Vegan Banana Bread

383 comments

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I’m squeaking in before our Canadian Thanksgiving weekend to share this gem of a banana bread recipe with you all. I figured it would make the perfect addition to your weekend breakfast table! We’ve been making this banana bread for weeks and weeks (you may have seen this recipe added to the app last month, too!), and it’s become nothing short of an obsession. (Truth be told, I have to hide it from Adriana some days because it’s all she wants to eat. Okay, okay, I have to hide it from myself, too.) I’ve had some great feedback from kids and adults outside the Liddon household as well.

Over the years, I’ve tested oodles of vegan banana bread recipes and never settled on one that I thought was “it”. Too dense, too dry, too moist, lacking banana flavour, too sweet, not sweet enough, etc. It drove me nuts. Each time, I would tweak my recipe a bit more. But this is The One, my friends. It’s crazy to think that, in 8 years, this is my very first vegan banana bread recipe on the blog. Well, enough is enough, I say!

The prep time is incredibly fast and involves just one bowl—you can have it baking away in the oven in only 10 to 15 minutes! It freezes well too, so it’s a great recipe to make in advance before the holidays. I made a loaf for the freezer a couple weeks ago, forgot about it (hello, preggo brain), and found it yesterday as I was rooting through the freezer looking for treats. “OMG, Eric, I found a loaf of banana bread in the freezer!!” It was like Christmas morning. And since we don’t have a microwave and I’m not patient enough to thaw it in the oven, I ate a slice completely frozen. Sad, but true.

To freeze the banana bread, I simply allow it to cool completely, then wrap it in plastic wrap, followed by a layer of tinfoil. If you plan to store it for more than a week, I’d recommend popping the wrapped loaf into a freezer bag, too. My mom made us a couple loaves while she was here, and we enjoyed a slice (or two) every day until they were both gone! I can’t think of a better comfort food right now.

I’ve tested this loaf using whole spelt flour, light/white spelt flour, and regular all-purpose flour. My favourite was light/white spelt flour and second favourite was whole spelt flour. The regular all-purpose flour version worked too, but it wasn’t quite as flavourful. There’s just something I love about the nutty, wholesome flavour of spelt. I expect that other flours, such as whole wheat pastry flour, should work, but I have yet to test any more out. I suspect that 100% whole wheat flour might be too drying since it’s quite dense/hearty, but maybe a 50/50 all-purpose/whole wheat flour split might be okay. In terms of a gluten-free version, I’ll be sure to share the recipe if I land on a combo of gluten-free flours that I love. If you try anything out, please let us know how it goes in the comments!

And finally, on a non-banana-bread-related note, here’s a roundup of the latest #osgeveryday blog tour posts, which include some great giveaways and recipe sneak peeks. Thanks to all of these wonderful bloggers for their support!

The Floating Kitchen

Fettle Vegan

Heart of a Baker

It’s Got Vegan In It

Pinch of Yum

A Dash of Compassion

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4.9 from 103 reviews
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One Bowl Vegan Banana Bread

Vegan, nut-free, refined sugar-free, soy-free

By

This vegan banana bread is delicious, wholesome, naturally sweetened, and takes 10 minutes to throw together. What could be better when you have some overripe bananas to use up? Nothing, my friends, absolutely nothing! Whip this into the oven before guests arrive to fill the house with a delectable banana bread aroma. For a fun twist, try adding cinnamon and nutmeg into the dough before baking, or even stir in some chocolate chips or chopped dark chocolate for a more decadent loaf. I love it topped with both sliced banana (which enhances the sweetness and banana flavour) and crunchy walnuts. This recipe is adapted from my Blissful Banana Blueberry Muffins.

Yield
1 (9x5-inch) loaf
Prep Time
Cook time

Ingredients:

For the 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 (60 mL) plant-based milk (I like almond milk)
  • 1/3 cup (60 mL) coconut oil, melted*
  • 2 tablespoons (30 mL) pure maple syrup**
  • 2 teaspoons (10 mL) pure vanilla extract
For the 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)

Directions:

  1. Preheat the oven to 350°F. Lightly spray a 9x5-inch loaf pan with oil and set aside.
  2. In a large bowl, mash the banana until almost smooth, and make sure you have 1 1/3 cups.
  3. Stir the wet ingredients (ground flax, milk, melted oil, maple syrup, and vanilla) into the banana until combined.
  4. 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.
  5. Spoon the dough into the loaf pan and spread out evenly. Add your desired toppings and gently press them into the dough to adhere.
  6. Bake the loaf, uncovered, for 45 to 55 minutes (I bake for 47 to 48 minutes, but your time may vary), until lightly golden and firm on top. The top of the loaf should slowly spring back when touched.
  7. Place the loaf pan on a cooling rack for 30 minutes. Then, slide a knife around the loaf to loosen it and gently remove it from the pan, placing it directly onto the cooling rack until completely cooled (or to hasten the cooling process, transfer to the fridge for 45 minutes).
  8. Slice the loaf once cooled. I love to spread it with vegan butter or coconut oil. The loaf will keep in the fridge tightly wrapped for 3 to 4 days, or it can be frozen for 4 to 6 weeks.

Tips:

  • * I have not tried it yet, but you can probably swap melted vegan butter for the coconut oil.
  • ** If you don’t have any maple syrup on hand, feel free to swap in another 2 tablespoons of coconut sugar. The loaf won’t be quite as moist, but it’ll still work.
  • *** Coconut sugar can probably be swapped for natural cane sugar.
  • **** I tried this recipe with light/white spelt flour, all-purpose white flour, and whole-grain spelt flour. My preference is light/white spelt flour because it lends a great flavour while still feeling quite light in texture. The whole-grain spelt flour version is my second favourite; it is heartier in texture than the light/white spelt flour version (and cracks more on the top of the loaf), with a slightly earthier flavour. It doesn’t rise as much, though, and is more dense. If your whole-grain spelt flour is quite coarse, I recommend sifting it prior to use for the best results.

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Last but not least, thank you so much for Arlo’s warm welcome and congrats! We’re all settling in well and soaking up these newborn days.

Let's get social! Follow Angela on Instagram (@ohsheglows + @theglowspot), Facebook, Twitter, Pinterest, Snapchat, and Google+

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{ 383 comments… read them below or add one }

1 Anne October 7, 2016

Hi Angela! Congrats on baby Arlo! He is simply adorable and I am so happy for you. I have been reading your blog for so long now and have many favorite recipes that come from you! I made this banana bread (from the recipe on the app) this past week and my kids have been enjoying a slice every morning for breakfast. We just polished it off today! Yummy! I also wanted to let you know that I had your newest cookbook sitting on my kitchen counter (I am going to make the lentil soup today) and my 14 year old daughter walked past, stopped in her tracks, and rubbed her hand across the book cover commenting that it was the prettiest cookbook she had ever seen. She suggested that we should put it in the living room on the coffee table! :) Thanks for your yummy recipes! Have a great weekend!

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2 Angela (Oh She Glows) October 7, 2016

Hi Anne,
What a lovely note to leave me…it totally made my day. :) I’m so happy that you’ve all enjoyed the banana bread (it’s a sad moment when that last slice is gone!!), and that your daughter said such nice things about the book. Thanks also for your congrats about Arlo! I hope you enjoy the lentil soup. I have some black bananas on the counter so I guess I’ll *have* to make another loaf…oh darn.

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3 Mrs. K @ Mrs Kringle's Kitchen October 7, 2016

Wow! Banana bread is one of my faves so I’m all over this! I LOVE the chunky textur! It looks like it will keep you full all morning and I’m all about that! Thanks so much for sharing!

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4 Rachel October 7, 2016

You ate a frozen slice? That’s absolutely hysterical! My grandmother did the same thing with a coconut cake once. So rest assured, you are in good company. :) I am excited to give this recipe a try. Happy Thanksgiving!

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5 Anna Lee October 7, 2016

I swear you read my mind! I have been craving banana bread (really any kind of sweet bread) for a couple of weeks now and have been scouring the internet and my cookbooks for a good one. I made a disappointing pumpkin bread that just about broke my heart when I had to throw it away (talk about bland!)- I hate it when that happens. But I am over the moon to try this recipe! I’m predicting this will be my breakfast all this weekend and next week, if it lasts that long!

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6 Jennifer October 7, 2016
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I’ve made this twice already (from your app), and it’s amazing!! It’s been a big hit with all of those who have tried it (including 3 little ones!) I used regular spelt flour, and I liked the texture. I was a little shy on bananas for one of the recipes, so I substituted a small amount of apple sauce to make 1 1/3 cups. We put toasted coconut on top of one of the loaves…extra delicious! And congratulations on your beautiful new addition! Wishing you all much happiness and health :)

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7 Delfina October 11, 2016

I can’t wait to try this recipe!

Quick question for you Jennifer. Did you put the coconut on top before baking the entire 45 mins?

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8 Jennifer October 16, 2016

Hi Delfina! Yes, I put the coconut on before I baked it, and it did not burn at all. I used the brand “dang” toasted coconut chips. I’ve made this recipe three times now, and it’s consistently awesome!

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9 Sarah October 7, 2016

Hi there, do you think rice flour could be used? I’ve never baked with it before and wondered if it’s any good for baking cakes? Thank for all the great recipes, I’m currently breastfeeding and my baby is dairy soy intolerant so it’s great to find suitable recipes when I’m on such a limited diet

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10 Tracy October 13, 2016

Sarah, a combination of brown rice / white rice / and a starch (tapioca or potato) works best. You’ll need to add something for stretch though (flax, xanthan, agar, etc). I have a corn, dairy, soy intolerant wee-one too that made breastfeeding a challenge, but for sure worth it! Are you gluten free too?

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11 Nathalie April 16, 2017
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Hi,

All the above and gluten free too! Vegan soy Gluten free diet! Can I use some gluten free plain flour (doves farm) and xantham gum?

Looking forward to your reply.

Kind regards :)

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12 Angela Liddon April 20, 2017

Hey Nathalie, I haven’t yet found a combination of gluten-free flours that I really love for this recipe, so I’m not sure what to recommend. If you decide to give that brand a try, please do let me know how it goes! I’d love to hear back.

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13 Angela Liddon November 16, 2016

Hi Sarah, I’m so happy to hear you’ve been enjoying my recipes. And congrats on your little one! :) I haven’t tried this banana bread recipe with rice flour myself, so I’m not sure how it would work out. Generally with gluten-free flours, you need to combine them with a starch and other gf flours for proper binding. I’m not a big fan of rice flour as it tends to be gritty in texture. If you decide to experiment, please let us know how it goes! I’d love the feedback.

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14 Syd October 7, 2016
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We made this bread a couple weeks ago and it was great! We didn’t have any spelt flour so I used kamut. Very good!!! Will use kamut flour from now on! Thanks for the great recipe!

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15 Kayla October 7, 2016
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I have the OSG app, and made this banana bread recently since I had leftover ripe bananas. It was delicious! So easy to make, and tasted great. It’s nice to be able to make a banana bread that’s vegan, but that vegans and non-vegans alike can enjoy! Tasted great with a little bit of vegan butter melted on top.

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16 Renuka October 7, 2016

Hi Angela,
This sounds yumm too!
How could I make this GF?

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17 Ashley November 14, 2016

I am curious as well. A gluten-free vegan banana bread that actually works has been my challenge… so far all my attempts have failed.

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18 Jane January 4, 2017
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I made this using Gluten Free Flour [mixed flours from a box from the grocery store] and it came out DIVINE!!! We all loved it! Absolute hit over here!

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19 Osgmom October 7, 2016
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This will be the only banana bread recipe I use from now on– Very moist and so flavourful. You nailed it!

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20 Ana October 8, 2016

Ahhh I LOVE banana bread. And this recipe looks so simple, I think I have all the ingredients at home. ;)
Thank you for the recipe and the really amusing and entertaining post. I will see if it will be THE ONE for my taste buds too.
Enjoy your weekend!

xx Ana http://www.disasterdiary.de

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21 Angela Liddon October 11, 2016

If you give the recipe a try, I hope you love it, Ana!

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22 Selma Roth October 8, 2016

Hi Angela, first of all: congrats on the birth of your beautiful baby. He looks adorable. I have been wanting to make banana bread for ages but somehow we never have enough ripe bananas at home. I try to buy a big quantity but somehow they are always finished before they are ripe enough to make banana bread. Next time I go grocery shopping I should maybe hide some, hah! Can’t wait to try your recipe and will definitely leave a rating once I’ve done so.

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23 Angela Liddon October 11, 2016

Thanks for the warm congrats, Selma. :) I hope when you try the banana bread that you absolutely love it!

