Banana bread

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A loaf of banana bread topped with banana slices served on a wooden board.Ingredients

Wet ingredients

  • 8 very ripe bananas
  • 3/4 cup (252g) maple syrup
  • 1/3 cup (76g) coconut oil (melt if it’s cold and hard)
  • 1 cup (250ml) unsweetened plain almond milk
  • 1/4 cup (43g) chia seeds
  • 1 tbsp apple cider vinegar
  • 1 tbsp vanilla extract

Dry ingredients

  • 1 cup (126g) millet flour (buy, or make your own by grinding 1 cup whole millet in blender until fine flour forms)
  • 1 cup (169g) rice flour (buy, or make your own as per millet directions above)
  • 2 tsp baking soda
  • 1 tbsp baking powder
  • 1/2 tsp sea salt
  • 1/2 tsp ground nutmeg
  • 2 cups (186g) unsweetened shredded coconut flakes


  1. Preheat oven to 325 degrees Fahrenheit or 140-160 degrees Celsius.
  2. In a large bowl, mash 6 bananas until smooth. Stir in remaining wet ingredients; set aside.
  3. In a large bowl, combine all dry ingredients except coconut. Add dry ingredients to wet ingredients; stir until fully combined. Stir in coconut.
  4. Divide batter evenly between prepared loaf tins, smoothing out tops. Top each loaf with slices of remaining 2 bananas. Bake for 45 to 55 minutes, until a skewer inserted in center comes out clean. Cool in pan for 5 minutes before transferring to a wire rack to cool completely.
  5. Store loaves well-covered in the fridge (if they make it that far!)

Recipe and image by Donna Wild


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