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Autumn afternoon baking
Health & Wellbeing

Autumn afternoon baking

4 minutes to read

As the weather starts to cool, there’s nothing like jumping in the kitchen and filling the house with the smell of delicious baked goods.

Below we’ve got a vegan banana bread recipe from Oh She Glows that will help warm your house and your tummy this autumn.


  • 1 1/3 cups mashed, ripe bananas (about 3-4)

  • 2 tbs ground flaxseed

  • 1/3 cup plant-based milk (almond, oat etc.)

  • 1/3 cup melted coconut oil

  • 2 tbs pure maple syrup

  • 2 tsp vanilla extract

  • 1/4 coconut sugar

  • 1/2 cup rolled oats

  • 1 tsp baking soda

  • 1/2 tsp baking powder

  • 1/2 tsp salt

  • 1 1/2 cups white spelt flour

NOTE: If you like you can top with nuts, sliced banana, cacao nibs etc.


  1. Preheat oven to 175°C. Line a loaf tin with baking paper and set aside.

  2. In a large bowl, mash the banana until almost smooth.

  3. Add the ground flax, melted coconut oil, maple syrup, vanilla and milk of choice to the mashed banana and stir until combined.

  4. Add the sugar and mix until combined, then do the same with the oats

  5. In another bowl mix together the baking soda, baking powder, salt and flour. Then add to the banana mixture, stirring until combined.

  6. Pour the mixture into the loaf pan and spread out evenly. If you wish to add toppings such as nuts, do so now and lightly press them into the mixture.

  7. Bake the loaf for 45 – 55 minutes or until lightly golden and firm on top.

  8. Allow to cool in tin for 30 minutes and then remove from the tin transferring to a cooling rack until completely cooled.

  9. This loaf will keep for 3-4 days wrapped in the fridge.