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24 Selma Roth October 14, 2016
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So I made the banana bread and we are all loving it! I made it using whole-grain spelt flour and it turned out nicely. The only issue I had was that the melted coconut oil started to solidify again when I added the milk, giving the batter some lumps, so next time I would warm the milk a little bit before adding it. Also, I wasn’t sure whether to put 2 tablespoons ground flaxseed or 15 g, which I think is only 1 tbsp. The same with the maple syrup: 2 tablespoons or 15 mL, which is only 1. Maybe you need to change that in your recipe? Other than that, great recipe!

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25 Leah Goldglantz October 8, 2016
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I can’t wait to bake this bread this weekend! I just found out my 9 month old daughter has an egg allergy so I’m so excited to be able to share this with her :) Congrats on Arlo!

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26 Angela Liddon October 11, 2016

Hope you enjoy it, Leah! :)

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27 Amelia October 8, 2016

Thank you for recipe. Cannot wait to make this. Kitchen reno going on now(so no oven). Angela, do you think that pumpkin could be substituted for banana sometimes (+spices) to make a pumpkin bread?

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28 Kay October 8, 2016
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This is the best banana bread I have ever made! I made a loaf when the recipe popped up on the app, and I was so happy with it. I’ve made many different banana bread recipes and never been completely happy with them; usually they are too moist or gummy. Not this one — it was perfect! Thanks for a great recipe! (BTW-the pumpkin gingerbread muffins on the app are outstanding also!)

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29 Angela Liddon October 11, 2016

Thanks so much for the “glowing” review, Kay ;) I’m so glad you’re loving the recipe (and the muffins, too!).

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30 Angela Horn October 8, 2016

Oh my word, I’m going to have to find a friend who’s willing to let me come over and bake. This looks a-may-zeeng! I’ve always been a huge fan of banana loaf, so to find such a delicious sounding and easy to make vegan version is cause for somersaults! :)

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31 Angela Liddon October 11, 2016

If you give it a try, I hope you love it, Angela!

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32 Liz @ Floating Kitchen October 8, 2016

Oh I’ve eaten many things still partially frozen because I don’t have the patience to wait. And I can definitely see that happening with this lovely bread! Looks gorgeous. Enjoy your Thanksgiving!

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33 Adriana October 8, 2016

Congratulations on your gorgeous baby boy! I just made this recipe using oat flour for gf and although a bit more dense it was really lovely!

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34 Kara October 8, 2016

This recipe should be in your cookbook! I made it as soon as I read the post and I think it turned out well – it hasn’t completely cooled yet but I couldn’t wait to try it.

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35 eln October 8, 2016

I don’t eat any coconut products and so many of you delicious sounding recipes include coconut oil. Is there a substitute that would work, even almost as well? Thanks.

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36 Cecile November 18, 2016

i used olive oil and it works perfectly! (according to my nutritionnist its healthier oliveoil than coconut oil)

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37 AL October 8, 2016

I’m sorry, I didn’t read the recipe or post so I don’t know what else about it is unsafe. But it’s unsafe for toddlers because of the nuts. They’re a choking hazard. Please, please keep safe. Also please keep safe from other dangers. I’m sorry I cause harm, I may be a danger to others. Please keep safe from me.

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38 Victoria October 8, 2016

I really like this recipe, have to try! :)

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39 Bree October 9, 2016

Well, I made this last weekend from the app (which I LOVE, I am new to an iphone and the first app I installed was yours!) and might have exclaimed to my husband that this was the best banana bread recipe (FYI, I used a gluten free flour blend and organic cane sugar). Also, I totally ate a partially frozen muffin on my way to work this week because I couldn’t wait anymore…

Congratulations on your newest addition, Arlo. I am a long time reader and when his announcement popped up, I stopped everything to read that everyone was doing well. All the best to your family.

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40 carri z. October 10, 2016

bree! can you share what kind of GF flour blend you used?

x

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41 Bree October 10, 2016

Hi Carri, I used King Arthur Flour’s GF Measure for Measure Flour Blend.

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42 Angela Liddon October 11, 2016

Thanks so much for the sweet congrats, Bree! I’m so glad to hear you enjoyed the banana bread, and that you’re loving the app so far. :)

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43 Cassidy October 9, 2016
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Best banana bread I have ever made!! Thanks Angela! :)

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44 Leah October 10, 2016
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This recipe is amazing and so moist! My first time baking with spelt flour and it will certainly not be the last! Made this bread yesterday and it’s already 2/3rds gone… :( Guess I’ll have to make some more tomorrow! Thanks so much for sharing this :)

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45 Angela Liddon October 11, 2016

Haha, it disappears pretty quickly around here too, Leah! ;) I’m so glad you’re enjoying the banana bread.

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46 Lindsey October 10, 2016
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Yum! This came out moist, light, and has great texture. I used regular spelt flour and mashed up some very ripe pear in with the 3 bananas to make it to 1 1/3 cups. Baked for 50 minutes at 350 and it was perfect. What made it even better was that “Oh She Glows Everyday” was delivered yesterday morning, so I got to read/ dream of future vegan adventures while this puppy was in the oven :D

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47 Angela Liddon October 11, 2016

Great idea to top it up with pear, Lindsey! So glad it worked out well. Enjoy the new cookbook! :)

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48 Lindsey October 13, 2016

ps- made OSG’s sunbutter last night and immediately slathered it on a slice of the bread- OMG! heaven.

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49 Annabelle October 10, 2016
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As soon as I read this recipe I knew I had to make it! And it turned out so so good! On my first try! That hardly ever happens :D I’d like to think that this recipe can now be considered fool-proof :D I’m going to make this a lot from now on.. Thank you for this blessing of a recipe!

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50 Angela Liddon October 11, 2016

So happy to hear it was a hit, Annabelle!!

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51 Evelyn October 10, 2016

Congratulations you and Eric on this beautiful baby boy! I’m so happy for you guys and so glad to hear you’re all home safe and sound :)

Also, I made this banana bread this weekend and it is soooooo delicious! My earlier attempts at banana bread (also non-vegan) always came out a bit soggy or heavy, but this one is absolutely perfect! It’s not mushy but very banana-y, and I love how it’s not overly sweet and got a nice crunch from the oatmeal and nut topping. You really nailed it, thank you for this lovely recipe!

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52 Michelle October 10, 2016

Congrats Angela! What a beautiful baby :)
And that banana bread looks amazing!

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53 Angela Liddon October 11, 2016

Thanks, Michelle! :)

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54 Annalise October 10, 2016
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I made a batch of this banana bread to bring with me during my camping/ hiking trip in Yosemite. I hiked Half Dome with a friend and this bread was the perfect addition to my breakfast before the hike as well as a snack at the top of Half Dome. I’m sure it would be wonderful for brunches too! I added chocolate chips to it just because you can’t go wrong with chocolate. :)

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55 Annalise October 10, 2016
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I just made another batch and this time, I swapped out about 3-4 tablespoons of the spelt flour with coco powder. It turned out really delicious! I was short on time, so I didn’t put chopped bananas on top, but I will next time, because I really missed that part. It brings out the banana flavor all the more.

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56 Angela Liddon October 11, 2016

Haha, so true! Chocolate is always a great addition ;) Glad you enjoyed it!

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57 Janet October 10, 2016
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This banana bread is incredibly moist and delicious – the best I’ve ever tasted. Someone else was able to make theirs last a week…I think I got 24 hours out of mine. Thank you for sharing so many amazing recipes that are easy to make and contain ingredients that are easily available!

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58 Angela Liddon October 11, 2016

Thanks for the wonderful comment, Janet – it brought a huge smile to my face! I’m glad you enjoyed the recipe so much. :) (It definitely disappears pretty quickly in our house, too!!!)

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59 Elisabeth October 10, 2016
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I just made this with my 4 yr old daughter and LOVE the fact that it is a ONE BOWL recipe. Please more of these! It also is delicious!! Thank you!

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60 Angela Liddon October 11, 2016

Thanks for the great comment, Elisabeth! I hope you and your little one had fun!

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61 Truan October 10, 2016

Hi Angela, this looks amazing!! I was wondering though, for some reason I react to oats (whether gluten free or not)… is there something I could substitute them with for this and a few other of your recipes? Thank you!! x

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62 Jamie November 21, 2016
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I think it would work sans oats. I discovered while making it that I only had a couple tablespoons of oats left in the pantry, so I threw those in along with maybe a 1/3 a cup of raw millet for some added nutrients and crunch. Worked just fine and I have a new favorite banana bread recipe! I did add some chocolate chips, too, because I am addicted. ;)

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63 Bridget October 11, 2016
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This was delicious, divine. Made it yesterday and am restraining myself from devouring it whole. Hope it is good for me!!! Thank you for a wonderful keeper recipe.

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64 Angela Liddon October 11, 2016

Enjoy, Bridget! :)

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65 TrishyM October 11, 2016
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Thanks for another wonderful recipe – made this yesterday and enjoyed it immensely for breakfast today! I used whole grain spelt flour and it was dense and filling, just what I needed to get through a busy morning.

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66 Angela Liddon October 11, 2016

Glad to hear you enjoyed it!

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67 Adrienn October 11, 2016
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Hello Angela & all!

I am new to the site; made the banana bread yesterday and attempted to post a comment but it doesn’t appear to have made it – lost in cyber space, I guess.

Anyway, I wanted to give u update: I didn’t have spelt flour so I used 1/2 coconut, 1/2 arrowroot & 1/2 cup whole wheat flour. The bread came out of the pan beautifully but the center has the same gooey texture I have experienced with other recipes when I substituted regular flour with coconut flour. I think I baked the bread for about 50 minutes on convection oven setting at 350. It tasted amazing just wish the texture was better.

any suggestions on how to modify the recipe or baking time/method if/when using coconut flour? I am a big fan of it in general but having a hard time perfecting my baked goods using it. I even have a cooking w/coconut flour book and for some reason, I cannot seems to get the hang of it.

Thanks so much!

Adrienn

PS: I said it in my first post but since it didn’t make it: Congrats to you and your husband on your beautiful family! And thank you for sharing the love!

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68 Elizabeth October 11, 2016
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Thank you! Such an easy and delicious one bowl recipe! Love the use of wholemeal spelt and coconut sugar for extra wholesome-ness too :)

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69 jessica October 11, 2016
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I made this last night as I happened to have some ripe bananas on hand. Although I was unable to find spelt flour at my grocery store, I took your suggestion and created a 50/50 blend with whole wheat and white all purpose flour which worked out nicely. Good flavor and texture, but next time I think I will use less sugar! It was a bit too sweet for me, especially since I added chocolate chips on top ;)

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70 Angela Liddon October 11, 2016

Thanks so much for the feedback, Jessica! It’s great to know the 50/50 split worked out well for you.

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71 Tara October 11, 2016
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This is the BEST banana bread I have ever made or eaten! Not only is it the most delicious, it’s by far the healthiest I’ve made as well. I used sprouted spelt flour–SO delicious. For toppings, I added a generous amount of chopped walnuts and chocolate chips on half. Love it with and without the chocolate. Can’t wait to make this again ; ) Thank you, Angela. Congrats to you and Eric on your new cutie, Arlo!

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72 Angela Liddon October 11, 2016

Thanks so much for the warm words and kind congrats, Tara! I’m so happy to hear you’ve been enjoying the recipe. :)

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73 Memphis Mike October 12, 2016

I will have to try using the light/white spelt flour. I agree, that many banana bread recipes are either too dry or too dense. I have not used coconut sugar with anything either. Thank you for sharing this.

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74 Olga October 12, 2016
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It’s perfect, I have tried many vegan banana bread recipes and this one by far is the best. Came out just like in the description.

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75 Rachel October 12, 2016

Congrats on your little one! Would the banana loaf bake fine in a cast iron loaf pan and would I bake at a different temp or amount of time? Thanks in advance.

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76 Jillian October 13, 2016
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Made this today and it was delicious – toddler approved too!i baked two mini loaves -same temp but more like 35-40min. I also added choc chips to batter and chopped walnuts to top. Yum!

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77 Cayla Gold October 13, 2016
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SUCH A FUN RECIPE. LOVED IT

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78 Angela Liddon October 13, 2016

Aw, so glad to hear it, Cayla!

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79 Anne October 14, 2016

This looks so pretty! Unfortunately, I can’t have gluten, so I’ll have to wait for the gluten-free version. Nevermind though, because today I tried the savory oatmeal from your first cookbook and it blew me away! So good! I know what I’ll be eating as a breakfast this month (and the next, probably!).

I really admire you for keeping up with the blog, during your pregnancy, the renovations and especially now that Arlo’s arrived!

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80 Davilyn Eversz October 14, 2016

Very good. I put only 1/4 cup sugar in – it was just right.

