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Article: Vegan Banana Bread With Lucy Lord

Vegan Banana Bread Recipe from Lucy Lord

Vegan Banana Bread With Lucy Lord

Lucy has created a delicious vegan take on her original banana bread. The addition of coconut oil and flaxseed give a delicious fudge-y texture. 

Best served toasted with your favourite nut butter or salted caramel spread. So put the kettle on and give yourself an easy 10 to enjoy your slice.

Total time to make : 60 - 75 minutes Time to prep : 15 minutes
Time to bake : 45 - 60 minutes
Servings : 10 slices



250g (about 3 medium) ripe bananas, mashed
1 banana, to top
220g plain flour
1/2 tsp baking powder
1 tsp cinnamon (optional)
240g soft brown sugar
125g coconut oil, melted - or non-dairy butter alternative
2 tbsp ground flaxseed
1 tsp vanilla extract/paste
Demerara sugar to top (optional)


  1. Preheat a fan oven to 165C

  2. Mash the 3 ripe bananas in a bowl and set aside

  3. To make the flax-eggs, mix the ground flaxseeds in a small bowl with 5 tbsp water, stir and set-aside. It will thicken into a gel-like consistency within about 10 minutes

  4. Combine the dry ingredients by sieving the flour, baking powder and cinnamon together into a bowl

  5. In a separate large bowl, combine the wet ingredients by mixing the coconut oil and sugar together until there are no lumps left and you have a smooth paste, then add in the now gel-like flaxseed mixture and the vanilla, mixing to combine

  6. Tip the dry ingredients in with the wet and 'fold' together until just combined

  7. Finally, add in the mashed bananas and fold through evenly

  8. Pour the mixture into a greased and lined 2lb loaf tin and top with the extra banana, sliced thinly lengthways or chopped into coins, and a sprinkle of Demerara sugar

  9. Bake for around 45 - 60 minutes, the loaf will be a golden brown and should nicely rise in the oven

  10. Remove the loaf from the oven and wait for it to completely cool before slicing.


Vegan Banana Bread

Nutritional Information

315 calories
3g protein, 46g carbs, 13g fat

Good to know:

  • I found this baked a few minutes quicker than the O.G. banana bread, so keep an eye on your oven

  • Check your baking powder is in date before using! The biggest reason for a loaf with no rise if often an in-active raising agent or over-mixing of the recipe

  • I prefer to grind my own flaxseeds in a coffee-grinder but you can buy them ready-ground

  • Store at room temperature in an airtight container for up to 5 days, refrigerated for up to 1 week or frozen in slices ready to go (see below)

  • Banana bread freezes really well. Once sliced and totally cooled, individually wrap each slice and store in an airtight container in the freezer for up to 3 months

  • Defrost and drop in the toaster or under the grill

  • Can be made into 12 x banana muffins, taking 20-25 minutes to bake

You can follow Lucy here and sign up to supper club emails for delicious ideas and recipes sent straight to your inbox

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