Vegan Peanut Butter Bread Mini Loaves

Fantastic for breakfast or a snack!  

  • ½ cup unsweetened almond milk 
  • 2 teaspoons ground flaxseed
  • 4 medium bananas, ripe
  • 3 tablespoons peanut butter
  • 1 container plain yogurt, soy or coconut milk
  • 1 cup sugar
  • 1½ teaspoons vanilla
  •  ½ cup peanuts, chopped 
  • 1½ cup all-purpose flour 
  • 1 teaspoon salt
  • 1 teaspoon baking powder 
  • 1 teaspoon baking soda           

Preheat oven to 350°F (175°C). Lightly coat four mini loaf (or 2 regular) bread pans with cooking spray.  In a small bowl, mix flaxseed into almond milk and set aside. Mash bananas with a fork or a potato masher in a medium-sized bowl. Add peanut butter, yogurt, sugar, vanilla, peanuts, and flaxseed mixture to bananas and mix well.  In a small bowl, mix salt, baking powder, and baking soda into flour. Fold banana batter into dry ingredients until well mixed without overworking the batter. Divide batter into the loaf pans. Bake for 35-45 minutes and remove when toothpick inserted in middle of bread comes out clean and they are golden brown. Do not overcook but make sure the middle is not mushy.  Cool on cooling rack for 10 minutes before removing from pan. The top can be sprinkled with powdered sugar.


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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.