What do you do when you have overripe bananas? Make banana bread, duh! This banana bread is so dreamy. Filled with oats and loaded with banana, it’s healthy and has a perfectly moist texture.


One bowl. One hour. One scrumptious banana bread. Get baking!



If you give this recipe a try, let me know by leaving a comment or tagging me in the photo #biancaeatsplants on Instagram.



  • 3 medium-sized ripe bananas
  • 2 Tbsp ground flaxseed
  • 2 Tbsp maple syrup
  • 2 tsp vanilla essence
  • 1/3 cup coconut oil
  • 1/3 cup plant-based milk (I’ve tested this recipe with both soy and almond milk, and both work like a charm!)


  • 1 1/2 cups cake-wheat flour (I like to use 1 cup white cake-wheat flour and 1/2 cup whole-wheat bread flour)
  • 1/2 cup rolled oats
  • 1/4 cup sugar
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 cup chopped walnuts (optional)


  1. Preheat the oven to 180ºC. Spray a 21.5 x 11cm cake loaf pan with non-stick cooking spray. (I like lining the pan with baking paper as it helps to remove the banana bread once baked)
  2. Peel the bananas and add them to a large bowl. Mash the bananas until relatively smooth.
  3. Add the vanilla essence, maple syrup, coconut oil, milk and ground flaxseed. Whisk together.
  4. Whisk in your sugar and oats, then your baking powder, baking soda and salt.
  5. Lastly, add your flour to the mixture and whisk together until you can no longer see any flour at the bottom of the bowl.
  6. Spoon the batter into the pan and spread out evenly. Top with chopped walnuts.
  7. Bake in oven for 45 minutes. The banana bread should be lightly golden and slightly cracked on top, and feel firm to touch. You can use a cake-tester or knife to check that the bread is baked through — it should come out clean.
  8. Place the loaf pan on the kitchen counter for 10 minutes to cool, then remove the banana bread from pan and let cool for 30 minutes on a cooling rack.
  9. Slice once cooled and serve with vegan butter or chocolate spread!

Total Time: 1 hour
Serves: 10 slices

*Note: Recipe inspired by Oh She Glows.


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