole chia seeds can be used in place of flax seeds.
For one whole loaf, bake for 50 minutes in a 8" x 4" loaf pan.
Storage:
Let the bread cool completely before storing so it remains fresh.
Room temperature: 2-3 days, tightly wrapped in plastic wrap or airtight container.
Fridge: 5 days in an airtight glass container.
Freezer: 3 months, wrapped in plastic wrap and then placed in freezer bags.
Loaves can be stored whole or as individual slices.
Nutrition:
Servings: 4 4½"l x 2½”w x 1½”h mini loaves | Serving size: 1 mini loaf
Calories: 522kcal
Fat: 34.6g | Saturated fat: 17g
Carbohydrates: 43.9g | Fiber: 12.1g | Sugar: 15.4g
Protein: 15.6g