Vegan Peanut Butter Banana Babka

Another batch of ripened bananas of course means its time for another banana recipe! Here today we have a vegan peanut butter banana babka that is tender, fluffy, and melt-in-your-mouth delicious! The dough is enriched with banana and vegan butter, gets filled with a peanut butter and cinnamon-sugar filling, and is topped off with a cocoa glaze. Keep reading below to find out how to make this vegan peanut butter banana babka!

Many people are often turned off by the thought of dealing with yeast breads, but I assure you it’s simple! Here are some rules to follow:

Temperature: Yeast cells begin to die at a temperature of about 120-130F (38-54C), therefore it is essential that you do not over-heat the milk. I recommend taking the temperature of the milk prior to adding the yeast in, to ensure that you don’t kill the yeast. If you overheat the milk, simply wait until it comes back down to around 105F (40C) before adding in the yeast. The yeast will activate which will cause it to “foam”. If the yeast does not foam after 10-15 minutes, it is likely that either the milk was too hot and the yeast died, or that the yeast being used is expired.

Time: Above anything else, yeast doughs require a lot of patience that doesn’t come with standard baking recipes. But, I promise you that this vegan peanut butter banana babka is worth your time! To keep the dough in a warm area, I recommend turning your oven on to 200F (93C) and placing the dough near the oven. If you live in a very warm area, using your oven may not be necessary!

*Note: this recipe calls for almond milk, but any non-dairy alternative may be substituted for the almond milk.

Anyways, on to the babka!

Yield: 1 9×5″ loaf (8-12 svg.)
Preparation: 2 hr.
Bake time: 20 min.

Vegan Peanut Butter Banana Babka
2 1/4 tsp. active dry yeast
1/2 c. almond milk, heated to 105F
1/4 tsp. salt
360g all-purpose flour (3 c.)
6 tbsp. vegan butter, cut into 12 pieces
1 medium banana, mashed (~120g)
50g + 1 tsp. granulated sugar (1/4 c.)

Peanut Butter Filling
128g creamy peanut butter (1/2 c.)
25g granulated sugar (2 tbsp.)
1/2 tsp. ground cinnamon

Cocoa glaze
40g powdered sugar
6g unsweetened cocoa powder (1 tbsp.)
1 tbsp. chocolate almond milk


Vegan Peanut Butter Banana Babka
Measure out the almond milk into a heat-safe liquid measuring cup. Heat in the microwave for about 30 seconds, or until the milk reaches 105F (40C). If the milk is warmer than 105F, let it sit until it reaches 105F before continuing to the next step.

Add the yeast and 1 tsp. sugar to the warmed milk, and stir. Leave the mixture to sit until it begins to foam.

In the bowl of a stand mixer fitted with the paddle attachment, add the flour, salt, remaining sugar (50g), and mashed banana. Once the yeast mixture begins to foam, add it to the mixer. Turn the mixer onto a low speed until everything in the bowl is combined. Increase the speed to medium and allow to knead for 3 minutes.

Begin to add the butter, one piece at a time. Add one piece of butter and allow it to incorporate with the bread for 30 seconds before adding the next piece. Repeat until you have used all 12 pieces, for a total of 6 minutes. Knead the dough for an extra minute after this. The dough will look sticky/wet but should handle well. If the dough is too sticky to handle, add in a tbsp. of flour until the dough is workable.

Take the dough out of the bowl, and spray the inside of the bowl with nonstick cooking spray. Place the dough back into the bowl, cover loosely with a towel, and leave to rise in a warm area until the dough has doubled in size, approximately 60 minutes.

Peanut Butter Filling
Grease a 9×5″ pan with nonstick cooking spray and line with parchment paper.

In a small bowl, whisk together the granulated sugar and cinnamon.

Once the dough has doubled in size, punch the dough down to release excess air and turn it out on to a clean, lightly floured surface.

Roll out the dough to a 12″ x 8″ rectangle. Lightly spread the creamy peanut butter evenly over the dough, and then sprinkle the cinnamon-sugar mixture over the peanut butter, reserving some for the top of the bread.

Begin to roll up the dough tightly from the longer side. Pinch the seams to make sure they are closed, then, split the dough down the middle, so that the inside filling is completely exposed. (You can see a fast version of the process of putting the dough together on my instagram reel here) Turn the dough over so that the filling side is facing upwards. Then, cross the dough over itself to twist it together. Take the dough and carefully place it into the prepared 9×5″ loaf pan.

Sprinkle the dough with the remaining cinnamon-sugar, and cover loosely with a towel. Leave to rise until the dough has doubled in size, approximately 30 minutes. Preheat the oven to 350F (176C).

Once the dough has doubled in size, place it in the preheat oven to cook for 20 minutes, or until the dough reaches in internal temperature of 180F (82C).

Cocoa glaze
In a small bowl, whisk together the powdered sugar, cocoa powder, and milk until the mixture is smooth. If the mixture is too thin, add more powdered sugar. If the mixture is too thick, add more milk. Once the dough has cooled down, drizzle the glaze over the babka. Serve and enjoy!

This babka will be best enjoyed on the day that it is baked, however, it will last at room temperature in an airtight container for up to 3 days after baking. Enjoy!

If you make this recipe, I would love to see! Tag me on Instagram @doughlights and use #doughlights. Thanks for stopping by!

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