Vegan Banana Bread

by Angela (Oh She Glows) on October 7, 2016

065A4942 

065A4940

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.

I don’t think I’m alone in my obsession, though. See what blog reader, Laurie, wrote about it:

“Everyone raves about my banana bread but I’ve always hated it because it’s made with white flour and sugar. My kids (daughter about a year ago and son just this week) went vegan. I’ve been making vegan BB for a while but nothing to write home about…until now! This is better than my regular banana bread – I’ll never go back!”

Thank you Laurie!!

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

065A4905 

065A4918

065A4924

065A4928

065A4934

065A4950

4.9 from 219 reviews
Print

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 (80 mL) plant-based milk (I like almond milk)
  • 1/3 cup (80 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.

065A4952

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, Facebook, Twitter, Pinterest, Snapchat, and Google+

Previous Posts

{ 642 comments… read them below or add one }

Anne October 7, 2016 at 9:44 am

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!

Reply

Angela (Oh She Glows) October 7, 2016 at 10:03 am

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.

Reply

Mrs. K @ Mrs Kringle's Kitchen October 7, 2016 at 10:11 am

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!

Reply

Rachel October 7, 2016 at 11:55 am

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!

Reply

Josie August 19, 2017 at 5:42 pm

Hehehe I did that with some vegan chocolate cake that I made for my boyfriend’s birthday… come to find out he isn’t a big fan of chocolate (these are things you should find out before hand- I know!) so out of the cake he only ate one slice and said it was good but too rich, chocolatey for his palet (no such things in my book 😊) I froze half the cake because geez I was 20 weeks pregnant at the time, no need to give my little boy an immense sugar high at the time!! I was craving it one morning, took it out of the freezer and just mowed down on it. Let’s just say that cake was history!!

Reply

Josie August 19, 2017 at 5:44 pm

Can I use it with regular flour? I don’t mind the gluten I just care that it’s vegan 😊

Reply

Angela Liddon August 21, 2017 at 6:53 am

Hey Josie,
Yes you can use all purpose white flour. :) Please see my note about the various flours I tried in the tips of my recipe. Happy baking!

Reply

Anna Lee October 7, 2016 at 12:21 pm

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!

Reply

Jennifer October 7, 2016 at 12:21 pm
Recipe Rating:

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 :)

Reply

Delfina October 11, 2016 at 1:57 pm

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?

Reply

Jennifer October 16, 2016 at 8:57 am

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!

Reply

Amy May 26, 2017 at 1:48 pm

I have a loaf in the oven with toasted coconut chips on top too! Smells delicious already!

Reply

Sarah October 7, 2016 at 12:43 pm

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

Reply

Tracy October 13, 2016 at 9:07 pm

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?

Reply

Nathalie April 16, 2017 at 6:35 am
Recipe Rating:

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 :)

Reply

Angela Liddon April 20, 2017 at 9:04 am

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.

Reply

Trang November 7, 2017 at 12:31 am

So i’ve learnt that normal wheat flour composition is 40% protein and 60% starch. So to make your own gluten flour mix, just use grain type flour to make up 40% and starch type flour to make up the other 60%.
i’ve had wonderful success (wayyy better commercial gluten free) with the flowing mix:
for the 40% grain flour, i used 150g buckwheat, 100g corn flour/starch, 100g besan/chickpea flour, 50g coconut flour (or almond meal). Totaling 400g
for the 60% starch flour, i used 350g rice flour, 150g sticky/sweet/glutinous rice flour, 100g arrowroot/tapioca/potato flour/starch. Totaling 600g.
Combine all in an airtight container (>1kg) and mix well to combine. Store in a cold dark place to prevent oily flour such as coconut flour, chickpea, almond from going rancid.
Note: Pay attention to the different properties of flours eg. coconut flour with soak up a lot of water and so if you are going to use a higher portion of that then you would need to be aware to adjust water volume to prevent dryness etc. where as almond and other nut meals while high in proteins are also higher in oil contents and might be more crumbly and so might not to a good idea to use too much in cookie recipe etc. Quinoa might have a strong smell. Can use teff flour as a grain flour. Have fun experiment. I used those combo because i had them in the pantry. But since then i’ve used more corn and besan flour because i ran out of buckwheat flour.

Reply

Angela (Oh She Glows) November 7, 2017 at 7:35 am

Thanks so much for sharing your GF adaptation, Trang!

Reply

Cassandra May 31, 2017 at 1:01 am

I don’t know regarding this recipe in particular, but Bob’s Red Mill gluten-free all-purpose flour is great for many recipes including banana bread. It is a 1-1 conversion …

Angela, thank you for posting such scrumptious recipes 😊 As someone who loves to cook, and who has also started a plant-based diet, these recipes are a God-send 💙

Reply

Angela Liddon November 16, 2016 at 11:36 am

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.

Reply

Syd October 7, 2016 at 1:39 pm
Recipe Rating:

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!

Reply

Kayla October 7, 2016 at 4:41 pm
Recipe Rating:

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.

Reply

Renuka October 7, 2016 at 11:13 pm

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

Reply

Ashley November 14, 2016 at 12:19 pm

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.

Reply

Jane January 4, 2017 at 7:27 pm
Recipe Rating:

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!

Reply

Osgmom October 7, 2016 at 11:40 pm
Recipe Rating:

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

Reply

Ana October 8, 2016 at 2:45 am

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 www.disasterdiary.de

Reply

Angela Liddon October 11, 2016 at 8:31 pm

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

Reply

Selma Roth October 8, 2016 at 2:56 am

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.

Reply

Angela Liddon October 11, 2016 at 8:30 pm

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

Reply

Selma Roth October 14, 2016 at 5:45 pm
Recipe Rating:

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!

Reply

Leah Goldglantz October 8, 2016 at 5:23 am
Recipe Rating:

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!

Reply

Angela Liddon October 11, 2016 at 8:28 pm

Hope you enjoy it, Leah! :)

Reply

Amelia October 8, 2016 at 6:24 am

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?

Reply

Kay October 8, 2016 at 8:25 am
Recipe Rating:

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!)

Reply

Angela Liddon October 11, 2016 at 8:28 pm

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

Reply

Angela Horn October 8, 2016 at 10:14 am

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! :)

Reply

Angela Liddon October 11, 2016 at 8:13 pm

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

Reply

Liz @ Floating Kitchen October 8, 2016 at 11:16 am

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!

Reply

Adriana October 8, 2016 at 11:16 am

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!

Reply

Kara October 8, 2016 at 11:50 am

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.

Reply

eln October 8, 2016 at 4:54 pm

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.

Reply

Cecile November 18, 2016 at 11:32 am

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

Reply

AL October 8, 2016 at 10:50 pm

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.

Reply

Victoria October 8, 2016 at 11:20 pm

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

Reply

Bree October 9, 2016 at 1:04 pm

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.

Reply

carri z. October 10, 2016 at 2:20 pm

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

x

Reply

Bree October 10, 2016 at 2:25 pm

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

Reply

Angela Liddon October 11, 2016 at 8:05 pm

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. :)

Reply

Cassidy October 9, 2016 at 4:33 pm
Recipe Rating:

Best banana bread I have ever made!! Thanks Angela! :)

Reply

Leah October 10, 2016 at 8:08 am
Recipe Rating:

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 :)

Reply

Angela Liddon October 11, 2016 at 7:52 pm

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

Reply

Lindsey October 10, 2016 at 10:34 am
Recipe Rating:

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

Reply

Angela Liddon October 11, 2016 at 7:51 pm

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

Reply

Lindsey October 13, 2016 at 1:21 pm

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

Reply

Annabelle October 10, 2016 at 12:29 pm
Recipe Rating:

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!

Reply

Angela Liddon October 11, 2016 at 7:49 pm

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

Reply

Evelyn October 10, 2016 at 1:27 pm

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!

Reply

Michelle October 10, 2016 at 2:46 pm

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

Reply

Angela Liddon October 11, 2016 at 7:48 pm

Thanks, Michelle! :)

Reply

Annalise October 10, 2016 at 4:42 pm
Recipe Rating:

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. :)

Reply

Annalise October 10, 2016 at 11:45 pm
Recipe Rating:

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.

Reply

Angela Liddon October 11, 2016 at 7:47 pm

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

Reply

Janet October 10, 2016 at 5:44 pm
Recipe Rating:

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!

Reply

Angela Liddon October 11, 2016 at 7:47 pm

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!!!)

Reply

Elisabeth October 10, 2016 at 6:06 pm
Recipe Rating:

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!

Reply

Angela Liddon October 11, 2016 at 7:43 pm

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

Reply

Truan October 10, 2016 at 7:12 pm

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

Reply

Jamie November 21, 2016 at 8:55 pm
Recipe Rating:

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. ;)

Reply

Bridget October 11, 2016 at 12:22 am
Recipe Rating:

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.

Reply

Angela Liddon October 11, 2016 at 7:40 pm

Enjoy, Bridget! :)

Reply

TrishyM October 11, 2016 at 3:36 am
Recipe Rating:

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.

Reply

Angela Liddon October 11, 2016 at 6:43 pm

Glad to hear you enjoyed it!

Reply

Adrienn October 11, 2016 at 9:56 am
Recipe Rating:

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!

Reply

Elizabeth October 11, 2016 at 10:55 am
Recipe Rating:

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

Reply

jessica October 11, 2016 at 2:45 pm
Recipe Rating:

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 ;)

Reply

Angela Liddon October 11, 2016 at 6:41 pm

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

Reply

Josie August 19, 2017 at 5:57 pm

Good to know Jessica! Thanks for sharing. I’ve been sifting through all the comments to see if anyone else made it with regular flour opposed to GF! I don’t care about gluten, just that it’s vegan. I was hesitant to try it because I was afraid the GF recipe wouldn’t turn out if I used regular flour, but I will give it a try. After all I ended up looking for other vegan recipes but this one by far looked the most beautiful. A good friend of mine just had a father who passed away a few days ago, so I am making her some banana bread as it is her favourite dessert.

Reply

Tara October 11, 2016 at 3:13 pm
Recipe Rating:

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!

Reply

Angela Liddon October 11, 2016 at 6:40 pm

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

Reply

Memphis Mike October 12, 2016 at 8:12 am

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.

Reply

Olga October 12, 2016 at 8:38 pm
Recipe Rating:

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.

Reply

Rachel October 12, 2016 at 9:18 pm

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.

Reply

Jillian October 13, 2016 at 1:03 pm
Recipe Rating:

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!

Reply

Cayla Gold October 13, 2016 at 6:12 pm
Recipe Rating:

SUCH A FUN RECIPE. LOVED IT

Reply

Angela Liddon October 13, 2016 at 7:04 pm

Aw, so glad to hear it, Cayla!

Reply

Anne October 14, 2016 at 3:22 am

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!

Reply

Davilyn Eversz October 14, 2016 at 2:58 pm

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

Reply

Melissa October 14, 2016 at 4:58 pm

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.

Reply

Angela Liddon October 17, 2016 at 8:36 pm

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

Reply

Karla October 15, 2016 at 7:30 pm
Recipe Rating:

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!

Reply

Angela Liddon October 17, 2016 at 8:32 pm

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. :)

Reply

Sach October 15, 2016 at 7:59 pm
Recipe Rating:

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!!

Reply

Angela Liddon October 17, 2016 at 8:32 pm

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! :)

Reply

Chris October 16, 2016 at 4:24 am

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.

Reply

Jake October 16, 2016 at 7:06 am
Recipe Rating:

This is so great. As a vegan and person who loved banana bread I must say you nailed this one. Bravo

Reply

Angela Liddon October 17, 2016 at 8:25 pm

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

Reply

Allison Marinelli October 16, 2016 at 1:27 pm

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

Reply

Michele October 16, 2016 at 9:33 pm
Recipe Rating:

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?

Reply

Jessica Spicer October 16, 2016 at 9:51 pm
Recipe Rating:

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

Reply

Jane October 16, 2016 at 10:30 pm
Recipe Rating:

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.

Reply

Angela Liddon October 17, 2016 at 8:19 pm

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

Reply

Jasmine October 17, 2016 at 7:10 am

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!

Reply

Renee October 17, 2016 at 9:03 am
Recipe Rating:

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.

Reply

Ingrid October 18, 2016 at 1:04 pm
Recipe Rating:

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 :)

Reply

Angela Liddon October 19, 2016 at 11:45 am

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!

Reply

Amy October 17, 2016 at 10:56 pm

I need to try this

Reply

Nathalie October 18, 2016 at 2:36 am

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!

Reply

Angela Liddon October 18, 2016 at 1:57 pm

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! :)

Reply

Marie-Claude October 18, 2016 at 1:52 pm
Recipe Rating:

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 !

Reply

Phyllis October 18, 2016 at 4:59 pm
Recipe Rating:

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

Reply

Angela Liddon October 20, 2016 at 8:58 am

Thanks for the feedback, Phyllis!

Reply

Cindy October 19, 2016 at 7:24 am

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

Reply

Angela Liddon October 20, 2016 at 8:55 am

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. :)

Reply

Jayne October 19, 2016 at 8:34 am

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

Reply

[email protected] Speaks October 19, 2016 at 2:54 pm
Recipe Rating:

Amazing recipe!!! My hard-to-please boys loved it too!! I will definitely be sharing this!

