Peanut Butter Banana Bread (Dairy-Free)

Peanut Butter Banana Bread (Dairy-Free)

I’ve been really excited to share the recipe for this Peanut Butter Banana Bread that’s dairy-freeoil-free, refined sugar free and healthy enough to even eat for breakfast!

Peanut Butter Banana Bread (Dairy-Free)

I adapted the recipe for the dairy-free Kabocha Pumpkin Spice Muffins and Sweet Potato Spice Muffins that I posted about a while ago, substituting the oil for peanut butter, which not only goes really well with banana but also keeps the cake beautifully moist without having to add normal butter.

I made this no added sugar version by using dates instead of sugar (but you can substitute the dates with 100g sugar instead if you want).

Mixed spice isn’t usually used for banana bread, but I thought I’d try it out and found that it actually goes remarkably well with the flavour of the banana and the peanut butter.

Peanut Butter Banana Bread (Dairy-Free)

I recommend eating it spread with more peanut butter (because you can never have enough) and strawberry jam.

If you try out this recipe or anything else from my blog, I’d love for you to take a photo and tag it #rhiansrecipes on Instagram! It would really make my day to see what you come up with!

Peanut Butter Banana Bread (Dairy-Free)
Peanut Butter Banana Bread that's dairy-free, oil-free, refined sugar free and healthy enough to even eat for breakfast!
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Ingredients
  1. 200g ripe bananas, peeled
  2. 6 tablespoons peanut butter
  3. 3 eggs
  4. 1 cup dates, soaked overnight in cold water (or substitute with 100g sugar)
  5. 300g self-raising flour (or plain flour and 1 teaspoon baking powder)
  6. 1 teaspoon mixed spice
  7. 2 tablespoons milk (any kind)
Instructions
  1. Preheat oven to 180 degrees
  2. Drain the water from the soaked dates and blend with the bananas in a food processor or with a stick blender and put in a bowl – if you’re using sugar instead of dates, you can just mash the bananas with a fork instead
  3. Put the blended dates and banana in a bowl, add peanut butter and eggs (and sugar if you’re using it instead of the dates) and mix well
  4. Sift in the flour and mixed spice
  5. Add the milk to the mixture and carefully fold in the flour
  6. Transfer mixture into tin lined with greased baking paper
  7. Bake in oven for an hour – if the top looks like it’s about to burn, turn the temperature down to 150 degrees
Notes
  1. If you want to put more things, you could also add some blueberries/chopped walnuts or pecans into the mixture too.
Rhian's Recipes http://www.rhiansrecipes.com/
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