Peanut Butter Banana Bread

Banana bread is one of my favourite loaves to bake and I like to make a different variation almost every time.  Topped with some peanut butter icing and a few chocolate chips – this one takes the usual standard banana bread to a whole new gustatory level.  Also being an egg-free banana bread, vegans can delight in the ability to indulge in this store cupboard staple too!

Servings: 10
Preparation Time - 10 minutes
Cooking Time - 50 - 55 minutes


4 super ripe bananas, approx. 400g peeled weight
60g Organic Kitchen extra virgin coconut oil, melted
2 tbsp maple syrup
80g Organic Kitchen smooth peanut butter
60ml Organic Kitchen oat drink (or non-dairy milk of choice)
160g wholemeal spelt flour (or you could use half wholemeal and half white spelt flour)
60g Just Natural Organic buckwheat flour
2 tsp baking powder
½ tsp baking soda
½ tsp Just Natural Organic ground cinnamon
½ tsp sea salt

For the Icing

60ml maple syrup
80g peanut flour
80ml water (or non-dairy milk of choice), more as needed
1 – 2 tbsp Just Natural Organic cacao nibs, or mini chocolate chips

How to Make it

  1. Line a 2lb loaf tin with baking paper and lightly grease with spray oil.
  2. Blend together bananas, melted coconut oil, maple syrup, peanut butter, and non-dairy milk of choice in a high-speed blender.
  3. Place the flour through to the salt into a large bowl.  Add the banana puree mixture to the dry ingredients and stir to combine.
  4. Place this relatively thick batter into the prepared tin. Spread evenly using the back of a spoon and bake in your preheated oven for 50 – 55 minutes (until a toothpick inserted comes out clean).
  5. Allow to cool fully on a wire rack.
  6. Mix together the icing ingredients in a bowl. Add as much liquid to achieve a thick yet spreadable icing.
  7. Spread over the cooled loaf, sprinkle with cacao nibs (or mini chocolate chips if desired), slice and perhaps savour with a nice cup of tea…