Banana Bread

Banana Bread

Banana Bread

When it comes to cooking, cook for people with no chemicals and no food coloring.

Banana Bread

Whether it’s for a family gathering or a holiday occasion, I choose my favorite recipe–usually vegan–then creates a variety of options. The flavor is what matters. Oranges and bananas certainly are a must and there’s nothing quite like the soft texture and taste of banana bread.

This is a golden opportunity for me to teach you how to make banana bread. It is the kind of recipe I am used to seeing on commercials. But make no mistake, this is the real deal.

Starting with bananas, I use pasteurized egg whites. It’s easier to use natural fruit and makes it healthier for overall family.

Once the mix is ready and the fruit has dried, it is thick, smooth and on the table. I am surprised at how fast I can do this–from dry to sift to baking in less than a half hour. I can make a loaf, but will not stay awake for long.

And what is so great about this Banana Bread — it can be used for so many purposes.

Delicious and easy to make.

It’s the recipe that comes to mind when I’ve leftover spotty bananas on the counter.

I firmly believe that Vegan Banana Bread is something you should be able to make anywhere and anytime, with a mixer or a fork. This Vegan Banana Bread is moist and delicious with loads of banana favor.

I’m happy to share with you this recipe. It is also kid friendly and fan-favorite for some reason.


  • 2 cups all purpose flour
  • 1 tbsp flax seed
  • 1/2 tsp ground cinnamon
  • 1 tsp soda bicarbonate
  • 1/4 tsp sea salt
  • 1/2 cup molten butter
  • 3/4 cup brown sugar (finely chopped dates)
  • 4 ripe bananas
  • 2 eggs


Preheat oven to 350F. Spray baking pan with oil.

Mix all-purpose flour, cinnamon, soda bicarbonate, sea salt in a bowl and set aside.

Using electric beater, beat brown sugar/dates and butter well and mix in eggs and beat well.

Stir in all-purpose mix into the mixture gradually and mix till well combined. Don’t over mix. (Don’t use electric mixer here as well).

Peel the bananas and put them in a large mixing bowl. Using a fork, mash bananas well in a bowl. Add them into the mixture and combine well.

Fold in the flax seed and the batter is ready.

Pour batter in a greased baking (loaf pan ) pan and bake it for 35-40 minutes until it turns to golden brown and a skewer comes out clean.

Remove from the oven and let it cool for 10 minutes on the rack. Slice and serve.


  • You can store in air tight container for 3 days and in the refrigerator for 7 days.




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