Reply

Angela Liddon October 20, 2016 at 8:52 am

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

Reply

Anna October 19, 2016 at 7:07 pm
Recipe Rating:

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!

Reply

Boned Broth October 19, 2016 at 11:02 pm
Recipe Rating:

Banana bread is love! This looks so delish. I’ll definitely try this. Thanks for the recipe :)

Reply

Kirstie October 20, 2016 at 10:12 am
Recipe Rating:

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!

Reply

Bev October 20, 2016 at 7:01 pm

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!

Reply

Leo Sigh October 21, 2016 at 7:36 am

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!!

Reply

Danielle October 21, 2016 at 6:35 pm

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:)

Reply

Jennifer October 23, 2016 at 6:23 pm

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

Reply

Nadine October 24, 2016 at 10:14 am
Recipe Rating:

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!!!

Reply

Robin October 24, 2016 at 11:49 am

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.

Reply

Angela Liddon November 1, 2016 at 10:55 am

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.

Reply

Rhanda October 24, 2016 at 5:39 pm
Recipe Rating:

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. :)

Reply

Vanessa April 14, 2017 at 6:21 pm

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

Reply

Angela Liddon April 26, 2017 at 10:41 am

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.

Reply

GN Images October 25, 2016 at 6:04 am
Recipe Rating:

Love your recipes…favourite site!

Reply

Haylee October 26, 2016 at 5:22 am
Recipe Rating:

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!

Reply

Rebecca October 26, 2016 at 2:55 pm
Recipe Rating:

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!

Reply

Angela Liddon October 27, 2016 at 2:51 pm

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

Reply

Anna October 26, 2016 at 6:51 pm

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!

Reply

Nadine October 26, 2016 at 6:58 pm

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!

Reply

Angela Liddon October 27, 2016 at 2:50 pm

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

Reply

Steph October 27, 2016 at 6:15 pm
Recipe Rating:

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 :)

Reply

Angela Liddon November 1, 2016 at 10:37 am

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

Reply

Jordan October 27, 2016 at 6:37 pm

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?

Reply

Hannah October 27, 2016 at 7:55 pm
Recipe Rating:

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.

Reply

Angela Liddon November 1, 2016 at 10:36 am

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

Reply

Steph October 28, 2016 at 1:55 am

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

Reply

Caterer London October 28, 2016 at 4:11 am

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! :)

Reply

Angela Liddon November 1, 2016 at 10:33 am

Hope everyone enjoyed it!! :)

Reply

Michelle October 28, 2016 at 5:51 am
Recipe Rating:

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!

Reply

Maribeth October 28, 2016 at 4:34 pm

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

Reply

Angela Liddon November 1, 2016 at 10:20 am

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

Reply

Susan October 29, 2016 at 12:12 pm
Recipe Rating:

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!

Reply

Angela Liddon November 1, 2016 at 10:14 am

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

Reply

Amber October 29, 2016 at 12:13 pm
Recipe Rating:

I made this bread this morning and my toddler and I gobbled it up. It was husband approved as well! Yum!

Reply

Kristen October 29, 2016 at 7:33 pm

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

Reply

Kristen October 29, 2016 at 7:34 pm

I mean Arlo! So sorry!

Reply

Lisa October 30, 2016 at 8:28 am
Recipe Rating:

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

Reply

Angela Liddon November 7, 2016 at 9:17 am

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!

Reply

Steph October 30, 2016 at 2:51 pm

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

Reply

Angela Liddon November 7, 2016 at 9:16 am

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.

Reply

Wade October 30, 2016 at 4:02 pm
Recipe Rating:

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!

Reply

Angela Liddon November 1, 2016 at 10:06 am

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

Reply

Jen October 31, 2016 at 3:14 am

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.

Reply

Laura November 2, 2016 at 9:41 am

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! :)

Reply

Kirsty November 2, 2016 at 12:15 pm

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.

Reply

karen November 2, 2016 at 12:16 pm
Recipe Rating:

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

Reply

Erin Salisbury November 2, 2016 at 5:34 pm

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

Reply

Angela Liddon November 7, 2016 at 9:25 am

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

Reply

Shannon Gillies November 2, 2016 at 6:28 pm
Recipe Rating:

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!

Reply

Tara November 2, 2016 at 10:34 pm

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!

Reply

Patricia November 2, 2016 at 10:44 pm

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?

Reply

Lisa November 2, 2016 at 11:46 pm

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!

Reply

Angela Liddon November 7, 2016 at 9:26 am

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!

Reply

natalia sen November 3, 2016 at 5:12 am
Recipe Rating:

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.

Reply

Heidi Kokborg November 3, 2016 at 11:04 am

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 :)

Reply

Angela Liddon November 16, 2016 at 11:37 am

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

Reply

Viviane November 3, 2016 at 11:37 am
Recipe Rating:

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!!!

Reply

Sarah November 3, 2016 at 12:58 pm

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.

Reply

Amanda - Create N Plate November 3, 2016 at 6:25 pm

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!

Reply

Angela Liddon November 7, 2016 at 10:46 am

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

Reply

Monique November 4, 2016 at 3:38 pm
Recipe Rating:

This is so yummy! Made this yesterday but substituted olive oil for the coconut oil – still worked great!

Reply

Angela Liddon November 7, 2016 at 10:40 am

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

Reply

Eleanor November 5, 2016 at 12:39 pm

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

Reply

Angela Liddon November 7, 2016 at 10:11 am

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.

Reply

Margaret November 5, 2016 at 4:59 pm

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!

Reply

Angela Liddon November 7, 2016 at 10:06 am

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

Reply

Sara Boisclair ND, Naturopath November 5, 2016 at 8:18 pm
Recipe Rating:

Love it! My folks rave about this banana bread1

Reply

Angela Liddon November 7, 2016 at 10:01 am

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

Reply

Sarah. A. November 5, 2016 at 11:12 pm
Recipe Rating:

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.)

Reply

Angela Liddon November 7, 2016 at 9:55 am

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.

Reply

Dimi November 5, 2016 at 11:23 pm
Recipe Rating:

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 :)

Reply

Angela Liddon November 7, 2016 at 9:52 am

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.

Reply

emily goldberg November 6, 2016 at 12:21 am

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!

Reply

Angela Liddon November 7, 2016 at 9:46 am

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!

Reply

Meghan November 6, 2016 at 8:55 am
Recipe Rating:

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!

Reply

Angela Liddon November 7, 2016 at 9:44 am

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

Reply

Olivia Martin November 6, 2016 at 4:26 pm
Recipe Rating:

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!

Reply

Angela Liddon November 7, 2016 at 9:39 am

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

Reply

Megan November 6, 2016 at 7:11 pm

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

Reply

Angela Liddon November 7, 2016 at 9:37 am

Thanks for sharing, Megan – so glad you enjoyed itT

Reply

Michelle C November 6, 2016 at 7:55 pm
Recipe Rating:

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)!

Reply

Ayanna November 6, 2016 at 9:18 pm

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

Reply

Angela Liddon November 16, 2016 at 11:33 am

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!

Reply

Will November 7, 2016 at 11:19 am
Recipe Rating:

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.

Reply

Kathleen November 7, 2016 at 6:19 pm
Recipe Rating:

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

Reply

Angela Liddon November 8, 2016 at 12:57 pm

Thanks, Kathleen! :)

Reply

leslie kochis November 9, 2016 at 11:32 am

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?

Reply

Angela Liddon November 14, 2016 at 4:35 pm

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

Reply

Jasmine November 9, 2016 at 12:52 pm

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

Reply

Angela Liddon November 14, 2016 at 4:34 pm

Oh, I hope you enjoyed it!

Reply

[email protected] Humans Aren't Supposed To Eat Meat November 10, 2016 at 12:38 am
Recipe Rating:

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.

Reply

Angela Liddon November 14, 2016 at 4:30 pm

Glad you enjoyed it!

Reply

Rachel November 10, 2016 at 10:45 am
Recipe Rating:

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.

Reply

Angela Liddon November 14, 2016 at 4:29 pm

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!

Reply

Cecile November 11, 2016 at 12:02 am

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

Reply

Jivan November 13, 2016 at 3:13 am
Recipe Rating:

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

Reply

ClaudiA November 13, 2016 at 4:26 am
Recipe Rating:

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.

Reply

Angela Liddon November 14, 2016 at 4:07 pm

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

Reply

soni gupta November 14, 2016 at 10:01 am

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.

Reply

Angela Liddon November 17, 2016 at 11:08 am

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.

Reply

Shelby November 14, 2016 at 10:13 am

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

Reply

Tamar November 14, 2016 at 10:15 am

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!!!

Reply

Angela Liddon November 14, 2016 at 3:49 pm

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

Reply

Sharon November 14, 2016 at 3:47 pm

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!

Reply

Alexis November 16, 2016 at 7:17 am

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 ♥

Reply

Angela Liddon November 16, 2016 at 11:56 am

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!

Reply

Erika November 18, 2016 at 9:35 am
Recipe Rating:

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!

Reply

Angela Liddon November 22, 2016 at 10:31 am

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

Reply

Courtney December 1, 2016 at 2:13 pm

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

Reply

sam aidun November 18, 2016 at 7:37 pm
Recipe Rating:

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?

Reply

Sierra November 19, 2016 at 8:53 am

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 :)

Reply

Jean November 19, 2016 at 9:15 am
Recipe Rating:

There is absolutely nothing better than a slice of banana bread with a morning coffee – vegan and healthy? Even better!

Reply

Sherry November 19, 2016 at 3:27 pm

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☺

Reply

Michelle November 20, 2016 at 7:48 pm

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

Reply

sarah bolhofner November 21, 2016 at 4:08 pm

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

Reply

Dani November 21, 2016 at 5:21 pm

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?

Reply

Chantelle November 21, 2016 at 6:25 pm
Recipe Rating:

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!!

Reply

Angela Liddon November 22, 2016 at 9:57 am

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

Reply

Karen Levin November 22, 2016 at 11:37 am

Gosh…have a missed your regular blogging schedule…

Reply

Ana November 22, 2016 at 7:36 pm

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

Reply

Angela Liddon November 23, 2016 at 12:01 pm

Aw, thanks so much, Ana!

Reply

Zona November 23, 2016 at 10:50 am
Recipe Rating:

I’ve tried various of vegan banana bread recipes and this is the best!!! So moist and yummy!

Reply

Hannah Kuryluk November 24, 2016 at 10:30 am
Recipe Rating:

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:)

Reply

Angela Liddon November 24, 2016 at 11:06 am

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

Reply

Doreen November 24, 2016 at 11:13 am
Recipe Rating:

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

Reply

Rachel November 25, 2016 at 3:46 pm
Recipe Rating:

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 :)

Reply

Angela Liddon November 28, 2016 at 4:48 pm

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

Reply

Julie Burton November 26, 2016 at 2:28 pm
Recipe Rating:

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.

Reply

Angela Liddon November 28, 2016 at 4:43 pm

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

Reply

Jeanne Radigan November 26, 2016 at 3:19 pm

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

Reply

Kirsten November 27, 2016 at 10:32 am
Recipe Rating:

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.

Reply

Angela Liddon November 28, 2016 at 4:24 pm

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

Reply

Sherrill November 27, 2016 at 8:44 pm

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.

Reply

Whitney November 27, 2016 at 10:56 pm
Recipe Rating:

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.

Reply

Angela Liddon November 28, 2016 at 4:21 pm

Glad you enjoyed it, Whitney!

Reply

Catherine November 29, 2016 at 1:10 pm
Recipe Rating:

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!

Reply

Angela Liddon November 29, 2016 at 1:45 pm

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

Reply

karen November 30, 2016 at 11:22 am

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

Reply

Annik November 30, 2016 at 8:59 pm
Recipe Rating:

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 :)

Reply

tofu crisis November 30, 2016 at 9:45 pm
Recipe Rating:

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.

Reply

Angela Liddon December 1, 2016 at 8:40 pm

I’m so happy you both loved it!

Reply

Tova December 1, 2016 at 4:10 pm
Recipe Rating:

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!!!

Reply

Angela Liddon December 1, 2016 at 8:35 pm

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. :)

Reply

Michele December 1, 2016 at 7:14 pm
Recipe Rating:

Delicious! This recipe also makes the best banana muffins (baked for 20 mins). Thank you!

Reply

Jen December 2, 2016 at 8:37 pm
Recipe Rating:

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!

Reply

Angela Liddon December 5, 2016 at 4:00 pm

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

Reply

Lynn December 3, 2016 at 11:47 am
Recipe Rating:

Made today a glutenfree version of this recipe and it turned out so freaking good!! Thank you so much for sharing!! :)

Reply

Claire Russell December 3, 2016 at 7:56 pm

BEST. BANANA BREAD. EVER.

Reply

Maureen Mayer December 4, 2016 at 1:15 pm
Recipe Rating:

I made this on Thanksgiving and the entire family raved about it!
Thank you!
Maureen

Reply

Angela Liddon December 5, 2016 at 3:18 pm

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

Reply

BC-Babe December 4, 2016 at 6:00 pm

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?

