Vegan Flaxseed Banana Bread

Bake this Vegan Banana Bread with Flaxseeds, Coconut, and Pecans today. It’s the best.

This is really, really, really good banana bread with wonderfully toasted, fragrant coconut flakes, and it’s vegan. Probably the best I’ve ever made and eaten. Recipe is from the Kale and Caramel site, and totally inspired by Lily Diamond’s Instragram post and recipe. I’ve tweaked it a wee bit. But, the essence of her amazing recipe is all there.

Healthy, wholesome, and absolutely delicious.

While this banana bread is vegan, if you’re not, and prefer the buttery taste of, well, grass-fed butter, use that instead of coconut oil. Substitute chia seeds or poppyseed for the flaxseeds I used. I like a very banana-y bread so I used 5 medium bananas. And, I love dates, so I used more. Ditto pecans. I love, love, love pecans. But, if you like almonds, cashews, hazelnuts, or walnuts, use them. I used a buffalo wheat, which I love for its golden color, and nutty sweetness. If you’re into baking, experiment with some heirloom wheat.


Vegan Flaxseed Banana Bread

One of the very best banana breads ever!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Author Tania Van Pelt


The Bread

  • 2 cups whole wheat heirloom flour
  • 2 tablespoons flaxseeds
  • 4 teaspoons baking powder
  • 1 teaspoon fine sea salt
  • ½ teaspoon ground cinnamon
  • 1 teaspoon ground pumpkin pie spice blend or 1/2 teaspoon cardamom and 1/4 teaspoon nutmeg
  • 5-6 ripe medium-sized bananas
  • cup maple syrup
  • cup neutral vegetable oil safflower or sunflower
  • ¼ cup melted raw virgin coconut oil
  • 1 teaspoon pure vanilla extract
  • 1 cup chopped pitted dates
  • 1 cup chopped pecans toasted

The Topping

  • ¼ cup chopped raw pecans
  • ¼ cup flaked and/or shredded coconut unsweetened
  • 1 tablespoon flaxseeds


  1. Preheat oven to 350ºF. Line a 9"x5" loaf pan with parchment paper.
  2. In a large bowl, whisk together the flour, flaxseeds, baking powder, sea salt, and spices until combined.
  3. In a medium bowl, whisk together the mashed banana, maple syrup, oils, and vanilla until well blended. Add the chopped dates, stir to mix in. The dates will loosen from clumps as they mix.
  4. Pour the wet mixture into the dry, and fold together with a spoon. Add in the toasted pecans, and mix gently until fully combined. Pour batter into the prepared loaf pan.
  5. Sprinkle the top with chopped raw pecans, coconut, and flaxseeds.
  6. Bake for about 45 minutes, or until a toothpick inserted in the center comes out clean. Careful not to over bake!
  7. Place the loaf pan on a cooling rack and let the bread rest in pan for 10 minutes. Using sides of parchment, lift bread out, and allow to cool completely. Store in airtight container, will keep for a few days.

Recipe Notes

Adapted from Kale and Caramel