Vegan Banana Bread

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

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

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

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

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

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4.9 from 248 reviews
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One Bowl Vegan Banana Bread

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

By

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

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

Ingredients:

For the wet ingredients:
  • 1 1/3 cups (320 g) mashed very ripe banana (about 4 medium or 3 large)
  • 2 tablespoons (15 g) ground flaxseed
  • 1/3 cup (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.

Nutrition Information

Serving Size 1 of 12 small slices | Calories 190 calories | Total Fat 7 grams
Saturated Fat 6 grams | Sodium 200 milligrams | Total Carbohydrates 29 grams
Fiber 3 grams | Sugar 10 grams | Protein 3 grams

Nutrition info is based on 12 servings.
* Nutrition data is approximate and is for informational purposes only.

Tips:

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

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

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

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{ 81 comments… read them below or add one }

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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!

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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.

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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!

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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!

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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!!

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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 😊

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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!

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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!

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Jennifer October 7, 2016 at 12:21 pm
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I’ve made this twice already (from your app), and it’s amazing!! It’s been a big hit with all of those who have tried it (including 3 little ones!) I used regular spelt flour, and I liked the texture. I was a little shy on bananas for one of the recipes, so I substituted a small amount of apple sauce to make 1 1/3 cups. We put toasted coconut on top of one of the loaves…extra delicious! And congratulations on your beautiful new addition! Wishing you all much happiness and health :)

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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?

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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!

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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!

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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

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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?

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Nathalie April 16, 2017 at 6:35 am
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Hi,

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

Looking forward to your reply.

Kind regards :)

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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.

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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.

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

Thanks so much for sharing your GF adaptation, Trang!

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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 💙

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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.

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Syd October 7, 2016 at 1:39 pm
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We made this bread a couple weeks ago and it was great! We didn’t have any spelt flour so I used kamut. Very good!!! Will use kamut flour from now on! Thanks for the great recipe!

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Kayla October 7, 2016 at 4:41 pm
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I have the OSG app, and made this banana bread recently since I had leftover ripe bananas. It was delicious! So easy to make, and tasted great. It’s nice to be able to make a banana bread that’s vegan, but that vegans and non-vegans alike can enjoy! Tasted great with a little bit of vegan butter melted on top.

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Renuka October 7, 2016 at 11:13 pm

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

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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.

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Jane January 4, 2017 at 7:27 pm
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I made this using Gluten Free Flour [mixed flours from a box from the grocery store] and it came out DIVINE!!! We all loved it! Absolute hit over here!

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Osgmom October 7, 2016 at 11:40 pm
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This will be the only banana bread recipe I use from now on– Very moist and so flavourful. You nailed it!

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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

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Angela Liddon October 11, 2016 at 8:31 pm

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

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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.

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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!

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Selma Roth October 14, 2016 at 5:45 pm
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So I made the banana bread and we are all loving it! I made it using whole-grain spelt flour and it turned out nicely. The only issue I had was that the melted coconut oil started to solidify again when I added the milk, giving the batter some lumps, so next time I would warm the milk a little bit before adding it. Also, I wasn’t sure whether to put 2 tablespoons ground flaxseed or 15 g, which I think is only 1 tbsp. The same with the maple syrup: 2 tablespoons or 15 mL, which is only 1. Maybe you need to change that in your recipe? Other than that, great recipe!

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Leah Goldglantz October 8, 2016 at 5:23 am
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I can’t wait to bake this bread this weekend! I just found out my 9 month old daughter has an egg allergy so I’m so excited to be able to share this with her :) Congrats on Arlo!

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Angela Liddon October 11, 2016 at 8:28 pm

Hope you enjoy it, Leah! :)

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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?

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Kay October 8, 2016 at 8:25 am
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This is the best banana bread I have ever made! I made a loaf when the recipe popped up on the app, and I was so happy with it. I’ve made many different banana bread recipes and never been completely happy with them; usually they are too moist or gummy. Not this one — it was perfect! Thanks for a great recipe! (BTW-the pumpkin gingerbread muffins on the app are outstanding also!)

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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!).

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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! :)

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Angela Liddon October 11, 2016 at 8:13 pm

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

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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!

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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!

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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.

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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.

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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)

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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.

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Victoria October 8, 2016 at 11:20 pm

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

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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.

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

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

x

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Bree October 10, 2016 at 2:25 pm

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

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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. :)

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Cassidy October 9, 2016 at 4:33 pm
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Best banana bread I have ever made!! Thanks Angela! :)

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Leah October 10, 2016 at 8:08 am
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This recipe is amazing and so moist! My first time baking with spelt flour and it will certainly not be the last! Made this bread yesterday and it’s already 2/3rds gone… :( Guess I’ll have to make some more tomorrow! Thanks so much for sharing this :)

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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.