Reply

Jessica December 4, 2016 at 9:39 pm
Recipe Rating:

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.

Reply

Reeni December 11, 2016 at 2:24 pm

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

Reply

Angela Liddon December 12, 2016 at 2:24 pm

I hope you enjoy it, Reeni!

Reply

Laurie December 11, 2016 at 2:33 pm
Recipe Rating:

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.]

Reply

Amy December 14, 2016 at 3:14 am
Recipe Rating:

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.

Reply

Jenn December 17, 2016 at 9:21 am
Recipe Rating:

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!

Reply

Angela Liddon December 19, 2016 at 11:00 am

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

Reply

Lola December 18, 2016 at 4:10 am
Recipe Rating:

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

Reply

Angela Liddon December 19, 2016 at 10:48 am

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

Reply

Lauren December 19, 2016 at 12:58 am
Recipe Rating:

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!)

Reply

Reineke December 19, 2016 at 10:05 am

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

Reply

Angela Liddon December 19, 2016 at 10:11 am

Yum! Enjoy! :)

Reply

Lauren R December 22, 2016 at 9:45 am

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?

Reply

Lauren January 10, 2017 at 11:20 pm
Recipe Rating:

Turned out the oven was broken so luckily that was the only issue :)

Reply

Kendal B December 24, 2016 at 3:25 pm

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.

Reply

Angela Liddon December 28, 2016 at 11:17 am

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

Reply

Aishath December 25, 2016 at 10:02 pm

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

Reply

Angela Liddon December 28, 2016 at 11:12 am

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

Reply

kristin December 30, 2016 at 8:56 am
Recipe Rating:

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

Reply

Myrto January 1, 2017 at 2:01 pm
Recipe Rating:

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!

Reply

Angela Liddon January 3, 2017 at 9:54 am

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

Reply

Andrea January 1, 2017 at 2:49 pm
Recipe Rating:

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.

Reply

Angela Liddon January 3, 2017 at 9:53 am

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

Reply

Roxlutz January 3, 2017 at 11:48 am
Recipe Rating:

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!

Reply

Angela Liddon January 3, 2017 at 5:00 pm

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

Reply

Kathy Fowler January 3, 2017 at 8:32 pm

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

Reply

Angela Liddon March 15, 2017 at 12:40 pm

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!

Reply

Agness of Run Agness Run January 9, 2017 at 6:55 am

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

Reply

Angela Liddon January 9, 2017 at 10:39 am

I hope you enjoy it, Agness!

Reply

Sara January 9, 2017 at 2:18 pm
Recipe Rating:

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!

Reply

Samantha O January 11, 2017 at 7:14 pm
Recipe Rating:

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!

Reply

Natalie Ron January 14, 2017 at 11:00 am

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!

Reply

Angela Liddon January 18, 2017 at 2:43 pm

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. :)

Reply

Jennifer W January 20, 2017 at 4:15 am

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

Reply

Diana January 29, 2017 at 2:28 am

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

Reply

Angela Liddon February 22, 2017 at 9:17 am

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.

Reply

Annique January 23, 2017 at 10:42 am
Recipe Rating:

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.

Reply

Angela Liddon January 24, 2017 at 11:00 am

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

Reply

Kay Horn January 29, 2018 at 4:16 pm

Hi Anna questions

Would you be so kind as to share yr recipe quantities with the extra puree and less sugar.
I’d be so grateful.
Thank you!

Reply

Jodie Holyoak January 23, 2017 at 4:27 pm
Recipe Rating:

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

Reply

Angela Liddon January 24, 2017 at 10:49 am

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!

Reply

Cielo January 25, 2017 at 5:17 pm
Recipe Rating:

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!

Reply

Angela Liddon January 26, 2017 at 11:52 am

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

Reply

Beverly St.Pierre January 27, 2017 at 5:09 pm
Recipe Rating:

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.

Reply

Angela Liddon January 30, 2017 at 12:08 pm

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

Reply

Sherry January 28, 2017 at 9:01 pm
Recipe Rating:

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 ;).

Reply

Diana January 29, 2017 at 2:25 am

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”

Reply

Alana January 29, 2017 at 2:11 pm
Recipe Rating:

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 :)

Reply

Angela Liddon January 30, 2017 at 11:35 am

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

Reply

Ellesha Wanigasekera January 29, 2017 at 3:40 pm
Recipe Rating:

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 ;)

Reply

Angela Liddon January 30, 2017 at 11:34 am

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

Reply

Steph Borutski January 31, 2017 at 3:10 pm

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!

Reply

Ditte February 1, 2017 at 1:45 pm

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?!

Reply

Angela Liddon February 15, 2017 at 10:53 am

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

Reply

Teresa February 1, 2017 at 6:15 pm
Recipe Rating:

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. :)

Reply

Angela Liddon February 2, 2017 at 1:59 pm

Oh no! Five-second rule?! ;)

Reply

Amanda February 4, 2017 at 11:55 pm
Recipe Rating:

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!

Reply

Angela Liddon February 7, 2017 at 4:29 pm

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.

Reply

Courtney February 5, 2017 at 8:48 pm
Recipe Rating:

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!

Reply

Diamond Vitality February 5, 2017 at 10:22 pm

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!

Reply

Rachel February 6, 2017 at 1:20 pm

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.

Reply

Cassidy February 20, 2017 at 10:33 am

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! :)

Reply

Julie February 6, 2017 at 2:38 pm
Recipe Rating:

Just made this with teff flour – a fantastic recipe and a very positive outcome!

Reply

Allison February 9, 2017 at 10:57 pm
Recipe Rating:

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!!

Reply

Dawn WK February 10, 2017 at 4:31 pm
Recipe Rating:

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!

Reply

Angela Liddon February 13, 2017 at 11:44 am

Haha, I hope it’s a hit, Dawn!

Reply

Dawn February 13, 2017 at 9:43 pm

He liked it!!! Yes!!

Reply

belinda February 11, 2017 at 2:22 am

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

Reply

Angela Liddon March 31, 2017 at 2:31 pm

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.

Reply

Olivia Lhermie February 11, 2017 at 10:04 pm
Recipe Rating:

Best banana bread… ever. I love it. Thank you so much for sharing your talent with us!

Reply

NTI School February 13, 2017 at 11:41 am
Recipe Rating:

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.

Reply

pamela February 13, 2017 at 6:46 pm

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

Reply

Angela Liddon February 27, 2017 at 11:11 am

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!

Reply

Kalee February 15, 2017 at 1:17 pm
Recipe Rating:

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!

Reply

Debora February 18, 2017 at 11:51 am
Recipe Rating:

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.

Reply

Cassidy February 20, 2017 at 10:30 am
Recipe Rating:

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!

Reply

Leah February 21, 2017 at 1:10 am
Recipe Rating:

This banana bread is AMAZING!!!
I’ve been making it over and over. Delish!

Reply

Joanna Ruckenstein February 26, 2017 at 11:18 am
Recipe Rating:

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

Reply

Angela Liddon February 27, 2017 at 11:39 am

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

Reply

Blaire February 27, 2017 at 12:36 pm
Recipe Rating:

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!

Reply

Angela Liddon February 27, 2017 at 1:22 pm

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

Reply

Steven Little March 2, 2017 at 9:45 pm

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

Reply

Angela Liddon March 31, 2017 at 2:41 pm

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

Reply

Rona March 8, 2017 at 5:22 am

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 :)

Reply

Angela Liddon March 14, 2017 at 10:12 am

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 :)

Reply

Lisa Baldini March 9, 2017 at 10:08 am
Recipe Rating:

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. ❤

Reply

Angela Liddon March 9, 2017 at 2:03 pm

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

Reply

Summer March 10, 2017 at 12:37 am
Recipe Rating:

Made this banana bread tonight. Delicious! Topped it with dark chocolate and chopped walnuts. Thanks for a tasty recipe.

Reply

Jessy March 11, 2017 at 12:56 am
Recipe Rating:

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!!!

Reply

Angela Liddon March 15, 2017 at 1:04 pm

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

Reply

Jessy March 11, 2017 at 12:58 am
Recipe Rating:

Oh whoops I meant Oh She Glows! I’m getting my vegan go-to’s all mixed up!

Reply

Maury Drage March 16, 2017 at 9:20 pm

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.

Reply

Angela Liddon March 17, 2017 at 9:10 am

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!

Reply

Debra March 19, 2017 at 3:15 pm

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!

Reply

Angela (Oh She Glows) March 21, 2017 at 9:14 am

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!

Reply

Debra March 21, 2017 at 9:29 am
Recipe Rating:

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!

Reply

Studio6605 March 20, 2017 at 12:24 am
Recipe Rating:

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 :)

Reply

Andrea Soja March 20, 2017 at 6:17 am

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

Reply

Angela (Oh She Glows) March 21, 2017 at 9:12 am

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!

Reply

debbie March 25, 2017 at 1:16 pm

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)

Reply

Angela Liddon March 27, 2017 at 9:28 am

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

Reply

Michelle Ngo March 26, 2017 at 1:40 am
Recipe Rating:

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!

Reply

Karen April 1, 2017 at 12:36 am
Recipe Rating:

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.

Reply

Angela Liddon April 3, 2017 at 11:04 am

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

Reply

Sunny April 3, 2017 at 12:17 pm
Recipe Rating:

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!

Reply

Mima April 8, 2017 at 6:13 am
Recipe Rating:

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!

Reply

Renee Ghanem April 8, 2017 at 10:07 am

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

Reply

Angela Liddon April 10, 2017 at 12:32 pm

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!

Reply

Abbey E. April 9, 2017 at 12:19 pm
Recipe Rating:

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!

Reply

Stephanie April 10, 2017 at 8:00 pm
Recipe Rating:

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!

Reply

Angela Liddon April 11, 2017 at 8:50 am

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

Reply

Laura April 14, 2017 at 1:10 am
Recipe Rating:

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!

Reply

Angela Liddon April 17, 2017 at 12:54 pm

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

Reply

Ana Vasiljevic Parente April 16, 2017 at 9:06 pm
Recipe Rating:

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!

Reply

Amelia April 22, 2017 at 8:36 am
Recipe Rating:

Delicious!!!

Reply

Janee April 28, 2017 at 9:00 am
Recipe Rating:

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!

Reply

Angela Liddon April 28, 2017 at 12:57 pm

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

Reply

Anu May 7, 2017 at 12:50 pm
Recipe Rating:

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.

Reply

Andy May 12, 2017 at 11:31 pm
Recipe Rating:

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!

Reply

Melanie May 17, 2017 at 1:47 am
Recipe Rating:

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

Reply

Alex May 17, 2017 at 7:56 pm
Recipe Rating:

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

Reply

Angela Liddon May 18, 2017 at 8:48 am

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

Reply

leia May 19, 2017 at 9:45 am
Recipe Rating:

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.

Reply

Carrie May 20, 2017 at 10:13 pm
Recipe Rating:

It was absolutely delicious! I made muffins with vegan chocolate chips in the batter and chopped walnuts on top. Yum!

Reply

Barbara P May 23, 2017 at 11:14 am
Recipe Rating:

I just made this but had to make 2 substitutions: I used 2 TBS of chia seeds soaked in 1/4 cup of water instead of flax seeds, and instead of spelt flour I used Bob’s Red Mill Stone ground white rice flour. It turned out marvelous.

Reply

Angela Liddon May 25, 2017 at 9:10 am

Thanks for sharing, Barbara! It’s great to hear the recipe worked out well with those substitutions. :)

Reply

Barbara P May 23, 2017 at 11:16 am

Oops, correction on my previous post above. I also substituted coconut sugar with plain white sugar.

Reply

Mariah May 24, 2017 at 5:18 pm
Recipe Rating:

I just made this banana bread today, and it was INCREDIBLE! I added chocolate chips on top which was a delicious touch. My non-vegan brother even loved it. I’ll definitely be making these again. Thank you!!!

Reply

Angela Liddon May 25, 2017 at 8:57 am

Mmm, chocolate chips would be a delicious addition for sure. So happy the recipe was a hit!

Reply

Laurel Swan May 31, 2017 at 1:56 pm
Recipe Rating:

One of the best banana loafs I’ve made (vegan and non-vegan). So easy and quick. Our dog managed to eat the whole first loaf and he never steals food so it must be good. Definitely a go to for me from now on.

Reply

Angela Liddon June 1, 2017 at 8:15 am

Oh, that sneaky dog! I’m glad the bread was a hit with everyone–humans and canines alike, hah ;)

Reply

Lynn June 7, 2017 at 8:53 pm

This looks fantastic! Do you think I could swap apple sauce for the coconut oil?

Reply

Angela Liddon June 19, 2017 at 12:58 pm

Hey Lynn, That’s a great question! I haven’t tried it out myself to be honest. My guess is that it would impact the bake time, and I’m not sure if it would be a 1:1 swap. I do know other baking recipes tend to say you can swap applesauce in baked goods, so it might be worth a shot. vegan recipes just tend to be a bit more temperamental. ;)

Reply

limor June 9, 2017 at 7:32 pm
Recipe Rating:

I used brown rice flour and brown sugar and it turned out DELICIOUS!

