Immensely tasty and healthy vegan banana bread recipe made with seeds and raisins for slow-release energy
The key to any good day in the outdoors is good food. Munch the right stuff and you’ll be bounding over hills full of gusto. Eat the wrong stuff though and you can feel sluggish before the fun even starts.
This vegan banana bread is the perfect recipe when you want to gobble down something insanely delicious, that’s crammed with goodness for slow-release energy. Just what you need when there are landscapes just ripe for exploring.
Whether you’re an avid adventurer or weekend wanderer, having the right grub is crucial. You need to be filling your body with food that is healthy, providing nutrients and energy whilst you’re exerting yourself.
This vegan banana bread with oats is a little different to your run of the mill banana bread recipes as it’s made with exploring in mind. It’s chock-a-block with seeds rich in omega oils, fibre and energy that is released over time. Plus, the addition of raisins adds an extra punch of energy and even more sweetness to each bite.
It’s also a great way to use up those ripe bananas because for this recipe, the riper the better. This is because riper bananas have a higher glycemic index which makes them easier to digest and turn into energy. Plus, riper bananas have higher levels of antioxidants and mash better for baking – winner!
If you want more healthy and energy-crammed snacks for the outdoors these vegan cacao bars and flapjacks are just the ticket. Make all three recipes and you’ve got yourself a triple threat!
This healthy banana bread is super easy to make as you only need one bowl and you’ll probably already have most of the ingredients in your cupboard.
You can enjoy this banana bread recipe on its own or topped with peanut butter and jam for the ultimate outdoors fuel. We like to make a loaf before a big trip and gobble it down for a quick breakfast or lunch on-the-go. Due to popular demand, we also often have a loaf at home for afternoon snacking, as it’s so darn tasty and ideal energy food.
Try it for yourself for a sweet treat at home or a tasty snack in the outdoors and tell us what you top yours with?
Vegan Banana Bread Recipe
Ingredients
Wet ingredients
- 3 ripe bananas – the riper the better
- 75 grams melted margarine
- â…“ cup plant milk – I used oat but any plant milk will do
- 2 ½ tbsp ground flax seeds
- 3 tbsp agave nectar
- 1 tbsp vanilla essence
Dry ingredients
- 75 grams brown sugar
- 40 grams oats
- 1 tsp bicarbonate of soda
- ½ tsp baking powder
- ½ tsp salt
- 180 grams plain flour
- 2 tsp ground cinnamon
- ¼ cup mixed seeds – I used a mix of half sunflower seeds half flaxseeds
- 1 cup raisins
Instructions
- Preheat oven to 180°C.
- Then mash the bananas with a fork until they're creamy.
- Stir in all the wet ingredients until fully combined.
- Add the following one at a time stirring each in fully before adding the next: sugar, oats, bicarbonate of soda, baking powder and salt.
- Add the cinnamon and flour together until all the lumps of flour have disspaeared.
- Stir in the seeds and raisins being careful not to work the mixture too much.
- Line a loaf tine with margarine or oil and pour in the mixure.
- Bake for 45-50 minutes or until a toothpick comes out clean.
- Allow the cake to sit in the tin for 30 minutes before cooling and slicing. If you can resist leaving it to then rest for another 30 minutes is best to let it completely set.
Best Vegan Banana Bread Recipe with Seeds and Raisins
Best cake ever. I just discovered your blog. It is great, very informative articles. Keep up the good work
Hey, thank you very much! If you make the cake then please let us know how it goes!!
Thanks for sharing this recipe.. I Love cooking 😉 mainly vegan as i am a vegan bee .. Surely this would taste yummy !!
Oh my goodness, this looks absolutely incredible!!
It’s super scrummy and such a simple recipe! Let us know what you think 🙂
It tastes it too!!
Being a more savory guy than a sweet guy, I might skip the chocolate at the end, but the coconut sounds like a good addition–I’ve never tried that in a banana cake/bread. I bet this recipe would work for a savory one as well, adding some Indian spices that would go with the coconut.
Bookmarked the page…going to try and do this later this week. This looks really yummy and want to try it for myself.
My partner was Vegetarian for the past year and has been Vegan since January. I’ll have to share this recipe with him. Looks like something I’ll enjoy as well. Looks yummy.
While hubby really does like bananas, I’m not a huge fan even if I know they’re full of good nutrients. I should definitely give this recipe a go, maybe I’ll finally start eating them too!
Yummy! nice easy simple recipe, love the pictures, I will have to try it next time I have bananas.
This looks so simple, but SO delicious. Definitely bookmarking this for the future when I can get all the ingredients (it’s actually hard to find a lot of this stuff here in Japan)! Thanks so much for sharing!
Ah that’s interesting which of these ingredients would be difficult to source in Japan? Once you do have the ingredients it’s a simple recipe to whip up . Let us know what you think 🙂
Great! Let us know what you think when you do, and #veggievagabonds on social media so we can see your scrummy creation!
I’ve made this cake for friends who aren’t vegan and they’re pleasantly surprised at how moist it is! Vegans and non-vegans alike love his recipe so I hope you both do!
The great thing about this recipe is that the banana isn’t too over powering. The infusion of coconut and chocolate and the subtle taste of cinnamon and ginger mean that the banana taste is subtle! Give it a go and let us know what you think 🙂
Remember to let them ripen quite a bit as they’re best when they’re browner for taste and consistency!
Well one time I did accidentally add garlic powder! So yes omitting the chocolate and adding some more spices is defiantly an option. If you do get experimental let us know what you create and #veggievagabonds us on social media!
Mmm, this looks delicious! I’m surrounded by bananas here in the Canaries and am always experimenting with new ways to use them up in cakes and sweets when they ripen too quickly in the hot summer months! I’m definitely going to try this out, thanks 🙂
This recipe was invented when I decided to get creative with the every ripening abundance of bananas we had in Hanoi, Vietnam in the summer months. Let us know what you think when you get creative!
Hello! The sounds delicious, could I make muffins from the mix? ?
Hey marj! 🙂 You most certainly can! Just divide the mixture between muffin cases. Tag us in your pics on social media with the #veggievagabonds as I haven’t tried them as muffins so would love to see the end result!