January 28, 2019

Plant-Based Banana Bread

Plant-Based Banana Bread is the perfect treat! This banana bread is sweetened only with bananas and filled with healthy ingredients.

Yum, banana bread. Am I the only one who gets extreme nostalgia about banana bread. I have so many good memories of my mom making banana bread. My sister and I would help mash up the bananas or stir the batter. Something about banana bread makes me think about the simpler days.

This Plant-Based Banana Bread is definitely healthier than the one I had as a kid (read: no added sugar, no eggs, no dairy), but it's still delicious and it still brings back the memories.

Plus, my love for bananas has grown exponentially since I was younger. Frozen bananas are a daily snack for me and Banana Nice Cream is definitely one of my favorite treats. Nature's candy is so delicious, I'll eat bananas in anything!


Plant-Based Banana Bread is filled with healthy ingredients. First, bananas. There are a lot of bananas in this recipe because 1) bananas are the only sweetener, 2) bananas serve as the liquid, and 3) it's banana bread.

For a fat, we'll be using Homemade Almond Butter. Almost all baked goods need some fat so why not choose one of the healthiest kinds?

The other key ingredients are almond flour, oat flour, and ground flaxseeds.  I've used a combination of flours in this recipe to achieve a perfect texture! Banana breads with all oat flour turn out very mushy while banana breads with almond flour aren't soft enough. Using both oat flour and almond flour helps create a soft bread consistency and the flaxseeds help bind the mixture together.

If there weren't enough bananas already in this recipe, we're adding one more! If you don't like chunks of banana in your banana bread, feel free to leave out the last banana. I find that adding sliced banana creates the rich banana flavor you'd expect in banana bread. Can you see the sliced banana peeking out?

How to make Plant-Based Banana Bread

To make this delicious Plant-Based Banana Bread start by processing four of your bananas in a food processor. Process until the bananas reach a liquid consistency -- this ensures that the batter is moist enough.

Next process in the almond butter, baking powder, apple cider vinegar, and cinnamon.

Then, stir in the almond flour, oat flour, and ground flaxseed. Finally, chop and stir in the fifth banana. I decided to layer mine in so that the slices of banana didn't break.

Pour into a parchment-lined loaf pan and bake! When the bread is a light brown remove it from the oven. Wait 15 looooong minutes before slicing to allow the bread to set. Then enjoy!

Recipe Prayer

Lord thank you for bananas. Thank you for teaching us to transform them into delicious, healthy banana bread. Amen.

Plant-Based Banana Bread

Plant-Based Banana Bread is the perfect treat! This banana bread is sweetened only with bananas and filled with healthy ingredients.















  • 5 Medium Very Ripe Bananas reserve one to stir in
  • 1/4 Cup Almond Butter
  • 1 Tablespoon Baking Powder
  • 1 Tablespoon Apple Cider Vinegar
  • 1/2 Teaspoon Cinnamon
  • 1 Cup Oat Flour gluten free, if necessary
  • 3/4 Cup Almond Flour
  • 2 Tablespoons Ground Flaxseed


  1. Preheat the oven to 350. Line a loaf pan with parchment paper.
  2. In a food processor, process FOUR of the bananas until they reach a liquid consistency. Add the almond butter, baking powder, and apple cider vinegar and cinnamon and process until smooth.
  3. STIR in the oat flour, almond flour, and ground flaxseed until combined.
  4. Cut the remaining banana into 1/4 inch slices and stir into the batter (see notes). Spread into the lined loaf pan.
  5. Bake for 40 minutes or until lightly brown. Remove from the oven and allow to cool for at least 15 minutes. Store in the fridge for up to a week. Enjoy!

Recipe Notes

If you want to keep the banana slices intact, spread some of the batter into the pan, then layer the slices onto the batter. Spread on another layer of batter and then add more banana slices. Repeat until you’re out of batter.

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September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography