Topped Banana Bread

This healthier version of the favourite classic  afternoon treat ‘Banana Bread’ is Vegan friendly and worthy of making it to your breakfast table. 

Topped Banana Bread

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I am a big banana lover, and use them in so many different recipes. They are a great alternative in Vegan baking as they can act as an egg binder and they also can act as a sweetener, being naturally sweet, so if you’re trying to reduce your added sugar intake, then using bananas in your cooking is a perfect way to do so.

I’ve made a number of banana bread recipes in the past and there are numerous flavour combinations that work really well, and to be honest, my favourite is actually chocolate banana bread because it’s like eating chocolate cake but without all of the guilt but I am yet to perfect my recipe for that so watch this space!

Typically Banana Bread recipes contain a lot of added sugar, butter, egg and all-purpose white flour. However, when making my own Banana Bread recipes, I like to make them as healthy and nutritious as possible (as with all of my recipes).

To keep my recipe as healthy as possible but to not lack on flavour and texture, I have used:

  1. A small amount of agave syrup for my sweetener to keep it Vegan (but you could also use maple syrup).
  2. I have used only a tbsp. of coconut oil (instead of a typically large amount of butter)
  3. I have used unsweetened almond milk with apple cider vinegar to create a Vegan buttermilk alternative which combined with baking soda, helps to add a lightness and gets baked goods to rise better and the acid neutralises the metallic taste of the soda.
  4. I have used a combination of oat flour, wholemeal flour and almond meal (or almond flour), instead of plain white flour.

All of the above have helped to keep my Banana Bread recipe healthier than many other recipes and it is Vegan friendly too, but doesn’t compromise on flavour. The texture of this bread is amazingly soft and gooey-like (no dry old bread here), and the addition of the dried mixed fruit and chopped walnuts on top, it adds a sweet and crunchy layer.

This recipe is perfect for breakfast as there are no nasty ingredients involved and it is delicious spread with some homemade nut butter or fruity chia jam. This is the first Banana Bread recipe that I am sharing with you but here are some others you might enjoy:

Banana Bread Protein Bars

Banana Bread Chocolate Chip Cookies 

Flourless Cashew Banana Bread 

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture on  instagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo

Fruity Topped Banana Bread
Prep time
Cook time
Total time
Recipe type: Vegan
Cuisine: Dessert, Breakfast, Snacks
Serves: Serves 10
  • 2 ripe bananas
  • ⅓ cup agave syrup
  • ½ cup unsweetened almond milk
  • 1½ tsp apple cider vinegar
  • 1 tbsp oil
  • 1 tsp vanilla extract
  • 1 cup oat flour
  • ½ cup almond meal
  • ¾ cup wholemeal flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinammon
  • ¼ tsp fine sea salt
  • ¼ cup raw walnuts, chopped
  • ¼ cup dried mixed fruit
  1. Preheat the oven to 350F/180C/Gas Mark 4. Line a loaf pan with parchment paper or use a non-stick loaf pan with a little oil spray.
  2. In a measuring jug, add the milk and vinegar and let sit for 5 minutes.
  3. In a large mixing bowl or food processor, combine the bananas, agave, oil and vanilla extract and blend until smooth.Then add the milk and vinegar and combine. Set aside.
  4. In a separate mixing bowl, combine the dry ingredients, except the walnuts and dried fruit. Then add the wet ingredients to the dry ingredients bowl and stir gently to combine. Then pour the mixture into the loaf pan, spoon out the top and tap away any bubbles, then sprinkle on the walnuts and raisins.
  5. Bake in the oven for approx. 45-50 minutes until firm, browned and a toothpick inserted to the centre comes out clean.
  6. Remove from the oven and sit on a cooling rack until completely cooled before slicing.
  7. Best served fresh at room temperate, and stored in an air-tight container for 2 days or in the refrigerator for 3-5 days.

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