Perfect Vegan Sunflower & Banana Bread

Perfect Vegan Sunflower & Banana Bread

I LOVE banana bread and this vegan version satisfies my banana cravings like no other. Even though I do use eggs for baking, flaxseeds are a great way of replacing that sticky egg consistency that makes batter hold together. Often when I bake with flaxseed, people are suspicious and think that the result won’t be as fluffy and cake-like. But once I give them a piece to taste, they forget all about their flaxseed-attitude! In this recipe, I find the result astonishing, which is in part thanks to the added bicarbonate and of course the love that may never be forgotten when baking. ♥ (But really, the bicarbonate is essential for achieving fluffy fluffiness. Adding love as the main ingredient is great but not enough to fill your belly!)

In this version, I have added sunflower seeds to give it some extra crunch (next to making it look pretty). If you prefer other nuts or seeds go for it, I certainly won’t hold you back! If you feel extra adventurous, feel free to add some dark chocolate chips. And when I say dark, I mean 85% dark. Yes. You gotta go all in for chocolate.

This banana bread is great as a snack (or as a main?) and can be enjoyed with a bit of peanut butter (or any nut butter, really), topped with yogurt, dipped in honey, covered with fresh banana, sprinkled with some extra cinnamon on top and if you serve it next to a steaming cup of freshly brewed coffee, nothing can go wrong.


flaxseeds give us superpowers

Why include flaxseeds in our diet? I’ll tell you why: these little brown fellows are known to be rich in plant-based omega-3 fatty acids through which we can prevent and manage heart disease. They are also a good source of protein, vitamins (B1) and minerals (magnesium, phosphorus). Flaxseeds are high in fiber which is great for improving your digestion, lowering cholesterol levels and controlling blood sugar (a little empathy for our pancreas, please). Foods that are high in fiber tend to keep you satisfied for longer so you won’t get sudden food-cravings (let’s high five for that!). Though keep in mind: If flaxseeds remain whole, they oftentimes pass through our digestive tract without any nutrients or fats being absorbed. To ensure that we do get all these health benefits, I recommend to use them either crushed or ground (which you are about to do for this recipe). Have fun baking!


Prep time: 10 min

Cooking Time: 45-50 min

Total time: 55-65 min

Serves: 10


For this recipe you will need:

1 ½ cups whole wheat flour (or spelt)

1 tsp baking soda

½ tsp salt

1 tsp ground cinnamon

¼ cup raw cane sugar

½ cup rolled oats

5 very ripe bananas (1 for decoration)

2 tbsp flaxseeds

⅓ cup plant-based milk (ie. almond milk, oat milk or coconut milk)

⅓ cup coconut oil, melted

2 tbsp agave syrup

1 tsp vanilla extract

½ cup sunflower seeds, keep 1 tablespoon for topping



  1. Preheat your oven to 180°C on fan mode and grease or line a rectangular baking tin.
  2. In a large mixing bowl combine the flour, cinnamon, bicarbonate, and salt.
  3. Next, use a blender to create your flax-egg by blending the flaxseeds on high together with the plant-based milk (~10 seconds).
  4. Add the bananas, melted coconut oil, sugar, vanilla extract and oats to this mixture and blend until the consistency is smooth and runny (the oats can remain a bit chunky, let’s give this loaf some texture!).
  5. Combine the liquid with the flour mix in the large mixing bowl. When you have a smooth batter, add in the sunflower seeds.
  6. Pour the batter into your baking tin and slice the left-over banana along its length. Place both halves on top of the loaf. Sprinkle some sunflower seeds on top and place the banana bread in the oven for 45-50 minutes or until a knife comes out clean.
  7. Serve hot or cold along with a big wide “oh my, this banana bread is lit” – kind of smile!



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