Running on Veggies

Runner & a little bit of everything else. Recipe Developer. Holistic Health Coach. Let food be medicine. Count nutrition not calories.

Peanut Butter Banana Bread

by

Photos by: Knead to Cook

If I were to pick one recipe that I get tagged in the most it would definitely be my Peanut Butter Banana Bread. In honor of Kara posting this banana bread on instagram last night, I thought i’d share it with you all here as well! I think whats most appealing about this recipe is that its pretty simple and super clean. I never use any added sugars and always use real fruit to sweeten the dessert. I’ve made these in every form possible; muffins, loafs, cakes, you name it! It’s funny, I hate bananas ontheir own and I’m really picky when it comes to using bananas in desserts but I’m totally in love with this one! Be careful- you may find yourself eating half the batter before it goes off in the oven! I may or may not have done that myself!

Recipe:

  • 3 cups of old fashion oats – ground into flour
  • 1/2 cup flax seed meal (chia seeds work as well)
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon

Wet ingredients:

  • 1 1/2- 2 cups of dates depending on how sweet you like it (soaked in hot water for about 15-20 minutes to soften)
  • 3 ripe bananas
  • 1/2 cup peanut butter (any nut butter can work here)
  • 2 tablespoons of coconut oil (melted)
  • 2 cups of almond milk (unsweetened)
  • 1 tablespoon vanilla extract

Fold in:

  • 1 cup of rolled oats
  • 1 cup of vegan chocolate chips

Banana slices to top with, and sprinkle of oats

Directions:
Preheat your oven to 350 degrees.  Spray your loaf pan with baking spray and set aside. Blend the 3 cups of oats in your food processor until flour is achieved.  Then add the remaining ingredients through cinnamon.  Remove your dates from hot water and add that to your food processor along with the remaining ingredients through vanilla.  Blend until blended. Pour your batter into your prepared pan. Fold in chips and oatmeal.  Place banana slices on top, and sprinkle of oatmeal. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
 
Photo by: Knead to Cook
 
 

Comments

  1. Stephanie says

    Do you think a blender will be sufficient if I don’t have a food processor? Do you know what blender setting is best for grinding oats?

    • runonveg says

      Yes you can totally use a blender to blend the oats! another option is you can buy oat flour! but a blender should work fine!

      • Aimee says

        Would you still use 3 cups of oat flour? Wasn’t sure if 3 cups of oats yielded less when blended…

        • runonveg says

          hmm yes I would say more or less its the same but I have never measured it once its processed

  4. Wendy says

    How many muffins does this recipe make? Also, are 1/2 cup flaxseed meal and 1/2 cup chia seeds equivalent? Putting this recipe into myfitnesspal gives a huge difference in calories/etc for the two:
    flax:
    calories 2160
    Total Fat 192
    Total Carbs 168
    Protein 96
    chia:

    calories 368
    Total Fat 26
    Total Carbs 0
    Protein 17

    • runonveg says

      It should make anywhere from 20-22 ish if you want to watch your calories you can omit the flax or chia and just add more ground oatmeal and an egg

  5. Kate says

    What kind of dates do you use? I bought some large dates from Trader Joes in the produce section (couldn’t find them anywhere else in the store) and I about killed my food processor. The dates had huge seeds in them. I had to throw the whole batch of batter away becuase I couldn’t process it. 🙁

    • Tennille says

      I had the same problem but after soaking them I decided to see how squishy they were and felt the seed. So then I just went through by hand and popped all the seeds out as i added each one to the cuisinart. Super quick and easy.

    • runonveg says

      always pit your dates! I buy a case of dates that are pitted from my local store but any dates should work

  6. KB says

    I live out of the country and I can not find coconut oil. Is there an easy substitute for that?

    • runonveg says

      you can omit the oil and use apple sauce instead or use any other type of oil instead

  8. Kristen Sherlock says

    I made this today. It is REALLY good. Although, it made a lot!! I have a standard loaf pan and it was just about heaping over the sides. I was praying it didn’t rise much which it didn’t although I could have cooked it an additional 15 minutes from the 40 I baked it already but I had to leave for work. I just had some and it was rather uncooked in the middle. When i tested it my toothpick only went down so far and seemed clean enough but the bread was rather gooey when i had some tonight. Very good nonetheless, will bake longer next time.

  9. Brittany says

    Hi! I made this bread today and absolutely love it! I’m thinking about going grain free — is there a substitute for oats? I’ve tried a few of your recipes and the ones I love all use oats! 🙂 Thank you!

  10. Adria Lucca says

    Amazing! I just made this recipe. It’s so easy! My entire family loved it! Seriously delicious! I think its the chocolate chips they turn gooey and make this taste decandent. Perfect for dessert or for breakfast with coffee. Thanks Lottie.

  11. Tara says

    This recipe is fantastic. It made two full-sized loaves for me. I wouldn’t recommend making one big loaf. The bread is very moist and dense and I’m not sure it would cook through. So delicious and healthy!

Trackbacks

  2. […] bread muffin topper in the freezer more than frozen bananas :).I used peanut butter to imitate my peanut butter and banana bread, but you can use any nut butter you like! You can even substitute banana with pumpkin. Make the […]

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