Banana bread à la Inés

Updated: Jun 2, 2019

naturally sweet & plant-based

When I'm craving something sweet yet more on the healthy side, I go for banana bread. It's also a convenient way to save your bananas that have been sitting on the shelf for a little way too long. If you're anything like me - you don't like to eat bananas when their peelings are full of black spots and a little too on the ripe side. It's also an amazing add-on to a brunch or afternoon tea with family and friends. Did I mention that this recipe has no sugar & is still sweet? Very kid-friendly indeed.

This recipe is vegan, as I do most of my baking, which is why an egg substitute such as chia seeds or flax seeds with a little bit of water is necessary to hold the consistency together. Otherwise the poor thing falls apart (had to learn this from trial and error in creating this recipe).

The dates, walnuts and bananas is what makes it naturally sweet. For a sweeter touch, add maple syrup and vanilla sugar to the mix - however optional for the not so sweet-tooth's. Another option would be to substitute the vanilla sugar with 1/4 teaspoon of vanilla bourbon extract. If you haven't noticed, I'm the type to just use whatever is in the kitchen and substitute ingredients as I go along. Maybe you can relate!

Now let's get to the goods. What you need is:


1 1/2 cups (180 g) whole wheat spelt flour (Alnatura brand: Vollkorn Dinkelmehl)

1/2 Pck. backing soda (Weinsteinbackpulver)

1/4 tsp sea salt

1/3 cup (80 ml) rapeseed or sunflower oil

1/4 cup (50 g) maple syrup (optional)

1 Pck. vanilla sugar (optional) 

1/4 tsp vanilla bourbon extract

1/3 cup (80 ml) oat or soy milk

1 cup (2 middle sized) bananas

1 handful of walnuts and dates combined

1 tea cup of chia or flax seeds with water as an egg substitute


Mix all the ingredients in a mixing bowl. Use whatever you have at home. I'm the type of person that will substitute certain ingredients for whatever I have at home. So whether it's oat or soy milk or rapeseed or sunflower oil. It all makes merely a slight difference in the taste, but still turns out overall yummy.

Egg substitute: For the egg substitute, add 1-2 teaspoons of chia seeds or flax seeds in a teacup of water. Let it sit for a few minutes until you notice it become a gooey consistency. Add to the batter last and mix it nicely with everything.

You can add in either the bananas mixed in the batter or on top of the batter in full form to make it look more decorative (like seen in the photo above).

Bake for about 30-40 minutes until it's golden brown. How to test is following: poke the cake with a fork and when no batter comes out you will know it's ready. That's how I always test to see if it's ready :)

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Much love & bliss,


Hi! I'm Inés, mom, health coach & muse of this blog. I want to inspire you to living a fulfilled and purposeful life in alignment with your Dharma.


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© 2021 by inés kelly

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