If you want to impress anyone (including yourself!) what a badass vegan baker you are (even if you don’t bake!) this is the recipe for you. If you do exactly what it says, you’ll be rewarded with a fully loaded magical banana bread party. And I dare anyone to be able to tell it’s vegan. All the deliciousness without the cruelty!

This recipe is earthy and naturally sweetened with maple syrup (well, the chocolate chips, aside). 
[Click on the first thumbnail for an awesome close-up slideshow.]
1 loaf
  • 1/3 cup melted coconut oil or extra-virgin olive oil or high quality vegetable oil*
  • 1/2 cup maple syrup
  • 2 vegan “eggs” = 2 generous Tablespoons of ground flaxseed meal+ 6 Tablespoons water, for each
  • “egg” (mix together in a little bowl and set aside for 10-15 minutes until it gets gelatinous)
  • 1+ cup mashed ripe bananas (about 2½-3 medium or 2 large bananas)
  • 1/4 cup plant-based milk of choice (I like almond milk)
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon, plus more to swirl on top if you want
  • 1 3/4 cups whole wheat flour
  • Optional: 1/2 cup mix-ins like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit, fresh banana slices. . . (I do 1 cup walnuts + 1/2 cup chocolate chips) 


  1. Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan.
  2. In a large bowl, beat the oil and maple syrup together together with a whisk. Add the flaxseed meal mix (in place of 2 eggs) and beat well, then whisk in the mashed bananas and almond milk. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)
  3. Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you’re adding any additional mix-ins, gently fold them in now.
    Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you’d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
  4. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean (typically, if you don’t add any mix-ins, the bread is done at 55 minutes; if you add mix-ins, closer to 60 minutes). Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing.
Storage: This bread is moist, so it will keep for just two or three days at room temperature. Store it in the refrigerator for five to seven days, or in the freezer for up to three months or so. Slice the bread before freezing and defrost individual slices, either by letting them rest at room temp or lightly toasting them.
To make muffins: just divide the batter into 11 muffin cups (lightly greased) and bake at 325 degrees for about 23 minutes.
*Recipe by Cookie + Kate: her recipe is adapted from her honey whole wheat banana bread, originally based on All Recipes.
Categories: Get Cooking