Every now and then I wake in the morning variously craving pancakes, waffles or banana bread. This week I had a compelling lust for banana cake, so got in my kitchen with the attempt to copy the banana peanut butter loaf of one of my favorite cafés in London.
Apart from bananas I didn’t buy anything else for the cake, hence used just whatever I could find in my kitchen: brown sugar, coconut oil, spelt flower and peanut butter, of course.
The vegan banana peanut butter bread, which I took out of the oven 40 minutes later, already got me hooked on its smell. I enjoyed it most when it was still lukewarm, but even four days later the cake was as moist as on the first day. It’s a recipe to be kept, I figured, so here it is for you!
Enjoy the vegan banana peanut butter bread, and your Sunday, too!
Vegan banana peanut butter loaf
For one loaf tin.
2 tbsp milled flaxseeds, plus 5 tbsp water to soak
1 tbsp lemon juice
40 ml coconut oil (or vegetable oil), softened
100 ml almond milk (or another plant-based milk)
100 g peanut butter (smooth or crunchy)
3 tbsp maple syrup
1 tsp vanilla extract
350 g spelt flour (or wheat or rye flour)
1 tsp baking powder
1 tsp baking soda
1 pinch sea salt
130 g brown sugar
Preheat the oven to 180°C (upper and lower heat). Grease a loaf tin with some coconut oil and lightly sprinkle with flour or ground almonds (for a nice brown colour).
Mix flaxseed and water, allow to soak for about 10 minutes.
Peel and mash the bananas.
Whisk flaxseed, bananas, lemon juice, coconut oil, almond milk, peanut butter, maple syrup and vanilla.
In a separate bowl, mix flour with baking powder and soda, salt and sugar. Add the flour mixture to the wet ingredients, and stir until all ingredients are combined.
Transfer the batter to the prepared baking tin, bake the banana bread for about 40 minutes, until a wooden skewer, inserted to the centre of the cake, comes out dry.
Allow the banana bread to cool in the tin, then serve it with (coconut) cream, yogurt, maple syrup and / or fresh fruit, if desired.