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81 Melissa October 14, 2016

I made this last night, and it was amazing! I used mini loaf pans and was able to get 3 loafs out of one batch of batter. I left one loaf with no toppings, the others I topped with chopped walnuts and then mini chocolate chips. This is a new favorite recipe in my house.

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82 Angela Liddon October 17, 2016

So happy it was a hit, Melissa! Love the variety you have on hand, now, too. :) Enjoy!

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83 Karla October 15, 2016
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Angela,
Congrats to you and your family! What a joy a baby brings.
I just made the Vegan Banana Bread recipe. And have to let you know how much we love it. It is the BEST. I love BB but haven’t found a recipe that blew my taste buds up. This one is so so great. I used the whole wheat spelt flour, and followed recipe as written. Covered half with walnuts, other half chocolate chips to satisfy each of us. Really happy to have this in my recipe family. And I have both of your cookbooks which I use more than any others. Thanks again!

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84 Angela Liddon October 17, 2016

I’m so happy to hear it was a hit, Karla! Thank you so much for the kind congrats, as well – they’re much appreciated. :)

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85 Sach October 15, 2016
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My six-year-old son and I made this tonight! However we turned it into muffins and made it gluten free by using half cup gf white rice flour, Half cupgf brown rice flour and a little less than half cup of garbanzo (chick pea) flour and two to three tablespoons of ground flax seed. They turned out delicious!! As soon as my ? browns I’m planning to make more for our busy weekday mornings. Thank you for this recipe!! And congrats to you on your new arrival!!

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86 Angela Liddon October 17, 2016

Thanks so much for the congrats! And I’m so happy to hear the banana bread turned out so well, even with the changes. Thanks for sharing! :)

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87 Chris October 16, 2016

Umm, I came here to find a banana bread recipe and found this on the main page. It’s kismet! I must make this today.

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88 Jake October 16, 2016
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This is so great. As a vegan and person who loved banana bread I must say you nailed this one. Bravo

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89 Angela Liddon October 17, 2016

Hi Jake, I’m glad you enjoyed the banana bread recipe!!

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90 Allison Marinelli October 16, 2016

How do you think it would fair using thawed out frozen banans?

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91 Michele October 16, 2016
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Absolutely delicious! However, mine came out a bit crumbly (that didn’t take away from the taste at all though!). I used whole spelt flour, subbed cane sugar for the coconut sugar and baked 45 mins. Any clue where I went wrong?

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92 Jessica Spicer October 16, 2016
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I had this same problem too, it is delicious but crumbly. I also used cane sugar so perhaps that’s what caused it?

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93 Jane October 16, 2016
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You’re right, this is the BEST banana bread recipe. I am not a coconut fan, but I did make it with the coconut oil and the coconut sugar, and thankfully there was no added coconut flavor to the banana bread. :) I covered with mini chocolate chips…and mixed a few in as well. It is really delicious, thank you for your perseverance.
Congrats on your new little one.

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94 Angela Liddon October 17, 2016

Thanks for the congrats, Jane. We appreciate the warm wishes so much! :) I’m happy to hear you enjoyed the banana bread–happy eating!

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95 Jasmine October 17, 2016

wanting to make this in the morning… i have everything except the spelt flour ? would sorghum work instead? I have some but have never used it!

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96 Renee October 17, 2016
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Hi Angela! I’ve never left you a comment, though I’ve been a fan for many years, have both your cookbooks, give your 10-spice mix in gift jars with a recipe each year, and regularly share your blog and recipes with my friends. But I must, must comment on this incredible banana bread! My family *knows* banana bread…we have a non-vegan family recipe dating back 4 generations that has won a blue ribbon at fairs in Idaho, Iowa, and Maryland. I’ve tried countless vegan recipes over the years, hoping to recreate that same magic but have been unsuccessful until now. Your recipe is perfection! It can’t be improved upon, and I feel quite confident if you entered it in a fair, you’d not only win a blue ribbon but grand champion as well! Thank you for creating a recipe that is allowing our plant-based family to enjoy and continue an important family food tradition.

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97 Ingrid October 18, 2016
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Like Renee above, I am a long-time fan who has never left a comment, but this banana bread NECESSITATED a comment! I don’t have the same “credentials” as Renee to remark on banana bread (awesome story, by the way :), but — this loaf is just so magically everything you want banana bread to be!!!!!

I used half whole spelt/half AP white flour (didn’t have light spelt and wanted to emulate it). I wasn’t overly optimistic as it was baking, as the batter was quite thick and I expected it turn out too dense. HOWEVER, much to my delight, the texture was perfect. Everything was perfect. Thank you, Angela :)

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98 Angela Liddon October 19, 2016

Hey Renee, Oh your comment just made my whole week! What an honour for you to say such nice things. We’re going crazy for the bread over here too (I can’t seem to go more than a few days without making a loaf lately…eek! lol). That is so awesome you enjoy the cookbooks and recipes so much too. Thank you for spreading the word…it means the world to me!

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99 Amy October 17, 2016

I need to try this

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100 Nathalie October 18, 2016

Hi Angela, i’ve made many many vegan banana breads but this must be the best one, texture wise and taste wise! Instead of walnuts I added frozen red fruits (berries, cherries, raspberries) to the batter as that’s all I had. It turned out great!

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101 Angela Liddon October 18, 2016

Aww, you’re too sweet, Nathalie! I’m so happy to hear the banana bread was such a big hit. Other fruits sound like such a great addition to the bread, too – I’ll have to give that a try myself! :)

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102 Marie-Claude October 18, 2016
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Yummy ! I thought i had spelt flour but no so i did it with half whole wheat and all purpose flour and it came out delicious !

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103 Phyllis October 18, 2016
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I used a wheat pastry flour instead and it turned out to be a little doughy in texted. Next time I’ll try the spelt flour. I love that it is fast to make and not too much oil . Next time I will add cinnamon to the top. Thanks for sharing your recipe

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104 Angela Liddon October 20, 2016

Thanks for the feedback, Phyllis!

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105 Cindy October 19, 2016

Hi Angela!
I just wanted to say that I’ve been a blog reader for a while, and I adore your writing and your photography. Recently I made a compilation of some of my favourite blogs (which I had to feature yours in!), and you can check it out here: https://cookiesnchem.com/2016/10/19/my-top-22-favourite-food-blogs/

Thanks for making your blog so easy to read, exciting, and creative. Hope the rest of your day is amazing!

Cindy

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106 Angela Liddon October 20, 2016

Aw, thanks so much for giving me a shout-out, Cindy! It’s so lovely and heartwarming to hear how much you enjoy the Oh She Glows blog. :)

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107 Jayne October 19, 2016

This is the best banana bread I have ever had!
Could these be made into muffins? What would the cook time be?

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108 Shawna@Wellness Speaks October 19, 2016
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Amazing recipe!!! My hard-to-please boys loved it too!! I will definitely be sharing this!

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109 Angela Liddon October 20, 2016

Yay – I’m so glad to hear it was a hit with everyone! :)

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110 Anna October 19, 2016
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Congratulations on your new baby boy!!! What a joy! I absolutely love the name too.

Thank you for this delicious recipe. I am in my first trimester of my first pregnancy and this has been one of the only things I have been able to stomach anytime of day. I wondered if you have suggestions for other nausea friendly foods… I don’t want to live on white bread and crackers for the next few weeks if I don’t have to. I have been trying to look through old blog posts but if anyone has any suggestions, I would love to hear them!!

Thanks again for a great recipe Angela!

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111 Boned Broth October 19, 2016
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Banana bread is love! This looks so delish. I’ll definitely try this. Thanks for the recipe :)

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112 Kirstie October 20, 2016
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This banana bread seriously rocks!!!! I have made it once and cannot wait to make it again. Seriously moist, love the crunchy topping and I don’t even need chocolate chips to make it worth eating! Such a hit! Thanks for a fab recipe!

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113 Bev October 20, 2016

Just made this today and it is amazing. I always have a freezer full of over ripe bananas and make banana bread regularly. This will now be my go to recipe.

Congratulations on the birth of your son – was hoping you could hold on for one more day as my birthday is 29th September!

Your inspiration is amazing!

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114 Leo Sigh October 21, 2016

This looks amazing, and a definite ‘try’ for me as, like you, I have eaten so many vegan banana breads and every single one of them has been ‘meh’.

Very interested to see if this meets your hype :) Thanks!!

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115 Danielle October 21, 2016

Hi Angela! Thanks for this delicious recipe. I tried it with my home-made gluten-free flour and it worked great too! YUM! You’re recipes inspire me every single day:)

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116 Jennifer October 23, 2016

Has anyone managed a gluten free and coconut sugar free version? I’d like to keep added sugar to a low. Thank you!

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117 Nadine October 24, 2016
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My son is 15 and at this point in his life he doesn’t like anything. Like, anything…rainbows, puppies, the warmth of the son. I’ve been wanting to make this since you posted it and just got around to it yesterday. He.Loves.This.Bread. Winner, winner, banana bread dinner!!!

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118 Robin October 24, 2016

I found your website while doing a search for pumpkin pie spice. Lovely site! My husband and I enjoy eating low carb, organic, and I don’t eat beef or pork. I haven’t perused your site enough YET to see if your recipes can be easily altered to work for us. What do you think?
Your site is impressive! Good for you! And best to you. I’m now a follower.

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119 Angela Liddon November 1, 2016

Hi Robin, Welcome to Oh She Glows! :) I try to share recipes that can be easily adapted often, so I’m sure you’ll find at least a few things that will work for you and your husband. The comments section of posts is a great resource, because my wonderful readers often share the swaps they’ve made (or ask super helpful questions I hadn’t yet considered!). Thanks so much for the kind words, Angela.

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120 Rhanda October 24, 2016
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Hello All,

I tried this recipe with Bob’s Red Mill Gluten Free 1 to 1 Baking Flour and it turned out PERFECT!!! This is by far the best banana bread I’ve ever made. My grandma has always made amazing banana bread and nothing is comparable. Well, my friends, this is comparable!! It’s delicious. :)

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121 Vanessa April 14, 2017

I made this the other day with the same gluten free flour by Bob’s Red Mill and cane sugar. It looked like. a regular loaf, but when I sliced into it, it never cooked thoroughly at 48 min or so. So I put it back in the oven for another 10 min, but same thing, even after cooling, the inside was a bit gummy and wouldn’t bake completely. However, it looked and smelled wonderful. I wonder what I did wrong? The only thing I can think of is my baking soda may not have been completely fresh and I accidentally put all the Dry ingredients in at once…Was that enough to throw it off? :S

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122 Angela Liddon April 26, 2017

Hey Vanessa, I’ve tried this load with Bob’s GF mix and mine didn’t turn out too! What a shame. Even though a lot of GF all-purpose mixes say they are a 1:1 replacement for regular flour, I often don’t find that’s the case when it comes to vegan recipes unfortunately. If you try it out again, I would recommend maybe trying gluten-free oat flour. I have tried it in the past and while the loaf was more dense and crumbly, it was still quite tasty. I think it may have needed a bit more cook time, but I don’t remember exactly how much.

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123 GN Images October 25, 2016
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Love your recipes…favourite site!

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124 Haylee October 26, 2016
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My fussy son loved this, in fact my entire family loves this banana bread. I’ve made it twice now, and this morning, after making my second loaf I went to use my microwave and saw my container of coconut oil in there still waiting to be melted to go in the loaf!!! So, heads up everyone, it works out just fine without the coconut oil in it! I did have to add a little extra milk to it so it wasn’t gluggy when I poured it into the loaf pan, now I know why, hee hee!

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125 Rebecca October 26, 2016
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This was delicious!!!! I’ve tried countless vegan banana breads and none of them are worth making a second time. I will be making this every time I have some bananas laying around. I have been following your blog for years now and love every recipe I’ve made! Thank you for your inspiration and delicious food!

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126 Angela Liddon October 27, 2016

Thanks so much for the lovely words, Rebecca! I’m so happy you enjoyed the recipe. We can’t seem to get enough!

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127 Anna October 26, 2016

Hi, one of my favorite things about your blog is (well obvs the food) that you don’t post nutrition information. It’s really freeing to eat something without knowing how many calories are in it. Just wanted to say a quick thank-you!

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128 Nadine October 26, 2016

My son is 15 years old & at this point in his life doesn’t like anything. Like, anything…puppies, rainbows, the warmth of the sun. I have been wanting to make this since you posted it & just got to it this week. He.Loves.This.Bread. Winner, winner banana bread dinner!

