5-Ingredient Vegan Banana Bread

5-Ingredient Vegan Banana Bread


The secret here is actually blending the ripe bananas into a “banana milk”, which makes it super easy as no mashing is required. Plus, the air incorporated into the blending makes the bread even fluffier!
Makes: 1 Loaf
  • DRY
    • 2 cups of self-raising flour
    • 2/3 cup of brown sugar
    • 1 teaspoon of cinnamon*
    • walnuts
    • chocolate chips
    • berries 
  • WET
    • ½ cup of coconut oil, melted
    • 300g very ripe spotty bananas (about 3 large bananas)
    • 1 teaspoon vanilla extract (optional)

1. Preheat the oven to 160/ 325 and line a baking tin with non-stick paper

2. In a large bowl, combine the dry ingredients

3. In a blender, blend together the wet ingredients until a banana “milk” forms

4. Add the wet mixture to the dry and fold until a thick batter is formed.

5. Transfer the batter to the lined tin and bake in the oven for 30-35 minutes until a knife inserted comes out clean

6. Allow the loaf to cool completely before slicing

*Storage tips: in an airtight container at room temperature for 3 days, in the fridge for 5 days or in the freezer for 1 month.


Michelle is a Dentist and vegan food blogger from Brisbane. She loves sharing simple & tasty vegan recipes via her Instagram platform @run2food. She has also created a website with an archive of all her recipes www.run2food.com. Michelle is on a mission to show that you can thrive off a plant-based diet.

Instagram: https://www.instagram.com/run2food/

Website: http://run2food.com/

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