Vegan Banana Bread

Banana bread has long been a staple in our house as the fall and winter baking treat.  Over the years it has evolved to meet our dietary changes and the current version is vegan.  With our youngest daughter making the choice to be vegan we are rethinking many of our food options.  So far, all of the from scratch vegan recipes I have been cooking are getting the thumbs up from everyone in the family including my husband and eldest daughter who are firmly in the omnivore camp.

This Vegan Banana Bread is so good you’ll never miss the animal products that are usually in banana bread.  In the recipe I’ve used Flax Eggs in place of conventional hen’s eggs.  The gooey flax mixture not only acts as a binder like hen’s eggs – it also adds extra fibre.

Vegan Banana Bread

Vegan Banana Bread
Prep time
Cook time
Total time
True comfort food that is easy to make. Buy ripe bananas from the marked down produce area of your grocer and freeze them with their skins on.
Recipe type: Vegan
Serves: 12 slices
  • 2 cups Organic Whole-Wheat Flour
  • ⅔ cup Organic Cane Sugar (reserve 1 tbsp for sprinkling on top of loaf before baking)
  • 2 tsp Organic Baking Powder
  • ½ tsp Baking Soda
  • ¼ tsp Grey Sea Salt
  • ¼ tsp Organic Ground Cinnamon
  • 4 large Organic Bananas (previously frozen and thawed)
  • ⅓ cup Earth Balance Organic Spread
  • 2 tbsp Unsweetened Organic Coconut Milk
  • 2 Flax Eggs
  • Flax Egg Recipe
  • This makes enough flax egg to replace 1 egg in a baking recipe
  • 1 tbsp Organic Golden Flax Seed - Freshly Ground
  • 3 tbsp Filtered Water
  • Mix well and let sit in fridge for 15 minutes
  1. Preheat oven to 350
  2. Remove bananas from freezer and place in a large bowl to completely thaw
  3. Once bananas are thawed, peel and place in the bowl while keeping all of the juices the come from the banana
  4. Mash bananas however leave some chunky bits
  5. Melt Earth Balance and add to mashed bananas
  6. Add flax egg mixture and coconut milk to mashed bananas
  7. Measure all dry ingredients, mix well and add to wet ingredients
  8. Pour into a glass bread pan that has been greased with Earth Balance or lined with parchment paper
  9. Sprinkle remaining tablespoon of organic cane sugar
  10. Bake for 55 - 60 minutes or till done when a toothpick inserted near the centre comes out clean
  11. Cool for 5 minutes
  12. Tip out onto a cooling rack and let it completely cool before cutting - if you can wait that long



  • Wait a sec. Flax egg? I love you! I had no idea that it was possible to make! LOVE! Even though we do still love our farm fresh eggs, we sometimes run out… and I am left with egg on my face. Flax to the rescue! x

    Lynne KnowltonOctober 14, 2014

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