Ahhhhhh homemade banana bread, the age old recipe that just never gets old. A good banana bread (especially toasted with a bit of vegan butter … drool) can completely make my day! This quick, easy and delicious banana bread recipe is just everything you’d want it to be and more…
Sweet but not too sweet
Springy but filling
Moist and satisfying
Incredibly healthy ingredients
Spiced with a touch of cinnamon goodness
Dairy free and egg free and completely vegan
Topped with caramelized banana and toasted oats! Yum!
DELICIOUS!
This banana bread could easily be a quick breakfast, filling midday snack, or load it up with your indulgent wishes for a satisfying dessert.
I’ve made this banana bread time and time again, and it hasn’t failed me yet! So I’m so excited to pass this on to all of you!
Banana bread success tips
- Choose your bananas wisely – overripe bananas work very best for this recipe. They’re also the best because apart from baking, there’s not too much else you might want to do with overripe bananas at that point in their short lives! Overripe bananas give a hint of extra sweetness and just have more flavour in general. Starchy, green or underripe bananas just won’t give that same taste, so choose wisely!
- Don’t overmix – biggest tip I can give. If you overmix your batter, this can often create a dense, tough loaf of banana bread you might still be able to save, but also might be best giving to your pet of choice instead. So to avoid this, just lightly fold through your ingredients, and to achieve that perfect rise, don’t mix like crazy!
- Room temperature – for very best results, I find that room temperature ingredients always work very best, this is especially true for coconut oil as you want to make sure this isn’t solid when you add it in to your batter, otherwise it just won’t combine through.
- Let it cool down – I usually leave my baked loaf in the pan for 10-15 minutes before transferring to a cooling rack. This ensures that it doesn’t fall apart and keeps it shape but also doesn’t get soggy.
- Mix ins – this recipe tops the bread with simply the ingredients within it for easy baking, however feel free to get creative! Walnuts, coconut shreds, raspberries, blueberries, pepitas anything your heart desires!
- Use good quality baking paper – I did it once and never again. Don’t go using the super cheap baking paper, use good composting brown paper. Also pro tip – hold the paper up to the light and look for the side that’s slightly glossier or shinier. It is the shiny or glossy side of the parchment paper that should be face up on your loaf tin for maximum non stick power.
Frequently asked questions
- How do I ripen bananas quickly for banana bread? Place unripe bananas in a paper bag with an apple or tomato. The ethylene gas released by the fruit will speed up the ripening process.
- Can I use frozen bananas for banana bread? Yes, frozen bananas can be used. Thaw them completely and drain any excess liquid before mashing and incorporating them into the batter.
- How do I store banana bread to keep it fresh? Store banana bread in an airtight container at room temperature for up to 3 days. For longer storage, place in an airtight locked container and refrigerate for up to a week.
- Can I freeze banana bread? Yes, banana bread freezes well. Place in reusable container. It can be frozen for up to 3 months.
- Can I make banana bread without eggs? Yes, this is a vegan recipe so already uses ground flax as an egg substitute.
- Can I make banana bread without baking soda or baking powder? Baking soda and baking powder are essential for rising in this recipe. Without them, the bread won’t rise properly.
- How can I make banana bread gluten-free? You can substitute the spelt flour with a gluten-free flour blend or almond flour to make this recipe gluten-free. The end result may be a bit more dense.
- Can I substitute applesauce for oil in banana bread? Yes, this recipe already uses applesauce as a substitute for oil to reduce the fat content, but if you prefer to use a type of oil such as coconut or avocado oil you can. You can also use pear mash/sauce as an alternative.
- Can I reduce the sugar in banana bread? Yes, you can omit the coconut sugar for a healthier alternative or reduce the amount of maple syrup used.
- How do I prevent banana bread from sinking in the middle? Be careful not to overmix the batter, and ensure that your baking powder and baking soda are fresh and active. Additionally, avoid opening the oven door frequently while baking.
- Can I add nuts or chocolate chips to banana bread? Yes, you can add nuts, chocolate chips, or other mix-ins to the batter before baking for added flavor and texture.
- Can I make banana bread in a muffin tin instead of a loaf pan? Yes, you can divide the batter into muffin tins and adjust the baking time accordingly.
- Can I make banana bread without using a mixer? Yes, you can mix the batter by hand using a whisk or wooden spoon until just combined.
- Can I add spices like cinnamon or nutmeg to banana bread? Yes, this recipe already includes cinnamon, but you can also add nutmeg or other spices to enhance the flavor.
- Can I use different types of flour for banana bread? Yes, you can experiment with different flours like whole wheat, all-purpose, or almond flour for varying textures and flavors.
- How can I make banana bread more moist? Ensure you use ripe bananas and avoid overmixing the batter. You can also add additional moisture by including ingredients like applesauce or yogurt.
- Can I add extra bananas to banana bread for more flavor? Yes, you can adjust the amount of banana used according to your preference for a more intense banana flavor.
- Can I make banana bread with unripe bananas? It’s best to use ripe or overripe bananas for banana bread as they are sweeter and provide more flavor. Unripe bananas may not mash as easily and could result in a less flavorful loaf.
And with that, let’s get baking!
Vegan Spelt Cinnamon Banana Bread
Equipment
- 1 Loaf tin
- 1 Mixing bowl
- 1 spoon
- 1 Blender (optional)
Ingredients
- ½ cup oat flour
- 1 ½ cup spelt flour
- 2 TBSP ground flax
- 4 TBSP pure maple syrup
- ½ teaspoons baking powder
- 1 tsp baking soda
- 2 tsp vanilla extract
- 2 tsp cinnamon
- Pinch of fine pink Himalayan salt
- 2-3 well ripe bananas
- ½ cup applesauce (substitute – pear mash/sauce)
- ¼ cup almond milk
- 2 TBSP coconut oil
- 2 TBSP coconut sugar (optional, you can leave this out if wanting a healthier alternative)
Instructions
- Preheat oven to 180degrees
- Combine in all dry ingredients in a mixing bowl including oat flour, baking soda, baking powder, cinnamon, ground flax and spelt flour.
- In a separate bowl, mash banana, then add other wet ingredients including apple sauce, coconut oil, vanilla, maple syrup and almond milk.
- Mix dry to wet ingredients just until the flour is incorporated, do not overmix as this with reduce rising of the bread.
- Pour batter into greased 9 x 5 pan (lined with baking paper if you wish) (or pan of choice) and top with additional sliced banana and a sprinkle of oats.
- Bake for 50-55 minutes (rotating pan halfway through if required) – test with skewer or toothpick (it should come out clean)
- Leave in pan for 10 minutes before transferring to cool on a cooling rack
- Serve with nut butter, extra cinnamon, oats, coconut or condiments of choice. Enjoy!