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Lindsey October 10, 2016 at 10:34 am
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Yum! This came out moist, light, and has great texture. I used regular spelt flour and mashed up some very ripe pear in with the 3 bananas to make it to 1 1/3 cups. Baked for 50 minutes at 350 and it was perfect. What made it even better was that “Oh She Glows Everyday” was delivered yesterday morning, so I got to read/ dream of future vegan adventures while this puppy was in the oven :D

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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! :)

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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.

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Annabelle October 10, 2016 at 12:29 pm
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As soon as I read this recipe I knew I had to make it! And it turned out so so good! On my first try! That hardly ever happens :D I’d like to think that this recipe can now be considered fool-proof :D I’m going to make this a lot from now on.. Thank you for this blessing of a recipe!

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Angela Liddon October 11, 2016 at 7:49 pm

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

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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!

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Michelle October 10, 2016 at 2:46 pm

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

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Angela Liddon October 11, 2016 at 7:48 pm

Thanks, Michelle! :)

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Annalise October 10, 2016 at 4:42 pm
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I made a batch of this banana bread to bring with me during my camping/ hiking trip in Yosemite. I hiked Half Dome with a friend and this bread was the perfect addition to my breakfast before the hike as well as a snack at the top of Half Dome. I’m sure it would be wonderful for brunches too! I added chocolate chips to it just because you can’t go wrong with chocolate. :)

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Annalise October 10, 2016 at 11:45 pm
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I just made another batch and this time, I swapped out about 3-4 tablespoons of the spelt flour with coco powder. It turned out really delicious! I was short on time, so I didn’t put chopped bananas on top, but I will next time, because I really missed that part. It brings out the banana flavor all the more.

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Angela Liddon October 11, 2016 at 7:47 pm

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

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Janet October 10, 2016 at 5:44 pm
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This banana bread is incredibly moist and delicious – the best I’ve ever tasted. Someone else was able to make theirs last a week…I think I got 24 hours out of mine. Thank you for sharing so many amazing recipes that are easy to make and contain ingredients that are easily available!

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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!!!)

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Elisabeth October 10, 2016 at 6:06 pm
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I just made this with my 4 yr old daughter and LOVE the fact that it is a ONE BOWL recipe. Please more of these! It also is delicious!! Thank you!

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Angela Liddon October 11, 2016 at 7:43 pm

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

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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

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Jamie November 21, 2016 at 8:55 pm
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I think it would work sans oats. I discovered while making it that I only had a couple tablespoons of oats left in the pantry, so I threw those in along with maybe a 1/3 a cup of raw millet for some added nutrients and crunch. Worked just fine and I have a new favorite banana bread recipe! I did add some chocolate chips, too, because I am addicted. ;)

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Bridget October 11, 2016 at 12:22 am
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This was delicious, divine. Made it yesterday and am restraining myself from devouring it whole. Hope it is good for me!!! Thank you for a wonderful keeper recipe.

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Angela Liddon October 11, 2016 at 7:40 pm

Enjoy, Bridget! :)

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TrishyM October 11, 2016 at 3:36 am
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Thanks for another wonderful recipe – made this yesterday and enjoyed it immensely for breakfast today! I used whole grain spelt flour and it was dense and filling, just what I needed to get through a busy morning.

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Angela Liddon October 11, 2016 at 6:43 pm

Glad to hear you enjoyed it!

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Adrienn October 11, 2016 at 9:56 am
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Hello Angela & all!

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

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

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

Thanks so much!

Adrienn

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

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Elizabeth October 11, 2016 at 10:55 am
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Thank you! Such an easy and delicious one bowl recipe! Love the use of wholemeal spelt and coconut sugar for extra wholesome-ness too :)

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jessica October 11, 2016 at 2:45 pm
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I made this last night as I happened to have some ripe bananas on hand. Although I was unable to find spelt flour at my grocery store, I took your suggestion and created a 50/50 blend with whole wheat and white all purpose flour which worked out nicely. Good flavor and texture, but next time I think I will use less sugar! It was a bit too sweet for me, especially since I added chocolate chips on top ;)

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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.

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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.

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Tara October 11, 2016 at 3:13 pm
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This is the BEST banana bread I have ever made or eaten! Not only is it the most delicious, it’s by far the healthiest I’ve made as well. I used sprouted spelt flour–SO delicious. For toppings, I added a generous amount of chopped walnuts and chocolate chips on half. Love it with and without the chocolate. Can’t wait to make this again ; ) Thank you, Angela. Congrats to you and Eric on your new cutie, Arlo!

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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. :)

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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.

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