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The most thrilling thing about vegan banana bread? The lack of egg means the uncooked batter is fair game for taste testing! Who needs an oven anyway?

You will need

Serves 8

  • 2 teaspoons ground flaxseed
  • 300 g (2 cups) plain flour
  • 110 g (3/4 cup) sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon baking powder
  • 80 ml (1/3 cup) unsweetened almond milk
  • 125 ml (1/2 cup) coconut oil, melted
  • 3/4 cup walnuts, roughly chopped
  • 3 large ripe bananas, mashed
  • 1 teaspoon pure vanilla extract

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15 mins to prep

45 mins to cook

  1. Step 1

    Preheat oven to 180°C and lightly grease a 20 x 10 cm loaf tin with oil or vegan butter.

  2. Step 2

    Place flaxseed in a small bowl and add 1/3 cup water. Stir to combine and set aside.

  3. Step 3

    In a large bowl add flour, sugar, cinnamon, nutmeg, baking powder and almond milk. Using a wooden spoon, stir to combine. Stir in coconut oil, 1/2 cup of walnuts, flax mix, banana and vanilla.

  4. Step 4

    Transfer batter to the loaf tin and top with remaining walnuts. Bake for 45-50 minutes or until golden and a skewer inserted into the loaf comes out clean. Turn it out onto a wire rack to cool.

  5. Step 5

    Enjoy at room temperature or heated up. You can store this banana bread in an airtight container in the fridge for several days!


Swap out the sugar for 1/2 cup pure maple syrup if you’re after a more natural sweetener (in which case you can do with just 1/4 cup coconut oil). If your bananas are extra ripe, you can do with less sugar altogether!

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