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129 Angela Liddon October 27, 2016

Aw, I’m glad it managed to win him over, Nadine! ;)

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130 Steph October 27, 2016
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Okay guys – I have come across the PERFECT way to make this gluten free – I was ASTOUNDED on how well this turned out. It tasted like the banana bread I knew and loved as a child but has no gluten! It was not super dense or dry and crumbly or anything just……aslkfjhdskljh SOOO GOOD! I have had three slices… I think I’m a little happy-go-lucky on banana bread here.

Without further ado :) Angela, feel free to refine this as your recipes bring me so much joy so it was fun to play with one.

Omit the “1 1/2 cups (210 g) light/white spelt flour or whole-grain spelt flour”

Replace with:

2 TBSP white rice flour
2 TBSP arrowroot starch
1/4 C potato starch
3/4 C brown rice flour
1/2 tsp xanthin gum

Mix together in a separate bowl (I know… this defeats the whole “1 bowl” thing but for us gluten-free vegans – nothing is ever that easy anyway LOL) and then pour and mix into the wet ingredients as it calls for in the recipe. While baking the bread, keep in oven for 52-55 minutes.

Angela, thank you for this recipe and a warm congratulations to you and your family with your beautiful new addition, Arlo. A very special congratulations also to Adrianna on becoming a big sister :)

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131 Angela Liddon November 1, 2016

Thanks so much for the warm congrats, Steph, and for sharing those swaps!! :)

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132 Jordan October 27, 2016

This looks delicious! Do I see an article about Oh She Glows in the newspaper on the table? If so, can I find it online?

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133 Hannah October 27, 2016
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I have made this twice now. It is simultaneously the easiest, most delicious, banana-foward bread I’ve ever tasted. I think it’s partially the simplicity – I resisted adding any nuts or chocolate – I just sliced some extra banana and placed it on top, for the win. Total bliss.

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134 Angela Liddon November 1, 2016

Glad you enjoyed it, Hannah!! PS – LOVE that phrase, “banana-forward”! I think that’s definitely the perfect description for this recipe. :)

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135 Steph October 28, 2016

Hello, just been recommended your site from a vegan friend and your recipes look delicious. I was especially interested in the vegan butter you use on the banana bread, because I haven’t yet found a good substitute for butter that you can have on toast with jam or marmalade. Could you let me know what it is you use? Thanks

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136 Caterer London October 28, 2016

The amount of nuts ‘sprinkled’ on top makes ME nuts! Going to try this one out this weekend, everyone in the house loves some good banana bread! :)

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137 Angela Liddon November 1, 2016

Hope everyone enjoyed it!! :)

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138 Michelle October 28, 2016
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I made this with a mix of buckwheat, brown rice, and almond flours (1/2 cup each) and it came out great! I love the taste of buckwheat flour and it seems to sub in nicely for most flours. I also subbed in some canned pumpkin instead of a banana. I plan to make it again with more pumpkin and this time 1/2 cup of buckwheat flour and 1 cup almond meal. This bread is delicious and so satisfying too!

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139 Maribeth October 28, 2016

Just made this – delicious!! I only had brown sugar, and used it 1:1 and it worked perfectly.

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140 Angela Liddon November 1, 2016

That’s great to know, Maribeth! Thanks for sharing.

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141 Susan October 29, 2016
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AWESOME!! My husband and I can’t stop eating it. A few changes due to what I had in my pantry: I used brown sugar instead of coconut/white sugar, gluten free flour in lieu of spelt and it took a bit longer to cook through (60 minutes). I highly recommend this recipe. You won’t be able to stop!

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142 Angela Liddon November 1, 2016

Thanks so much for the feedback, Susan!! It’s always so helpful to hear how readers have found substitutions. :)

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143 Amber October 29, 2016
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I made this bread this morning and my toddler and I gobbled it up. It was husband approved as well! Yum!

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144 Kristen October 29, 2016

Dear Angela, First and foremost! Congratulation to you and your Family on Baby Argo and your new cookbook which I pre-ordered thesecond I saw it come out! I also am a gigantic fan of your app! Well…I just made you banana bread tonight! AND OMG the best banana bread we have ever had and made! I added chocolate chips and incorporated the walnuts toasted! AMAZING! My husband said super impressed! I am now going to buy extra bananas each week to make this! Supper easy and incredibly tasty! Quite frankly addictive! We inhaled it! I told my husband that we could freeze some , he said no way it will be gone! I agree wth I’m after eating a slice or two ! LOL! I wish I bought the large bag of spelt flour! Can this same recipe base be used for pumpkin bread too! Just curious! AMAZING AMAZING AMAZING! Thank you so much for your hard work, expertise,and effort! We appreciate you! I now if I make one of your recipes it’s foolproof and healthy and delicious! L, Kristen XOX

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145 Kristen October 29, 2016

I mean Arlo! So sorry!

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146 Lisa October 30, 2016
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Amazing recipe! My son can’t tolerate any dairy products and the banana bread I used to make had sour cream in it – made it really most and substituting with apple sauce just didn’t cut it….also had way too much sugar in it. This recipe was much easier (one bowl) and I like it even better than the old recipe!
One question – have you tried it with thawed frozen bananas?

Lisa

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147 Angela Liddon November 7, 2016

Hey Lisa, Oh I’m so glad you loved this recipe even more! I hear you, the 1-bowl aspect is so nice. I haven’t tried it with frozen and thawed bananas, but I can’t see why it wouldn’t work. I would be sure to drain the thawed bananas really well (as you know they can get super “wet”), and you might need to bake it for a couple minutes longer (just a guess). If you try it out, let us know how it goes!

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148 Steph October 30, 2016

Hi, I was wondering where you get your vegan butter from? Looks yummy (as does the banana bread as well, of course)

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149 Angela Liddon November 7, 2016

Hey Steph, Eric has started buying this vegan butter called “Melt” – it’s similar to Earth Balance (which is what I using in baking recipes), but it has coconut oil added to it for a lightly sweet flavour. I tried it recently and loved it. I find it goes so well with things like banana bread! Regular coconut oil is also great as a spread too.

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150 Wade October 30, 2016
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I have to say my cooking skills are very beginner level, but i was able to make this one night, and had some the next morning and it was delicious! After days in the refrigerator, it is still moist and delicious when I take it out! Very nice breakfast snack!

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151 Angela Liddon November 1, 2016

I’m so happy to hear the recipe was a hit, Wade! Enjoy those leftovers. ;)

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152 Jen October 31, 2016

Sad to see that you have all of this publicity and “fame” yet you won’t raise a vegan child. I came looking for advice for raising vegan children (hoping to do so in a way that is not “crazy and weird”) and I found this….a blog about how even though this is what you do, you won’t raise a child that way. I think it’s sad, and you must be a person on a plant based diet, not an ethical vegan. I feel it is essential to teach our children morals. I am not a crazy person who wants to say people who eat meat are evil, because I do not believe that, but if you are “vegan” and believe in the morals a vegan believes in, you would at least urge your child to follow that moral path. Ugh. I have all your books and now I just have an ugly taste in my mouth. A christian person doesn’t say “hey kiddo, I believe in Jesus, but you can believe in Jesus or Satan….whatever tastes or feels like more fun to you, I don’t mind”. Not hating, but seriously disappointed.

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153 Laura November 2, 2016

Hi Angela! Congrats on Arlo! So cute! I have two kids as well, 3 and 8 months. I have a question for you and wasn’t sure where to ask?! I remember you saying that you chose to let your daughter eat meat and more similar to your hubby. I am in the same situation as you, my hubby eats meat. My 3 year old is mostly vegan so far and asks for bites of Dada’s meat. With all of the knowledge you have about the effects of meat and the improvements in your health, how did you come to this decision? I feel sometimes that I should let my kids eat some of the things Dada eats because it seems strange if I don’t. At the same time, I think that meat is not very healthy for you and I also think that one thing leads to another. For example, if I let them eat chicken then that make turn into fried chicken and chicken nuggets ect. And then they may want other meats. Ugh, its so hard. Thanks for any wisdom you can share! :)

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154 Kirsty November 2, 2016

Hi Angela this recipe looks great I am going to substitute the flour for GF Flour as I do not have light spelt flour and I was wondering what the calorie intake is for one slice of the bread since I am on a diet as well? Can you help me out.

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155 karen November 2, 2016
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OMG this IS THE BEST BANANA BREAD RECIPE!! And I have tried them all! You are so right, congrats!

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156 Erin Salisbury November 2, 2016

Hi, I can’t wait to make this bread! Kind of unrelated, but I was looking through the new cookbook and I was wondering what kind of boots you’re wearing on p. 288? They are awesome! Thanks

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157 Angela Liddon November 7, 2016

Hey Erin, Thank you! The boots are from Aldo (2014, maybe?). Hope this helps!

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158 Shannon Gillies November 2, 2016
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I just made this tonight and it was perfect. I used Bob’s Red Mill whole grain spelt flour which seemed to work well. I love how this recipe doesn’t have much sugar and next time, I think I might try getting away with even less. I tossed in a couple of handfuls of chopped pecans and then pressed more on the top before putting it in the oven, and would recommend that if you like pecans. Will definitely make this one again. Thanks Angela!

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159 Tara November 2, 2016

Hi Angie! Request: is there any replacement for rice krispies in your (more traditional tasting) granola bar recipes? I can make most of your recipes zero waste, but I can’t buy rice krispies without creating waste, and I’m hoping to find an alternative. Any suggestions on a more zero waste granola bar recipe? Thanks!

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160 Patricia November 2, 2016

This is the best vegan banana bread ever, thank you Angela! Quick question, I also baked it for 47ish minutes. The dough loved it, the nuts on top not that much – they burnt pretty bad. How can I avoid it next time?

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161 Lisa November 2, 2016

Angela,

I’m overjoyed sitting here with your new cookbook in my hands! I avidly cooked my way through your first cookbook when it came out two years ago, and the experience helped me fall in love with the healthy, plant-based lifestyle. When I think of “resetting” myself after a slump, or want to fall back in love with healthy eating and meal prep when I’m in a rut, the OSG cookbook is my immediate go-to. The pages are stained, tattered, and written all over, and I consider it a staple in my kitchen.

I’m so excited to be reading through OSG Everyday right now, as I plan out my first round of recipes to make for the week. I can’t wait to cook my way through this book, too, and find more favorites! I’ll be getting married in a few short weeks, and I can’t wait to start sharing these recipes with my husband, as we enter into a healthy lifestyle together. So thank you again for all the time, effort, and passion you put into your work; what an impact you’re making to improve the lives of others!

P.S. I had the privilege of being one of your recipes testers for OSG Everyday. I’ve been DYING to get my hands on some of these recipes again, and I’ve had so many friends/family members ask me “did that cookbook come out yet so we can get the recipes for _________???” Glad I can finally pass it on (and point my name out in the back, hehe).

Bless you, + Congrats on your transition to a family of four!

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162 Angela Liddon November 7, 2016

Oh it’s so great to hear from you! Thank you so much for your incredibly kind words. I can’t thank you enough for all of your help (I’d seriously still be working on the book if it weren’t for my amazing testers!), and I’m so happy to hear how much you’ve enjoyed cooking your way through the first and soon to be second book. :) All the best with your upcoming wedding!! Big hugs!

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163 natalia sen November 3, 2016
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I loved your blog. keep posting this kind of stuff. I am a professional chef in a Chinese restaurant in New York. and you know I have not eaten something like this, fresh and full of energy.

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164 Heidi Kokborg November 3, 2016

This banana bread looks so good, Angela! I have to make it. I am going out to buy bananas tomorrow so I can make it this weekend :)
Also I wanted to tell you my boyfriend just gave me your new cookbook for my birthday a few days ago and I absolutely love it. We’ve already made the loaded sweet potatoes and the magical ice cream smoothie bowl and we love, love, love both recipes. Tonight we are making sweet potato, chickpea, and spinach coconut curry (it looks so good!). I pretty much gave up bookmarking as I quickly realized (or my boyfriend did) I was bookmarking the entire book! I can’t wait to make all the others recipes. They all look absolutely heavenly :)

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165 Angela Liddon November 16, 2016

Heidi, thank you so much for your super kind words about the cookbook! It makes me so happy to hear this. =)

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166 Viviane November 3, 2016
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Okay – I wasn’t prepared for how AMAZING this banana loaf is!!! The fact that it is V & GF is just the icing on top! THANK YOU!!!

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167 Sarah November 3, 2016

I just put a loaf of this yummy bread in the oven…can’t wait till it’s finished! I used melted eath balance butter instead of coconut oil & skipped the nuts on top (hubby won’t eat it with nuts) but I did sprinkle more coconut sugar & choco chips on top☺will let you know how it works with the earth balance.

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168 Amanda - Create N Plate November 3, 2016

I have been looking for a good banana bread recipe for the longest time and I think I’ve finally found it. I can’t wait to try this out!

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169 Angela Liddon November 7, 2016

I hope you love it as much as we do, Amanda!

