7 comments Post a comment

  1. Anonymous

    I made the banana bread (again!) this time I left out the peanut butter and the chocolate chips and it was so good, this is really a great recipe! Next time I will double the recipe because it gets eaten so fast.G

  2. Amber Shea

    As always, I’m glad to hear it :] I actually made this again a couple weeks ago myself, AND I’ve got bananas ripening right now for another loaf. When you took out the peanut butter, did you replace it with anything? I hadn’t thought of trying this out as a regular banana bread recipe.

  3. Anonymous

    You have so many new things to try on your blog, but this is still one of my favorite treats on weekends when I’m doing long runs and need extra nourishment. I still prefer just plain banana bread without the peanut butter and chocolate chips and I double the recipe because the first loaf is gone almost as soon as I take it out of the oven. I bake it at 325 for one hour instead of at 350. G

  4. Chelsi

    I decided to try and find the recipe for this after trying a slice at a local vegan cafe. Thank you so much for sharing. I added 1 T molasses and 1/4 C applesauce because I saw that in many other recipes, but other than that I followed yours. Very yummy. I can’t wait to experiment more with it. Thumbs up! =]

  5. Amber Shea

    Chelsi—Thanks; I'm glad you tried and liked it! I bet the molasses was a great addition.

  6. Vivian

    Have you tried these as muffins? Do they rise well? I’d like to emulate these muffins from a vegan cafe near me and they combine the banana peanut butter choco chips…but there muffins seem quite hearty/cake-y..perhaps they are beating batter too much..but no eggs..so not sure what would make them more muffin-y vs cake-y/bread-y.
    I’ll give this recipe a whirl and see what turns up! 🙂 But in the meantime would like feedback.
    Love the step by step photos…foodies just gobble this stuff up!