Vegan Banana Bread

Ripe, brownish bananas call for banana bread.
This recipe makes a healthy, not too sweet, delicious treat perfect for breakfast or afternoon snack. You can toast it or have as is. The riper your bananas the sweeter the outcome.

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Instead of using eggs, I’ve mixed ground flax seeds with water to create the so-called “flax egg”. Flax seeds create a gel once in contact with liquid which helps bind things together and that is why it is often used as a substitute for eggs in recipes. (Flax seeds are a great source of omega 3s by the way! but we can absorb their nutrients only when they are ground).  The typical ratio and the one I’ve used is 1 : 2.5 (ground flax to water).

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3 ripe bananas
1/3 cup coconut oil
1/2 cup maple syrup
1/4 cup plant milk (I used oat milk)
2 tbsp ground flax seeds
1 3/4 cups whole wheat flour
1 tsp baking soda
pinch cinnamon
pinch of salt
1/2 cup of nuts (I used almonds, but walnuts, hazelnuts, pecans etc are all good too)

Preheat the oven to 350 F (or 180 C).

In a small bowl add the ground flax seeds and 5 tablespoons of water (the ratio for making a “flax egg” is 1: 2.5), mix and let it rest for 10 min until it becomes a jelly consistency.

In a big bowl, smash the bananas with a fork, then add all the coconut oil (melted), maple syrup, milk and “flax eggs”. Whisk well to combine.
Then add the flour, baking soda, salt and cinnamon, and mix with a spatula or spoon.
Add your nuts (chopped up roughly) and mix lightly to combine.

Place your batter in a tin (mine was 8×5 inches or 20×12 cm) either lined with parchment paper or oiled with coconut oil. Bake in the oven for 50-60 minutes (do the toothpick test to check for doneness).
Let it cool for 30 min before slicing it.

To see the video of how I made mine check out my instagram page here on the stories section “RECIPES”.

Have a beautiful week!

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