This banana bread uses a blend of spelt and oat flour instead of all-purpose, which gives the crumb a slightly denser, more satisfying texture and a mild nuttiness. A flax egg replaces the whole egg, coconut oil replaces butter, and maple syrup stands in for refined sugar. If you have three very ripe bananas and a bag of spelt flour, this is a straightforward weekend bake that holds up well through the week.
What makes this version work
Two things matter most here. First, the flour blend: spelt flour has less gluten than all-purpose, and oat flour adds softness, so the two together produce a loaf that isn’t heavy or gummy the way single-flour vegan breads can be. Second, the flax egg needs its full 5 minutes to gel before you add it to the batter — skip that wait and the binder won’t hold, leaving you with a loaf that falls apart when sliced. Everything else is straightforward, but those two steps are where most problems start.
Common problems and fixes
- Loaf is raw in the centre but dark on top: Your oven is running hot. Tent the pan loosely with aluminium foil and drop the temperature by 10–15°F (about 5–8°C). A 9×5 inch (23×13 cm) metal pan will bake faster than glass or ceramic — check earlier if that’s what you’re using.
- Bread sinks in the middle after cooling: The batter was undermixed or the bananas were too wet. Drain any pooled liquid from your mashed bananas before measuring, and make sure the baking soda is fresh — test it by dropping a pinch into hot water; it should bubble immediately.
- Loaf sticks to the pan: Coconut oil can make the sides grip. Line the pan with parchment paper with an overhang on the long sides so you can lift the loaf out cleanly.
- Bread is gummy and dense after cooling: It needed more time in the oven. Spelt and oat flour retain more moisture than all-purpose, so the toothpick test is essential — pull the loaf only when the toothpick comes out with at most a few moist crumbs, not wet batter.
- Walnuts sink to the bottom: Toss them in a teaspoon of oat flour before folding them in — this helps them stay suspended in the batter during baking. Skip the garnish of extra nuts pressed on top — not worth the extra step.
Substitutions that actually work
- Spelt flour: Whole wheat flour works as a 1:1 swap and is easier to find. The loaf will be slightly denser and earthier. Plain all-purpose flour also works but loses the nuttiness that makes this recipe distinct.
- Oat flour: Blend rolled oats in a food processor until fine — about 1 cup of oats yields roughly 1 cup of oat flour. Certified gluten-free oats make this loaf gluten-free alongside the spelt swap above.
- Coconut oil: A neutral vegetable oil (sunflower, canola) works fine. Avoid strong-flavoured oils like extra virgin olive oil.
- Maple syrup: Agave syrup is a direct swap. Brown rice syrup works but is less sweet, so taste your batter and adjust. Honey works if you’re not strictly vegan.
- Shredded coconut: This can be left out entirely without affecting the structure. Raisins or chopped dates are reasonable replacements if you want something in its place.
Make-ahead notes
Once fully cooled, wrap the loaf tightly in beeswax wrap or plastic wrap and store at room temperature for up to 3 days — it actually slices more cleanly on day two once the crumb has set. For longer storage, refrigerate for up to 5 days, though the texture firms up in the cold; a 15-second microwave warm or a quick toast brings it back. To freeze, slice the cooled loaf, layer parchment between slices, and seal in a zip-lock bag — individual slices thaw at room temperature in about 45 minutes or go straight from frozen into a toaster on a low setting. The baked loaf freezes well for up to 2 months.
Best Ever Vegan Banana Bread
Ingredients
- 1 ½ tablespoons flax meal
- 4 tablespoons lukewarm water
- 1 ½ cups spelt flour
- ½ cup oat flour
- 1 teaspoon salt
- 1 ½ teaspoons baking powder
- 1 tablespoon coconut sugar (other granulated sugar can work as well)
- 3 large ripe bananas mashed until smooth
- ¼ cup coconut oil as a soft solid
- ¼ cup unsweetened almond milk
- ⅓ cup natural maple syrup
- 1 teaspoon vanilla extract
- ⅓ cup coconut shredded
- ½ cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F / 175°C (160°C fan-forced). Grease a 9x5 inch (23x13cm) loaf pan or line it with parchment paper for easy removal.
- Add the flax meal and water to a small bowl. Whisk, then set aside for about 5 minutes.
- In a large bowl, whisk together the spelt flour, oat flour, salt, baking powder, and coconut sugar. In a separate bowl, combine the mashed bananas, softened coconut oil, almond milk, maple syrup, vanilla extract, and the prepared flax egg. Pour the wet ingredients into the dry ingredients and stir gently until just combined — do not overmix or the bread will be tough. Fold in the shredded coconut and walnuts (if using).
- Pour the batter into the prepared loaf pan. Bake for 45-55 minutes, or until the top is golden brown and a toothpick inserted into the centre comes out clean or with just a few moist crumbs. If the top is browning too quickly, tent loosely with aluminium foil after 35 minutes.
- Once done, remove the bread from the oven and let it cool for 15 minutes before removing it from the pan.
Nutrition
Common questions
Can I make this without a flax egg — I don’t have flax meal?
Yes. A chia egg works exactly the same way: mix 1 tablespoon of chia seeds with 3 tablespoons of water and let it sit for 5 minutes until gel-like. Alternatively, 3 tablespoons of unsweetened applesauce can replace the flax egg, though the loaf will be slightly more moist and may need an extra 5 minutes in the oven.
My bananas aren’t very ripe — can I still use them?
Underripe bananas won’t give you enough natural sweetness or moisture, and the bread will taste flat. To speed things up, place unpeeled bananas on a baking sheet and roast at 300°F (150°C) for 15–20 minutes until the skins turn black — the flesh inside becomes soft and sweet, close to what you’d get from naturally overripe fruit.
Can I use a different pan size if I don’t have a 9×5 inch loaf pan?
An 8×4 inch (20×10 cm) pan works but produces a taller loaf that needs closer to the full 55 minutes — check it carefully with a toothpick. You can also divide the batter into a standard 12-cup muffin tin; muffins bake in roughly 20–25 minutes at the same temperature.
More recipes to try
- Classic Banana Nut Bread
- Ultimate Banana Bread
- Fluffy Homemade Pancake Mix
- Warm and Comforting Classic Apple Crumble
