Vegan Banana Bread Made Easy - Chef Cynthia Louise
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This vegan banana bread made easy is for everyone, but especially for all you vegans out there who might be missing out on some of your favourite baked isms because of the egg situation. Taking eggs out of baking has been working for me lately. Even though I am not the best baker around. So I just have to share what I have learned.

There are many reasons why I have taken out eggs in my banana bread. The one very reason was my VEGAN mates….

….bloody HIGH maintenance you mob are!!

They want it all and don’t want to go without… Yeah, Yeah I get it!!

So the first time I took eggs out of my very ‘WORKING’ banana bread (like seriously one of my best recipes!) was because my friend Rana is vegan and wanted to have some banana bread at my retreat called PRAXIS.

Anyways Rana didn’t want to miss out, that’s the truth of the matter.

So she BEGGED, oh HELL yes she did, in the Rana kind of way of begging, with her sweet little smile and sparkly white perfect teeth, Rana BEGGED LOL…

And all in one sentence under a breath Rana spoke these words,

“Chef all you need to do is take 1 egg and replace it with a ratio of flax and water”.

She said it like a pro, like she had been making this for years. I responded with WTF.. #yajokin…

“Nope” No I am not joking…you should try it chef”!

If baking a cake, slice, muffins, cupcakes, biscuits and wot not required eggs follow the flax ratio.

1 egg = 1 tablesppon of whole flax seeds + 3 tablespoons of water

It’s SO Easy You Won’t Believe It!

I couldn’t believe how easy this was, a little suss but hey I gave it ago. So I did … My banana bread required 3 eggs, so I got 3 tablespoons of flaxseed and 9 tablespoons of water mixed it well sat it aside and got everything else ready to make banana bread.

5 minutes went by and I noticed that the flax had become thicker and turned into a thick paste. WOW!   But still i was unsure of how this would hold the flour together and be stable…

I followed the recipe below, mixed all the ingredients till was well combine and looked like batter.

The batter was super tasty and looked exactly like banana bread batter with eggs in it, (but didn’t) i was stoked as I licked the bowl with my fingers, Mmmmmmmm, which I must say never was drawn to licking the bowl before as i can’t stand the taste of RAW eggs.. YUCK!!!

I baked the “Rana vegan banana bread” as normal, allowed it to cool down. I waited till it was cool enough to take out of the tin, as I secretly thought it would fall apart, but… it didn’t! It held just like a normal banana bread!! Wow! I was stoked, truly stoked! I could see Rana smiling in the corner rubbing her hands together pulling up her instagram account and ready to snap a shot to post of my vegan banana bread baked by a NON vegan, NON baker, me!!  LOL…

So we smashed though that egg free vegan banana bread like it was a normal affair, and Rana posted a way of how Great-FULL she was to have a slice (or 3) of my banana bread that is now vegan. Her begging paid off BIG TIME! She is one of the lucky ones. I Love you mate!

So here’s the recipe….Vegan Banana Bread Made Easy  I’d LOVE LOVE LOVE you all to make it.  Don’t forget to post pics for me on social media so I can see…

Chef xx

Recipe For Vegan Banana Bread Made Easy – That Tastes AMAZING


  • 3 tablespoons Whole Flax Seeds + 9 tablespoons Water
  • 350 grams Ripe Bananas
  • 220 grams Bob’s Red Mills Gluten Free Flour
  • 130 grams Coconut Oil
  • 100 grams Coconut Water

  • 2 teaspoons Vanilla Extract
  • 180 grams Coconut Sugar
  • 1 teaspoon Baking Soda
  • 2 teaspoons Baking Powder
  • Pinch of Salt

  • Mix the flax and water first. Let the mixture sit for at least 5-8 minutes.
  • Line a standard size loaf tin with greaseproof baking paper. Set aside.
  • Preheat your oven to 170 C.
  • Combine all the other ingredients into a mixing bowl. Mix until well combined.
  • Add in the flax mix and stir briefly.
  • Transfer the batter to the prepared loaf tin.
  • Bake in the preheated oven for 55 minutes.
  • When done, allow to cool in the tin, and then transfer to a wire rack.
  • EAT!!!


Prep time: 10 minutes

Cooking Time: 55 minutes

Serves: Makes 15 to 20 slices



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About the Author

Chef Cynthia Louise is an Internationally acclaimed MasterChef, speaker, author, restaurant consultant, teacher and television presenter in wholefood, dairy-free cooking. She also has the worlds first online cooking classes focused on dairy-free plant-based whole foods with recipes that people are raving about and changing people's health, one delicious bite at a time. Chef Cynthia loves nothing more than educating people about the simplicity and vitality of a plant-based, whole foods lifestyle. Each dish is like art on a plate and her flavour combinations nourish the soul and get everyone talking.