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Vegan Banana Bread

Course Breakfast
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 2 pound tin loaf
Author Jenny


  • 3 large very ripe bananas mashed well
  • 1/3 cup plant based milk I use almond
  • 1 teaspoon baking soda
  • 2 tbsp ground flax seeds
  • 1/2 cup rolled oats
  • 1/3 cup coconut oil
  • 1/2 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 2 tbs pure maple syrup
  • 1/4 cup natural cane sugar
  • 1/2 teaspoon baking powder
  • 1 1/2 cups spelt flour
  • some Chopped walnuts or pecans
  • 2 tbsp cacao powder optional


  1. Pre-heat the oven to 350F and lightly oil your bread tin.
  2. Mash your bananas in a large bowl and stir in your flax, milk,syrup, coconut oil and vanilla. Combine well.
  3. Next, stir in the remainder of the ingredients except the baking powder and flour. Stir well for a couple of minutes before adding the the baking powder and flour.
  4. Add your batter to the tin and spread out and add the walnuts or pecans to the top.
  5. Bake the loaf, uncovered, for 45 minutes or more, checking on progress around the 40 minute mark. It should look golden brown on top and a toothpick should come out clean if you stick it in the middle.
  6. Place the tin on a rack and cool for 30 minutes.
  7. Loosen the sides with a spatula or knife and ease out gently and serve, with or without coffee.