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

Instructions

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!


Storage
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!

Vegan Banana Bread Fried Donuts

These donuts are soft, fluffy, and taste like your favorite banana bread in donut form! The dough is enriched with banana, and the final donuts are coated in cinnamon-sugar. These are super easy to make and super delicious, they just require some time and patience while the yeast rises.

Yield: 12 donuts
Preparation: 20 min. prep + 1 hr. 30 min. rising time
Cook time: 4 min.


Vegan Banana Bread Fried Donuts
2 tsp. active dry yeast
1/2 c. almond milk, heated to 105F
1/4 tsp. salt
320g all-purpose flour (~2 3/4 c.)
1/4 c. vegan butter, cut into 8 pieces
1 medium banana
1 tbsp. + 1 tsp. granulated sugar

Frying
3 c. vegetable oil

Coating
100g granulated sugar (1/2 c.)
1/2 tsp. ground cinnamon

Instructions

Banana Bread Donuts
Place the milk into a heat-safe liquid measuring cup and microwave for ~30 seconds. Check the temperature of the milk to make sure it is around 105F (40C). If the milk is too hot, wait for it to cool before proceeding to the next step to avoid killing the yeast.

Add 1 tsp. granulated sugar and the yeast to the heated milk, and stir until combined. Leave the mixture for 5-10 minutes, until the mixture begins to foam.

In the bowl of a stand mixer fitted with the dough hook attachment, add in the flour, remaining sugar (1 tbsp.), and salt. Mash the banana and add to the flour mixture.

Once the yeast-milk mixture begins to foam, add it to the flour mixture. Begin to mix the dough together on low speed until it comes together. Increase the speed to medium and let it knead for 3 minutes.

With the mixer still running, begin to slowly add in the vegan butter. Add in one of the eight pieces of butter and let combine for 30 seconds before adding the next piece. Repeat until you have no butter left. This process should take 4 minutes. Let the dough continue to knead for 3 minutes after the butter has been fully incorporated.

The dough will look slightly wet and sticky, but should still be easy to work with. If not, add in flour 1 tbsp. at a time until it the dough is workable. Take the dough out of the mixing bowl and spray the bowl with a nonstick cooking spray, or coat with more vegan butter. Form the dough into a tight ball and place back into the mixing bowl. Cover the bowl with a towel and leave the dough to rise in a warm area until doubled in size, approximately 1 hour.

Once the dough has doubled in size, punch it down in the bowl to release excess air. Divide the dough evenly into 12 pieces. If using a scale, the donuts should be around 50g each. Roll each piece into a tight ball, and place onto parchment paper. Place a towel lightly over the dough, and leave to rise until doubled in size again, approximately 30 minutes.

Frying
In a medium sized saucepan on medium heat, add approximately 3 c. of vegetable oil, or enough to have at least 3 in. of oil in the pan. Wait until the oil reaches approximately 325F (162C) to begin frying.

Add in 3 donuts at a time, cooking them for about 1-2 minutes on each side. To ensure the donuts are fully cooked, I recommend checking there temperature. They should reach an internal temperature of 185F (85C). Repeat until all donuts are done cooking.

Coating
In a medium-sized bowl, whisk together the granulated sugar and cinnamon. Once the donuts are cool enough to handle, toss them in the mixture so that they are evenly coated with the cinnamon-sugar. Serve and enjoy!


Storage
These donuts will be best consumed on the day they are made, however, will last in an airtight container at room temperature for 2 days. I recommend heating them in the microwave for 5-10 seconds before eating!

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

Vegan ‘Healthy’ Pumpkin Oatmeal Bars

These pumpkin oatmeal bars are not only chewy and full of pumpkin and pumpkin spice flavor, they are also gluten-free, dairy free, vegan, and free of refined sugar! I believe that every dessert can be part of a healthy diet, but these bars are a great option for those with dietary restrictions, those who prefer a certain dietary lifestyle, or those who just want to try these delicious bars! When cut into 12 servings, these bars are approximately 92 calories each. Another plus? No mixer required and only 10 minutes of prep!

Yield: 1 8×8 baking dish, 12-16 svg.
Preparation: 10 min.
Bake time: 18 min.


Pumpkin Oatmeal Bars
200g rolled oats (2 c.)
1 tsp. baking powder
1/2 tsp. pumpkin pie spice
1/4 tsp. ground cinnamon
1/4 tsp. salt
230g canned pumpkin puree (3/4 c.)
60 mL maple syrup (1/4 c.)
15 mL molasses (1 tbsp.)
1/4 tsp. vanilla extract

Glaze (Optional): (NOT refined sugar-free if using!)
25g powdered sugar (1/4 c.)
1/2 tsp. milk of choice (I used unsweetened vanilla almond milk)

Instructions

Pumpkin Oatmeal Bars
Preheat your oven to 325F (165C). Grease an 8×8 baking dish with cooking spray, and line with parchment paper. Set aside.

In a small bowl, whisk together the rolled oats, baking powder, pumpkin pie spice, ground cinnamon, and salt. Set aside.

In a medium bowl, whisk together the canned pumpkin puree, maple syrup, molasses, and vanilla extract. Add in the dry ingredients and fold together until the mixture is cohesive.

Press down the mixture into an even layer in your prepared baking dish. Bake for approximately 18 minutes. Leave the bars to cool completely in the pan.

Optional Glaze
In a small bowl, whisk together the powdered sugar and milk of choice. If the mixture seems too thin, add more powdered sugar, if the mixture seems too thick, add more milk until you reach your desired consistency. Drizzle the glaze over the pumpkin bars once they are completely cooled. Serve and enjoy!


Storage
These bars are best enjoyed on the day they are baked, but will last up to 3 days in an airtight container at room temperature. Enjoy!

If you make these pumpkin oatmeal bars, I would love to see them! Tag me on instagram @doughlights and use #doughlights. Thanks for stopping by!

Blackberry Crisp (for two)

This simple blackberry crisp is dairy free, vegan & super delicious! No added sugar goes into the berries so their flavor can truly shine through. This recipe is super easy to make, requiring only one bowl and no mixer. The recipe yields enough for two people, but you can easily cut the recipe in half for a single serving, or save the other serving in the fridge for another day!

Yield: 2 servings
Preparation: 10 min.
Bake time: 20-25 min.


Blackberry Crisp
1 tbsp. coconut oil
3 tbsp. all-purpose flour
1/4 c. rolled oats
1/2 tsp. ground cinnamon
2 tbsp. brown sugar
a pinch of salt
1 1/2 c. frozen blackberries

Instructions

Preheat oven to 350F (180C)

In a microwave-safe bowl, melt the coconut oil. Then, add in the flour, oats, cinnamon, brown sugar, and salt, and mix together with a fork until combined.

Divide your blackberries equally into two 4-ounce ramekins. Top off the blackberries with the crisp-mixture, dividing equally between the two ramekins.

Place the ramekins on a baking sheet, and then bake for 20-25 minutes. The blackberry crisp is done baking when the crisp is golden brown and the fruit is bubbling.


Storage
The crisp is best enjoyed on the day it is baked, but will last in the fridge for 2 days.

If you make this recipe I would love to see! Tag me on instagram @doughlights and use #doughlights