What Makes This Plant-Powered Banana Bread Special
This soft, cozy loaf is made with wholesome ingredients like ripe bananas, whole grains, and flaxseed meal. No eggs, no dairy—just a feel-good twist on a classic favorite, with no animals needed.
It’s even kid-approved, making it a go-to for school lunches, after-school snacks, or sharing warm from the oven.
This is the kind of plant-powered banana bread that fills your kitchen with comfort and your body with nourishment—one slice at a time.
Share this
Ingredients
- Ripe bananas, 3 mashed (about 1¼ cups)
- Unsweetened applesauce, 1/4 cup
- Plant-based milk (oat, almond, or soy), 1/4 cup
- Maple syrup, 1/4 cup
- Vanilla extract, 1 tsp
- Ground flaxseed, 1 tbsp (mix with 2 tbsp water, stir and let sit)
- Whole wheat flour, 3/4 cup
- Oat flour, 3/4 cup (grind oats in food processor)
- Cinnamon, 1 tsp
- Baking soda, 1 tsp
- Sea salt, 1/2 tsp (course grind preferred)
- Chopped walnuts or dark chocolate chips, (optional)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease or line a loaf pan with parchment paper.
- Mix your flaxseed and water and let sit for 2–3 minutes.
- In a large bowl, mash the bananas. Stir in applesauce, plant milk, maple syrup, flax mixture, and vanilla.
- In a separate bowl, whisk together whole wheat flour, oat flour, cinnamon, baking soda, and salt.
- Add dry ingredients to the wet mixture and stir gently until just combined. Fold in nuts or chocolate chips if using.
- Pour batter into the loaf pan and smooth the top.
- Bake for 35–45 minutes, possibly up to 50 depending on your oven. This bread is naturally dense and moist, so the toothpick test can be misleading—it might come out clean even if the center isn’t fully set. Look for a firm top with a slight spring when gently pressed... or pull it out and sample a slice!
- If using parchment paper, carefully lift the loaf out of the pan and let it cool for 10 minutes. Then transfer to a wire rack and let it cool completely before slicing for best texture.
What's in this meal?
Whole Grains · Fruit · Nuts + Seeds · Spices
Fiber: 3 - 4g per slice
|Protein: 3 - 4g per slice
|Plant variety: 5+
Nutrition info is approximate and based on common whole food ingredients. Your totals will vary depending on the ingredients and add-ins you use. Use this as a helpful guide—not a strict count. Focus on variety, fiber, and flavor—not perfection.
Share this
Why This Plant-Powered Banana Bread Works
-
Whole Grains, Whole Goodness: Using both whole wheat flour and oat flour gives this bread a hearty texture and boosts fiber and nutrients.
-
No Animal Ingredients Needed: Applesauce, flaxseed, and plant milk do all the heavy lifting—no eggs or dairy required.
- The Power of Flaxseed Meal: Flaxseed meal isn’t just an egg substitute—it adds fiber, healthy fats, and a subtle nutty flavor. Curious why we love it so much?
- Learn more in our blog post, The Power of Flaxseed Meal.
- Explore the health benefits of flaxseed at NutritionFacts.org.
-
Kid-Approved Goodness: Even picky eaters love the naturally sweet, comforting flavor—no need to mention it’s packed with whole grains, flax, and zero added sugar.
-
Easy and Customizable: Toss in walnuts, dark chocolate chips, or even a handful of blueberries to make it your own.
-
Planet-Friendly Baking: Every plant-powered swap makes a difference—for you, for animals, and for the environment.
Swap It + Smart Tips
-
No maple syrup? Use agave or mashed medjool dates.
-
No flaxseed? Try chia seeds in the same ratio (1 Tbsp chia + 2 Tbsp water).
-
Want it gluten-free? Use a 1:1 gluten-free flour blend plus oat flour. Add an extra tablespoon of plant milk if needed.
-
Add a crunch: Fold in sunflower seeds, pumpkin seeds, or walnuts.
-
Make it breakfast-ready: Toast a slice and top with almond butter or berries.
- Make it dessert: Toast and top with oat or coconut whipped cream, a handful of fresh berries, or even a drizzle of dark chocolate.
Pro Tip
The key to great banana bread? Don’t overbake it. Oat flour gives this loaf a chewier, heartier texture, but it can dry out quickly if it’s in the oven too long. I only baked mine for about 40 minutes—so I’d start checking around the 35-minute mark.
Why It Matters
For You:
This plant-powered banana bread is full of fiber, naturally sweet, and made without cholesterol or saturated fat from animal products. Flaxseed meal adds even more nutritional value, offering healthy fats and digestive support in every bite. A comforting treat that supports your health one slice at a time.
For the Planet:
Choosing plant-powered baked goods helps lower greenhouse gas emissions and reduce demand for resource-heavy ingredients like dairy and eggs. One small loaf, one big ripple.
Share Your Version
Tried this recipe? Snap a photo or share a favorite quote—we’d love to celebrate your win—and perhaps feature you in our community gallery!
No form, no fuss—just email it to us at hello@pigsaresmart.com, and we’ll take it from there!
