This Banana Bread Is The Ultimate Comfort Food

The Staples

  • Really ripe bananas — The riper the better! Not only will they be easier to work with, but they’ll also be sweeter, allowing you to skimp on the sweetener amount.
  • Flour — You have to use some kind of flour in order to make your banana bread, but what type you choose is totally up to you. If you want to make it gluten-free, ditch the wheat flour and substitute it with oat, buckwheat, millet, amaranth, rice, or a combination of a few. You can also make it paleo and really low-carb by using almond flour, hazelnut flour, cassava flour, or even coconut flour.
  • Baking powder and baking soda — You will need them in order for the bread to rise and get fluffy.
  • Eggs or egg substitutes -Eggs are absolutely necessary for binding all the ingredients together, but if you’re vegan or want to make your dish egg-free, you can always substitute with “flax or chia egg”
  • Oil or butter — To add that much-needed fat. You can use regular butter, just make sure it’s unsalted, or oil like coconut or avocado.
  • Milk — Regular or plant-based for a touch of moisture.

Vegan Egg

The Measurements

  • 2 large or 3 medium overripe bananas
  • 1 egg (or egg substitute)
  • 3 Tbsp coconut oil or avocado oil (or 1/2 cup unsalted butter)
  • 3/4 cup milk (or plant-based milk)
  • 1/2 tsp vanilla extract
  • 1/3 cup honey, maple syrup, coconut sugar, or cane sugar (or any other sweetener of choice) — you can also omit if you prefer it less sweet
  • 3/4 tsp salt
  • 3/4 tsp cinnamon (or any other spice you want to add — think nutmeg, cloves, cardamom)
  • 2 1/2 cups flour (it can be any flour or flour combination you want)
  • 2 tsp baking powder (use 3 if using gluten-free or paleo flour)
  • 1 tsp baking soda
  • 1 1/4 cup rolled oats

The Process

The Extra Stuff



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Karla Ilicic

Karla Ilicic

Freelance writer, yoga teacher, nutritionist, and content creator with a strong passion for health, wellness, fitness, travel, relationships, and good food :)