Mini Peanut Butter Banana Breads (Vegan)

Mini Peanut Butter Banana Breads for a 4x Vegan take on the American classic that’s easy on the waistline. Made with coconut flour, peanut butter, and naturally sweetened, they’re a calorie-conscious, healthy and guilt-free indulgence!

We all love a good banana bread: Its just one of those classics, but here’s what we don’t love about it:

• Having to stop at just one slice because we’re cutting carbs or calories
• The reverse problem of being unable to stop and then feeling that guilt and regret half a loaf in
• All those cringe-worthy ingredients like white flour, butter and sugar 
• Wanting a banana-nut, banana-choco chip or a third or fourth version all at once
• Drooling from the aromas for an hour while the loaf bakes
• And then having to wait forever for it to cool so you can finally cut into it

Clearly a lot of issues that need to be resolved here.

With 4 mini loaves instead of a single regular-sized one, you can play around with the add-ins and toppings to your heart’s content – okay fine, 4 variations, but still a lot more than one. The smaller size also pretty much halves the cook-time, and then cools a lot quicker too, so that long-awaited indulgence can start even sooner!

Flourless

Without any normal flour, this is a gluten free banana bread recipe.

Its made with coconut flour though.

Vegan Banana Bread!

This recipe has no eggs! It calls for flax meal instead, which is a popular vegan substitute for eggs.

Sugar free

There’s no added sugar or even sweetener. What’s the need?! The banana is sweet enough itself.
Sugar free baking ftw!

All-in-all, healthy!

Even after all these customizations, each loaf is super-moist with a gentle crumb. They’ve got just a slight, but right amount of sweetness, and hint of cinnamon that will just warm your heart. 

How to have it?

Smear it with some butter, peanut butter, chocolate sauce, vanilla ice cream, or just have a warm slice as is. You can’t really go wrong with any option here be it for breakfast, as a snack, or even dessert!

This is also a freezer friendly recipe, so you can make it days in advance and put it away for a rainy day.

If you want a Vegan and Paleo version of these mini banana breads, replace the peanut butter with Almond butter!

Now the only problem left is not having enough toppings or pans to make this in; Nothing an Amazon order can’t fix! 

Also, I’d recommend foil loaf pans like these.

Looking for more Vegan Banana Breads? Try this Super Moist Chocolate Banana Bread!

Prefer muffins? Vegan Paleo Chocolate Chip Banana Muffins

Mini Peanut Butter Banana Breads (Vegan)

Print recipe Pin Recipe

Prep Time10 minutes mins

Cook Time35 minutes mins

Total Time45 minutes mins

Servings: 4 4½”l x 2½”w x 1½”h mini loaves

Calories: 522kcal

Course: Breakfast, Dessert

Cuisine: American

Mini Peanut Butter Banana Breads for a 4x Vegan take on the American classic that’s easy on the waistline. Made with coconut flour, peanut butter, and naturally sweetened, they're a calorie-conscious, healthy and guilt-free indulgence!

Ingredients

• 4 medium Bananas, Overripe, 472g
• 3 Eggs
• ⅓ cup Peanut Butter, 83g (or other)
• ¼ cup Coconut Oil, Melted
• 1 tsp Vanilla Extract
• ½ cup Coconut Flour, 64g
• ¼ cup Flaxseed Meal, 42g
• 2 tsp Baking Powder
• 1 tsp Cinnamon
• ¼ tsp Salt

Toppings (Optional):

• 1 Tbsp Stevia Sweetened Chocolate Chips, 14g, + 50cal
• 1 Tbsp Walnuts, Coarsely Chopped, 8g, +53 cal

Instructions

• Preheat the oven to 350°F.
• Line 4 4½” x 2½” mini loaf pans with parchment paper or foil (leave some overhang to lift out of pan later) and grease.
• In a large bowl, roughly mash banana with a fork.
• Add eggs, peanut butter, oil and vanilla extract, and blend with a hand mixer on low till pureed, 20 seconds.
• In a medium bowl, combine and uniformly mix flour, flax, baking powder, cinnamon and salt.
• Add dry ingredients to wet, and whisk.
• Pour batter into prepared loaf pans, and top with chocolate chips or walnuts if desired.
• Bake for about 30-35 minutes or until a toothpick inserted into center comes out mostly dry, with maybe a few crumbs attached.
• Cool for 15 minutes, then lift out of pans using the lining. Transfer to a wire rack to cool completely, about 20 minutes and cut into slices.

Notes

Recipe adapted from Leelalicious.

• Make sure bananas are overripe and browning, or the bread won’t be sweet enough since there is no added sweetener.
• To ripen green or slightly yellow bananas, bake at 300°F for 12-15 minutes until skin is black and shiny.
• Almond Butter can be used in place of Peanut Butter.
• Ground or whole chia seeds can be used in place of flax seeds.
• For one whole loaf, bake for 50 minutes in a 8″ x 4″ loaf pan.

Storage:

• Let the bread cool completely before storing so it remains fresh.
• Room temperature: 2-3 days, tightly wrapped in plastic wrap or airtight container.
• Fridge: 5 days in an airtight glass container.
• Freezer: 3 months, wrapped in plastic wrap and then placed in freezer bags.
• Loaves can be stored whole or as individual slices.

Nutrition:

• Servings: 4 4½”l x 2½”w x 1½”h mini loaves | Serving size: 1 mini loaf
• Calories: 522kcal
• Fat: 34.6g | Saturated fat: 17g
• Carbohydrates: 43.9g | Fiber: 12.1g | Sugar: 15.4g
• Protein: 15.6g