Bananarama Bread.

Need to feed that sweet tooth? This is for you.

This recipe is adapted from a recipe my neighbor gave me. Thanks, Debbie!

**To make this recipe gluten-free, exchange flour with Bob Mill’s gluten-free flour mix.


  • Preparation Time: 00:10
  • Cook Time: 01:10
  • Servings: 6


  • 2 cups flour
  • 1 cup organic granulated sugar
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 3 very ripe bananas
  • 1/2 cup extra virgin olive oil
  • 1 tsp. flax seeds
  • 3 Tbsp. water
  • 1 tsp. apple cider vinegar
  • 1/2 cup cashew milk
  • 1/4 cup pumpkin seeds
  • 1 cup walnuts, crushed (optional)


  • 1Preheat oven to 325 degrees F.
  • 2In a large bowl, mix together flour, sugar, baking soda, salt and cinnamon.
  • 3In a medium bowl, mash bananas and add extra virgin olive oil, flax seeds, water, apple cider vinegar and cashew milk.
  • 4Combine wet ingredients with dry ingredients and mix until combined. Add walnuts, if desired.
  • 5Grease 9x5" loaf pan with vegan butter then add batter. Sprinkle pumpkin seeds on top.
  • 6Cook for 1 hour and 10 minutes.
  • 7Let cool for 30 minutes then serve. Or do what I do and cut it before its ready so you can melt butter on top. Just watch your fingers so you don't burn yourself on the pan.

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