Cinnamon Walnut Banana Bread | Plant-Based and Gluten-Free

best vegan banana bread

I bake this banana bread a few times a month and give it out to clients and friends (it’s everyone’s favorite). It’s pretty clean, easy to bake and will become your “go-to” recipe for any special event like a bake sale at your kid's school or to have as a snack with your afternoon cup of coffee.


1 cup maple syrup (½ for bread and ½ for topping)

2 ripe bananas

1/4 cup nut milk of choice

¼ cup coconut oil

1 tsp vanilla

1 teaspoon baking soda

2 cups sprouted wheat flour or all-purpose gluten-free flour

½ teaspoon salt

1 ½ cup chopped raw walnuts (1 cup for bread and ½ for topping)

3 teaspoons ground cinnamon


*Preheat oven to 350°

1. Blend in a Magic Bullet or blender, bananas, maple syrup, milk, vanilla, and coconut oil.

2. In a large bowl whisk together flour, baking soda, and salt.

3. Pour wet ingredients into dry ingredients and mix until just combined. Add 1 cup of the chopped walnuts to the batter and fold in (save the remaining ½ cup for the top of the bread).

4. In a small bowl mix cinnamon and ½ cup maple syrup, set aside.

5. Grease a 9-in. x 5-in. loaf pan.

6. Pour half of the batter into pan and pour half of the cinnamon-maple mixture on top.

7. Spread with remaining batter on the cinnamon syrup and then sprinkle the ½ cup chopped walnuts on top and drizzle remaining cinnamon-maple over them.

8. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean.

9. Cool for 10 minutes before removing from pan to a wire rack to cool completely.