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Courtney's Bangin' Banana Nut Bread

What you need: 

2 tablespoons ground flax seed
3 tablespoons water
3 to 4 ripe banana, mashed (The riper the better!)
1/3 cup vegetable oil
3/4 cup sugar
1 teaspoon vanilla
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon cinnamon
pinch salt
1 1/3 teaspoons baking soda
1 cup all-purpose flour
1/2 cup whole wheat flour
1/4 to 2/3 cup nuts (raw unsalted is best, I like mixing 1/2 sunflower seeds, 1/2 chopped walnuts)
1/4 cup seeds/nuts to top loaf

What you do: 

1. Preheat the oven to 350 degrees Fahrenheit. Grease loaf pan. Mix ground flax and water in a small bowl, set aside.
2. Add oil to mashed banana, and mash a bit more until well mixed. Don't worry about making it smooth, the bananas should be a little lumpy.
3. Mix in the sugar, flax mixture, vanilla, and spices. Sprinkle the baking soda and salt over the mixture and mix in. Mix in flour and desired amount of nuts (try adding them 1/4 cup at a time.)
4. Pour mixture in prepared pan. Add seeds/nuts to the top of the loaf. Bake for 45 minutes to 1 hour. Test doneness by inserting a butter knife into the loaf. It should come out clean. Cool the bread on a rack to keep the edges from getting soft. Enjoy!
- The sugar can be adjusted to taste pretty easily, molasses or other sweetener generally works fine in this recipe, if you're using liquid sweetener (i.e. molasses) increase the flour a little bit. The dough should be soft and sticky, but still definitely doughy. - Chocolate chips also make a wonderful addition to this bread, just go easy unless you dramatically reduce the sugar or have an intense sweet tooth to satisfy.- If you have bananas that are overripe, but not enough time to make bread right now, throw them in the freezer. Not only will they keep a long time, but freezing them intensifies the flavor.
Source of recipe: This recipe is a modification of the recipe on this website:

Preparation Time: 
10 minutes, Cooking time: 1 hour
Cooking Time: 
1 hour
Recipe Category: 


That banana nut cake really looks good and I'll bet very delicious. I appreciate the recipe and will put it to good use. Many Thanks! Online TV Software


Banana bread is one of my favorites and this recipe doesn't dissapoint. 


This was AMAZING!  I substituted ground chia for the flax, coconut oil for the vegetable oil, and GF all purpose flour for the other flours...  All to avoid running to the store, only to discover I was out of baking soda.  It was the best banana nut bread I've ever tasted!


Awsome Recipe!!! Failsafe, works everytime.  Thanks!


Delicious! I subbed 2 TB molasses for 1/4 c of the sugar and added 2 TB flour. Turned out great.


Long-time lurker, first-time poster; you all know how this is, right?

When I first decided to transition to the vegan lifestyle, part of me wanted to cry because I felt like I'd miss desserts so much! What can I say, I have a sweet tooth :-) And then I quickly discovered how easy and interesting it can be to make vegan pastries... Oh the joy! Started withy raw vegan (brownies and pies), now recently moved on to cooked ones when I want to indulge in something a tad less healthy. I thought I'd give this banana bread a try as my first banana bread since I'm all about spices... I have a mega love for nutmeg (pun intended)

All this to say: I'm in heaven! This is the best banana bread I've ever had, hands-down, whether it's store-bought, non-vegan or coffee-shop bought!


this is the 4th time this week im making it! sooo easy and it turns out ERR' TIME!


this is my FAVORITE banana bread recipe so far!  I used 3 very large bananas, all ww flour, walnuts, and only cinnamon and nutmeg (not sure how much--just eye-balled it).  I think i'll try it with ground flax on top next time.  It was amazingly moist... and gone in 2 days :)


This recipe is terrific! It didn't rise as much as I had expected, but it was light and moist inside. I used chopped almonds instead of the walnuts and sunflower seeds- make sure to chop them up very fine if you do this, too! YUM!


I forgot to review this when I added my pic...I used 4 bananas, and I think this may have been too many. The batter was a little gummy, and I ended up needing to add more flour to make it look right and bake it 1.5 hours. I'd go with 3 bananas next time. I used 1/2 cup sugar (half brown and half white), whole wheat flour, 1/4 teaspoon nutmeg and 1 teaspoon cinnamon. I used walnuts in the dough and on top, along with some oats and some turbinado sugar for crunch.

I liked this bread, as did my boyfriend. I think next time I'll try only 3 bananas, and it will work just fine. Good, simple recipe for a basic banana bread.



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