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170 Monique November 4, 2016
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This is so yummy! Made this yesterday but substituted olive oil for the coconut oil – still worked great!

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171 Angela Liddon November 7, 2016

So glad to hear the swap worked out well, Monique!

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172 Eleanor November 5, 2016

Hi Angela
I’ve made your special banana bread two weekends in a row now – it’s flawless and I love the density. Thanks again for another practical fuss-free recipe with delicious results. I’m really enjoying your second book too :) Eleanor

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173 Angela Liddon November 7, 2016

Oh, I’m so happy to hear you’re enjoying my new book – and, of course, the banana bread! Thanks so much for the kind words.

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174 Margaret November 5, 2016

I made a loaf of this today, and it was wonderful! Thank you for all your experimenting to produce the best banana bread ever. I used vegan egg nog for the non-dairy milk ingredient since it’s the season and think it added a festive touch. I will be making loaves for Christmas gifts. Thank you for this delicious recipe idea!

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175 Angela Liddon November 7, 2016

Oh, that’s such a great twist, Margaret! Now I’m curious to try it! :)

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176 Sara Boisclair ND, Naturopath November 5, 2016
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Love it! My folks rave about this banana bread1

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177 Angela Liddon November 7, 2016

Aw, that’s so great to hear, Sara! I’m glad it’s a hit with the fam. :)

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178 Sarah. A. November 5, 2016
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I just made this and it’s delicious! Tastes almost as good as my mum’s banana bread recipe ;) and this one is healthier!

Ran out of coconut oil so I used vegan butter (earth balance) and I couldn’t find any spelt flour last week at the shops I went to so I substituted white whole wheat flour and it does’t taste whole wheat! For sure will make it again as I’m trying to get my kids to eat better breakfasts – if they think it’s cake like this recipe they’ll eat it! I’m not vegan but I’m trying to incorporate more plant-based items into our diet. (Have also made some things from your new cookbook! Have to explore your blog more now.)

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179 Angela Liddon November 7, 2016

Hi Sarah, I’m so happy to hear you enjoyed the banana bread, and that you were successful with the white whole wheat flour. :) I’m glad you’ve been enjoying the new cookbook, too! I hope you love whatever recipe of mine you try next, blog or book.

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180 Dimi November 5, 2016
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Love love love!!! I made this 2 days ago for the first time, and today I have made it again!! My family loves it..I used wholemeal flour the second time, only because I used up all the spelt flour the first time I made it. There was a slight difference in texture, but still delicious. I will definitely be making this banana bread again…and again! Thank you :)

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181 Angela Liddon November 7, 2016

I’m so happy to hear you enjoyed the recipe, Dimi!! We absolutely love it, too. :) Thanks for sharing your feedback re: wholemeal flour, as well – that’s great to know.

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182 emily goldberg November 6, 2016

Hi, I’ve been enjoying your blog for awhile & just got your book – LOVE IT.
Have tried many vegan banana breads, but you’ve nailed it. This is delicious & of course the riper the bananas, the yummier! Keep up the delicious work!

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183 Angela Liddon November 7, 2016

I’m so glad you liked the banana bread, Emily! And I’m happy to hear you’re loving the book, as well. :) I hope you enjoy whatever recipe you decide to try from it first!

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184 Meghan November 6, 2016
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Delicious and easy banana bread recipe! Made using whole spelt flour and topped with chocolate chips. Next time, I’ll add walnuts on top and chocolate chips. Thanks so much for sharing your successes with us!

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185 Angela Liddon November 7, 2016

Thanks so much for the lovely comment, Meghan!! I hope you enjoy the banana bread just as much with the walnuts added, too. :)

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186 Olivia Martin November 6, 2016
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Oh Angela, I just made this for lunch today (it’s Sunday, so why not) and it is SO GOOD. I made it almost exactly per the recipe, although I just threw three large bananas in there without measuring, added 1/2 teaspoon of cinnamon, and dumped about 1/3 of a bag of chocolate chips in there (Again, because it’s Sunday so why not).

This is delicious. 100% perfect banana bread!

Congratulations on your sweet baby Arlo!

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187 Angela Liddon November 7, 2016

Haha, “why not,” for sure! ;) I’m glad you enjoyed it, Olivia! And thanks so much for the warm congrats.

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188 Megan November 6, 2016

I used whole wheat spelt flower and added 1/4 cup apple sauce & chopped walnuts to the batter. It is delicious!

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189 Angela Liddon November 7, 2016

Thanks for sharing, Megan – so glad you enjoyed itT

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190 Michelle C November 6, 2016
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This is delicious! I made it in my Saladmaster and it turned out amazing! If you ever have a chance to lear about Saladmaster it will change the way you think about cooking! I love your recipes and both of your cookbooks because we eat Nutritarian (plant based)!

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191 Ayanna November 6, 2016

If I want to substitute dates for sugar in this recipe, how much should I use?
Thank you in advance :)

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192 Angela Liddon November 16, 2016

Hi Ayanna, I haven’t tried that substitute myself, so I’m not sure what to suggest. But if you give it a try, please let us know how it goes!

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193 Will November 7, 2016
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This is a great recipe if you want to impress your friends. The 2nd time around I actually substitued sugar for stiva as I tend to avoid sugar in order to reduce inflammation in my joints, and it was equally as delicious.

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194 Kathleen November 7, 2016
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I make banana bread on the regular, and this is the best I’ve ever had! As my husband says, “oh she glows does it again!” !

Congrats on your little one

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195 Angela Liddon November 8, 2016

Thanks, Kathleen! :)

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196 leslie kochis November 9, 2016

Really great recipe!!! It turned out perfect, I am amazed that it is vegan but oh so happy it is! Thank you for yet another great recipe I will continue to use. I make the butternut cheeze sauce at least once a month. Thank you plant food goddess?

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197 Angela Liddon November 14, 2016

Haha! Aw, thanks Leslie. I’m so happy you enjoyed it!

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198 Jasmine November 9, 2016

Going to try this one tomorrow, everyone in the family loves some banana bread :)

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199 Angela Liddon November 14, 2016

Oh, I hope you enjoyed it!

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200 Patrick@ Humans Aren't Supposed To Eat Meat November 10, 2016
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Great recipe. I made it and it’s really good.

This is one where you could add a few twists with different ingredients and really keep it interesting over the long haul.

Thanks.

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201 Angela Liddon November 14, 2016

Glad you enjoyed it!

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202 Rachel November 10, 2016
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I’ve made this bread 3 times since it’s been posted (huge banana bread fans in my house). My husband thinks it’s the best banana bread he’s ever had. The most recent time I also added apples. Very yummy.

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203 Angela Liddon November 14, 2016

AW, this comment brought a smile to my face! I’m so happy you’ve been enjoying the recipe. And I’ll definitely have to try it with some apples, now – that sounds delish!

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204 Cecile November 11, 2016

My nutritionist suggested to get ris of coconut oil (says its like butter) you think I can use olive oil instead? Thank you!

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205 Jivan November 13, 2016
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Hi Angela,

Thank you for sharing this recipe. I just made it for a Sunday brunch and It is hands down the best banana bread I have ever tasted!

Much love to you,

Jivan

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206 ClaudiA November 13, 2016
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I used molasses instead of maple syrup and mix of buckwheat and white rice flour (more BW than WRF) and it came out great! It’s not very rich or indulgent so I ate quite a lot to feel satisfied. Suitably whole foody and anytime-y :)
Arlo is so cute. Love it when he’s in your snaps.

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207 Angela Liddon November 14, 2016

Thanks so much for sharing those swaps, Claudia! I’m so glad to know they worked out well with the recipe. :)

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208 soni gupta November 14, 2016

Hi Angela, Congratulations on your new baby he’s soooo adorable ENJOY HIM!!!!
I love your website we’re vegetarian, (no meat fish or eggs) and gluten free and yeast free so your recipes are just perfect for us. How can I make this banana bread gluten free? What flour or flour blend do you recommend? Thank you.

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209 Angela Liddon November 17, 2016

Hi Soni, Thank you so much for the kind congrats! :) In terms of a gluten-free version of this banana bread, I haven’t yet settled on a combo of gluten-free flours that I love. But I’ll be sure to share the recipe if/when I do! If you try anything out in the meantime, please let us know how it goes in the comments.

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210 Shelby November 14, 2016

Hi Angela! Congratulations to you and your family on the birth of Arlo! We just had our second 4 weeks ago as well. I am hoping to get some spelt flour this week and make this recipe! I have so many “old” bananas to use.

I have a few quick questions. In one of your Instagram stories you had a post that showed some soup with chickpeas on top. I’m curious about what this soup was and if it was a squash soup?? I’m loving squash right now and that soup looked beautiful. Also, what kind of almond milk to you find fetus the best using your frother?

Thank you as always for such wonderful recipes and your blog!

Shelby

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211 Tamar November 14, 2016

oh man, i NEED this banana bread in my life!! I am constantly astounded by your amazing recipes and the layout of your posts (and your photography skills!!) Honestly, it’s super inspiring lovely. Keep doing you!!!

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212 Angela Liddon November 14, 2016

Aw, thanks so much for the lovely comment. I hope you enjoy the banana bread once you get a chance to make it!

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213 Sharon November 14, 2016

This is exactly the kind of Banana bread recipe I needed. It looks SO GOOD and your pictures are gorgeous. I’m a huge nut for nuts so I appreciate the generous helping of walnuts on each slice :)

I’ve been scouring the internet for good recipes that don’t have any refined sugar. I think I’ll be using Stevia instead, but the Maple syrup should be perfect for adding that classic brown-sugary taste. Thank you for the inspiration!

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214 Alexis November 16, 2016

I guess I’ve a problem with banana bread cause I keep getting lured by these recipes! haha
Thanks for sharing, I’m going to give it a try asap!
I’d love to have your opinion about my blog, I recently shared a post about being vegan and it would make me so happy to hear your thoughts on what I wrote http://healthysmartprincess.com/2016/11/08/10-golden-rules-for-vegans/

Lots of love ♥

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215 Angela Liddon November 16, 2016

Hi Alexis, I hope you love this banana bread recipe when you give it a try! And I’ll definitely have to check your blog out sometime. :) I’m wishing you the best of luck with it!

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216 Erika November 18, 2016
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Delicious! I made these into muffins, allowing me to switch up the additions (walnuts, choc chips etc). They weren’t dry at all. I’m not even sure what kind of spelt flour I used – just the non sprouted kind available at the bulk store, assuming it was the lighter of the two. I can’t wait to make another batch!

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217 Angela Liddon November 22, 2016

So happy to hear the recipe worked out well in muffin form, Erika! Enjoy :)

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218 Courtney December 1, 2016

How long did you bake to make muffins?? I was thinking of doing the same thing. Thanks!!

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219 sam aidun November 18, 2016
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For me, a single vegan man with limited baking skills, this recipe takes me into the dream state where I am dreaming of a beloved partner to cook this for me while I play my guitar as sweet as the aroma dancing throughout. You’re recipe brought out the poet in me – thank you. Quick question – any tips for an easy peasy, 3-4 ingredient recipe a guy, one who can’t read the numbers on the oven dial and doesn’t own a measuring cup – is there a recipe for this guy to enjoy delicious vegan baked treats? is it possible?

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220 Sierra November 19, 2016

Hi Angela! This looks so good I can’t wait to make it!

I only recently found your blog (+ Instagram <3) but just wanted to send you a note. I love everything you've been posting and can't wait to make some of your Buddha bowls.

It's been tough to eat clean. I'm a breastfeeding mama so it's been challenging to stay eating well while also eating fast but your recipes have absolute been helpful. My husband is also a food addict so we're no easy household when it comes to figuring out what to eat!!!

I don't know if this is silly to ask but I have a small women run company and I'd love to send you our Smoothie Dice as a thank you! I think/hope you would love them :)

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221 Jean November 19, 2016
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There is absolutely nothing better than a slice of banana bread with a morning coffee – vegan and healthy? Even better!

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222 Sherry November 19, 2016

Has any one tried Bob Mills gluten free flour mix for this recipe if so how much did you use and the name because there is two different kinds and did you have to change cooking time thank you☺

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223 Michelle November 20, 2016

This recipe is delicious! It never lasts more than a few hours in my house (and the house always smells amazing!!).

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224 sarah bolhofner November 21, 2016

Do you think I could use Almond Meal/flour instead of spelt?

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225 Dani November 21, 2016

I have brown rice flour, coconut flour, almond meal flour on hand, oh and tapioca flour…can I substitute one of those for the spelt flour?

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226 Chantelle November 21, 2016
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This is way too good not to post a comment! I have made this twice now and I can’t get over how delicious it is. My husband devoured it and still can’t get over that it is vegan! My only regret is making it the night before a work from home day – I cant be alone with it! Haha!!

