Banana bread

Banana bread

I try to plan my grocery shopping according to the week but sometimes it happens that I end up with overripe fruits or veggies. While I could cry seeing that an avocado has gone bad, overripe bananas actually make me happy as this means either nicecream (the fancy word for banana-icecream) or banana bread!

I have been searching for a banana bread recipe that goes without refined sugar, butter, eggs or a whole bunch of bananas (like 6 or even 8!).
Well, I wasn’t too successful. Consequently I created my own recipe out of many others and it worked 🙂

As a natural sweetener I used a bit of maple syrup and for me 4 tablespoons are enough if my bananas are very ripe and sweet. Feel free to adjust this to your preferred sweetness. In place of eggs I use chia seeds who form a gel-like consistency when stirred with a bit of water and coconut oil comes as a more healthy choice instead of butter. Even though I am not intolerant to gluten I like to bake with buckwheat flour as it is more nourishing than normal wheat flour. Finally I added walnuts into the batter and on top to give it a nice crunch. These can be replaced by almonds or other nuts. If you are a fan of labels or need to check recipes for special dietary requirements, I can assure you that this recipe is glutenfree, vegan and free from refined sugar

banana bread

For me, the most delicious way to eat it is toasted and topped with my homemade roasted almond butter! Trust me, it is so good! I mostly have it as a snack or if I crave something sweet after lunch. You can easily freeze it, just cut it beforehand, and pop a slice into your toaster whenever you have a banana bread craving.

Next time I will try to switch the walnuts for blueberries, which I’m sure will be delicious, too! Do you have any recommendations what else makes a great combination with banana bread? 🙂 


Banana bread
This recipe is glutenfree, vegan and free from refined sugar. It is naturally sweetened by ripe bananas and just a hint of maple syrup. Walnuts and cocoa nibs give it a delicious crunch.
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
  1. 3 large overripe bananas
  2. 200g buckwheat flour
  3. 1 tbs chia seeds plus 3 table spoons warm water
  4. 70g coconut oil
  5. 40 ml oat milk (or other plantbased milk)
  6. 4-6 tbs maple syrup (depending on your preferred sweetness)
  7. 80g walnuts (or almonds)
  8. 1 tsp baking powder
  9. 1 tsp cinnamon
  10. 1 tsp vanilla extract
  11. 1 pinch of salt
  12. 1 handful of cocoa nibs (optional for topping)
  1. Preheat your oven to 170 degrees.
  2. Combine chia seeds with warm water and let it sit for about 10 minutes. Give it a stir in between.
  3. Roughly chop walnuts and set aside.
  4. In a small pot let the coconut oil melt on low temperature. As soon as it's liquid, combine with maple syrup and add it to a mixing bowl.
  5. Mash bananas and stir into the mix along with chia gel and spices. (It`s best to use a hand mixer)
  6. Add buckwheat flour in parts and baking powder while you're mixing.
  7. Stir in oat milk.
  8. Finally fold in 3/4 of walnuts with a spatula.
  9. Cut baking paper into the long size of a loaf pan and grease the other two sides with coconut oil. Pour the batter into the pan and top with remaining walnuts and cocoa nibs.
  10. Bake in the lower part of the oven for about 1 hour. After 30 minutes cover it with aluminium foil to prevent it from burning.
  11. Check after 50 minutes with a toothpick. If it comes out mostly clean, it's done.
  12. Let it cool in the pan for 10 minutes, then put it on an oven rack to cool completely.
  13. Keep it wrapped up in cling film for about 5 days in the fridge or cut it and it freeze it.
  14. Enjoy toasted with your favorite nut butter!
Yogi Food Love

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