Reply

Angela Liddon June 12, 2017 at 1:32 pm

So great to know! Thanks for sharing.

Reply

Sara June 10, 2017 at 5:13 am
Recipe Rating:

I just made this banana cake, but was skeptical because of the healthier ingredients, but it turned out to be one of the best banana cakes I’ve ever made. I added cinnamon which gave it a really nice taste, and the cake was really moist, not dry at all! My family loved it, and my dad who isn’t the biggest fan of cakes, asked for a second piece. It tastes just like an “unhealthy” cake!

Reply

Angela Liddon June 12, 2017 at 1:31 pm

Sounds like it was a hit, Sara! I’m so glad to hear it :)

Reply

Lorrie June 11, 2017 at 5:49 am

I was wondering if I could substitute gluten free flour and have it still come out well?
thanks!

Reply

Angela Liddon June 16, 2017 at 10:17 am

Hi Lorrie, I haven’t yet found a gluten-free flour/combo of GF flours that I love for this recipe, but if you check back through some of the comments, I think other readers have shared what they’ve tried (and their results). Hopefully that’ll help you out! :) And if you decide to experiment, I’d love to hear how it goes for you, too.

Reply

Kathy June 12, 2017 at 2:36 pm

Wow! I made this for my Vegan Goddaughter who just had surgery and I had to keep myself from eating the whole loaf after I tried it. I have never bought half of those ingredients so I was hesitant as to how it would turn out. Especially the maple syrup.
I did use all purpose flour and cane sugar.
Some walnuts burnt a little but I just picked them off. I used 4 bananas for more banana taste. Delish!! I will try them in a muffin pan next. Thanks!!

Reply

Angela Liddon June 13, 2017 at 8:57 am

I’m glad you enjoyed the recipe, Kathy! I hope your goddaughter has a speedy recovery :)

Reply

Doreen Naor June 15, 2017 at 8:52 am
Recipe Rating:

I didn’t have rolled oats, so I decided to just omit the oats altogether without any substitutions. Came out GREAT!!! Had to bake 52 minutes at 355 (my oven runs slightly cooler which is why I had the extra 5 degrees).

Reply

Ada June 19, 2017 at 5:48 am
Recipe Rating:

I’ve just recently went through the vegan transition and have been skeptical at the banana bread recipes, where most of them turn out odd tasting. This is the best recipe of banana bread that I have ever had. The bread turned out so lovely. ;)

Reply

Angela Liddon June 19, 2017 at 8:18 am

I definitely know how the search for the perfect banana bread recipe goes. :) So glad this one was a winner for you, Ada!

Reply

Bee June 19, 2017 at 5:12 pm
Recipe Rating:

A great success with my whole non-vegan family :)

Reply

Anna June 28, 2017 at 3:02 pm

Super excited to make this, but I don’t seem to own maple syrup! Do you think honey will work as a substitute?

Reply

Anna June 28, 2017 at 4:45 pm
Recipe Rating:

UPDATE: just decided to substitute it with more coconut sugar, turned out great! :)

Reply

Melissa July 9, 2017 at 2:56 pm

Honey is not vegan and, thush, defeats the purpose of this vegan banana bread.

Reply

Sophie S July 3, 2017 at 1:46 am
Recipe Rating:

I just made this for my younger sister who has been vegan for about 6 months… we have been searching for a good vegan banana bread and this one “takes the cake”, as they say! She gave it 11/10, which is a solid win! Thanks for the recipe :)

Reply

Angela Liddon July 4, 2017 at 10:16 am

Oh, I’m so glad this one was a winner!:)

Reply

Laurie July 5, 2017 at 4:51 pm
Recipe Rating:

Everyone raves about my banana bread but I’ve always hated it because it’s made with white flour and sugar. My kids (daughter about a year ago and son just this week) went vegan. I’ve been making vegan BB for a while but nothing to write home about…until now! This is better than my regular banana bread – I’ll never go back!

Q. I wanted to make it chocolate w cocoa powder. Do you think I’ll need to add more maple syrup? Thanks

Reply

Angela Liddon July 10, 2017 at 9:12 am

Hey Laurie, Aww, I’m so honoured that you love this one so much! Thank you! :) As for a cocoa powder infusion, that’s a great question. I haven’t tried it yet, but now I want to! If I was going to try it I would probably try 1/3 to 1/2 cup cocoa powder and increase the maple syrup by a couple tablespoons to offset the bitterness. You might also need to reduce the flour by a touch (1/4 cup maybe). If you try anything out please let me know how it goes!

Reply

Kate July 6, 2017 at 3:23 am

This bread deserves to be inducted in the vegan hall of fame. Not only is it absolutely delicious, but it’s ridiculously easy to make! It’s my go-to breakfast. In fact, I have a loaf cooling on the rack as I type this! I typically use 1 cup sprouted spelt flour plus 1/2 cup quinoa flour to boost the protein profile. Tonight I subbed chia seeds for flaxseeds and coconut flour for quinoa flour… fingers crossed the bread still tastes amazing!

Reply

Angela Liddon July 6, 2017 at 9:40 am

Thanks so much for the glowing review, Kate! I hope that sub worked out well last night…if you get a chance, I’d love to hear how it went :)

Reply

Kate July 9, 2017 at 12:52 pm

It turned out great! The loaf didn’t rise as much but the texture was lighter with the coconut flour. You may want to give it a try!

Reply

stephanie velasco July 6, 2017 at 10:49 am

Hello I dont have spelt flour. I have coconut flour, brown rice flour, rice flour, almond flour and oat flour. Which one do you recommend instead of the spelt?

Reply

Angela Liddon July 17, 2017 at 11:44 am

Hey Stephanie, I have tried this with oat flour and while it was more dense and it took a bit longer to bake, it turned out very flavourful. So I would probably recommend that, just keep in mind that you may need to bake it longer.

Reply

Mary July 6, 2017 at 10:23 pm

This Vegan Recipe is absolutely delicious!! The best!! Plus it’s healthy. Thank you!!

Reply

Lauren Prufer July 7, 2017 at 1:24 pm

This looks amazing, I know how I’ll be using my frozen banana collection!

Reply

Hester July 8, 2017 at 4:32 pm

Hi! I’ve made this recipe and it is totally nom.
I just got confused… Why did you put the ground flaxseed under the wet ingredients?
It confused me because I do have flaxseed oil in my pantry (but I think that is not what I should use), but when I asked for ground flaxseed in the store, I was directed to the flaxseed meal they carry. And that doesn’t seem “wet” . At all.
I ended up using the flaxseed meal, and the banana bread was lovely. But I wondered what I should have used?

Thank you in advance :)

Reply

Rachel July 13, 2017 at 1:45 am
Recipe Rating:

Ground Flaxseed is often used in vegan recipes as an egg substitute. Usually it is mixed with water (ratio 1:2) to give a goopy consistency. Adding it to the wet ingredients I believe would achieve the same results.

Reply

Hester July 13, 2017 at 1:50 pm

Thank you, Rachel, for your reply. I’m glad you put my mind at ease. About to make another loaf of banana bread!

Reply

Katie July 17, 2017 at 11:06 am

Ground flax is the binding agent in place of egg, that’s why it should be added with the wet ingredients. You want it to absorb the wet ingredients. 1 egg = 1T flax + 3T water.

Reply

Nicola Ray July 11, 2017 at 1:52 am
Recipe Rating:

Just made this and it was delicious. Reminded me of parkin which we eat in November on bonfire night. The oats give it a chewy texture. Yummy..

Reply

Lindsey July 12, 2017 at 2:39 pm

Would it be okay to just use coconut flour instead of light/white spelt flour, all-purpose white flour, and whole-grain spelt flour? Or would it not cook or bake properly for the loaf?

Reply

Angela Liddon July 17, 2017 at 11:45 am

Hi Lindsey, I don’t think I’d recommend coconut flour for this recipe, as it tends to absorb a lot of moisture, and it also doesn’t contain gluten which is necessary for binding this bread. I worry your loaf would end up rather dry and crumbly. It might work out better if it were mixed with another flour, though (such as oat flour, which I have tried with success. I just had to bake it longer). If you try anything, please let me know how it goes!

Reply

Michael July 28, 2017 at 11:40 pm
Recipe Rating:

I added 1 cup of coconut flour and all moisture was gone.
I’m currently trying to work out how to fix it.
Not sure how to make this gluten free

Reply

Emilia July 17, 2017 at 3:50 am
Recipe Rating:

I hardly ever leave recipe reviews but just had to for this one! This is THE vegan banana bread recipe. So tasty, great texture (soft, light, doesn’t crumble) and incredibly filling, with just the right amount of sweetness. Incredibly happy with the turnout! Thank you!!

Reply

Angela Liddon July 17, 2017 at 12:10 pm

Thanks so much for the glowing review, Emilia! It brought a huge smile to my face. :)

Reply

char July 17, 2017 at 8:34 pm

oh my gosh. do not make this banana bread OR ELSE YOU WILL EAT IT ALL. in one sitting!!! i’m only kidding, but this banana bread is AMAZING. recently went vegan and trying to find substitutes to keep me on track and this was a great find:))) my whole family loves it to and they aren’t vegan.
**didnt have any maple syrup so i just omitted it and it tasted amazing
**used oat flour instead of spelt flour. worked very well

Reply

Angela Liddon July 18, 2017 at 12:03 pm

Oh, I’m so happy you found (and enjoyed!) this recipe, Char :) Thanks for sharing that sub info, too!

Reply

Jessica Travis July 19, 2017 at 9:41 pm
Recipe Rating:

I am happy to say that I have found my “go to” banana bread recipe. No more internet searching… thank you so much! I made my first loaf tonight and it was awesome, to say the least. I have some coworkers who are vegan and they will be so excited to be able to have some of this treat. Best banana bread ever!

Reply

Angela Liddon July 20, 2017 at 11:34 am

I’m so glad this recipe was a winner, Jessica! Enjoy :)

Reply

mel July 23, 2017 at 7:41 am
Recipe Rating:

I make this loaf literally every week for my non-vegan family and everyone loves it!! I usually end up eating half of it in one sitting, unfortunately. Haha, but this truly is the best banana bread recipe i’ve found so far! Fluffy, most and extremely banana-ey. Sometimes I use oat flour instead of spelt, or omit maple syrup and add more banana but it always turns out amazing. Thanks so much for this recipe!

Reply

Angela Liddon July 24, 2017 at 10:30 am

Thanks for the kind words, Mel! I’m so happy you’ve been loving this banana bread recipe.

Reply

Amber B July 24, 2017 at 11:57 am

Hello,

Do you think this will come out right if I made it without the oats? I think this is a great recipe, I’m just allergic to the oats.
Thanks!

Reply

Angela Liddon July 28, 2017 at 1:32 pm

Hey Amber, I can’t see why not! The oats are in there mainly for texture. From what other readers have said, quinoa flakes work well as a substitution, so that may be worth a try if you want to try making a swap rather than simply omitting them! If you experiment, please let us know how it goes :)

Reply

Grace July 24, 2017 at 5:50 pm
Recipe Rating:

This is the best banana recipe I have ever tried. I’ve tried so many non-vegan banana bread recipes in the past and turns out this one is for sure the best out of them all! And, comparatively, it’s so much more nutritious.. which is a huge plus, especially when you want to indulge in something like banana bread. Even my 96-year-old grandma loved it. The whole family loved it.

Modification:
I added a tsp of cinnamon (may add more next time!).
I didn’t have coconut sugar so I subbed it with light brown sugar.. I also only used about 1/8 cup instead of 1/4 cup of the sugar – this amount was just the right amount of the sweetness for us personally.
I didn’t have walnuts on hand so I used a mix of chopped almonds and pecans. I folded the nuts in the batter in addition to adding it as a topping. I also sprinkled oats on top along with the nuts which made it look extra nice.

Thank you again for the amazing recipe!! Much love.

Reply

Angela Liddon July 26, 2017 at 8:14 am

Hi Grace, Thanks so much for the warm words! I’m happy to hear you enjoyed the recipe. And thanks for sharing your mods, too–so great to know!

Reply

Patricia July 25, 2017 at 11:27 am
Recipe Rating:

Sadly, I tried to bake this recipe in my bread maker, (because it’s summer and super hot and there is no way I’m turning my oven on…) but it didn’t turn out; I baked it for 65 min – Just a heads up, if someone else was thinking of doing the same thing…I MUST say, even though it was the consistency of a baked pudding, I ate a couple pieces and it was delicious!

Reply

Kim September 11, 2017 at 2:36 pm

Hi Patricia,
I’m not sure what setting you used on your bread machine, but banana bread is more of a cake and not a real bread. That might be why it didn’t turn out.

Reply

Doris July 25, 2017 at 3:48 pm
Recipe Rating:

Wow, this is the most amazing recipe!!!
Was looking for a vegan version of banana bread a couple of weeks ago and your site came up…. the rest is history… :))) everyone just loves it, plus it is super easy to make.
I use chickpea flour instead ( word of warning should you try the dough in it’s wet format, it does not taste all that appealing; yet baked, totally delicious ) and I also add a few frozen blueberries on the top, push them in slightly and then off to the oven.
Thank you Angela, your blog is awesome!

Reply

Angela Liddon July 26, 2017 at 8:10 am

Thanks for the tip, Doris! So glad you enjoyed the results.

Reply

Rachel July 26, 2017 at 1:38 pm

This is an excellent recipe. I’ve used an old ‘Blue Peter’ (UK kids TV show😆) recipe for nearly 40 years and thought no vegan recipe would ever stand up to it. Glad to say I was wrong. Also made the black bean brownies and the courgette muffin tops this week and they have all been delicious. Thanks you so much!

Reply

Angela Liddon July 27, 2017 at 8:28 am

So happy to hear all those recipes have been winners, Rachel! Thanks for taking the time to let me know :)

Reply

Vicktoria July 27, 2017 at 9:55 pm

My boyfriend is vegan, I’ve been entertaining the thought and despite all of the powerful reasons to transition I still find myself fighting old habits. I must say this is the first vegan desert I have made. Holy guacamole. This is great! I’ve made it 5x now, it’s a regular snack in the house at the moment. Being we are both on the go. The only thing different I did was mix crushed walnut pieces as well as have walnuts on top. Mmm. Thank you for sharing such a spectacular recipie. ♡

Reply

Angela Liddon July 28, 2017 at 8:20 am

I’m so happy this recipe was such a hit, Vicktoria! If you try any of my other dishes, I hope you like them just as much. :)

Reply

Helen portas July 29, 2017 at 2:59 am

After being a vegetarian for many years, I find myself drawn more and and more to vegan eating. Recipes like this just reinforce this! Thanks for the inspiration-I’ll let you know how I get on with vegan life😋

Reply

Karen July 29, 2017 at 5:03 am

Hi! At this moment the bread is in the oven, I followed the measurements in grams, however I have a question, in the recipe it says that 1/3 cup equals 60ml, but here I have 1/3 cup and it says 80ml, the measurement for 60ml is 1/4 cup in my cup set… is that something I should be concerned about?

Reply

Angela Liddon August 14, 2017 at 9:08 am

Hey Karen, Oh, good eye! Thanks for pointing out this error. I will correct it in my recipe (and yes, it should be 80 mL!) :)

Reply

Allie July 31, 2017 at 11:56 am

I tried it this morning. No mods. the bread was still uncooked in the middle even after 105 mins adn too crusty on the outside. I kept having to put it back in. I gave up and left it as it was. Other than that, the flavor was spot on. Id pht less maple syrup next time because it was overly sweet.

Reply

Angela Liddon August 8, 2017 at 9:16 am

Hey Allie, Oh I’m sorry to hear that. What a strange thing to happen after all that cook time! Could it be that you are baking at a high altitude (sometimes that can throw off vegan baked goods)? Ensuring that your oven is heating to the proper temperature may also be a good thing to double check.

Reply

Laura August 2, 2017 at 12:10 pm
Recipe Rating:

This is AMAZING!! I cannot stress how wonderful this cake is! I’ve just made it with my children and it’s the best banana cake I’ve ever tried. So lovely and moist. I didn’t hav coconut sugar so I used brown sugar. Also I didn’t have a loaf tin so just used a regular 8inch cake tin. Thanks for sharing the recipe! ❤️💜

Reply

Angela Liddon August 2, 2017 at 12:40 pm

I’m so happy to hear it was a hit, Laura, even with those modifications! Thanks for the love. :)

Reply

Elizabeth August 4, 2017 at 9:50 am
Recipe Rating:

Absolutely DE-licious. I omitted the coconut sugar, and it was still plenty sweet with all those bananas.

Reply

Angela Liddon August 4, 2017 at 10:18 am

So glad you enjoyed it, Elizabeth!

Reply

Victoria August 5, 2017 at 2:14 pm
Recipe Rating:

Made it today and it was spot on! So delicious! I roasted my bananas in their skins for 20 minutes at 350 degree to carmelize their flavour as my bananas were too fresh. Bingo! It worked perfectly. Definitely will be making double batches!

I have been following a whole foods plant based diet for 6 weeks now, using your two cookbooks…all your recipes are fabulous! Thank you for making my transition so much easier!

It is also a pleasure reading your recipes with the little antidotes! ♥️ Thank you!

Reply

Callie August 6, 2017 at 7:01 pm
Recipe Rating:

I added some molasses to the wet ingredients and shredded coconut to the walnut topping and it was delicious, I would definitely recommend!

Reply

alexy August 8, 2017 at 6:09 pm
Recipe Rating:

Just made this! I substituted the coconut oil for vegan margarine (becel), used whole wheat flour and added chopped walnuts and it turned out perfect.

Thanks for the recipe!

Reply

Angela Liddon August 9, 2017 at 11:42 am

Thanks for sharing, Alexy! So great to hear it turned out well with those subs.

Reply

Mark August 11, 2017 at 10:12 pm

The print function is no longer working – just shows a blank – please fix

Reply

Angela Liddon August 17, 2017 at 11:30 am

Hi Mark, I’m sorry you’re having trouble with the print function. It’s working on our end so I’m not sure what the issue is. Do you mind letting me know which web browser and version you’re using?

Reply

Nicki August 12, 2017 at 5:56 pm
Recipe Rating:

What a wonderful recipe! I think you could do quite a bit to this banana bread and STILL not mess it up. I made several changes; I used organic (vegan) cane sugar instead of coconut, cut two teaspoons of sugar from the batter and instead crusted the bread in sugar, completely omitted the oats, and (accidentally) used gluten-free all-purpose flour (Bob’s Mill). SO GOOD.

Reply

Katey August 12, 2017 at 6:38 pm

Delicious! I subbed shredded coconut for the coconut sugar and it came out perfectly.

Reply

Jessica Marti August 15, 2017 at 7:30 am
Recipe Rating:

OMG that banana bread is heaven. I tried to eat vegan for some time, didn’t quite work out but I’m still making some vegan recipes. This one is AMAZING. Even my “vegan can’t be good for you” bf loves it. Thank you so much for this amazing recipe!! xo J

Reply

Angela Liddon August 15, 2017 at 7:59 pm

So happy to hear it’s a hit, Jessica–even with the boyfriend! ;)

Reply

Karen August 15, 2017 at 10:08 am

Hello. I love banana bread and would love to try this and all the recipes in your cookbook and what has been posted however I put on weight very quickly when it comes to grains/breads so aside from smoothies, what else would be possible to eat as a breakfast item without a grain being part of the recipe? Your comments are appreciated. Thank you.

Reply

Angela Liddon August 21, 2017 at 6:49 am

Hi Karen,
Have you tried tofu or chickpea scrambles? They’re quite delicious in the morning and packed with protein. Another idea to try is a grain-free granola (I have a killer granola recipe in my first book which has a tip on how to make it grain-free) with plain coconut yogurt and fresh fruit. I hope this helps!

Reply

Ann August 16, 2017 at 2:49 am
Recipe Rating:

This recipe produces amazing banana bread! Will definitely be baking this banana bread again..

I substituted the flax with chia seeds, and used whole wheat flour instead of spelt.. To prevent the bread from getting too tough, I used a bit more soy milk and let the batter rest for 25 minutes before baking it. Since my bananas were about 400g, I used 1/4 cup of coconut oil instead of 1/3.

Made such tender and moist banana bread!

Reply

Andreea August 17, 2017 at 12:12 am

Hello Angela! I tried your recipe and love it! :) I would like to make a double batch today and I am wondering if I can double also the quantities of baking soda and backing powder. Hope you can help. All the best!

Reply

Angela Liddon August 17, 2017 at 11:32 am

Hi Andreea, I’m so happy you love the bread. Doubling the recipes for vegan baked goods can be tricky, as I’ve experienced in the past. I haven’t personally tried it with this recipe though. Sometimes if you double the baking soda and baking powder in baking recipes, their flavours can come out too strong, or the other ingredients may be thrown off. That said if you feel like experimenting please let us know how it goes! :)

Reply

Bonny August 17, 2017 at 5:34 am
Recipe Rating:

Made this on the weekend and it came out so delicious! My now favourite banana bread recipe!

Reply

Petra August 17, 2017 at 9:22 am

Hi there I have made this recipe 2 and it is lovely indeed thank you for sharing….

Reply

Sarah August 22, 2017 at 3:56 am
Recipe Rating:

This was absolutely delicious. I didn’t have maple syrup so just used raw cane sugar and it was fab. I topped it with chopped hazelnuts and banana slices and served it with some coconut cream on the side! So good. This recipe is definitely a keeper!

Reply

Jan August 22, 2017 at 7:47 am

Hi Angela, Do you suppose buckwheat flour would work? I don’t have any of the other flours you mentioned. Thank you. Enjoy your day.

Reply

Angela (Oh She Glows) August 22, 2017 at 9:09 am

Hey Jan, In my experience, buckwheat is best combined with other flours as it tends to be quite dense. My guess is that swapping out all the spelt flour for buckwheat could result in a dense or wet loaf, but I’m not positive! I have had success using oat flour (I think it required a bit more bake time though), so if you have rolled oats you can blend them in a blender until a fine flour forms to create oat flour. Please let me know if you try anything out!

Reply

Mollie August 26, 2017 at 12:36 pm

Hi, looking forward to making this. Are chia seeds an okay substitute for flax seeds?

Reply

Angela Liddon August 28, 2017 at 1:18 pm

Hi Mollie, I seem to recall a few readers tried this substitution and had a lot of success with it. If you decide to experiment, please let us know how it goes for you! Happy baking :)

Reply

Carina August 28, 2017 at 3:35 pm

Can I use still cut oats ?

Reply

Angela Liddon September 8, 2017 at 12:11 pm

Hi Carina, I’m not sure to be honest. I think the texture could turn out too chewy/coarse if using steel-cut oats since they require a much longer cook time. If you try anything out though please let us know how it goes!

Reply

Lisa-Sophie August 31, 2017 at 5:44 am

Hello Angela :)
I bought your “Oh she glows” book a few weeks ago and I loooooove your recipes. They are great and you’re really helping me to integrate ingredients I have been afraid of for many years now. Thank you so much!!
I tried the banana bread 2 times now but it doesn’t rise. Do you know why this might happen? However it is delicious but since it doesn’t rise it’s not that fluffy and doesn’t look that nice :D

Reply

Angela Liddon September 7, 2017 at 12:35 pm

Hi Lisa-Sophie, Thanks so much for purchasing my cookbook! I’m so happy to hear you’re loving it so far. :) It’s too bad you’ve been having troubles with this banana bread recipe, though (but at least it still tastes good!). Did you happen to make any ingredient substitutions? IF not, could it be that you are baking at a high altitude (sometimes that can throw off vegan baked goods)?

Reply

Beth September 1, 2017 at 6:22 pm

How can we adjust this for baking at 5000 ft above sea level?

Reply

Angela Liddon September 8, 2017 at 12:16 pm

Hey Beth, I’m sorry, but I’m not sure. I would suggest looking for a high altitude baking guide online. There must be some helpful tips from experienced high altitude bakers out there. Please let me know if you try anything out!

Reply

Kristina September 2, 2017 at 8:56 am

Oh my god. This is the best banana bread I ever had ! I HAVE to share this recipe with everyone I know !

I had to make a few changes because I obviously wanted to do it as soon as I saw the recipe, and I didn’t have everything on hand. So I subbed the spelt flour for all-purpose, coconut sugar for brown sugar and I since I was out of maple syrup (the tragedy !) I just added more brown sugar. Oh, and I also added walnuts AND chocolate chips to the mix, for a well deserved treat !

Oh gosh, it is insane. I just can stop eating it. You are officially the queen of banana bread. Everybody needs to stop trying, you made created perfection.

And I obviously can’t wait to try it with the right ingredients. I think I might die if it’s even better.

Thank you Angela !

Reply

Angela Liddon September 5, 2017 at 12:13 pm

I’m so glad you enjoyed it, Kristina–and that it turned out so wonderfully even with your substitutions! That’s great to know. Thanks for sharing your results! :)

Reply

Krisann Jacobs September 10, 2017 at 12:25 am

The center of my banana bread cracked a bit, as it usually does but normally I cook the ones from in the box and the cracked part was a bit doughy still so I cooked it an extra 10-15 minutes and it still was. I took it out anyways, let it cool, and put it in a ziplock bag and came back to it the next day and it’s really moist. I’m wondering if that’s normal or if it’s from the chocolate chips I mixed in with the batter, or if it’s from not keeping it refrigerated???

Reply

Angela Liddon September 12, 2017 at 12:29 pm

Hi Krisann, I’m sorry to hear you’ve been having troubles with the moisture of the banana bread. Banana bread does tend to be a fairly moist type of loaf, but it sounds like this may be more so than is typical. The chocolate chips shouldn’t have caused the batter to stay so doughy, but did you happen to make any other ingredient substitutions? If not, could it be that you are baking at a high altitude? Sometimes that can throw off vegan baked goods. My other thought is that it just needed even more baking time (could your oven be off?). If you try it again I hope it goes better! Keep me posted. :)

Reply

Jess September 13, 2017 at 6:36 am
Recipe Rating:

Just pulled this out of the oven and it looks incred!

