Plant-Based Banana Bread


Whenever I see ripe bananas I get inspired to go play in the kitchen. Ripe bananas are in my opinion the perfect addition to almost any sweet recipe. They are sweet, creamy, and dense. Try adding them to your shakes or by cutting them into small pieces and freezing them then dipping them in cacao sauce. SO good.


I try to keep an open mind, but when someone tells me that they don't like bananas; I find it very hard to believe. I mean how is it possible for someone not to like a fruit that is sweet, rich, and creamy. I personally think that bananas are the perfect human food. Okay, I'm going to stop right here. Because if I keep going, I might end up writing a book about bananas. Last note is that they're perfect before or after a workout as they are very energizing and easily digested.


This is the perfect banana bread. I've made it over 10 times until I got it just right. Moist from the inside while still being firm, especially from the outer edges. The secret to getting banana bread right without using any oils is to add applesauce. I've made it without applesauce, and it turned out to be good, only a bit too dry for banana bread.


Plant-Based Banana Bread



  • 3 cups sprouted spelt flour
  • 1/4 cup coconut sugar
  • 2 tsp baking powder
  • dash of cinnamon optional



  • Sliced banana
  • cacao nibs
  • Nuts


  1. Preheat the oven to 350F (177 C)
  2. Get two large mixing bowls one for the dry ingredients and one for the wet
  3. Sift the flour, then add the sugar and baking powder
  4. Mash the bananas very well then mix them with the milk and applesauce.
  5. With a Spatula, slowly mix the wet and the dry
  6. Add the dough to a non-stick bread tin. Mine is 25 cm long.
  7. Optional: Slice a banana in half and place it on top with some nuts or cacao nibs.
  8. Bake for 60 minutes
  9. Let it cool on a rack then slowly with a butter knife go around the edges to get the bread out. Then flip the pan and the bread should fall out.
  10. Enjoy with almond butter and cinnamon!