Plant Based Banana Bread by Small Changes Big Benefits from Flavour with Benefits

Classic Banana Bread

Banana bread is such a favourite for so many. But a typical banana bread  is loaded with refined sugar and butter or oil. This version features no eggs, dairy, refined sugar or oil. It is spiked with maca to enhance energy and sexual vitality.

Flavours: Bananas aged bring out the beautiful natural sugars and the extra bananas on top assure an unforgettable richness.  

Benefits: This recipe has lower calories and saturated fats and has zero cholesterol. The chia seed “eggs” have omega-3s, iron and calcium. With monkfruit in place  sugar, the calories are about half  a traditional recipe.

Yield: 1 loaf, 10 servings

Total Time: 1 hour 40 minutes

Equipment: Loaf pan, mixing bowls, sharp knife


½ cup (100 g) sugar  or ½ tsp monkfruit

3 tbsp (45 g) almond butter + 2 tbsp (30 ml) water

2 chia seed eggs (2 tbsp (12 g) ground chia seeds + 4 tbsp (60 ml) water)

1 tsp vanilla

3-4 (350 g) medium sized bananas, mashed

1 tbsp (17 g) sourdough starter (optional)

4 tbsp (60 ml) water

2 tbsp (29 g) non-dairy low sodium yoghurt

1  tbsp (15 ml ) apple cider vinegar

2 cups (276 g) whole wheat flour

1 tsp baking soda

2 tbsp (30 g) black maca powder

2 tbsp (30 g) red maca powder

1 banana (118 g) cut in half lengthwise

16 to 20 pistachios (10 g), shelled and crushed or ¼ cup nuts  your choice


Preheat oven to 350°F or (175°C) or if using a dark pan, set temperature to 325°F (163°C)

Mix chia seed eggs and set aside for 5 minutes.

In a medium mixing bowl, cream sugar (or monkfruit) with chia seed eggs, almond butter and 2 tbsp water. Add vanilla extract. Mix until completely incorporated.  

Add the mashed bananas to the mixture, 4 tbsp water and sourdough starter (if using). Mix thoroughly.

Add vinegar to non-dairy yoghurt in a measuring cup. Stir a few times and then add to the banana mixture.

In a separate small bowl, mix the flour, baking soda and maca together. Then add the dry ingredients mixture to the banana mixture and stir until thoroughly mixed but do not over mix. Fold in nuts and mix slightly. 

Parchment paper can be used to line the pan, no oil is required. Alternatively, parchment paper can be put only on the bottom  a ceramic pan. Pour batter into a 8”x4” (20.32 cm X 10.15 cm) loaf pan. Push the batter slightly higher at the edges than at the center. Place the cut bananas on top touching each other. They will move apart as the loaf rises. 

Bake 1 hour and check with a toothpick inserted in the center comes out clean. Bake up to an additional 20 minutes, checking at 10-minute intervals. A foil cover can be put on after one hour to prevent over browning. Do not over bake.

Remove from oven and let cool for an hour before serving. 

Nutrition (Per Serving): 1 slice (3 oz (85 g) monkfruit | sugar


175 | 212


3.2 g

Saturated Fat

.4 g


0 mg


32.3 g | 42.3 g


3 g


4.8 g


6.8 g | 16.8 g


89 mg