Reply

Angela Liddon September 13, 2017 at 9:46 am

Hopefully it tastes as good as it looks ;) Enjoy!!

Reply

Nicola Lancaster September 16, 2017 at 4:34 am
Recipe Rating:

This recipe was a success for us…..just wondering if I put in some dates would it work well or upset the balance of recipe? x

Reply

Angela (Oh She Glows) September 19, 2017 at 3:26 pm

Hey Nicola, So happy you enjoyed it! I think chopped dates might be really nice in this bread. I wouldn’t think that it would throw it off? They would add a bit of moisture, so maybe a few minutes longer bake time, but I wouldn’t think it would be a huge change. Please let me know if you try anything!

Reply

Rebecca September 25, 2017 at 4:50 am
Recipe Rating:

I just made this bread, and used an all purpose GF flour for 1 C of the flour, and 1/2 C almond flour, and it came out amazing!! We have lots of allergies over here, so I have to make everything Vegan and GF. So thank you for this amazing recipe!

Reply

Angela (Oh She Glows) September 25, 2017 at 2:07 pm

Hey Rebecca, I’m so happy this GF swap worked…thanks for letting us know!

Reply

Stav September 28, 2017 at 9:59 am
Recipe Rating:

No less than fabulous! Thanks for giving me the gift of an excellent vegan banana bread!!!

Reply

Alberta October 2, 2017 at 8:41 am
Recipe Rating:

I have just made this recipe as I had a bunch of super ripe bananas left over, and the result was amazing! Best vegan banana bread I have ever had. I used chia seeds instead of ground flax seed as I didn’t have them, and the taste was great.

This is going straight into my recipes book, and will definitely make this again in the future.

Reply

Melissa October 2, 2017 at 2:16 pm
Recipe Rating:

Made this last week, substituted with a gluten free flour I had on hand but it still turned out AMAZING! It was a hit with my family!

Reply

Tarra October 3, 2017 at 4:04 pm

This is seriously LIFE CHANGING! THE BEST BANANA BREAD EVER!

Reply

Angela (Oh She Glows) October 5, 2017 at 11:54 am

Wow, thank you Tarra!

Reply

Claire October 3, 2017 at 8:38 pm
Recipe Rating:

This is a fantastic recipe. I first tried it so my 4yo daughter would have something to share with her preschool friend who is a vegan. Since then I have modified it with whatever I have had in the pantry or fridge. I’ve used soy and coconut milk instead of almond milk, I’ve substituted spelt flour with white plain flour and gluten free flour. I’ve used whole golden linseed instead of ground flax. It’s such a versatile little recipe, it’s my go-to now.

Reply

Angela (Oh She Glows) October 5, 2017 at 11:57 am

Hi Claire, Isn’t that such a bonus when you can change it up with good results each time? I find it quite versatile too! I love that you all enjoy it so much. Thanks for your feedback!

Reply

Di_Kiki October 5, 2017 at 6:43 am

Just wanted to let you know that I didn’t use vanilla, swapped walnuts for raw vegan cocao and shredded coconut and this recipe blew people’s minds. It was SO good. Thanks for this.

Reply

Angela (Oh She Glows) October 5, 2017 at 11:53 am

Awesome!! Thanks for letting us know. :)

Reply

Sue October 5, 2017 at 7:04 pm

Hello!
I really love the sound of your vegan banana bread and would like to try to make it. Unfortunately, I cannot get the printed version to appear when I hit the printer, nor am I able to send myself a copy via email. Please help!

Reply

Angela (Oh She Glows) October 6, 2017 at 12:42 pm

Hey Sue, I’m so sorry that it’s not working for you! Sometimes the print function doesn’t work if you have ad blockers installed. Could this be the case? Do you know what web browser you’re using? I just tried it and it printed for me.
I do think there is an issue with the email function, so we’re looking into that now!

Reply

Angela (Oh She Glows) October 6, 2017 at 1:28 pm

The email function should be working now! :)

Reply

Savanna October 6, 2017 at 3:09 am

Just tried this recipe with a couple of substitutions based on what I had in the pantry. Used mostly peanut butter instead of coconut oil (only about 2 tsp oil, the rest PB) and instead of sugar and maple syrup, used half a cup of soaked dates in the wet mixture. Also omitted the baking powder and salt which I was a little apprehensive about but i’m pleased to say THIS CAME OUT AMAZING <3

Beautifully moist but still fluffy and the PB made it super tasty. 10/10 recipe!!

Reply

Angela (Oh She Glows) October 6, 2017 at 10:12 am

Awesome! So happy it worked so well.

Reply

Jesse October 9, 2017 at 12:49 am

is the flax seed supposed to be like a flax egg or does it not matter if i dont have it? if it is like a flax egg, are there other alternatives to make a replacement egg?

Reply

Angela (Oh She Glows) October 9, 2017 at 1:52 pm

Hey Jesse, I’m not certain what would happen if it was left out as I haven’t tried it before. Sorry I can’t provide more assistance!

Reply

Jamie Wagner October 9, 2017 at 2:11 pm
Recipe Rating:

This recipe is one of the best vegan banana bread recipes I’ve tried! I did sub white whole wheat flour for the spelt flour, and it still turned out super moist and absolutely delicious.

Thank you!

Reply

Angela (Oh She Glows) October 10, 2017 at 8:16 am

Hey Jamie, So happy you enjoyed it so much! And that the whole wheat flour worked so well. Did you use 100% whole wheat flour? And did the bake time change at all? Just curious!

Reply

Kiki October 12, 2017 at 9:37 am

I honestly say, that this is the BEST VEGAN BANANA BREAD EVER!!!

Reply

Jesse October 12, 2017 at 11:02 pm
Recipe Rating:

I absolutely love your recipe!! I used a 5.75 by 3 in bread pan for personal banana bread, I was wondering how long is it good for in the fridge or freezer

Reply

Jesse October 12, 2017 at 11:04 pm

To be more specific i mean the unbaked batter

Reply

Angela (Oh She Glows) October 13, 2017 at 10:56 am

Hey Jesse, Individual serving loaves are always a good idea! As for the unbaked batter in the fridge, that’s a good question. I really don’t know…and I’m not sure if the baking powder or soda would become inactive with time? If you try anything please let me know how it goes. :)

Reply

Rachel S October 13, 2017 at 3:20 pm

Great recipie. I mixed chopped walnuts into the batter and and topped with chopped walnuts and pecans and it was delicious. I personally like it a little more moist and banana forward, I would add some more banana especially if omitting the sugar.

Reply

Helen October 17, 2017 at 3:14 am
Recipe Rating:

I made this on the weekend to take to my Dads 70th Birthday family get together. I have to say it’s the best vegan recipe I’ve made to date. I had to substitute the spelt for ‘plain’ white flour (all purpose) as it was all I had in the cupboard, but it turned out perfect – everyone loved it and there was much disappointment (especially from my nine year old) when it was all gone; thank you so much for creating/sharing.

Reply

Angela (Oh She Glows) October 17, 2017 at 12:41 pm

Hey Helen, Aww so sweet that you made this for your dad’s 70th!! I’m honoured! And so happy to hear that it was enjoyed so much. :)

Reply

rachel October 18, 2017 at 9:02 am

thank you for this recipe! :) this bread is absolutely delicious!!

I made it gluten-free using a combination of flours I had on hand (I love experimenting with different flours – I liked the texture that resulted from this combination (and I’m a huge “texture person”) ;)

1/2 c. brown rice flour
1/4 c. buckwheat flour
1/4 c. sweet rice flour
1/4 c. sorghum
1/4 c. tapioca

Reply

Angela (Oh She Glows) October 19, 2017 at 10:14 am

Oh thanks so much for sharing this version…I can’t wait to try it!

Reply

ivy October 19, 2017 at 6:56 pm
Recipe Rating:

The best banana bread recipe I’ve ever used, vegan and traditional. It’s deliciously moist but not too dense. You can reduce the amount of sugar if you like your bread less sweet. I used 1 1/2 c. of Eikhorn flour and 1/2 c. of almond flour. Thank you so much for sharing this with us all!

Reply

Angela (Oh She Glows) October 19, 2017 at 8:04 pm

Hi Ivy, Thanks for your review! I’m so happy you love it so much. :)

Reply

Tamara Blezinsky October 20, 2017 at 1:50 pm
Recipe Rating:

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.

Reply

Kasi Jameson October 21, 2017 at 4:19 am
Recipe Rating:

THANK YOU SO MUCH!!!! THIS BANANA BREAD IS SO DELICIOUSSSSSS

Thank you thank you! I’ve been searching for so long for a delicious, well baked sugar free, vegan banana bread, most of the recipes I’ve tried don’t come out with the nice bread/cake texture. I used wholemeal spelt flour and it was simply delicious, sweet and flavoursome and has the wholesome texture I’ve been searching for haha

I hope you have a great day, thanks for the brilliant recipe :D :D

Reply

Angela (Oh She Glows) October 21, 2017 at 2:18 pm

Hey Kasi, I’m so thrilled you love it as much as we all do! Now I’m craving it..haha…never fails! Enjoy :)

Reply

Kim October 21, 2017 at 9:53 pm

Yummy! I added Trader Joe’s grain free granola on top, super good!

Reply

Angela (Oh She Glows) October 23, 2017 at 7:05 am

Love that idea, Kim! Thanks for sharing

Reply

Ilana October 30, 2017 at 5:48 pm
Recipe Rating:

I’ve made this recipe twice and really enjoyed it. I’ve made many different vegan banana bread recipes (I frequently buy too many bananas and accidentally let them brown) and this my favorite. I usually find it needs a bit more almond milk to get the batter the right consistency though (usually a 1/2 cup instead of a 1/3 cup). I also prefer to add cinnamon and halve the sugar, but this is just personal preference. Thanks for a great recipe! Love your blog!

Reply

Angela (Oh She Glows) October 31, 2017 at 2:38 pm

So happy you love it! Thanks for sharing your tweaks too.

Reply

Ray October 31, 2017 at 1:06 pm
Recipe Rating:

Hi there !
I am newly retired .. I am learning to bake for a fun hobby ..
My son is a vegan and I am so happy you posted this recipe ..
Very Nice !
Thanks
Ray (65) and a new baker :)

Reply

Angela (Oh She Glows) October 31, 2017 at 2:38 pm

Hey Ray, Pleasure to meet you. :) Thanks for your review and happy baking!

Reply

Monica Johnson November 3, 2017 at 9:46 am
Recipe Rating:

I’ve made this about 100 times now, vegan, non-vegan (with an egg), added chocolate chips and it is amazing. Kid-approved too and that’s the highest level of approval. I’ve also halved the coconut oil using only 2 or 3 tablespoons and added cinnamon – also delicious.

Reply

Angela (Oh She Glows) November 4, 2017 at 6:42 am

Hey Monica, Don’t you love when a recipe can be changed and tweaked and still turns out fab? I’m so happy you’re making this one so much! Yes, kid-approved can be tricky to achieve, lol. Enjoy!

Reply

Manuella November 5, 2017 at 11:28 am
Recipe Rating:

Tried this recipe for the first time. I have to admit that I was a little bit nervous :)
Didn’t have anyground flaxseed so I omitted it and I used a mixture of rice flour, chickpea flour and corn flour. My family is in love with this recipe ! Thank you so much :)

Reply

Angela (Oh She Glows) November 6, 2017 at 7:11 am

I’m so happy it turned out even with your modifications….seems like this is quite a versatile recipe! Happy banana bread eating ;)

Reply

Kara November 11, 2017 at 3:08 pm
Recipe Rating:

Well done! I’ve been on the hunt for a vegan banana loaf recipe and I’ve finally found one! This recipe is really good! I tweaked it slightly as I didn’t have any coconut oil on hand so I used grapeseed, but I’m guessing different kinds of oils could be swapped out. I also added 1/2 cup chopped walnuts in with the flour because it’s just not banana bread without the nuts inside. By the way, I’ve also got the App!

Reply

Angela (Oh She Glows) November 12, 2017 at 8:00 am

Hey Kara, Thank you so much for trying out the banana bread…I’m so happy to hear you enjoyed it so much! And thanks for supporting the app too. :) It’s been a labour of love just like the blog!

Reply

nancy November 12, 2017 at 2:40 pm

Hi I am about to make 15 of these for a charity for families cheldren dealing with hiv/aids and the even more for another homeless organization I have made other vegan bananna bread recipes but do not feel them to be a good example of vegan cooking. My question is because of the cost can i expect that using All purpose flour will be okay and i may substitie maple syrup for a mixture of agave maple blend thank you xo

Reply

Angela (Oh She Glows) November 13, 2017 at 8:06 am

Oh wow Nancy that’s wonderful you’re making so many for charity. I have tried all purpose flour with success. I haven’t tried swapping the maple syrup, but I can’t see why a mix of maple and agave wouldn’t work too. Please let us know how it goes! If you’d like feel free to share a photo ([email protected]) of all the loaves and I will share it online (no pressure of course!)

