Banana Bread | Food photography and vegan baking recipe by Jennifer | Miss Walter’s |

Banana Bread

To me, banana bread was always sporting a bit of confusing terminology. It looks like a cake, taste like cake but it still called bread. On the plus side, it rings much better to say I eat banana bread for breakfast than banana cake. So banana bread it is; case closed

This vegan deliciousness is also gluten-free, oil-free and white sugar-free. Can I get an Amen in here?


This recipe for a vegan Banana Bread is:

  • Vegan (no dairy, no eggs)
  • Gluten-free
  • Oil-free
  • No added white sugars

Something delicious for every vegan sweet tooth

Have a look at my collection of amazing plant-based, vegan recipes to discover even more amazing vegan desserts.

Banana Bread
Prep time
20 mins
Baking time
40 mins
Total time
1 hr

Let's have cake, sorry, Banana Bread for breakfast.

Course: Breakfast, Dessert
Keyword: Bananen, Breakfast, Breakfast idea, Breakfast inspiration, glutenfree, glutenfree baking, glutenfree baking recipes, plant-based recipes, vegan baking, vegan breakfast, vegan breakfast idea, vegan breakfast inspiration, vegan recipe
Recipe created by: Jennifer Walter
  • 180 g gluten-free oats
  • 60 g buckwheat flour
  • 1 pinch of salt
  • 1 tsp. baking powder
  • 3 tbsp. chia seeds
  • 0.5 tsp. ground ginger
  • 0.25 tsp. ground cloves
  • 1 tsp. cinnamon
  • 60 ml oat milk
  • 3 tbsp. rice syrup
  • 3 tbsp. almond butter
  • 3 fresh apricots
  • 3 very ripe bananas
  • some almond flakes for decoration
  1. Preheat your oven to 220 degrees C. Line a 30cm cake form with baking paper. Shred the oats in a blender or food processor until they look like flour. Add the salt, buckwheat, baking powder, chia seeds and all the spices. Combine well. Use a separate bowl  and throw in the milk, rice syrup, almond butter, apricots (no stones) and the cut bananas. Blend well using again a blender or food processor. The texture gets even creamier when you use cold bananas - just saying. Pour the creamy mix into your other bowl and combine well. Now get it into the lined cake form, top it with some almond flakes and bake for about 40 minutes or until the inserted skewer comes out clean.

    Extra tipp: spread some peanut butter on a slice for extra love.

My Mum always said, that I’m too curious for my own good…. so please share your beautiful recreations with me by using my hashtag #JennifersRecipes

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Hungry for more?

I got you, babe! Make sure you check out my other plant-based recipes!

How about delicious Peanut Butter Cookies, tastyBanana Chocolate Muffins or have you seen my Banana Bread 2.0 with walnuts?

Have we met?

Meet Jennifer

Hi there! I created Miss Walter’s to include loved ones with dietary restraints (chosen or not) at the dessert table. I share all my favourite vegan dessert recipes with you so that you can do the same. Because sharing food has the power to unite us, so let’s not get our diet in the way of eating and sharing delicious cakes.


Learn more about me!