Peanut Butter & Strawberry Banana Bread – Rich, moist banana bread stuffed with a layer of creamy peanut butter and packed with pieces of fresh strawberries. Perfect for summer!
This post is sponsored by Daiya.
This post may contain affiliate links, which means that I earn a commission if you purchase through those links. These are all products I use daily and highly recommend. Thanks for the support that makes Panthers & Peonies possible!
Sometimes my recipes are super over the top, and sometimes they’re… dare I say… healthy? Well guess what, this recipe is both.
It’s February, people are still sticking to their resolutions about eating healthier, so I wanted to make a lighter banana bread recipe, one that’s not as heavy as my go-to banana bread recipe. Strawberries are everywhere right now and I’m obsessed and want to eat them all day. But I didn’t want to stop there because strawberry banana bread is boring. So I put a layer of peanut butter in the middle. Yesss.
This recipe is delicious and light, but still sturdy enough to make a good breakfast. Plus it’s made lower in fat and calories with big chunks of real fruit, yogurt instead of butter, a small bit of coconut oil for some healthy fats, and protein-packed peanut butter.
I used Daiya’s Strawberry Greek Yogurt Alternative, and oh my gosh I can’t believe I waited so long to try this yogurt. It smells SO GOOD, and as soon as I mixed it up and took a bite, it was creamy and delicious and brought me right back to the days of eating yogurt before I went vegan.
You could totally use plain or vanilla yogurt, but I made this with strawberry yogurt and I really like the subtle strawberry flavor it gives to each bite. The yogurt (and banana) help keep this bread moist and tender, the strawberry pieces add a nice texture to the inside, and the walnuts give a nice crunch on top. Oh, and the peanut butter? You know everything’s better with peanut butter.
Here’s What I Used:
- ¼ cup coconut oil, liquid
- 1 cup granulated sugar
- 2 Tbsp. flaxseed meal + 7 Tbsp. water
- 1 tsp. vanilla extract
- 1 container (5.3 ounces) Daiya Strawberry Greek Yogurt Alternative
- 2 cups all-purpose flour
- 1 tsp. baking powder
- ¾ tsp. baking soda
- pinch of cinnamon
- heaping ½ tsp. salt
- 1 cup mashed banana
- ¾ cup chopped strawberries
- ½ cup creamy peanut butter
- Preheat oven to 350ºF.
- Mix together the flax and water and let sit until thickened, about 5-7 minutes.
- In the bowl of a stand mixer, add the sugar, coconut oil, vanilla and mix until smooth.
- Add the yogurt and flax. Mix well.
- Sift together the dry ingredients (flour, baking powder, baking soda, cinnamon, and salt) and add to the mixing bowl. Mix until just combined.
- Add the mashed banana and mix until just combined.
- Fold in the strawberry pieces. Pour half of the mixture into a greased loaf pan, then top with the creamy peanut butter. Using a knife, gently swirl the peanut butter into the banana bread. Top with the remaining batter.
- Decorate the top of the loaf with cut-up strawberries and walnut pieces. Bake 70-80 minutes until a rich brown color across the top.
Thank you to Daiya for sponsoring this post!
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