vegan banana bread

Vegan Banana Bread

10 Mins     55 Mins     Easy     5

This vegan banana bread tastes unbelievably good sliced thickly, toasted, and spread with cinnamon vegan butter.

Serves 8-10


  • 2 tbsp ground flaxseed
  • 90ml cold water
  • 150g light brown sugar
  • 50g coconut oil, melted
  • 25g vegan butter, melted
  • 50ml unsweetened non-dairy milk
  • 1 tsp vanilla extract
  • 3 overripe bananas, mashed
  • 225g plain flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1 tsp ground cinnamon


  • Preheat the oven to 160C/320F fan. Line a 2lb loaf tin.
  • In a small bowl, mix the ground flaxseed and water together to make the flaxseed ‘eggs’ and set aside for 5 minutes.
  • In a large bowl, add the sugar, melted coconut oil and butter, and mix together. Pour in the milk, flaxseed eggs and vanilla extract. Then add in the mashed bananas and stir everything together.
  • Add the flour, baking powder, bicarbonate of soda, and ground cinnamon, and mix well until combined.
  • Pour into the lined loaf tin and level the top with a spoon or spatula. Bake for 55-65 minutes or until a skewer inserted into the middle comes out clean.
  • Leave in the tin for 5 minutes before turning out onto a cooling rack to cool completely.

Store in an airtight container for up to 5 days, or slice and freeze for up to 2 months.

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