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)
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.

Peanut Butter & Strawberry Banana Bread (Vegan)

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.

Peanut Butter & Strawberry Banana Bread (Vegan)

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.

Peanut Butter & Strawberry Banana Bread (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.

Peanut Butter & Strawberry Banana Bread (Vegan)

Here’s What I Used:

Print Recipe
5 from 1 vote

Peanut Butter & Strawberry Banana Bread (Vegan)

Prep Time10 mins
Cook Time1 hr 10 mins
Total Time1 hr 20 mins
Course: Bread
Author: Brit Wolfe

Ingredients

  • 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

Instructions

  • 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.

Notes

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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2 Comments

  • Denise

    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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