Plant-Based Banana Bread



15 min


55 min



* PLUS cooling time
Plant-Based Banana Bread

Photo, Erik Putz.

Our plant-based banana bread recipe uses flax meal as an egg replacer, and is as impressive as the classic version.


  • 2 tbsp ground flax meal
  • 2/3 cup water , at room temperature
  • 3 very ripe large bananas
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup refined coconut oil , at room temperature
  • 3/4 cup packed brown sugar
  • 2 tsp vanilla
  • 1 ripe banana , halved lengthwise (optional)


  • POSITION rack in centre of oven, then preheat to 350F. Lightly oil or spray a 9×5-in. loaf pan. Stir flax meal with water in a large bowl. Mash bananas in a large measuring cup (it should measure about 1 1⁄4 cups). Stir flour with baking powder, baking soda and salt in a medium bowl.
  • ADD coconut oil, sugar and vanilla to flax mixture. Beat, using an electric mixer on medium, until fluffy, 1 to 2 min. Beat in bananas until just combined. Using a wooden spoon, stir in flour mixture just until combined. Do not overmix. Scrape batter into prepared pan. Smooth top. If desired, arrange halved bananas, cut-side up, on top of batter.
  • BAKE until a knife or a skewer inserted into centre of loaf comes out clean, 40 to 50 min. Move pan to a rack to cool for 10 min. Run a knife around inside of pan to loosen loaf. Carefully turn out loaf, then turn top-side up on a rack. If storing, let cool completely, cover, and store at room temperature for up
    to 3 days.

Nutrition (per serving)

  • Calories
  • 369,
  • Protein
  • 5 g,
  • Carbohydrates
  • 54 g,
  • Fat
  • 15 g,
  • Fibre
  • 2 g,
  • Sodium
  • 384 mg.

Find more of our favourite plant-based recipes here.