Best Banana Bread

One of my favorite comforting treats for breakfast, snacks, tea time or dessert is a good homemade banana bread.

This one is moist and scrumptious, and based on a breakfast I enjoyed at a retreat center once.

It’s also a great way to use up leftover bananas.

A freshly baked best banana bread never lasts long around here!


  • 1 ¾ cup whole wheat flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • 4 bananas
  • ⅓ cup vegan butter or margarine
  • ⅔ cup coconut sugar
  • 1 flax egg (1 Tbsp ground flax seeds + 2 1/2 Tbsp water)
  • 1 tsp vanilla


Mix the flour, baking soda, and salt in a large bowl. Blend the rest of the ingredients in a blender until smooth and combined.

Pour the wet into the dry ingredients and mix gently, just until there’s no flour left. Pour into a buttered loaf pan. 

Bake at 350F for 1 hour, then turn out to cool on a wire rack. See how long people in the house can resist the smell before cutting into it! Some of us eat it plain, some put butter and jam on it, and some get fancy with nutella and slivered almonds. It keeps well in the fridge for a few days and is great to freeze too, if it lasts that long.


“Fairy tales are more than true: not because they tell us that dragons exist, but because they tell us that dragons can be beaten.” – Neil Gaiman

May you take a step towards beating any dragons in your life today.

Chef Maitri Carmichael brings a creative and peaceful energy to every plate. She grew up in Toronto with a British Grandma and an Italian Nonna who showed their love through food, then she moved to the San Francisco Bay Area for 15 years, spending her free time at community farms and zen kitchens. Originally a scientist and biotech entrepreneur, she graduated from the Vegan Chef School in London (2021) and the Raw Food Culinary Academy in Vancouver (2023), and is now settled in Hawaii.

One response to “Best Banana Bread”

  1. maitricooksnewlife Avatar

    Facebook comment from Rebecca: YUM!

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