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227 Angela Liddon November 22, 2016

Haha, I’m so glad you enjoyed it, Chantelle…and I definitely understand how tempting it can be! ;) We can’t get enough!!

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228 Karen Levin November 22, 2016

Gosh…have a missed your regular blogging schedule…

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229 Ana November 22, 2016

I just wanted to leave this comment saying that this is the best banana bread that i have ever made/tasted. So worth it! Congratulations

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230 Angela Liddon November 23, 2016

Aw, thanks so much, Ana!

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231 Zona November 23, 2016
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I’ve tried various of vegan banana bread recipes and this is the best!!! So moist and yummy!

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232 Hannah Kuryluk November 24, 2016
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Hi Angela! I’m a student at Queen’s University and this was the first thing I baked in my new home… I loved making it and my friends loved it too!! Can’t wait to make more of your recipes:)

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233 Angela Liddon November 24, 2016

I’m so happy to hear it was a hit, Hannah! :)

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234 Doreen November 24, 2016
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hellloooooo!! YUUUUUUUUMMMM!

I made this recipe, and then made it again before the last piece of the first one was eaten :P
The second time around I added a small quantity of dark chocolate pieces!
I added a lot of pumpkin spice to the mix and walnuts for topping, it was absolutely amazing!
I also tested the maple cream on it, in small quantities, it added the humph for those that would like a desert out of it <3

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235 Rachel November 25, 2016
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I made this Banana bread tonight and ohmygoodness it is so good! You nailed this one!
I’m a Canadian (from Halifax) but living in Malta. And finding decent maple syrup was a struggle.. its something I ask all my visitors to bring me aha. Living up to the Canadian stereotype!
I love your recipes and app as well :)

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236 Angela Liddon November 28, 2016

Good maple syrup is so important!! I’m so glad you enjoyed the recipe, Rachel. :)

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237 Julie Burton November 26, 2016
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I love love love this recipe!!!!
Very easy to make, I’m not an experienced baker, and a big hit with my non-vegan husband :-)
The flavor, the consistency, the yum factor all worked for me!!!! I will ben making it any many times.

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238 Angela Liddon November 28, 2016

I’m so happy it worked out so well for you, Julie!! :)

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239 Jeanne Radigan November 26, 2016

Hi Angela,

I’m right in the middle of making a double batch of the banana bread and have no flax! What can I substitute?

Thanks,

Jeanne

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240 Kirsten November 27, 2016
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I cannot get over how good this recipe is. I’ve made it twice now, and it has easily won over the hearts of everyone that’s tried the recipe! Brought it to a potluck, and hardly one crumb was leftover for me to take home. This will definitely be as easy staple in my house, as most ingredients are already in your pantry.

Used whole spelt flour instead of light, and it still turned out great! Went a little heavier on the bananas to add some extra moisture due to this swap, and it was absolutely perfect.

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241 Angela Liddon November 28, 2016

Thanks for sharing, Kirsten!! It’s so lovely to read that the recipe is such a hit, too. :)

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242 Sherrill November 27, 2016

I tried this recipe tonight but not sure what went wrong. I live at about 8500 feet and it could have been that or the almond flour. I have never used almond flour or coconut oil to cook with, so this was a first. After 45 minutes I thought it was done when the knife came out clean. I let it cool and then went to cut a piece to find it not cooked at the bottom. After another hour of cooking and it being burned, I threw it away. I will try other options next time.

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243 Whitney November 27, 2016
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I made this recipe this morning and it was so moist and delicious!!! Thank you so much for sharing this!!! :) I’m going to have some for dessert now.

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244 Angela Liddon November 28, 2016

Glad you enjoyed it, Whitney!

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245 Catherine November 29, 2016
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Made this last night and it came out great! I doubled it and made one regular loaf and one pan of muffins – about 22 minutes bake time for the muffins. Half whole wheat half white flour and I added cinnamon, chopped pecans, and chocolate chips to the batter :) So delicious! Thanks for a great recipe that I’ll definitely be making again!

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246 Angela Liddon November 29, 2016

Thanks so much for sharing that great info, Catherine! I’m so happy to hear the muffins turned out so well. :)

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247 karen November 30, 2016

AMAZING!!!!!!!!!!!!!!!!!!!!!

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248 Annik November 30, 2016
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Wow this recipe is amazing! Thank you Oh She Glows.
I did it the first time last week without any toppings (because I didn’t have any).
And again this week with walnuts. WOW. This is my favorite banana bread recipe, and PLUS it is vegan – a dream :)

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249 tofu crisis November 30, 2016
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so my boyfriend says to me “this is vegan?” and i say YASSSSSS QWEEEEEEN!

it’s really that good. i’ve been dabbing into the vegan banana bread epidemic for the last two years, making my own, trying out new recipes, but this one, this one really sends. love.

ps. walnuts on the top is THE ABSOLUTE BEST.

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250 Angela Liddon December 1, 2016

I’m so happy you both loved it!

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251 Tova December 1, 2016
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Angela, you nailed it! While reading your blog about perfecting a really great banana bread, I was laughing as we were clearly having parallel experiences over the years- too dry, too wet, too moist, too sweet…..
I didn’t alter the recipe a smidge and added finely chopped walnuts and a few dark vegan chocolate chips on top. My 6 and even 3 year old gobbled up two pieces like they’ve never seen food before ( trust me, that’s not a stretch given how much they hesitate every time i present a new banana bread to the house). Thank you for a dynamite recipe and a staple we will now have for years to come!!!

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252 Angela Liddon December 1, 2016

Oh, I’m so happy to hear the recipe was such a hit, Tova! All’s well that ends well, right? The banana bread recipe struggle can be too real! Lol. :)

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253 Michele December 1, 2016
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Delicious! This recipe also makes the best banana muffins (baked for 20 mins). Thank you!

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254 Jen December 2, 2016
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Just made this recipe today and I have to admit, it is THE BEST vegan banana bread I have ever made (and believe me, I’ve tried A LOT of recipes!) My family has already eaten the entire thing, so I guess I’ll have to go make some more :) haha
Thanks so much Angela for sharing this delicious recipe. Love your blog and cookbooks, thank you so much for everything!

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255 Angela Liddon December 5, 2016

Oh, I’m so happy to hear it was a winner, Jen!:)

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256 Lynn December 3, 2016
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Made today a glutenfree version of this recipe and it turned out so freaking good!! Thank you so much for sharing!! :)

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257 Claire Russell December 3, 2016

BEST. BANANA BREAD. EVER.

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258 Maureen Mayer December 4, 2016
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I made this on Thanksgiving and the entire family raved about it!
Thank you!
Maureen

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259 Angela Liddon December 5, 2016

I’m so happy to hear that, Maureen! :)

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260 BC-Babe December 4, 2016

I love banana bread; it’s an ultimate comfort snack! I have a baby who has never tried banana bread in his entire life and can’t wait to introduce him to banana bread. I need a version without coconut or refined-sugar; however, as he isn’t allowed sugar until he is three years old. Has anyone made this banana bread leaving out the dry sugar and using bananas and a little maple syrup (or molasses) as the main sweetener?

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261 Jessica December 4, 2016
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Delicious! So moist and perfect. Amazing warm, too (vs. frozen. lol). I used regular flour and put walnuts and chocolate chips on top. The walnuts on top are a must — they get all toasty and really take this bread to the next level.

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262 Reeni December 11, 2016

This looks amazing! I will have to try this recipe today! :)

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263 Angela Liddon December 12, 2016

I hope you enjoy it, Reeni!

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264 Laurie December 11, 2016
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Ah— I made this just like so, except left out the dried sugar ~deliberately~.
This way, my 14-month old toddler munched on it with glee!
And, I enjoyed it as a nice morning tea accompaniment.
In this method it’s gently sweet; thus perfect for little people for are off of sugar, as well as big people (eg diabetics) who are on a low-sugar diet. Peace be with you all.
[That said, next time I’ll be adding 1/4-1/2 cup wheat germ for umff.]

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265 Amy December 14, 2016
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wtf, this is recipe is SO GOOD. GO MAKE THIS NOW.

A few minor changes I made (because I didn’t have the proper ingredients lol):
– Subbed regular unbleached all purpose flour
– Coconut milk for almond milk (the type from the can because I thought it has more fat in it to keep the bread more moist? idk)
– and since I didn’t have maple syrup, I did the 2 extra table spoons of coconut sugar PLUS an extra table spoon of coconut oil (again, I feel like fat keeps baked goods moist, but honestly could be making this up in my head)

Also added chocolate chips and sprinkled the top with coconut sugar to give it a good crunch. SO GOOD SO GOOD SO GOOD. I baked this in a square glass baking dish, maybe it’s 8×8, for about 47-50 minutes (I checked about every 10 minutes after the first 20 minutes because I wasn’t sure how the baking times works in a a larger dish, so I just took it out when I stuck a knife in it and no wet batter came out – other than the melted chocolate chips, and the top springs back slowly).

Anyway. I ate almost the entire pan, and I made this 4 hours ago. I have no self control.

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266 Jenn December 17, 2016
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Hi Angela-
I just made your banana bread this morning and omgosh it’s soooo good! However while it was baking I got super hungry and decided to make your Chocolate Hemp Shake from OSG ED first? The struggle is real??Thanks for the awesome recipe!

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267 Angela Liddon December 19, 2016

Sounds like you had a pretty great morning, Jenn! ;) I’m so happy to hear you’ve enjoyed both recipes.

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268 Lola December 18, 2016
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Made this bread with normal cake flour, and made a chocolate icing to put on top. Amazing!!!!

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269 Angela Liddon December 19, 2016

Yum!! That sounds great, Lola. So glad to hear the flour swap worked well, too! :)

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270 Lauren December 19, 2016
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I tried this with coconut flour instead of spelt using the same ratio, and the dough was very crumbly. I had to press it into my pan and although it remained moist, it fell apart upon cutting. Any suggestions? (Still tastes delish with a pat of nut Butter though!)

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271 Reineke December 19, 2016

Mine is now in the oven. Can’t wait! NomNOm!

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272 Angela Liddon December 19, 2016

Yum! Enjoy! :)

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273 Lauren R December 22, 2016

Hey! I love your blog posts and have both your cookbooks and use them frequently and love them!!I made the banana bread last night for the 2nd time. This first time I made it was great. Last night I baked it for an extra 30 minutes and it was still very soft and goey. The only thing I did different this time was I had melted the coconut oil this time in the microwave. Last time it was already melted In the jar probably because it being summer. This time the coconut oil in the jar was hard. Do you think this made the difference? What do you recommend if this happens?

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274 Lauren January 10, 2017
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Turned out the oven was broken so luckily that was the only issue :)

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275 Kendal B December 24, 2016

So yummy! Thanks Angela.

I didn’t use spelt flour both times and they turned out great!! I used 1 cup oat flour, 1/4 cup arrowroot starch and 1/4 cup rice flour. Not grainy at all and so yummy! I made these into muffins. I haven’t tried it as a loaf yet.

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276 Angela Liddon December 28, 2016

Thanks so much for sharing those substitutions, Kendal. I’m glad you’ve been enjoying the results!! :)

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277 Aishath December 25, 2016

Thank you for such an easy recipe. Good luck with everything! Wishing you and your family a very Happy and Healthy New Year!
And of course I have one of your cookbooks, love it!

Nattulicious

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278 Angela Liddon December 28, 2016

Thank YOU for the sweet comment! Happy New Year to you, as well. :)

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279 kristin December 30, 2016
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i don’t usually review when I substitute, let alone don’t even eat the thing- but after about five of my vegan friends went nuts over the bread, i had to comment.
1. i despise coconut. DESPISE. it tastes horrible and as another reviewer said, it easily hardens when melted. i substituted for Earths Balance Butter.
2. i didn’t realize it when i began making it, until it came down to flour time, that it wasn’t a GF
recipe. Yikes!!!! i swapped one cup of flour for Bob’s Red Mill Gluten Free 1 to 1 Baking Mix (i love that stuff) and the remainder 1/2 cup was oat flour. i also ensured that i used GF oats because sometimes they are cross-contaminated in the production.
3. this isn’t a substitute, but I chopped up some pecans and put it on top for some crunchy texture. and who doesn’t love pecans!?
all these little things added up to be extra time in the oven. i’m not certain, since i was preparing for the party and monitoring half way, but i may have cooked it for 70 min!!! but if i hadn’t checked on it every 5 min and opened the oven, it would have been faster. next time i’ll go the full 60 min and check after that.
THANK YOU FOR SHARING!!!!!!! and good luck on the motherhood journey, i have one of my own and a step, both girls, and it’s always an adventure

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280 Myrto January 1, 2017
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I have searched for the perfect vegan banana bread for a long time and I just found it!
Not having enough fresh bananas, I mashed frozen ones; I used Chia seeds instead of flax and unrefined cane sugar – minus the two extra tbsp; and I did not incorporate dry ingredients one by one (I was distracted at the moment and mixed everything together). Nevertheless, this banana bread was the best we ever had. Thank you so much for sharing!
May you find fulfillment and joy all year long. Happy 2017!

