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The Perfect Plant-Based Banana Bread

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Mandy Alzner

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Am I the only one who feels compelled to buy a bunch of bananas every time I’m at the grocery store?? It doesn’t really matter how many bananas are already sitting on the counter at home…I’m grabbing another bunch. Which means I often have a stock pile of speckled brown bananas – perfect to use in a delicious loaf of banana bread! 

I am a firm believer that every home cook needs a good banana bread recipe on hand. It’s a great snack, freezes well as muffins, makes a thoughtful house warming gift… the list goes on. When we first went plant-based, I was worried I wouldn’t be able to replicate the proper texture and moisture of a good banana bread without eggs or dairy…that is until I discovered the magic of ground flax! When it’s mixed with warm water the flax thickens up to a consistency similar to eggs and acts as a binder for baked goods. 

After lots and lots of testing, I think I have finally nailed it! This is the only banana bread recipe that you’ll need, and I promise you won’t be able to tell it’s plant-based!

Plant-Based Banana Bread Recipe

Makes 1 loaf (8 large slices) 

Ingredients

  • 4 over ripe bananas, mashed
  • 1/4 cup coconut oil, melted
  • 1/4 cup maple syrup
  • 2 flax eggs (2 tbsp ground flax with 4 tbsp warm water)
  • 2 tsp vanilla
  • 3/4 cup All Purpose flour
  • 3/4 cup Whole Wheat flour
  • 1 1/2 tsp baking soda
  • 1 tsp cinnamon 
  • 1/2 tsp salt
  • 1 banana, sliced lengthwise to garnish (optional)

Cooking Instructions

  1. Preheat the oven to 350 degrees and prepare a 9×5 loaf pan by greasing it or lining with parchment paper. 
  2. In a small bowl, prepare the flax eggs by combining 2 tbsp ground flax with 4 tbsp warm water. Mix well and let sit for 5-10 minutes to allow it to thicken.
  3. Mash the bananas in a large mixing bowl. To that same bowl, add the coconut oil, maple syrup, flax eggs and vanilla and mix well.
banana bread - step 1. - mix the wet ingredients
banana bread - step 2 - mix the dry ingredients
  1. In a separate bowl, combine all the dry ingredients together. Then pour them into the banana mixture. 
  2. Using a spatula, mix the wet and dry ingredients together until no dry clumps remain. Try not to over mix your batter!
banana bread - step 3 - combine it all together
  1. Pour the batter into the prepared loaf pan. Smooth the top to ensure even baking and garnish with a sliced banana.
  2. Bake for about 60 minutes, or until a toothpick poked into the center of the loaf comes out clean. Remove from the oven and cool on a cooling rack for 5-10 minutes before removing from the pan to cool completely. 
banana bread - after
  1. Once cooled, the banana bread should be tightly wrapped in cling wrap and can be kept for 3-5 days. 

I hope you enjoy this delicious and healthy, plant-based treat! Let me know if you try it in the comments.

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   xo, 
Mandy

  1. This looks so delicious! I can’t wait to try it! 🙂

  2. Jodie says:

    10/10 recommend

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