PB&J Vegan Banana Bread Recipe
The clearly superior bread option for a PB&J
In her new cookbook, Crazy Easy Vegan Desserts, small business owner and Food Network star Heather Saffer delivers, well, exactly that. Her version of crowd-pleasing banana bread brings in another classic recipe for a sweet, nutty loaf that's just asking to be used for a PB&J sandwich. She suggests playing around with the nut butter and jam—try apricot with almond butter or raspberry with hazelnut. Saffer calls for gluten-free flour in this recipe (as well as the other 70-plus desserts in the book), but you can use all-purpose just the same.
Top it with dairy-free salted caramel ice cream and get more banana bread inspiration here.
Excerpted from 'Crazy Easy Vegan Desserts,' by Heather Saffer © 2018. Reprinted with permission from Sterling Epicure. Photography © Sterling Publishing cp., Inc.
Peanut Butter and Jelly Banana Bread
Get the recipe for vegan, gluten-free PB&J banana bread from new cookbook Crazy Easy Vegan Desserts, by Food Network's Heather Saffer.
Ingredients
- 1 cup gluten-free flour
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 4 tablespoons palm shortening
- ¼ cup granulated sugar
- ¼ cup packed dark brown sugar
- ½ cup mashed ripe banana (1 large banana)
- ⅓ cup natural no-stir peanut butter
- ¼ cup unsweetened applesauce
- ½ teaspoon vanilla extract
- 2½ tablespoons strawberry jam, divided
Directions
- Preheat the oven to 325°. Lightly spray a loaf pan with nonstick cooking spray.
- In a small bowl, whisk together the flour, baking soda and salt. In the bowl of a stand mixer, cream together the shortening and sugars. Add the mashed banana, peanut butter, applesauce and vanilla, and continue mixing. Slowly add the flour mixture and blend until smooth.
- Spread half of the batter in the prepared pan. Drop 1½ tablespoons of jam on top and swirl the jam through the batter with a knife, covering the surface evenly. Spread the remaining batter on top. Drop the remaining 1 tablespoon of jam on top and swirl through the batter with a knife.
- Bake until a toothpick inserted in the center comes out with moist, crumbs attached, 60 to 70 minutes. Let cool before serving.
Nutrition
| Calories per Serving | 260 |
| Total Fat | 12.5 g |
| Saturated Fat | 7.0 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 35.8 g |
| Dietary Fiber | 2.7 g |
| Total Sugars | 20.1 g |
| Sodium | 176.5 mg |
| Protein | 4.2 g |
