The Best Vegan Banana Bread to Share with Friends

Life is better when you’re sharing nourishing, delicious food with loved ones. That’s why this recipe makes two loaves—there’s plenty to go around!


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

Source: Vegan Society


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