Guilt-free Banana Bread

A decadent vegan banana bread made with only natural sweeteners. Great to share with the whole family!



Ready In:

60 minutes


274 calories

Good For:

Dessert / Snack

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About This Recipe

By: Noriko Shindo

My banana bread recipe is vegan, whole-wheat, and falvourful. So I didn’t have any issues….until I started weaning my baby on solid foods. For the first year of her life, I want to stay away from using salt, sugar, or any syrup (yes, even maple syrup), and that “restriction” opened doors to another kind of cooking; Sweetener-free, and in effect, guilt-free. My baby, husband , and I love this recipe but it may be low on the sweet scale. So, if you want to make it sweeter, my suggestion is to add just 50g of the sugar of your choice – which is still a whole lot less than most cakes!


  • 4 medium ripe bananas (same length as an iPhone)
  • 85ml vegetable oil
  • 85ml amazake
  • 2 teaspoons pure vanilla extract
  • 100g brown rice flour
  • 160g spelt flour or whole wheat flour
  • 1 teaspoon cinnamon powder
  • 1 teaspoon baking soda
  • 2 tablespoons unsweetened carob nibs
  • (Optional) 50g sugar


I’m greedy. So I look for benefits in snacks too! And here you have it; A fibre and protein boost in every slice of this cake. Not only guilt-free, but has value-added nutrients! 

  • Dietary Fiber (helps lower blood cholesterol and aids with constipation) 16% 16%
  • Protein (helps strengthen bones, heart, and muscles) 8% 8%
  • Iron (Helps function of hemoglobin) 6% 6%

Step by Step Instructions


With a kitchen paper, dab some vegetable oil on the paper and grease the pan. Preheat oven to 180℃


Peel all the bananas and place in a large bowl. Crush them with a fork, then, add the oil, amazake, vanilla extract, cinnamon powder and mix together.


Add the flour(s), baking soda, and carob nibs to the bowl and mix thoroughly until you cannot see any floury powder in the batter. Once completed, put the batter in the pan and place in oven. Set at 170℃ for 50 min.


To minimalize burn) After 15 minutes, place a sheet of tin foil over the pan to cover the bread and continue baking. This ensures that your bread is cooked, without over burning the surface.


After 50 min, stick a wet toothpick in the side of the bread to check it is cooked. Cook for additional 10-15 min at 170℃ if the toothpick gets some uncooked batter on it (repeat until the toothpick can be pulled out clean).


After the toothpick no longer gets any batter, take out of oven to cool. Slice, and enjoy with a cup of coffee or tea!

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