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281 Angela Liddon January 3, 2017

Happy New Year! I’m so pleased to hear the banana bread was a hit. :)

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282 Andrea January 1, 2017
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Tried this recipe this AM. Love it. As we all do, I made a couple of minor modifications. I used gluten free flour and 1/2 the recommended amount of oil (used applesauce in place of other half), but the recipe is very nicely BANANA. You’re right. It’s amazing how many recipes are lacking in actual banana flavor. And I love that it can all be done in one bowl. Thank you much for another great recipe.

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283 Angela Liddon January 3, 2017

I’m happy to hear you enjoyed the banana bread, Andrea! And it’s great to know those swaps worked out so well. :)

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284 Roxlutz January 3, 2017
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Great recipe! Loved the ground flax, maple syrup and vanilla suggestions! First batch turned out amazing, way better than previous tries with other good recipes. I mixed in 1/2 cup choc chips since this was my only xmas baking and also added slivered almonds and dried cranberries on top. Pressing them down was a very good suggestion, avoids them overcooking/burning. Love the blog! Been vegan since 2000 and always looking for new recipes to put a twist on my current ones. Thank you for sharing!

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285 Angela Liddon January 3, 2017

I’m glad you enjoyed the banana bread! Love the addition of the chips and almonds and cranberries–sounds super festive, and delicious, too!:)

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286 Kathy Fowler January 3, 2017

Hello Angela, I make almond milk every 2-3 days and was wondering if you have any recipe for the almind pulp? Thanks

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287 Angela Liddon March 15, 2017

Hey Kathy, One quick and easy way to use up leftover almond pulp is to spread it onto a baking sheet and dry it out in your oven (preheated to 300°F (150°C)) for about 25 to 30 minutes, just until lightly golden in some spots. The toasted pulp can be used in granola recipes or any other baked goods you see fit! As well, if you have The Oh She Glows Cookbook, there’s a recipe in it for Easy Almond Pulp Granola (page 276) you may like. Hope this helps!

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288 Agness of Run Agness Run January 9, 2017

This is a great recipe, which includes my favorite fruit – banana. I am trying this recipe right away!

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289 Angela Liddon January 9, 2017

I hope you enjoy it, Agness!

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290 Sara January 9, 2017
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This bread is AWESOME! I made it with my kids last weekend and it was easy and delicious. I used regular unbleached AP flour and left the nuts off the top and it still turned out great. I love how moist it is, but the oats still give it a nice texture. Making it again today!

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291 Samantha O January 11, 2017
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Hi Angela,
This recipe is SO good! I have made it at least 6 times and gave away many mini loaves during the holidays. BTW just wanted to let you know that I successfully substituted apple sauce (drained on a paper towel) for all but about 1TBLS of the oil to make it lower in fat. I’ve been doing it the lazy way and filling a 1/3 measuring up with apple sauce almost to the top and then simply filling the rest with coconut oil. Has worked great every time!

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292 Natalie Ron January 14, 2017

Hi Angela,

I loved baking vegan recipes, and have been looking to band either a banana carrot cake/ bread/ muffin type creation. Do you think I could shred some carrots and add them to this recipe to get a decent outcome? Do you have any recipes, either yours or from another chef, that could be what I’m looking for?

Either way, I’ll be baking this shortly!

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293 Angela Liddon January 18, 2017

Hi Natalie, What a great idea! I’d say it’s worth a shot, and I’d love to hear how it turns out if you give it a try. :)

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294 Jennifer W January 20, 2017

Hi Angela,
really love your blog.
Is there any substitution for oil? And I have spelt flour, but is it possible to make this fluffier? such as substituting half of flour with other type of flour?

Thank you so much.
Jennifer W

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295 Diana January 29, 2017

I’ve used half spelt and half regular white flour and it was fine. It still has a slightly dense, chewy texture though.

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296 Angela Liddon February 22, 2017

Hi Jennifer, I haven’t tried this, but you can probably swap melted vegan butter for the coconut oil. In terms of flour, my preference is for the light/white spelt flour because it lends a great flavour while still feeling quite light in texture. But if you want to try to get it even fluffier, you could definitely try experimenting with different flour combinations. I expect that other flours, such as whole wheat pastry flour, should work; 100% whole wheat flour might be too drying since it’s quite dense/hearty, but a 50/50 all-purpose/whole wheat flour split might be okay. Please let me know if you try anything! I’d love to hear back.

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297 Annique January 23, 2017
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I’ve been making 2-3 batches (into muffins) a week for the last month or so, so wanted to share my discoveries of yumminess! My son’s on a gluten free diet, and he is SO HAPPY to eat these. My daughter who can eat gluten will gobble up 4 of these when still warm.

I’ve tried this recipe with apple puree, pumpkin puree, in addition to the original banana. All are great!

I’ve reduced the sugar to 1/8 C to 1/4C depending on the puree I use, still great! (fyi I use the 2T of maple syrup as suggested)

To make it gluten free, I originally followed the suggestion to use 1/2C almond flour, 1/2 C buckwheat flour and 1/2C gluten free blend with much success. I’ve also used sorghum flour and quinoa flakes with success!

I subbed the ground flax for chia seeds, came out great!

I used quinoa flakes instead of the rolled oats in my last two batches, and I have to say the cake came out extraordinarily moist and light! Oats give it more texture, but denser IMO.

This is now my go-to recipe. Planning to try other purees like persimmon ! yum.

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298 Angela Liddon January 24, 2017

This is wonderful, Annique! Thanks so much for sharing all that helpful info. :)

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299 Jodie Holyoak January 23, 2017
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Another Fab recipe Angela.

I am gluten free too and used the following which worked well and tasted good. 40g brown rice flour, 20g tapioca flour and 150g buckwheat flour.

Lovely ?

I got your new book today and can’t wait to get my claws into it as your first book has been my bible!

THANKYOU for your wonderful recipes

Jodie

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300 Angela Liddon January 24, 2017

Oh, I hope you love the new cookbook, Jodie! And thanks so much for sharing your flour subs for the banana bread. It’s beyond helpful!

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301 Cielo January 25, 2017
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Thanks for all these wonderful recipes! When I became vegan my family didn’t know what I’d be able to cook (since they eat meat every meal). I got your cookbook for Christmas from my aunt and my family loves these recipes and staples! I’m able to enjoy vegan versions of meals that my family would normally cook.

P.S the vegan Shepard’s Pie was a big hit!

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302 Angela Liddon January 26, 2017

I’m so happy to hear that you’ve all been enjoying the cookbook! :)

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303 Beverly St.Pierre January 27, 2017
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I can’t thank you enough for sharing your amazing banana bread recipe. It is the best cake I’ve actually ever had and now the best I’ve ever baked. Thank you so much for this amazing delicious banana loaf!!!?congratulations on the birth the birth of your beautiful baby.

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304 Angela Liddon January 30, 2017

Thank you for the congratulations, Beverly! I’m so pleased to hear you’re loving this banana bread recipe.

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305 Sherry January 28, 2017
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Today I decided to make banana bread as I had a freezer full of bananas. I discovered after I had measured out my usual ingredients, , that I didn’t have any eggs..so I looked up egg replacements, then I looked up vegan banana bread. Thank goidness I did because I fiund this recipe. I’ve made a lot if banana bread in my 71 years, and I have to say this was the best I’ve ever had! I used regular flour as I didn’t have spelt flour, and I useflax seed alot so I just put some in my magic bullet and a few seconds later I had flaxseed meal for my egg replacer. I didn’t have coconut sugar, but I tasted the batter and it was plenty sweet to me, so I didn’t add any sugar. When I added the melted coconut oil to the batter, it immediately soludified and I eas worried that I wouldn’t be able to get it to mix in. But when I added the dry i gredients it seemed to mix in fine. While was baking I noticed that the bottom of the breads seemed to almost be deep frying, from the coconut oil. (I use glass loaf pans). But I needn’t have worried. This btrad was the moistest most delicious I’ve ever made. Thank you so much for sharing ;).

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306 Diana January 29, 2017

You’ve done exceptionally well with this recipe. I’ve never been a fan of banana bread or cake or muffins. I have a lot of faith in your recipes though, so thought I’d give it a go. I have to say it is pretty darn good! It has great texture and flavour. My toddlers (almost two) are now always asking for “nana bed”

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307 Alana January 29, 2017
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This was honestly the BEST banana bread I have ever made. I think that other recipes I have used in the past were way to modest with the amount of banana used so they always turned out dry. I used 2 regular eggs instead of flax eggs (since I can’t eat flax) and this loaf turned out perfectly moist with just the right amount of sweetness :)

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308 Angela Liddon January 30, 2017

Oh, I’m so happy to hear you loved it, Alana!

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309 Ellesha Wanigasekera January 29, 2017
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Made this for the second time today! What a lovely, hearty, not-too-sweet banana bread! I took it out of the toaster oven only a few hours ago and my family and I have already eaten half. Bet it doesn’t make it through the day ;)

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310 Angela Liddon January 30, 2017

Hah, we have a hard time making it last in our house, too! ;)

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311 Steph Borutski January 31, 2017

Hi Angela! and welcome Arlo! Congratulations to you and your family :)

Long-term OSG fan and advocate here- I so appreciate your use of wholesome & easy to find ingredients! I’m excited to have one of my all-time favourite dishes Angela-ized!
I look forward to trying this very soon!
Besides my admiration, I also wanted to share that I have been making/adapting Minimalist Baker’s Gluten-Free Banana Bread for years, and have always had success using Bob’s Red Mill Gluten Free flour. I will try it in this recipe and report on my findings – which I’m sure will be delicious!
Lots of Love to you and yours!

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312 Ditte February 1, 2017

I’m a little confused about how much maple syrup to add. It says two tablespoons but then it says 15 ml which is only one tablespoon. Am I missing something?!

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313 Angela Liddon February 15, 2017

Hi Ditte, Thank you for catching this typo! I have fixed it now. :) It should read 2 tablespoons (30 mL).

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314 Teresa February 1, 2017
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DELISH! Made this twice. The first time I followed your recipe and it looked GREAT but as I proceeded to move it to the cooling wrack the pan slipped out of my gloves and ended up face down on the floor. So sad as it looked AMAZING! (still ate it). Made it the following week (not dropped this time) and it looked and tasted great again. :)

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315 Angela Liddon February 2, 2017

Oh no! Five-second rule?! ;)

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316 Amanda February 4, 2017
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Hi there! I am quite new to the vegan life style. I have 3 young girls that are so cool that they are willing to try all mom’s new recipes in our home. Tonight, we had a blackmailing this together! It was phenomenal! My girls were licking their plates (and fingers)! I used the whole wheat spell and topped it with Earth Balance spread. Just delicious! This is going to be the only recipe I use from now on to make my family banana bread! Next time I will add some dark chocolate chips :) I am looking forward to making multiple batches to freeze! Thank you for this recipe! It hit the spot!

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317 Angela Liddon February 7, 2017

Hi, Amanda, I’m so thrilled this recipe was such a hit with everyone! Thanks for leaving such a lovely comment. Brought a smile to my face, for sure.

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318 Courtney February 5, 2017
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This banana bread is amazing!! I used Bob’s Red Mill Gluten Free 1-to-1 Baking Flour and it turned out perfectly! So moist and delicious! Thanks Angela! I love your cookbooks!

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319 Diamond Vitality February 5, 2017

Always looking for great recipes to serve our resort guests and this one was easy to prepare and fantastic. Thank you for another crowd-pleasing favorite!

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320 Rachel February 6, 2017

I am about to pop it in the oven, but wanted to know if it’s supposed to be insanely dry like it is. I’ve never made a banana bread, vegan or regular, that I had to press into the pan as they’ve all been pourable batters. This is normal for this recipe, right? I used coconut flour, btw, as I was out of spelt.

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321 Cassidy February 20, 2017

Coconut flour requires much more liquid than other flours!! I’ve made the mistake of subbing it for other flours and having the batter turn out like a rock before too! :)

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322 Julie February 6, 2017
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Just made this with teff flour – a fantastic recipe and a very positive outcome!

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323 Allison February 9, 2017
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I love this banana bread, it’s become my go to recipe! Turns out fantastic every time, I’ve used plain white sugar and ap flour. Thank you!!

