Recipe: Vegan Chocolate Peanut Butter Banana Bread

Wondering what to do with your over-ripe bananas? This recipe tastes great and helps you avoid food waste. And trust me, you won't be able to stop eating it so there's no way the banana bread itself will go to waste.



  • 3 very ripe Bananas
  • 1/3 cup Cacao Powder
  • ¾ cup Dairy Free Chocolate Chips
  • 1 cup non-dairy milk
  • 2 tbsp Smooth Peanut Butter
  • ¾ cup Coconut Sugar
  • 1.5 cups Whole Wheat Flower (sift 3-4 times)
  • 1/3 cup Coconut Oil
  • 1tsp Vanilla Bean Paste
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda
  • ½ tsp Salt


Preheat oven to 180. Grease bread pan with coconut oil.

Mash bananas in a bowl until smooth

Beat together the bananas, coconut oil, coconut sugar, vanilla bean paste, and almond milk in a large mixing bowl until the mixture is smooth and well combined.

In a separate bowl, whisk the flour, cacao, baking powder, baking soda, and salt.

Stir in chocolate chips until they are evenly dispersed in the mixture, and then pour into your bread pan. Drizzle the peanut butter on top; take a toothpick, or knife, and swirl to loosely disperse over the top of banana bread.

Bake in the oven for roughly 50-60 minutes, or until cake has risen and is cracked on top.

Leave the bread to cool in the pan for 10 minutes once removed from the oven. Run a knife around the edges to loosen, and leave to cool on a wire wrack.

Serve warm.

This recipe was adapted from Rawberry Fields

Header image: Rawberry Fields

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