Another Best Banana Bread

Oooo!! Guys, this is a goodie! I kinda made this on a whim, but it may just be my new favorite banana bread recipe. It is super simple, vegan (if you like) and oil-free. Here is another best banana bread!

Ha, so the reason I’m calling this “another best” is because it truly is a great recipe. It is, however, very different from my first banana bread. Let’s look at the ingredients.

For the bananas, of course, overripe and spotty bananas work best. These kinds of bananas also mash easier, so it’s perfect. In this recipe, the bananas actually provide part of the sweetness since we are not using any granulated sugars.

For the honey, I like it because of the flavor. If you want a vegan banana bread, use pure maple syrup. Do not replace this with white sugar or any kind of granulated sugar.

The ground flaxseed serves as a binder. If you do not have flaxseed, chia seeds could work, but not as well.

The flours can be mixed however you like. I found that the 3:1 ratio of all purpose to whole wheat works well. But if you prefer no whole wheat or possibly more, just remember that the texture will change slightly.

The batter for this bread will seem to be too thick, but that is what holds its texture. If the batter is loose like pancake batter, the entire bread will deflate. Make sure not to over mix either because that will make your bread gummy.

5 Word Summary:


Super easy

Whole wheat

(can be) vegan

the best!

If you like banana bread, check these recipes out!

Fluffy Banana Bread

Jujube Chestnut Banana Bread

Chocolate & Vanilla Banana Bread (sugar-free)

Another Best Banana Bread

This is another way to make banana bread, and it definitely yields an awesome loaf every time. This bread can be made vegan, dairy-free, and oil-free. Either way, you will get a fluffy and flavorful banana bread!

Course Breakfast
Cuisine American
Keyword banana, banana bread, dairy-free, oil-free, quick bread, vegan
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 1 loaf
Calories 200 kcal


  • 3 large mashed ripe bananas
  • 1/3 cup pure honey 1
  • 4 tbsp ground flaxseed
  • 3 cups unbleached all purpose flour 2
  • 1 cup whole wheat flour
  • 1 tbsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp salt


  1. Preheat oven to 350 degrees F. Grease or line a loaf pan with parchment paper.
  2. In a medium sized bowl, microwave the honey until it is looser and easier to mix (about 30 seconds). Add the bananas and mash until completely homogeneous. Try to mash all the clumps. Add the ground flaxseed and mix. Set aside.
  3. In a large bowl, combine the flours, baking powder, cinnamon, and salt.
  4. Pour the wet mixture into the dry and stir but do not over mix. It will look like there is too much flour, but just keep mixing and folding! The batter will be thick and slightly sticky.
  5. Place batter into the prepared pan and bake for 1 hour or until golden brown on top and a toothpick inserted comes out clean. Allow to cool before slicing.

Recipe Notes

  1. If vegan, use pure maple syrup.
  2. For the flours, you could also use a mix of all purpose flour and white whole wheat flour. Just remember that whole wheat flour is thicker, so more of it will result in a denser bread.

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