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324 Dawn WK February 10, 2017
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Just made this and it is amazing! Wanted nuts in the batter so I processed 3/4 cups of walnuts and added to the batter. I didn’t have almond milk so I used soy milk. I also added a teaspoon of cinnamon to the batter. The bread is perfection.

We’ll see how it plays with my non-vegan husband!

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325 Angela Liddon February 13, 2017

Haha, I hope it’s a hit, Dawn!

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326 Dawn February 13, 2017

He liked it!!! Yes!!

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327 belinda February 11, 2017

can you use the coconut or almond flour instead of the flour indicated? is so what should I use as the ratio?

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328 Angela Liddon March 31, 2017

Hi Belinda, I’ve only tried this recipe with light/white spelt flour, all-purpose white flour, and whole-grain spelt flour, so I’m not exactly sure how those swaps would turn out! If you decide to experiment, please let me know what you try—I’d love to hear back.

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329 Olivia Lhermie February 11, 2017
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Best banana bread… ever. I love it. Thank you so much for sharing your talent with us!

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330 NTI School February 13, 2017
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I love banana bread and trying to find a good vegan banana bread is hard. I love this recipe and many of my non-vegan friends can’t tell the difference. Thank you for posting it.

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331 pamela February 13, 2017

Hi,

I am wondering your thoughts about agave syrup? Could you potentially swap maple syrup for agave syrup?

thanks – love love love everything!

pamela
producer

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332 Angela Liddon February 27, 2017

Hey Pamela, I think you could, although agave is sweeter tasting than maple syrup, so you might need to reduce it slightly. If you do reduce it, I would replace the reduced amount with almond milk to make sure the batter isn’t too dry. Hope this helps!

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333 Kalee February 15, 2017
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I love this recipe – I can’t believe how easy it is! Some of the banana breads I’ve tried have been harder to make and still come out dry. This one is definitely “the one” like you said!

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334 Debora February 18, 2017
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I made this loaf with cane sugar, melted vegan marg. and all purpose flour…..It was delicious. I was surprised that the maple sugar really gave a subtle but very nice flavour..
I didn’t stud the loaf with walnuts – felt there were enough ‘in’ the loaf.
Thank you – this will be added to the ‘vegan recipe collection’ for the many vegans I know.

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335 Cassidy February 20, 2017
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I always buy extra bananas so they become overripe and I can make this!! It’s a family favourite. I usually swap 1/2 cup of the spelt flour for oat flour just as a cost saver, and it always turns out great!

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336 Leah February 21, 2017
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This banana bread is AMAZING!!!
I’ve been making it over and over. Delish!

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337 Joanna Ruckenstein February 26, 2017
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Hi Angela!

I’m a Montreal private chef always looking for great new recipes using kamut/spelt flour for my clients. Will be trying this one out hopefully this week! Thanks for this :-)
Joanna

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338 Angela Liddon February 27, 2017

Lovely to hear from you Joanna! I hope this recipe’s a winner for you. :)

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339 Blaire February 27, 2017
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Hello!
I have made this a bunch of times and loved it. This past version I added chocolate chips, pumpkin spice flavoring, did not use the coconut sugar, and added unsweetened shredded coconut. Super delicious!

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340 Angela Liddon February 27, 2017

That version sounds delish, Blaire! I’m glad you’re having fun experimenting with the recipe. :)

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341 Steven Little March 2, 2017

Where is the recipe? There is a box with nothing in it. I really wanted to make this.

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342 Angela Liddon March 31, 2017

Hi there Steven, Are you still having trouble viewing the recipe? I’ll try to help troubleshoot if so. :)

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343 Rona March 8, 2017

Think I would get away with substituting the spelt flour for buckwheat? That’s what I have in the cupboard so I might give it a try anyway :)

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344 Angela Liddon March 14, 2017

I haven’t tried that sub yet myself, so if you test it out I’d love to hear how it goes! Please do report back :)

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345 Lisa Baldini March 9, 2017
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This is literally the most amazing banana bread I have ever made/tried. I have been wanting to bake much healthier and vegan and this recipe goes beyond anything I have ever imagined. I gave one as a gift and I shared another with family and everyone completely agreed. They couldn’t keep their hands off of it! I am hooked on Oh she glows, I even just downloaded the app. Thank you for teaching me how to cook vegan in a very approachable way. ❤

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346 Angela Liddon March 9, 2017

Thanks for the love, and for your warm words! I so appreciate the support. I hope you love the app!

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347 Summer March 10, 2017
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Made this banana bread tonight. Delicious! Topped it with dark chocolate and chopped walnuts. Thanks for a tasty recipe.

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348 Jessy March 11, 2017
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I just made this but didn’t have nut milk or flax and I used 100% whole wheat flour and it was DELICIOUS! Also I made it in a 6-muffin tin and it was the perfect amount of batter for 5. I baked them on 350 for 30 minutes. Also I threw in some vegan chocolate chips and that put them over the top! Thanks wellness mama!!!

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349 Angela Liddon March 15, 2017

Thanks so much for sharing, Jessy! So pleased the recipe was a hit :)

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350 Jessy March 11, 2017
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Oh whoops I meant Oh She Glows! I’m getting my vegan go-to’s all mixed up!

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351 Maury Drage March 16, 2017

Hello Angela!!

I have recently become vegetarian (mostly) and am 66 years old so its all new to me. Watched some videos on Netflix and couldn’t really keep eating the way I was. I have both your cookbooks and have read them cover to cover several times now. You have inspired me for sure. Am enjoying the journey. Bought a second fridge to keep many of the seeds, pulses, and myriad of things that benefit from refrigeration, as my wife was complaining just a little about the lack of space, but she is appreciating all the cooking I am doing now :-)
Will try this banana bread recipe soon as it sounds delicious.

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352 Angela Liddon March 17, 2017

Oh, I’m so happy to hear my recipes and cookbooks have been helping you along on your plant-based eating journey. :) I hope you enjoy the banana bread when you give it a try, Maury!

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353 Debra March 19, 2017

Angela,

This looks delicious & I’m going to try this now because I have extra very ripe bananas ready to use.

I did not take the time to read thru all the comments, but I was wondering why you say “nut-free” when you suggest walnuts. Just confused. I’m sure someone already commented about that. Thanks for posting this!

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354 Angela (Oh She Glows) March 21, 2017

Hey Debra, I hope you enjoy it if you try it out! I say nut-free because the nuts are indicated as being optional. Hope this helps!

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355 Debra March 21, 2017
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Thank you Angela! You are absolutely right!
Yes, I did make this recipe and it was AWESOME!
I did add the walnuts on top.
Thank you again for posting this great recipe!

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356 Studio6605 March 20, 2017
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We just made this and it is excellent! Tastes really good & wholesome: banana, wheat and nuts. Mmm! Moist with slightly crunchy exterior. (Note: we didn’t have enough banana, so we sub’d in zucchini). We will make this again. Thank you for the recipe :)

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357 Andrea Soja March 20, 2017

Has anyone made this with Oat flour or Sorghum flour? Thanks. So glad I found your site!

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358 Angela (Oh She Glows) March 21, 2017

Hey Andrea, If I remember correctly I think I did test it with oat flour before. I think it turned out pretty dense, but still worked okay. You might need to adjust the baking time too. Let us know how it goes if you try anything out!

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359 debbie March 25, 2017

This is literally the tastiest and most wonderful banana bread that I have ever eaten or been able to reproduce. Thank you so much. (For my frozen slices, I warm them up in the microwave then spread a little Justin’s chocolate hazelnut butter on top. Omnomnom)

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360 Angela Liddon March 27, 2017

Thank you for leaving such a glowing review, Debbie! Enjoy that banana bread ;) (hazelnut butter on top? YUM!)

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361 Michelle Ngo March 26, 2017
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So tasty!! I subbed a total of 2.5 cups of oat flour since I didn’t have spelt flour, and 3 Tb of rice malt syrup. Perfect amount of sweetness and moisture. I topped mine with chia seeds and coconut flakes. Thanks so much for an easy, and nutritious recipe!

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362 Karen April 1, 2017
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Made this today but substituted quinoa flakes for oats and used soy milk, also used gluten free flour blend for flour. Topped with walnuts and a little vegan dark chocolate (chopped small). This was a real hit. Delicious, moist and really tasty. Whole family loved it. We’ll be doing this again.

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363 Angela Liddon April 3, 2017

That’s wonderful, Karen! Thanks so much for sharing those successful subs.

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364 Sunny April 3, 2017
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Just tried this vegan banana bread recipe and it was the best I’ve tried. Lots of good flavor (coconut oil, maple syrup, vanilla flavoring). I used whole wheat flour and crushed pecans on top. Also had only two bananas so made only one-half recipe. Delicious and thanks for sharing recipe!

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365 Mima April 8, 2017
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Amazing!
Didn’t have any spelt flour left so I used what I had (white strong one) and it was just perfect!.
I made a couple of them and even have my own recipe after a couple of years of baking banana bread and this one goes to my top 5! Thank you!

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366 Renee Ghanem April 8, 2017

Hi Angela,

Have you tried this with gluten free flour? Would you recommend almond flour instead? My daughter has severe gluten allergies and I’m always looking for alternatives.

Thanks,
Renee

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367 Angela Liddon April 10, 2017

Hey Renee, I haven’t yet found a winning gluten-free version of the recipe, but I’ll be sure to share if I land on a combo of gluten-free flours that I love. You may want to check through some of the comments to see what other readers have tried. If you decide to experiment, good luck and please let me know how it goes!

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368 Abbey E. April 9, 2017
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Such an awesome recipe. Finally a vegan recipe that doesn’t deflate!
The only difference for my recipe was that I used King Arthur Flower All Purpose Flour and freshly ground the flax seed and it worked great. Defintely a 10 out of 10!

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369 Stephanie April 10, 2017
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This recipe came out PERFECT even though I changed a few of the ingredients. Here’s what I changed: used coconut milk instead of almond milk, used Splenda instead of coconut sugar, and used a flax/chia seed blend instead of just ground flax seed. I plan on making this every single time I have brown bananas. Thank you!

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370 Angela Liddon April 11, 2017

Thanks for sharing those successful swaps, Stephanie! I’m so glad you enjoyed the end result.

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371 Laura April 14, 2017
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Absolutely love this recipe! I’ve just been told I need to stop dairy while breastfeeding my son as it’s effecting his tummy, and already being a vegetarian, I am now a new addition to the vegan world!
I made this banana bread and had a sceptical husband (who thinks nothing can taste good if it has the word vegan), but he was a convert! Devoured it and it’s becoming a weekly fav for us!

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372 Angela Liddon April 17, 2017

I’m glad it won him over, Laura! Congrats on your new little one. :)

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373 Ana Vasiljevic Parente April 16, 2017
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I have just make it, and it is great!!! I have put the buckwheat flour and the taste is great. No (coconut or any other) sugar added, no maple syrup, and even like that quite sweet just from the banana. Added some pistachio on the top. Niam!

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374 Amelia April 22, 2017
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Delicious!!!

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375 Janee April 28, 2017
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Amazing! Topped with chopped almonds and dark chocolate chips. I’m trying to refrain from eating the whole thing and freezing the rest. I’m due in just two weeks and digging this out from the freezer later will be so welcome. Thanks for sharing!

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376 Angela Liddon April 28, 2017

Congrats on your growing family, Janee! Wishing you all the best. :)

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377 Anu May 7, 2017
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Thank you very much for this recipe. I tried it first time today and it came out perfect. I did not add any toppings on top when I baked it.

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378 Andy May 12, 2017
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This recipe is amazing, it’s the best banana bread I’ve ever had! and no one believed it was vegan and gluten free. I mixed the nuts into the dough and used a generous amount of toasted walnuts and pecans because that’s what I had, and I’m obsessed. I’m imagining this recipe as zucchini bread too!

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379 Melanie May 17, 2017
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Delicious – Amazing
I used ground gluten free oats instead of the flour as that’s all I had and came out like a slice but so good ! Thank you

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380 Alex May 17, 2017
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This banana bread is absolutely amazing!! I didn’t have any spelt flour on hand, so I substituted regular all purpose flour and it came out perfectly! I

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381 Angela Liddon May 18, 2017

Glad to hear it, Alex! So happy you enjoyed the results with that swap :)

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382 leia May 19, 2017
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My bananas were very ripe and sweet, so i skipped all the sugar in the recipe, and I used whole wheat flour and canola oil since I had it on hand. It came out great! the consistency was spot on, and the flavor was exactly what banana bread should be.

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383 Carrie May 20, 2017
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It was absolutely delicious! I made muffins with vegan chocolate chips in the batter and chopped walnuts on top. Yum!

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