One-bowl moist banana bread

Banana bread is so easy to make – so as soon as you’ve got some overripe bananas in your kitchen, whip this up!

makes: 1 bread (about 12 slices)
prep time: 10 min
cook time: 60 min

  • 2 Tbsp (14g) ground flax seeds (or 1 egg if not vegan)
  • 6 Tbsp (90mL) water
  • 3 medium ripe bananas
  • ¼ cup (60mL) vegetable oil (not olive oil, so canola, grapeseed, avocado)
  • ¼ cup (60g) applesauce
  • ½ cup (100g) brown sugar
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp pure vanilla extract
  • 1 tsp ground cinnamon
  • 1¾ cup (280g) flour (I used wholemeal, but you can use plain flour too)
  • Toppings: nuts & seeds
  • Tip: I have added some speculaas spices to it as well, which are Dutch spices. This gives it that extra spiced kick!


Preheat the oven to 160 degrees Celcius and lightly grease a loaf pan.

Mix the flax seeds and water in a bowl. Let it sit for 5 minutes.

Mash the bananas in a bowl and add the oil, apple sauce and sugar. Mix well. Add the flax seed mixture and mix.

One by one, add the baking soda, baking powder and salt, stirring after each addition. Then add the vanilla extract and cinnamon (and speculaas spices if you use this) and stir until well combined.

Add the flour a third at a time, gently mix until combined.

Pour into the greased pan and sprinkle on additional cinnamon and nuts & seeds if desired. Cook until the top is golden, the bread starts to pull away from the sides, and a toothpick comes out clean; about 60 minutes. If it’s still too moist inside, check in another 5-10 minutes.

Allow to cool. Slice, serve and enjoy!


Per slice:
155 kcal
3g protein
5g fat
25g carbs

Inspired by a recipe from The Green Creator.

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