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Vegan Banana Bread with Flaxseed and Cinnamon Recipe

Moist vegan banana bread enriched with cinnamon spice and flaxseed for a nutritious twist.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Calories: 235
Ingredients Method Notes

Ingredients
  

  • Ripe bananas mashed — 1¼ cups (about 3 medium)
  • Ground flaxseed — 2 tablespoons
  • Water for flax egg — 6 tablespoons
  • Unsweetened almond milk — ½ cup
  • Maple syrup — ⅓ cup
  • Coconut oil melted — ⅓ cup
  • Vanilla extract — 1 teaspoon
  • All-purpose flour — 1½ cups
  • Baking soda — 1 teaspoon
  • Ground cinnamon — 1½ teaspoons
  • Salt — ¼ teaspoon

Method
 

  1. Preheat oven to 350°F (175°C). Grease or line the loaf pan.
  2. Combine flaxseed and water; let sit 5 minutes to thicken (flax egg).
  3. Mash bananas in a bowl; mix in flax egg, almond milk, maple syrup, coconut oil, and vanilla.
  4. In another bowl, whisk flour, baking soda, cinnamon, and salt.
  5. Fold dry ingredients into wet until just combined; don’t overmix.
  6. Pour batter into pan, smooth top. Bake 50 minutes.
  7. Cool in pan 10 minutes; transfer to rack to cool completely before slicing.

Notes

Nutritional Values (Per Serving)

  • Calories: 235
  • Total Fat: 9g
  • Saturated Fat: 5g
  • Carbohydrates: 34g
  • Fiber: 4g
  • Protein: 3g

Vitamins and Minerals (Per Serving)

  • Iron: 10%
  • Magnesium: 12%
  • Potassium: 8%
  • Calcium: 6%
  • Vitamin E: 5%

Additional Notes/Tips

  • Use ripe bananas for natural sweetness and moisture.
  • Swap almond milk for any plant-based milk you prefer.
  • Add chopped walnuts for extra crunch and nutrition.
  • Store airtight at room temperature up to 3 days or freeze slices for longer.
  • Serve toasted with vegan butter or nut butter for added yum.