My Favourite Vegan Banana Bread

I love banana bread. Ever since my first visit to Iceland in 2012 I’ve been obsessed spicy banana breads; smothered with nut butters or honey. In Iceland, banana breads are often served with tea or coffee for a small meal in between lunch and dinner. This recipe is one of my favorites. It’s so filling, and packed with flavor and nutrients. Feel free to swap the spelt flour for a gluten free baking mix if you want a gluten-free variation.


2 large, super-ripe bananas

1 cup almond meal

1 cup spelt flour

4 tbsp coconut oil (melted)

1 tbsp flax meal (ground flax seeds) + 2 tbsp water mixed together

1/4 cup coconut sugar or raw sugar

4 tbsp rice malt syrup, agave or honey

1 tsp baking soda

2 tsp cinnamon

1 tsp nutmeg

1/2 tsp sea salt

seeds of 1 vanilla bean

Optional: a handful of coconut or chopped walnuts for topping.


1. Mix together all dry ingredients in a bowl and set aside (almond meal, flour, sugar, spices, baking soda, salt)

2. Mash the bananas with a fork and add almond milk. Add the flax mixture.

3. Pour the wet mix into the dry ingredients together with coconut oil and mix well.

4. Pour the batter into a lined tin. Top with a few handfuls of coconut or chopped walnuts if desired. Bake for 50 minutes at 175 degrees Celsius/ 360 degrees Fahrenheit.