Vegan baking isn’t as complicated as it can first seem – there are easy butter and milk swaps you can make, and this recipe is still moist and soft even without using eggs (thanks to the maple syrup and mashed banana).
I’ve tried a few banana bread recipes over the years, but I keep coming back to this recipe by Oh She Glows as a base and then I’ve made a few adjustments to it below; I changed the flour and added some extra toppings for flavour.
It’s not as sweet as some recipes, thanks to using coconut sugar, but I personally prefer it like this. If you like your banana bread sweet then you could swap the coconut sugar for brown sugar.

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PREP: 10 MINUTES | COOK: 50 MINUTES | CHILL: 30 MINUTES | SERVES: 10-12

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Ingredients:

For the wet ingredients:

• 1 1/3 cups mashed very ripe banana (about 4 medium or 3 large)
• 2 tablespoons ground flaxseed
• 1/2 cup plant-based milk (I prefer soy milk)
• 1/3 cup coconut oil, melted
• 2 tablespoons pure maple syrup
• 2 teaspoons pure vanilla extract

For the dry ingredients:

• 1/4 cup plus 2 tablespoons coconut sugar (or sub with brown sugar for a sweeter bread)
• 1/2 cup rolled oats
• 1 teaspoon ground cinnamon
• 1/2 teaspoon fine sea salt
• 1 1/2 cups self raising flour

Optional extras:

• 1 apple, peeled and diced small
• 1 /2 cup chopped walnuts

Instructions:

1. Preheat the oven to 180°C. Line or grease a loaf tin and set aside.
2. In a large bowl, mash the banana until almost smooth, and make sure you have 1 1/3 cups.
3. Stir the wet ingredients (ground flax, milk, melted oil, maple syrup, and vanilla) into the banana until combined.
4. Stir the dry ingredients (sugar, oats, cinnamon, salt, and flour) into the wet mixture, one by one, in the order listed. Make sure it is combined fully, but don’t over work it.
5. Add in diced apple and chopped walnuts if using. Mix just to stir through evenly.
6. Spoon the dough into the loaf pan and spread out evenly. Sprinkle with addition tablespoon of oats and remaining 2 tablespoons of coconut sugar.
7. Bake the loaf, uncovered, for 45 to 55 minutes (I bake for 47 to 48 minutes, but your time may vary), until lightly golden and firm on top. The top of the loaf should slowly spring back when touched.
8. Place the loaf pan on a cooling rack for 30 minutes.
9. The loaf will keep in the fridge tightly wrapped for 3 to 4 days, or it can be frozen for 4 to 6 weeks.