Whole Food Plant Based Banana Bread

March 28, 2019

When you cut refined oils and sugars from your diet, you think you'll never have baked goods again. Of course, I didn't accept that and got to work trying to find a delicious occasional treat that wouldn't get me off track. This whole food plant based banana bread is just the thing!

pan of whole food plant based banana bread.

I've tried a few different healthy baked good recipes and they have been dense, chewy, gummy, and just plain not awesome. Then I stumbled upon this whole foods plant-based banana bread.

Kathy Bowen

I made the banana bread...delish!

Bananas are pretty magical. Sure, they taste great and add sweetness but they also add moistness and binding to your baked goods. But, you have to like how bananas taste. Because the flavor almost always comes through.

banana bread with a view in seward, alaska.


Another magical ingredient is whole wheat pastry flour. Whole wheat pastry flour is made from soft wheat berries instead of hard wheat berries like regular whole wheat flour. It’s still made from the whole grain even though it grinds up finer. It’s not quite as fine as all-purpose flour but in most cases, you won’t notice much of a difference.

If you’d like to make this whole food plant based banana bread recipe gluten-free, make sure the oats you use are gluten-free. And our favorite replacement for the whole wheat pastry flour is Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour.

pan of whole food plant based banana bread.
Print Recipe
5 from 1 vote

Whole Food Plant Based Banana Bread

For a treat that feels decadent but isn't TOO bad, try this banana bread!
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Diet: Vegan
Servings: 12 pieces
Calories: 140kcal
Author: Laura Nunemaker


  • 8" square baking pan
  • parchment paper


  • 1 cup whole wheat pastry flour
  • 3/4 cup oat flour make by grinding old fashioned oats in your food processor
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground mace optional, but nice if you happen to have it
  • 1/4 teaspoon salt
  • 1 cup pureed ripe banana the riper the better
  • 1/2 cup non-dairy milk whatever you have on hand, plain or vanilla
  • 1/4 cup maple syrup if your bananas were really ripe you might be able to knock this down to 2 tablespoons
  • 1 teaspoon vanilla extract
  • 1/4 cup chopped dates if sticky, toss with a tablespoon of the flour to keep from clumping before adding


  • Preheat oven to 375°F. Line 8" square baking pan with parchment paper, spray lightly with oil, if you use, or use a silicon baking pan.
  • In a large bowl, mix together the dry ingredients. In a separate bowl, combine the pureed banana, milk, maple syrup, and vanilla extract. Add the wet mixture to the dry, then fold in the chopped dates, and stir through until just well combined.
  • Pour batter into pan and bake for 25-30 minutes, until golden and a toothpick or inserted in the center comes out clean. You can also press the center of the bread with your finger and it will bounce back when done.


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Laura Nunemaker

About the Author

Laura Nunemaker

vegan. full-time traveler. rv dweller. food lover. cow petter.

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