Ingredients
Scale
- 3 ripe bananas (mashed)
- 1 ½ cups whole wheat flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ cup coconut sugar (or coconut palm sugar)
- ⅓ cup melted coconut oil (or plant-based butter)
- 2 tbsp flaxseed meal + 6 tbsp water (flax egg)
- 1 tsp vanilla extract
- ½ cup chopped nuts or seeds (optional, use leftover pantry staples)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a loaf pan or line with a reusable silicone baking mat.
- Prepare flax egg: In a small bowl, mix flaxseed meal with water. Let sit for 5 minutes until gelled.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- In another bowl, combine mashed bananas, coconut sugar, melted coconut oil, flax egg, and vanilla extract. Stir well.
- Add wet ingredients to dry ingredients. Fold gently until just combined—avoid overmixing.
- Fold in nuts or seeds if using.
- Pour batter into prepared loaf pan. Bake for 50-60 minutes or until a toothpick inserted comes out clean.
- Let cool in pan for 10 minutes, then transfer to wire rack. Slice and serve.
Notes
- Overripe bananas are best for sweetness and moisture.
- Store leftover banana bread in a reusable cloth bag or airtight glass container.
- Freeze sliced bread wrapped in beeswax or silicone bags for longer storage.
- Feel free to swap nuts for dried fruit or seeds to reduce waste.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 slice (approx. 1/8 of loaf)
- Calories: 190 kcal
- Sugar: 8 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 7 g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0mg
Keywords: zero waste banana bread, sustainable baking, vegan banana bread recipe, eco-friendly dessert, healthy banana bread, no waste baking, plant-based banana bread