Banana bread

RECIPE: Vegan banana bread

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Packed full of goodness, this lovely moist banana bread tastes delicious and is a perfect snack for when you’re on the go.

What I love most about this banana bread is that it’s plant-based and is free of dairy, gluten and refined sugar. It is very easy to make and you can freeze it for up to 3 months.

Bananas are extremely nutritious and high in fibre. The soluble fibre helps to slow down digestion and keep you feeling full for longer and is an instant energy booster.


  • ¼ cup melted coconut oil
  • ¼ cup maple syrup
  • ½ cup coconut sugar
  • 2 tbsp flaxseed meal combined with 2 Tbsp almond milk
  • 4 large mashed ripe bananas
  • ¾ cup Coco Quench milk or almond milk
  • 1 tsp baking soda
  • 1 tsp vanilla powder
  • ½ tsp cinnamon
  • Pinch of good quality salt
  • 3 cups almond meal
  • Extra cinnamon to sprinkle on top

Optional extras:

  • ½ cup mix-ins of your choice, such as chopped walnuts, raisins or chopped dried fruit

How to make

  • Preheat oven to 160ºC (320ºF) and grease a 9x5 inch loaf tin
  • In a large bowl, beat the oil, maple syrup and coconut sugar together with a whisk
  • Add flax meal mixture and beat well
  • Whisk in the mashed bananas and milk
  • Add the baking soda, vanilla powder, salt and cinnamon and whisk until blended
  • Stir in the almond meal with a large spoon until just combined
  • If you are adding any optional extras, gently fold them in now
  • Pour the batter into your greased loaf tin and sprinkle lightly with cinnamon
  • Bake for 55 to 60 minutes, or until a skewer inserted into the centre comes out clean. (If you have added mix-ins it may need closer to 60 minutes)
  • Allow the bread to cool in the loaf tin and then transfer to a wire rack to cool for 30 minutes before slicing with a sharp knife