This Spiced Banana Bread is a wholesome twist on a classic comfort bake. It's soft, naturally sweet, and infused with warming cinnamon, ginger, and nutmeg. Made entirely with plant-based ingredients, it's light yet satisfying, rich in fibre from oats and flaxseed, and perfect for any time of day. Whether served warm from the oven or toasted the next morning, each slice brings that cozy, feel-good aroma that makes a kitchen feel like home.
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There's something deeply comforting about baking banana bread. It brings back memories of zen mornings in retreat kitchens with the smell of sweet spices, banana, and toasted walnuts wafting through the air as guests slowly emerge for breakfast.
Over the years, I've refined this recipe several times, searching for that perfect balance of moist texture, aromatic spice, and natural sweetness. This Vegan Spiced Banana Oat Bread captures it all. It's light, wholesome, and full of warmth. It's become one of our signature bakes at Holistic Chef Academy workshops, where it often disappears within minutes of being served!
Why You'll Love This Spiced Banana Bread
This Spiced Banana Bread is a simple yet nourishing bake that celebrates the natural sweetness of ripe bananas combined with warming spices and hearty oats. It's:
- Quick and easy to prepare (15 minutes hands-on)
- 100% plant-based
- High in dietary fibre and heart-healthy fats
- Naturally sweetened with coconut sugar
- Perfect for snacks or coffee time
Nutritional Benefits
Each slice offers a gentle energy boost and plenty of nourishment:
- Bananas: rich in potassium, vitamin C, and fibre for steady energy
- Flaxseed: packed with omega-3 fats and plant protein for hormone balance and heart health
- Walnuts: provide brain-boosting omega-3s and anti-inflammatory benefits
- Oats: support digestive health and help you stay full longer
- Coconut oil: adds moisture and healthy medium-chain fats
Ingredients You Will Need
Wet Ingredients
- 300 g ripe bananas (about 3 medium)
- 80 ml almond milk
- 80 ml melted coconut oil
- 60 g coconut sugar
Dry Ingredients
- 150 g gluten-free flour blend
- 60 g walnuts, ground
- 20 g golden flaxseeds, ground
- 50 g oats
- 7 g baking powder
- 1 teaspoon cinnamon powder
- ½ teaspoon ginger powder
- ½ teaspoon nutmeg powder
- ½ teaspoon pink salt
Toppings (before baking)
- 1 banana, sliced lengthways
- 50 g walnuts, roughly chopped
- 10 g oats
- ½ teaspoon cinnamon powder
Equipment You Will Need
- Weighing scales
- Mixing bowls
- Blender or spice grinder
- Fork and whisk
- Spatula
- Loaf tin (lined with parchment paper)
- Oven
- Cooling rack
How to Make Spiced Banana Bread
1. Preheat & Prep
Preheat oven to 180°C (fan) or 200°C (conventional). Line your loaf tin with parchment paper.
2. Prepare the Dry Mix
Sieve flour, baking powder, cinnamon, ginger, nutmeg, and salt into a large bowl. Add ground walnuts, flaxseeds, and oats - mix lightly.
3. Prepare the Wet Mix
Mash bananas until smooth. Add almond milk, melted coconut oil, and coconut sugar. Whisk until fully combined.
4. Combine
Fold wet and dry mixtures together using a spatula until just combined - avoid overmixing to keep the loaf light.
5. Assemble the Loaf
Pour batter into the prepared tin. Gently press the sliced banana on top and sprinkle with oats, walnuts, and a touch of cinnamon.
6. Bake
Bake for 45-50 minutes, or until golden brown and a skewer comes out clean.
7. Cool & Serve
Cool in the tin for 20 minutes before transferring to a rack. Let it rest fully before slicing.
What to Serve It With
Enjoy warm or at room temperature with:
- A drizzle of almond butter or tahini
- Coconut yogurt and berries
- A cup of herbal chai, golden turmeric milk, or freshly brewed coffee
How to Store
- Room temperature: 2-3 days in an airtight container
- Fridge: up to 7 days
- Freezer: up to 3 months - slice before freezing for easy defrosting
FAQ: Spiced Banana Bread
Yes, if you use a gluten-free flour blend and gluten-free oats.
Yes, spelt or wholemeal flour works beautifully if gluten isn't a concern.
Substitute coconut oil with extra mashed banana or apple purée for a lighter version.
Absolutely; fold in 50-100 g dark chocolate chips, raisins, or chopped dates before baking.
Overmixing or using under-ripe bananas can cause density. Always mix lightly and use spotty, ripe bananas.
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We hope you enjoy this delicious recipe. If you give it a try, let us know in the comments below - we love hearing your feedback and seeing your recreations.
📋 Recipe
BREDA says
Thank you for this nutritious recipe. Will make this. It also will make a good base for a pie minus the bananas😃🍌🍌