Nutty Vegan Banana Bread

This recipe is an example of using ground flax seed as a binder rather than eggs.  

This is the perfect use of overly ripe bananas. Just toss them into the freezer until you are ready to make banana bread. An hour before you start the preparations, take the frozen bananas out of the freezer and let them sit out, and they will slide right out of their skins into the bowl when you cut the tops off.

For the holidays we like to add a 1/2 cup of pumpkin puree instead of a  third banana.


  • 1 3/4 cup all purpose flour
  • 1/2 cup almond flour
  • 1/2 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon of salt
  • 3 ripe medium sized bananas
  • 1/3 cup vegan margarine or vegetable shortening
  • 2 tablespoons almond milk
  • 2 tablespoons ground flax seed
  • 6 tablespoons hot (not boiling) water
  • 2/3 cup chopped nuts such as walnuts
Some of the ingredients for nutty vegan banana bread


  1. Preheat oven at 325 degrees
  2. Combine ground flaxseed with water, stir and set aside for at least 10 minutes.
  3. In a large bowl combine 1 cup of the flour, almond flour, the sugar, baking powder, baking soda and salt.  Add margarine or vegan butter and then the mashed banana, optionally pumpkin purée, and almond milk.   With a mixer blend for 2 minutes.
  4. Stir in flax seed and water mixture, blend well.  
  5. Stir in nuts and the remaining white flour in 1/4 cup increments, stirring each time.  Pour into greased baking loaf pan.
  6. Bake for 1 hour and 20 minutes.

Adding bananas to flour/butter mixture

Adding bananas to flour mixture

Make sure to blend for the full 2 minutes!

Adding flax seed binder

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