Name: Breakfast Banana Bread (Vegan)
Prep time: 10 min
Cook time: 43 min
Total time: 53 min
Yield: 8
Cuisine: British
Ingredients: 2 large ripe bananas (about 220g once mashed); 100g thick dairy-free yoghurt; 80ml light olive oil; 2 tbsp maple syrup or honey; 2 tbsp ground flaxseed or chia seeds; 2 tbsp dairy-free milk; 1 tsp vanilla extract; 160g spelt flour; 50g rolled oats; 1 tsp baking powder; ½ tsp bicarbonate of soda; A pinch of salt; 80g medjool dates, pitted weight, chopped; 60g walnuts, crushed

desserts

lunch & dinner

breakfast

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This Breakfast Banana Bread is packed with walnuts, medjool dates and is made with spelt flour and oats for a wholesome loaf. It’s great for breakfast or snacking, with some yoghurt and berries, or on its own.

If you love cake for breakfast then this banana bread recipe is perfect for you. This loaf is made with good-for-you ingredients that you actually want to eat first thing in the morning, with ripe banana, yoghurt, spelt flour and oats for fibre and a slow release of energy. It is also made with olive oil, which is great for the gut and a source of healthy fats, while packing in texture from the walnuts and medjool dates. It’s utterly delicious on its own, but take it to the next level with yoghurt, berries and peanut butter or some syrup.

A slice of Breakfast Banana Bread with yoghurt and fruit — Breakfast Banana Bread

Why will I love this loaf?

This banana bread is amazing:

Moist, tender, soft and cakey
Golden, nutty and fruity
Made with wholesome ingredients
Source of fibre
Naturally plant-based, egg-free and dairy-free
With gluten-free and nut-free options
Easy to make in one bowl
Ready in less than one hour
Delicious on its own
Jazz it up with toppings like yoghurt, berries and peanut butter
Also great for snacking or dessert
Try it toasted for a fun twist (best under the grill)
With flaxseeds for fibre
Uses spelt flour for more fibre
With lots of plant points and diversity
Great for the gut

If you already love the sound of this banana bread, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

A loaf of Breakfast Banana Bread — Breakfast Banana Loaf Cake

Sliced up Breakfast Banana Bread — Breakfast Banana Loaf Cake

What ingredients do I need?

You can see the ingredients with weights in the recipe card and see my favourites in the “shop the recipe” section.

For the banana bread:

Ripe banana: the riper the better as they are sweeter and softer.
Thick dairy-free yoghurt: make sure it’s thick and creamy like Cocos Organic coconut yoghurt or NUSH plain yoghurt. This is also great for gut health.
Light olive oil: or you can use melted and cooled coconut oil but I love baking with olive oil.
Maple syrup or honey: for a little bit of sweetness.
Ground flaxseed or chia seeds: to help bind the egg-free batter and to add protein/fibre.
Dairy-free milk: any plant-based milk will be great here like oat, almond, soya or coconut.
Vanilla extract: for flavour.
Spelt flour: either white or wholemeal spelt flour. This is high in fibre than regular white flour. It does contain gluten, still, so to make it gluten-free, use your preferred GF flour blend (with xanthan gum or add 1/2 tsp of your own).
Rolled oats: to add texture.
Raising agents: make sure the baking powder and bicarbonate of soda are in date.
Salt: to enhance the flavours.
Medjool dates: these are so squishy and delicious or use other dried fruits like raisins, cranberries or figs.
Walnuts: for added crunch and brain health. Or, swap for pumpkin/sunflower seeds.

Enjoy this as it is, or top with more dairy-free yoghurt (as above) with some berries and nut butter or maple syrup.

A few slices of Breakfast Banana Bread — Breakfast Banana Loaf

A slice of Breakfast Banana Bread on a plate — Breakfast Banana Loaf

Is this gluten-free and nut-free?

This is easily nut-free just swap the walnuts for seeds or leave them out (also check that your milk and yoghurt do not contain nuts). To make this gluten-free, swap the spelt flour for a GF flour blend with xanthan gum (or add ½ tsp of your own) and check that the oats are GF.

How do I make this loaf?

This loaf comes together in one bowl:

Mash the banana until soft: in a large mixing bowl.
Add in the other wet ingredients: and stir well.
Sift in the dry ingredients: and whisk to a thick smooth batter.
Fold in the dates and walnuts: and pour into the tin.
Smooth over the top and sprinkle with more walnuts: and bake in the oven.
Allow to cool in the tin for 10 minutes: and then on a wire rack.
Slice and enjoy: or keep for later.

How long will it last?

This banana bread will keep for 2-3 days in the fridge in a sealed container or in the freezer for 1 month.

Three slices of Breakfast Banana Bread — Breakfast Banana Bread

A half eaten slice of Breakfast Banana Bread — Breakfast Banana Bread

How can I enjoy this for breakfast:

Topped with yoghurt berries and nut butter (as shown)
With extra banana and some nuts
With homemade chocolate sugar-free Nutella
Spread with homemade chia seeds jam
Toasted under the grill (or in the air fryer) with nut butter
With extra syrup or honey
Topped with fruit compote

Or enjoy it on its own.

A slice of Breakfast Banana Bread with strawberries and yoghurt — Breakfast Banana Bread

What other recipes can I try?

For more breakfast ideas: