New & Improved Banana Bread

I have made banana bread before, which turned out great. But might I say… this one is new & improved. So moist, tasty and sweet. Perfect as brekky or a quick snack-on-the-go. Spread with some homemade chia jam, vegan butter or coconut oil.


November 13, 2017
: 1 bread
: 10 min
: 50 min
: 60 min
: easy


  • For the wet ingredients:
  • 3 large bananas, mashed
  • 2 tbsp (15 g) ground flax seed
  • 1/3 cup (80 ml) plant-based mylk
  • 1/3 cup (80 ml) coconut oil, melted
  • 2 tbsp (30 ml) maple syrup
  • For the dry ingredients:
  • 1/4 cup plus 2 tbsp (60 g) coconut sugar
  • 1/2 cup (50 g) rolled oats
  • 1 tbsp vanilla bean powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1 1/2 cups (210 g) flour, I used plain white flour
  • Step 1 Pre heat the oven to 180 degrees fan-forced.
  • Step 2 Grease a loaf pan with some coconut oil and set aside.
  • Step 3 Mash the banana and add all the wet ingredients to a large bowl.
  • Step 4 Stir the dry ingredients in one by one.
  • Step 5 Spoon the dough into the loaf pan and spread out evenly. Add toppings like walnuts, pepitas or sliced banana if desired.
  • Step 6 Bake the loaf for about 50 minutes.
  • Step 7 Let the loaf cool on a rack or the stove for 30 minutes or longer (very important!)
  • Step 8 Slice the loaf once cooled. Wrap individually and put in the fridge for 4-5 days, or in the freezer for up to 6 weeks.

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