Reply

Brit November 15, 2017 at 3:18 pm
Recipe Rating:

Wow this was SO SO SO good!
I cut a banana lengthwise and added it on top with some chopped walnuts. Looked beautifull!

Reply

Angela (Oh She Glows) November 16, 2017 at 7:57 am

Oh I love the look of banana bread that has a banana on top..I need to do this more! So happy you love this recipe so much Brit.

Reply

Darlene November 18, 2017 at 1:49 pm

I like your recipe, except for the coconut sugar. Do you know about the abuse of monkeys in the coconut industry? For this reason, i avoid all coconut products. Monkeys are used as slaves, tied to a rope and made to climb the coconut trees to harvest the coconuts that we eat – this includes all coconut products from oil to sugar. Please help get the word out about this – you can read about it here: https://animalplace.org/did-a-monkey-pick-your-coconuts/

Reply

Glen November 21, 2017 at 8:29 am
Recipe Rating:

Gonna give it a try for my husband. He Loved this. Thanks for sharing

Reply

Caroline May November 24, 2017 at 6:48 pm
Recipe Rating:

This recipe is so awesome!! I make it all the time for my roomates in college and it has never lasted longer than the hour it comes out of the oven…so incredibly delicious and versatile…especially dangerously good in muffin form. Thank you so much for sharing!!! :-)

Reply

Angela (Oh She Glows) November 25, 2017 at 7:34 am

Hey Caroline, I’m so happy you and your roommates love it so much! It doesn’t last long in this house too. Good call on making them into muffins too. We do that sometimes, especially for portable snacks.

Reply

Valerie November 28, 2017 at 6:13 pm
Recipe Rating:

I was searching for ‘something’ to take to my step daughter’s home. She has a severe allergy to egg. I decided that I should visit your website, since I own both your recipe books (or should I call them my Bibles) and needed something that might appeal to the grandkids as well. The Banana bread is definitely the best I have ever had and over the years I have made a lot of banana breads, but can’t tell you what a treat it was to find one sooooo simple, yet so delicious. And it was truly a winner with the whole family. I’ve introduced my step daughter to your website so she can appreciate the wonderful surprises in store. Christmas gift of your boxed set will be perfect. Thank you!!!!!

Reply

Angela (Oh She Glows) December 1, 2017 at 8:04 am

Hey Valerie, Wow, thank you so much for the love…your comment just made my day. :) It means the world to me that you enjoy this recipe so much and also the cookbooks enough to gift them. Thank you so much for all your support! I hope you have a lovely Christmas

Reply

Mike November 30, 2017 at 12:49 am

Hi Angela, thank you for your wonderful recipe. My three boys, all basketball athletes, loved your banana bread. They all said, “it’s a slam dunk”. The banana bread was devoured as soon as they got home from basketball practice this evening (11-29-17). They liked the texture from the oatmeal as well. For me, I liked that the amount of sugar mixed with the maple syrup was just about right. The only exception was I used chia seeds because I didn’t have flaxseeds on hand.

Reply

Angela (Oh She Glows) December 1, 2017 at 7:50 am

Hey Mike, Hearing that my banana bread was a slam dunk with 3 teenage boys just made my day! So happy you all enjoyed it. That’s also great to hear that it worked with chia seeds. I’ll have to try that next time.

Reply

Anna K December 7, 2017 at 11:00 am
Recipe Rating:

Hi Angela,
I made this for the first time the other day and my boyfriend said that it was the best banana bread he had ever tasted! I agreed with him even though I’m a little bit biased ;)
Instead of walnuts I used a mixture of chopped almonds and cashews pressed into the top. I made the almond milk myself but did not add any sweetener or flavoring to it. I measured out the banana and ended up using an extra tablespoon or two.
Next time I might try the recipe with homemade coconut milk and shredded coconut for the topping. I will try my best to make it last longer than two days but I can’t promise anything.

Reply

Angela (Oh She Glows) December 7, 2017 at 11:11 am

I’m so happy you both love it so much, Anna! We can’t seem to make it last longer than a couple days too. ;)

Reply

Lynn December 10, 2017 at 2:32 pm

Turns out great every time!!

Reply

Angela (Oh She Glows) December 11, 2017 at 9:00 am

So happy to hear that, Lynn! It’s on our regular rotation too. Happy baking!

Reply

Tjasa December 20, 2017 at 10:19 am

I love this recipe! And your food photography is on point!! :) x

Reply

Angela (Oh She Glows) December 20, 2017 at 10:31 am

Thank you so much Tjasa! That means a lot to me.

Reply

Annie December 30, 2017 at 1:01 am

Loved this recipe! I chopped the walnuts up and put them right into the wet ingredients before mixing in dry and they were great inside the bread and on top with toasted coconut!!

Reply

Angela (Oh She Glows) December 31, 2017 at 11:07 am

Good call on mixing the walnuts into the bread… can’t go wrong with that!

Reply

JacquiCycles January 1, 2018 at 11:55 am
Recipe Rating:

Made this with Quinoa Flour which was all I had in and it worked perfectly. Very nice with a good rise, some nuts on top. I just did it all in the Food processor in the order you recommended and it was surprisingly great…

Reply

Angela (Oh She Glows) January 2, 2018 at 8:01 am

Wow, I’m so glad it worked with quinoa flour and in a processor to boot…that’s great. Thanks for your review, Jacqui!

Reply

Linda January 1, 2018 at 7:43 pm
Recipe Rating:

OMG, I have to tell you that the best banana bread I had ever eaten was my wonderful (now deceased) motherinlaw’s!! After I made your recipe, cooled as per your written recipe directions, I cut a small piece for my husband and, in his words: “my mother would be proud. Delicious.”
Thank you for the wonderful recipe. Only thing I changed (because I didn’t have spelt on hand) was that I used garbanzo bean flour. Yummy and moist and delicious. TYjVM

Reply

Angela (Oh She Glows) January 2, 2018 at 7:50 am

Hey Linda, I’m so touched by what you and your husband say about this bread. Thank you for the love! Im so happy to hear that it went over so well.

Reply

Lieke January 7, 2018 at 9:40 pm

Hi Angela,

Do you have any tips on how to protect the cake from falling in, during the cool down period. This always happens to me which leaves me with a bit of a compressed cake.
Taste btw was A-MA-ZING!!

Reply

Angela (Oh She Glows) January 8, 2018 at 11:02 am

Hi Lieke, I haven’t had this problem with the banana bread before. Did you make any changes to the recipe by chance? It’s always good practice to set the baked loaf on the counter/cooling rack very gently so you don’t disturb it.

Reply

Kelly January 7, 2018 at 7:43 pm
Recipe Rating:

This vegan banana bread is life changing! I love the heartiness and sweetness of it! I followed the recipe almost exactly, but I didn’t have coconut sugar so I just used regular white sugar. I’m really trying not to eat the entire loaf it’s that good! Make this immediately, you will not be disappointed.

Reply

Angela (Oh She Glows) January 8, 2018 at 10:52 am

Hey Kelly, It’s so hard not to demolish the loaf…I agree! haha. Ours never lasts long. So glad you enjoyed it!

Reply

Ashley January 9, 2018 at 9:47 am

I substituted the coconut oil with almond butter on a whim. Turned out really great! Just omitted the extra teaspoons of coconut sugar. I’ll likely keep this version!

Reply

Angela (Oh She Glows) January 9, 2018 at 12:24 pm

Hey Ashley, Oh so glad to know that swap worked! Thanks for letting me know. :)

Reply

Susan January 14, 2018 at 2:25 pm
Recipe Rating:

I made this banana bread last night and it was delicious. Even hubby approved :) I used 1/2 white, 1/2 wheat flour since I don’t have any spelt flower and I used raw cane sugar instead of coconut sugar. But if you use frozen bananas you need to heat them up to room temp before adding the melted coconut oil or the oil will just solidify again. I also mixed in some dark chocolate chips – I do like chocolate and banana. Didn’t have any vegan chips but I did have some dark chocolate chips.

Reply

Susan January 14, 2018 at 2:29 pm

And I cut the sugar in half since I planned on adding chocolate chips. I did the same for my favorite non-vegan banana bread. This one isn’t quite as banana tasting as my favorite non-vegan recipe so I may tweak things a bit to add more banana the next time around to see how it turns out.

Reply

Angela (Oh She Glows) January 15, 2018 at 10:19 am

Hey Susan, Oh I’d love to hear how it goes if you add more banana next time…I’ve wondered the same thing myself. Happy baking!

Reply

Angela (Oh She Glows) January 15, 2018 at 10:19 am

Hey Susan, So glad it was a hit with you and your husband! Thanks for your review :)

Reply

Charissa January 15, 2018 at 6:52 pm
Recipe Rating:

I made this banana bread vegan and gluten-free. It turned out amazing! Thank you for the great recipe.

Reply

Angela (Oh She Glows) January 15, 2018 at 8:58 pm

Hey Charissa, That’s great you had a successful gluten-free version…just curious–what flours/amounts did you use?

Reply

Ivy January 16, 2018 at 9:34 pm

I just baked this and cut a slice each for my husband and myself with our afternoon tea. It was scrumptious. Thanks for sharing the recipe. Next time I will top it as recommended and use the spelt flour instead of the whole wheat flour I used. Lovely!!

Reply

Angela (Oh She Glows) January 17, 2018 at 8:49 am

Hey Ivy, I’m so glad it worked with whole wheat flour and that you both loved it. Thanks for letting me know!

Reply

Rebecca Mitchell January 17, 2018 at 8:21 am
Recipe Rating:

I made this recipe without the flax seeds and substituted buckwheat flour for spelt. It came out just beautifully – very rich and dense. Thank you!

Reply

Angela (Oh She Glows) January 17, 2018 at 8:48 am

Oh I’ll have to try it sometime with buckwheat…I adore buckwheat! Thanks Rebecca :)

Reply

Brianna January 17, 2018 at 10:01 pm
Recipe Rating:

Okay, sooo I have used this recipe twice now. The first time I just used white flour and it was so good!! Even my non vegan family loved it! The second time I made this (today) I used buckwheat flour and replaced the oil with an extra banana – so I used 5 bananas in total and I was pleasantly surprised at how it turned out! I expected it to not work out because normally when I make substitutions in recipes it always flops but it definitely worked this time :D It’s not overly sweet but just the right amount and ugh I just love it so much! Thank you so much for sharing this awesome recipe!!! Imma go eat the whole loaf now…

Reply

Angela (Oh She Glows) January 18, 2018 at 7:37 am

hahaha nice!! I LOVE the swaps you made (right up my alley!!) I have to try this out asap. Thanks so much Brianna! Happy eating ;)

Reply

Randy Wright January 18, 2018 at 11:27 pm

This is my favorite banana bread. I replace the coconut oil with applesauce and it works perfectly! I’m going to try it with date paste instead of coconut sugar, any thoughts on that?

Reply

Angela (Oh She Glows) January 19, 2018 at 12:08 pm

Hey Randy, That’s so great to hear, thanks! Date paste is something I haven’t worked with before (in quick breads) so I’m not sure. Please let me know if you try anything out.

Reply

Altaea January 21, 2018 at 12:08 pm
Recipe Rating:

It’s in the oven now, but i just wanted to say that the uncooked dough is to die for and i would eat it as a snack even without baking it! Will review again once cooked, and when the recipient tells me how good the cake was! Thank you for sharing this vegan recipe!

Reply

Angela (Oh She Glows) January 22, 2018 at 7:25 am

haha you sound like me Altaea ;) Can’t wait to hear what you and the recipient thinks!!

Reply

Laura January 22, 2018 at 11:55 am
Recipe Rating:

Hey Angela, I made this yesterday as written and used the metric measures (thank you so much for including those in your recipes!), with white spelt flour, and it turned out great. I didn’t add any of the optional toppings. I’m a pure banana bread purist :) The smell as it’s baking is so good! It is really quick to make, and mine was done after 41 minutes (yes, exactly :)). Just wondering what the role of the rolled oats is? I wondered if I could leave them out next time, or if that would ruin the loaf.

Reply

Angela (Oh She Glows) January 23, 2018 at 8:24 am

Hey Laura, I’m so happy you enjoyed it (and took advantage of those metric measures! Glad I’m not doing them for nothing..haha). The rolled oats mainly add a tiny bit of texture to the loaf. To be honest, I haven’t tried it without them. I do think it should work, but the loaf may need a bit extra baking time to make up for the rolled oats not absorbing some liquid?

Reply

Laura January 24, 2018 at 12:18 pm

Hey Angela. I never realized how much my measuring was off until I started using metric measures. I definitely prefer to use them over the standard/traditional measures. I’ll try without the oats in the next batch. I thought they might be working as a binder, but I’ll see how it goes without!

Reply

Charlotte January 24, 2018 at 7:01 am
Recipe Rating:

Truly the best banana cake I’ve ever made. I used the gram measurements (I’m British), all plain white flour, drinkable coconut milk, and subbed the coconut sugar for light muscavado. I also sprinkled on some natural demerara and some cinnamon. Really light, delicious, sweet but not sweet, with a hint of coconut flavour. If you wanted to make it super low-sugar you could easily reduce it slightly, but it’s perfect as it is.

