Breads & Muffins FOOD

Peanut Butter & Strawberry Banana Bread (Vegan)

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.

Peanut Butter & Strawberry Banana Bread (Vegan)
Sometimes my recipes are super over the top, and sometimes they’re… dare I say… healthy? Well guess what, this recipe is both.

Peanut Butter & Strawberry Banana Bread (Vegan)

It’s February, people are sticking to their resolutions about eating healthier. I want a lighter banana bread recipe, one that’s not quite as dense as my go-to banana bread recipe.

Strawberries are everywhere right now and I’m obsessed and want to eat them all day. Strawberry banana bread popped into my head, but that’s so boring and been done a million times… so I added a layer of peanut butter in the middle. Yesss.

Peanut Butter & Strawberry Banana Bread (Vegan)

This recipe is delicious and light, but still sturdy enough to make a good breakfast. Plus it’s lower in fat and calories because it has big chunks of real fruit, yogurt instead of butter, a small bit of coconut oil for some healthy fats, and protein-packed peanut butter.

For this recipe, I’m using Daiya’s Strawberry Greek Yogurt Alternative. It smells SO GOOD, it’s creamy and delicious, and tastes just like real yogurt.

Peanut Butter & Strawberry Banana Bread (Vegan)

How to Make PB & Strawberry Banana Bread:

You could totally use plain or vanilla yogurt, but I’m using strawberry yogurt. I really like the subtle strawberry flavor it gives to each bite. The yogurt (and banana) keep this bread moist and tender, the strawberry pieces add a nice texture, and the walnuts give a nice crunch.

Oh, and the peanut butter? You know everything’s better with peanut butter.

Peanut Butter & Strawberry Banana Bread (Vegan)

Peanut Butter & Strawberry Banana Bread (Vegan)

Brit Wolfe
5 from 1 vote
Prep Time 10 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 20 mins
Course Bread


  • 1/4 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
  • 3/4 tsp. baking soda
  • pinch of cinnamon
  • heaping 1/2 tsp. salt
  • 1 cup mashed banana
  • 3/4 cup chopped strawberries
  • 1/2 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.


Because of how moist it is, this banana bread is best when eaten within 2 days. Otherwise, it will keep up to a week wrapped in the fridge.

Thank you to Daiya for sponsoring this post!
(All opinions are 100% my own. I only partner with brands that I love and use regularly.)

Peanut Butter & Strawberry Banana Bread (Vegan)

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Peanut Butter & Strawberry Banana Bread (Vegan)

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  • Denise

    5 stars
    Hello. I have allergies and love Daiya and everything in this recipe, plus I can’t have eggs so I am excited to try it. Its in the oven right now and is spilling over of the clean pan I chose so far. What size pan did you use in the picture or what sizes have you used with this recipe before?

    February 18, 2018 at 3:50 PM Reply
    • Brit Wolfe

      Hi Denise! I used a standard 5″x9″ loaf pan. My bread definitely rose quite a bit but didn’t spill over the edges, so I’m sorry to hear that! If you make the recipe again, I would suggest either a large rectangular pan or splitting the recipe into 2 smaller loaf pans.

      February 19, 2018 at 8:27 AM Reply

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