Wholegrain Banana Bread

What to do with those old bananas? Unless you buy them super green and unripe, they don’t last long (especially when you LOVE bananas). So when they’re turning overripe, this is a simply delicious bread that will really impress!

Wholegrain Banana Bread

The good stuff:
It contains bananas!
It’s low fat and vegan.
Made using heart healthy oat flour.
An excellent source of niacin to boost your metabolism from the spelt flour.

Wholegrain Banana Bread

I know this time of year many people are interested in chocolate and savoury snacks, but this won’t disappoint. There’re too many positives about bananas: they’re really cheap, healthy and they’ll keep your blood sugar steady throughout the day.
Eat this wholegrain banana bread any time of day too – not just with that afternoon cuppa! Yummy…

Wholegrain Banana Bread

Wholegrain Banana Bread (Low Fat + Vegan).

2 cups oat flour
1 cup spelt flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
4 very ripe bananas
1/4 cup coconut milk
1/2 teaspoon apple cider vinegar
3 tablespoons liquid sweetener (I used maple syrup)
1 teaspoon vanilla extract
3 tablespoons coconut oil


  1. Preheat the oven to 175ºC + grease a loaf pan. Combine the first six ingredients in a mixing bowl. I make oat flour with oats in the Vitamix on high for 30 seconds.
  2. Add the ACV to the milk + set aside. Mash your bananas to form a smooth puree or just throw in the blender.
  3. Now add the remaining ingredients to the smooth bananas including the coconut milk + mix thoroughly. Add this to the dry mix to form a smooth batter.
  4. Transfer to the loaf pan, top with brown sugar (optional but delicious) + bake for 50 minutes or until an inserted skewer comes out clean. Cool a little before devouring.

3 comments on “Wholegrain Banana Bread – (Low Fat + Vegan)”

  1. Hiya, I tried this but for some reason didn’t work out, the bread didn’t really rise instead I got a delicious gooey fudge like cake with a crunchy crust that went perfectly with a dollop of Greek yogurt and a coffee 🙂 I didn’t have any spelt flour so used rice flour instead..could this be the reason? Maybe I had the oven too hot

    • Hi Anna, thanks for stopping by – I would imagine the temperature being too high would affect how the inside cooked. Did you follow the method to be 175 Celsius / 347 Fahrenheit temperature?
      Regarding flour, spelt although very low in gluten, does still contain it which means that this has an effect on the baking of breads as it provides that slight stickiness which encourages the dough to rise also. The rice flour could therefore have contributed to the outcome.
      Hope this helps?

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