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Vegan Banana Peanut Butter Bread

Kelly uses apple cider vinager to give the cake a lovely soft moist texture, and includes cinnamon and nutmeg for a warming spicy twist to this classic vegan teabread. Another retreat favourite perfect for autumn!


2 cups all purpose flour
1/2 cup brown sugar / coconut sugar
2 tsp baking powder
1 tsp baking powder
2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup walnuts
Pinch salt

6 tbsp peanut butter (crunchy or smooth – whichever you prefer)
1/4 cup plant based milk of choice
3 tbsp melted coconut oil
2 tbsp apple cider vinegar
1 tbsp vanilla essence



Preheat oven to 180 DC

Mix all dry ingredients together in a mixing bowl

Mix coconut oil with milk, apple cider vinegar and vanilla.

Mix wet with dry ingredients and right before you transfer to a greased non stick, tin fold in the peanut butter.

Bake for 45-50 minutes

Allow to cool.



This recipe was provided by our brilliant retreat chef Kelly Mason. See Kelly on Instagram for more delicious recipes.

If you try this recipe, please leave a like, comment or message!


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