Sweet ·

Vegan Banana Bread

This vegan bread is wholesome, naturally sweetened, and takes 10 minutes to throw together! Whip this into the oven before guests arrive to fill the house with a delectable banana bread aroma. 

My teenage daughter is now vegan, and makes this bread from time to time - its usually gone within a day.....it's very yummy!

This handy Banana bread recipe produces a moist loaf...... it freezes well too.


Wet ingredients:
1 1/3 cups (320 g) mashed very ripe banana (about 4 medium or 3 large)
2 tablespoons (15 g) ground flaxseed
1/3 cup (80 mL) plant-based milk (or could be milk)
1/3 cup (80 mL) coconut oil, melted
2 tablespoons (30 mL) pure maple syrup
2 teaspoons (10 mL) pure vanilla extract

Dry ingredients:
1/4 cup plus 2 tablespoons (60 g) coconut sugar
1/2 cup (50 g) rolled oats
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1 1/2 cups (210 g) light/white spelt flour or whole-grain spelt flour
Sliced banana, chopped walnuts, and/or chocolate chips, for topping (optional)

Preheat the oven to 180°C. Grease & line a 20 x 10cm loaf tin with oil.

In a large bowl, mash the banana until almost smooth, and make sure you have 1 1/3 cups.

Stir the wet ingredients (ground flax, milk, melted oil, maple syrup, and vanilla) into the banana until combined.

Stir the dry ingredients (sugar, oats, baking soda, baking powder, salt, and flour) into the wet mixture, one by one, in the order listed. Stop stirring when there are no flour patches at the bottom of the bowl.

Spoon the dough into the loaf pan and spread out evenly. Add your desired toppings and gently press them into the dough to adhere.

Bake the loaf, uncovered, for 45 to 55 minutes until lightly golden and firm on top. The top of the loaf should slowly spring back when touched.

Place the loaf tin on a cooling rack for 30 minutes. Place onto a cooling rack until completely cooled (transfer to the fridge for 45 minutes to speed up cooling).

Slice the loaf once cooled and devour! 

The loaf will keep (wrapped up) in the fridge for 3 to 4 days, or it can be frozen in a Kai Carrier storage bag for 4 to 6 weeks.


You can swap ingredients depending on what you have on hand, including:

  •  melted vegan butter for the coconut oil.
  • 2 tablespoons of coconut sugar instead of the Maple Syrup (the loaf just won't be as moist).
  • coconut sugar for natural cane sugar.
  • light/white spelt flour, all-purpose white flour, or whole-grain spelt flour. Our preference is light/white spelt flour. 

Enjoy!

Back to Recipes