Reply

Angela (Oh She Glows) January 24, 2018 at 9:22 am

Hey Charlotte, Thanks so much for your review! I love the swaps you made :)

Reply

Kristen January 26, 2018 at 9:55 pm
Recipe Rating:

Thank you for the incredible recipe! I love that it is relatively low in sugar (it calls for 1/4 of the sugar I’ve seen in other recipes) and I love the added texture from the oats. This one will definitely be in regular rotation in my house.

Reply

Angela (Oh She Glows) January 27, 2018 at 8:21 am

Hi Kristen, So glad this one was a winner for you! We love it too. Thanks for your feedback :)

Reply

Lindsey January 29, 2018 at 2:09 pm

I make this all the time, it’s so delicious and I love that it’s prerty healthy!! I have been wanting to make muffins with it but am nervous about screwing them up with the bake time. Do you know how I would need to bake them differently for muffins?

Reply

Angela (Oh She Glows) January 29, 2018 at 3:26 pm

Hey Lindsey, So glad the banana bread is such a hit! When turning bread into muffins, I usually look to a similar muffin recipe as a guide. This one: http://ohsheglows.com/2014/02/19/blissful-blueberry-banana-spelt-muffins-vegan-refined-sugar-free/ is a bit similar and instructs to bake the muffins at 350F for 23 to 27 minutes, so you can probably use that as your guide! I’d love to hear how it turns out.

Reply

Lisa January 29, 2018 at 6:13 pm
Recipe Rating:

I love this recipe! I just made the banana bread today and it turned out so well. It was moist and flavorful and I loved the added walnuts on top!

Reply

Angela (Oh She Glows) January 30, 2018 at 10:12 am

I’m so happy to hear that Lisa, thank you!

Reply

Katie January 29, 2018 at 8:32 pm

I made it and I think mine turned out pretty darn well. I don’t have a bread pan so I used a cupcake pan instead, and if you do so too I’d recommend checking them with a toothpick after 20 minutes. If not done yet, check again every 5 additional minutes. I added a little extra vanilla and cinnamon to the mix and used crushed walnuts and a chopped banana (yellow and firm unlike the brown ones used for dough) for topping. I really like this recipe and I’ll definitely use it again whenever I end up with brown bananas :)

Reply

Angela (Oh She Glows) January 30, 2018 at 10:12 am

Thanks Katie! I love your tips for making them into muffins too.

Reply

VB February 1, 2018 at 2:58 am
Recipe Rating:

Thank you sooooo much for sharing this recipe Angela!!!! It’s deeeeelicious & what a lovely bonus that it’s vegan!!!:)

Reply

Angela (Oh She Glows) February 1, 2018 at 6:06 am

My pleasure!! Thanks for your review :)

Reply

Almaas February 3, 2018 at 10:05 am

I made this yesterday and used 100% whole wheat flour (as it was all I had on hand). I was worried it would turn out dense and dry, but surprisingly enough, the bread is moist and delicious! Thank you for the recipe, it’s definitely going to be my new go-to.

Reply

Angela (Oh She Glows) February 3, 2018 at 10:18 am

Oh that’s awesome news! Thanks for sharing :)

Reply

Candi Mesnier February 4, 2018 at 12:06 pm

Wow! This banana bread is absolutely amazing! So moist and delicious. I love that it is SO good for my family. Thank you, Angela for your hard work!!

Reply

Angela (Oh She Glows) February 5, 2018 at 9:06 am

Thank you Candi!

Reply

Anna February 7, 2018 at 4:33 am
Recipe Rating:

I’ve made this banana bread multiple times and it NEVER fails, im not vegan but this is the best banana bread i’ve ever tried and i’m never using another recipe again.
I usually do walnuts and chopped dark chocolate mixed through, i do find if i press the nuts into the top they catch and burn in my oven.
The most recent time i made it i didnt have flax, and substituted chia, which worked fine, and I added about a teaspoon of cinnamon and 8 or 9 chopped dried dates, it was delicious!

Thank you for the recipe!

Reply

Angela (Oh She Glows) February 7, 2018 at 8:16 am

Hey Anna, That’s so wonderful to hear!! I’m flattered. Thank you! And I love the idea of adding chopped dates.

Reply

Melissa February 9, 2018 at 8:50 am
Recipe Rating:

Hi Angela, I made this recipe last night for the first time. My 8 year old said they were too good to eat. I added in chocolate chips (half regular and half sugar free — transitioning to all sugar free for my kids but doing it gradually so I don’t get caught). She loves them! We did substitute maple sugar for the coconut sugar, which worked well.

Reply

Angela (Oh She Glows) February 9, 2018 at 9:32 am

Too good to eat..that’s so cute!! :) Thanks so much Melissa.

Reply

Mark February 12, 2018 at 4:26 am
Recipe Rating:

Hi Angela, this vegan banana bread is perfect! I’ve tried so many recipes and this truly is the best! I like to exchange coconut sugar for dates, which I first soak in water and then blend with a bit of the soaking water until I have a nice mash. I think this gives the bread a really nice touch. Also I use gluten-free flour, which has two nice properties. First, it’s obviously gluten-free ;) And second: It promotes the elastic texture of the bread :)
I translated your recipe into German and added these little tweaks on my blog. Check it out if you like :)

http://www.rheuma-heilen.de/blog/veganes-banana-walnut-bread

Reply

Meghan riggs February 16, 2018 at 12:17 am

Is the flax in this recipe supposed to be mixed with water and used as a flax egg for a binder or are you adding the ground flax alone? Thanks 🙂

Reply

Angela (Oh She Glows) February 16, 2018 at 7:16 am

Hi Meghan, Nope, you add it alone! Hope this helps and enjoy the banana bread. :)

Reply

Mari February 17, 2018 at 10:58 am

Hi Angela, do you think this banana bread would freeze well? I’m wondering if some of the ingredients, like the coconut oil, would make a difference in how it froze.

Reply

Angela (Oh She Glows) February 20, 2018 at 10:58 am

Hey Mari, The baked (and cooled) loaf freezes quite well, yes! We do it often. I make sure to wrap it tightly with plastic wrap and then place it in a large freezer bag with the air sucked out before zipping.

Reply

zita flaherty February 20, 2018 at 3:49 pm

Hi Angela! I love this recipe but am wondering could I sub in almond flour instead?

Reply

Angela (Oh She Glows) February 25, 2018 at 1:15 pm

Hi Zita, I haven’t tried it, but I don’t think almond flour would be stable and binding enough to use on its own. It typically has to be combined with other GF flours (including a starch) for it to have a chance of working out. I would suggest checking out some of the helpful comments that other blog readers have left as some of them have made GF versions. Hope this helps!

Reply

Starlin February 21, 2018 at 3:43 am

This is the best banana bread recipe I’ve found!! I’ve been vegan for 6 months now but I remember banana bread being my favourite thing for my entire life, and even trying the non vegan recipes before never satisfied my tastes so I didn’t even attempt to try vegan ones once I changed my diet. But this is honestly incredible.

I try not to eat any gluten so instead of spelt flour I used 1 cup buckwheat flour, 1/4 cup coconut flour, 1/8 cup almond flour and 1/8 cup chickpea flour. (I basically just tossed in a bit of this, but of that, but it was probably close to this). I also added 1/4 cup apple sauce toward the end for moistness before putting it into the pan, and my oven wasn’t fully preheated when I put it in the oven. I baked it for 30 minutes on 200 degrees, then brought it down to 175 for the last 20 minutes, when I turned the oven off and checked if it was cooked all the way through with a knife (it wasn’t entirely) so I let it sit in the oven (turned off) for another 10 min.

Tbh I didn’t expect much from a cake that had hardly any sugar and no refined sugar, was vegan AND gluten free, which is why I was kind of just winging what I was doing, but it turned out so good I feel like I need to share what I did and let everyone know how delicious this recipe is!

Thank you for this recipe, Angela! I am back to being excited to bake again! Xoxo

Reply

Angela (Oh She Glows) February 25, 2018 at 1:12 pm

Hey Starlin, Thank you so much for the feedback! I love all your tweaks. :) So happy it turned out so great!

Reply

JAN JACKSON February 27, 2018 at 9:51 pm

Excellent banana bread. Thanks for the recipe.

Reply

Angela (Oh She Glows) February 28, 2018 at 8:48 am

Hi Jan, I’m so happy you loved it! Thanks for trying it out.

Reply

Samar March 9, 2018 at 6:42 am

Hi, can I replace the light/white spelt flour with almond flour? Looks delicious and can’t wait to try it. Thanks, Samar

Reply

Angela (Oh She Glows) March 9, 2018 at 2:11 pm

Hey Samar, Almond flour as a swap 1:1 is tricky since it doesn’t have gluten like spelt flour does. You’d probably be better off with a combo of flours. That said, I haven’t tried a completely almond flour version so I can’t say for sure that it wouldn’t work. I’d love to hear what you try out! :)

Reply

Jessica March 12, 2018 at 3:05 pm
Recipe Rating:

I’ve made this banana bread time and time again and it’s a really moist, delicious, and flexible recipe. I have made many substitutions (ie. 1/3 cup olive oil replacement for the coconut oil, omitting maple syrup, omitting the coconut sugar and replacing it with 1/4 cup white sugar or omitting added sugar all together, I’ve replaced the spelt flour for all purpose flour and/or whole wheat flour) and it’s always a winner. I keep the proportions the same if I make any replacements and it is always moist! I’ve also done a variation of adding half almond meal and half whole wheat flour (as I never have spelt flour on hand) and it’s incredibly moist and delicious. Thanks for posting a keeper of a recipe!

Reply

Angela (Oh She Glows) March 19, 2018 at 8:30 am

Hey Jessica, Wow, I love all the different ways you’ve tried this banana bread!! Thanks for sharing :)

Reply

Karen English March 21, 2018 at 10:13 am

About to try it!

Reply

Steve March 28, 2018 at 4:33 am
Recipe Rating:

I will try definitely, thanks for sharing.

Reply

Dana March 28, 2018 at 2:42 pm
Recipe Rating:

Once again a faaaabulous recipe!!!! We love our quick breads and I added pumpkin seeds, whole flax seeds, raisins, coconut, walnuts, cinnamon, cloves, and a 1/2 tsp almond extract. Moist, beautiful, easy! Tastes totally gourmet!!!! Thanks for another party worthy recipe!

Reply

Angela (Oh She Glows) March 28, 2018 at 4:33 pm

Hey Dana, I love all of your add ins…sounds so dreamy!! Thanks for sharing :)

Reply

Mary April 6, 2018 at 10:33 pm

Delicious! I used maple syrup instead of the coconut sugar (1/4 cup total) as sweetener and used GF flour instead of the spelt flour, and it still turned out great!

Reply

david April 8, 2018 at 5:51 pm
Recipe Rating:

I LOVE this banana bread, but I am trying to be a whole food, plant based, no added oil kind of guy, so the coconut oil in this recipe has always given me guilt, UNTIL NOW. I declare myself a banana bread genius. I used a creation I came up with called aquafaba cashew cream, using 1/4 cups soaked raw cashews in 1/3 cup aquafaba, blended for about five minutes to make a cream to replace the coconut oil. OMG!!! the bread is moist, it is firm, it has a nice dome on it. You NO LONGER NEED OIL in you baking! I also did a 1:1:1 spelt:quinoa:banana flour mixture. The end result is a nuttier, more banana flavored loaf. It took about 55-60 min of baking, the last 15 minutes I cooled the oven down to 325 and covered the loaf with foil (afraid of overbrowning) to get the middle done. Try this no oil method. You will not be disappointed, and your cholesterol will love you too!

Reply

Angela (Oh She Glows) April 9, 2018 at 7:28 am

Hey David, I LOVE this…thank you so much for sharing! Banana bread genius indeed. ;)

Reply

Jess @ Allore foodies April 13, 2018 at 10:42 am

This looks like moist perfection, thank you for sharing Angela.

Reply

Deana Tanguay April 13, 2018 at 8:02 pm
Recipe Rating:

This was amazing! Even with my no oil, no sugar, no maple syrup adjustments. I used apple sauce for the oil, skipped the maple syrup, skipped the coconut sugar (my bananas were sweet enough!) Everything else I did the same (though I used all oat flour (2 cups) instead of the spelt flour and oats.) The result was a lovely banana bread. Great flavor and texture. Thank you so much!!!

Reply

Angela (Oh She Glows) April 16, 2018 at 7:36 am

Hey Deana, Don’t you love when recipes work even with so many swaps/changes?! That’s so awesome to hear! Thanks for sharing and enjoy that banana bread. Really wishing I had some right now (we’re getting wintry weather).

Reply

Darcy April 17, 2018 at 6:13 am

Hey there, just wondering how integral the flaxseed is to this recipe as I don’t actually have any at the moment. Thanks! :)

Reply

Angela (Oh She Glows) April 17, 2018 at 6:58 am

Hey Darcy, It usually helps with binding, but I’m sorry I haven’t tried the bread without it so I’m not positive!

Reply

Cancel reply

Leave a Comment

Previous post:

Next post: