Ripe mashed bananas bring natural sweetness and moisture to this loaf, mingling with melted coconut oil and brown sugar for a rich, caramel-edged crumb. A splash of dairy free milk keeps the batter silky, while cinnamon warms every bite and a handful of chopped walnuts adds welcome crunch if you go that route. The batter comes together in two bowls with minimal fuss, then bakes up into a deep golden loaf with a tender center and a top that springs back at the touch. It slices beautifully once cooled, making it a great grab-and-go breakfast or afternoon snack. This one is a solid pick for a vegan kitchen, no complicated steps required.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →10 servings
Preheat the oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan with coconut oil or line it with parchment paper, leaving an overhang on the long sides for easy lifting.
In a large bowl, mash the bananas with a fork or potato masher until nearly smooth with only small lumps remaining — you should have about 1 1/2 cups.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
