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dairy-free banana bread

Servings: 6 slices
Author: Shelly


  • 3 overly ripe bananas + 1 for topping
  • ¼ cup melted coconut oil
  • ¼ cup coconut sugar
  • 1 tablespoon molasses
  • ¼ plant-based milk
  • 2 organic eggs
  • 1 + ¼ cup spelt flour or regular all-purpose flour
  • 2 teaspoons aluminum-free baking powder
  • ½ teaspoon sea salt
  • ½ teaspoon pumpkin spice or cinnamon
  • Handful dark chocolate chip - optional


  • Preheat the oven to 360 degrees F (190 degrees C) and line a loaf pan with baking paper. Mash 3 bananas until smooth, a bit chunky is fine. Set a side.
  • Put the coconut oil, coconut sugar and milk in a medium bowl and stir until combined. Add the eggs and beat gently.
  • Add dry ingredients and stir until everything is well combined. Add mashed bananas and chocolate and stir to combine.
  • Pour the batter into the pan. Slice 1 banana and arrange the slices over the cake in rows (or however you like) and sprinkle a little bit coconut sugar over the bananas. Bake for 40 minutes or until toothpick inserted in the center comes out clean.
  • Let the cake cool on a wire rack for 5 minutes. Put on a plate and serve. You can eat it with butter or nut butter. If it’s not sweet enough you can drizzle honey over.


The sliced banana on the cake is optional