Baller Banana Bread

Morning friends! The weekend is in sight! I can taste it… and it tastes delicious 😉 Any fun plans coming up?

This morning, I made a quick smoothie


(almond milk, Sun Warrior, spinach, frozen organic berries, banana, cacao powder)

and a sandwich to take to work:


I still have to pack up my snacks and (5!) outfits, but before I go, I wanted to share a banana bread recipe I came up.. Needless to say, I made it last night and it’s gone already (the Pilot and I each had 2 pieces, he took 2 for breakfast this morning, and I gave 3 pieces to my mom). I think that’s the sign of a winner 😉

Baller Banana Bread

banana bread

Gluten-free, vegan

-3 small overripe bananas, mashed

-1 C canola oil (yogurt works too!)

-1 flax egg (1 T ground flax, dissolved in 3 T almond milk)

-1 C Sucanat (<—an unrefined sugar; you can use 3/4 C brown sugar instead)

-1 t vanilla

-1 t baking soda

-1 t xanthan gum

-2 C Bob’s Red Mill All-purpose Baking Mix

-1 t cinnamon

-1/2 t salt

-1/2 t nutmeg

-Mix-ins: vegan chocolate chips, walnuts and/or raisins

1. Preheat the oven to 350* and spray a loaf pan with nonstick spray.

2. In a large bowl, make the flax egg and allow it to sit while you combine the dry ingredients.


3. In a separate bowl, combine the flour, baking soda, cinnamon, xanthan gum, salt and nutmeg. Mix well.

4. In the flax egg bowl, add the canola oil, mashed bananas, Sucanat and vanilla. Stir to combine.

5. Add the wet ingredients to the dry and stir- don’t overmix.


[The bonus about gluten-free baking: the raw dough tastes like death, so I’m less tempted to snack on it. The finished product is always delicious, but the dough…. blech]

6. Add in your mix-ins. If you’re like me, think about raisins and then opt for chocolate chips instead 😉

7. Transfer mixture to the loaf pan and if you’re feeling fancy, garnish with extra sliced banana.

banana bread

Bake in the preheated oven for 50-55 minutes, until a toothpick inserted in the middle comes out clean.

banana bread

8. Feast 🙂

Banana bread is one of my top fave uses for overripe bananas,

but here are some other ideas for overripe bananas:

-Freeze to add to smoothies- this way, you don’t need ice and it adds a creamy texture

Banana soft serve

banana soft serve

-Dip them in melted chocolate, roll in nuts and put in the freezer- banana popsicles!

-Add them to your morning oatmeal while it’s cooking


-Make banana pancakes –either mash and add to the batter, or slice and place on the “raw” side while the other side is cooking and flip


-Mash and mix with protein powder and a little almond milk; top with a nut butter drizzle

Do you have any creative uses for browning bananners?

I’m out! See ya this afternoon 🙂



Posts from around the blogworld:

Why don’t you choose happiness?

Our perfect veggie burger [so excited to try this!]

Embarrassing food?

The Great Fundraising Act! (make sure to mark your calendars for July 25)

Any posts that really stood out to you this week? Feel free to link away! I love discovering new blogs 🙂

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  1. Namaste Gurl on July 15, 2011 at 3:06 pm

    Yum, yum, yum and YUM! 🙂 There’s nothing like good ole’ banana bread, especially if it’s vegan! I’m sure this baked good is a total crown pleaser!

  2. Danielle C. on July 15, 2011 at 10:36 pm

    Made the bread tonight (used brown sugar instead of Sucanat). BALLER!!! So freaking good. I made mine into muffins since I don’t have a loaf pan. 20 minutes in the oven and then feast!

  3. Kristina on May 15, 2012 at 10:14 am

    Found this recipe on Pinterest and it was fantastic! I used coconut milk (carton) instead of almond milk b/c I was out, and I used a good bit of almond meal b/c I didn’t have enough all purpose GF flour. I also used mostly coconut oil, with a little canola and olive oils (finishing up pantry items). Finally I substituted maple sugar for the sucanat; I used almost a cup, which was a little too sweet (if there is such a thing). Thanks for the recipe!

    • Fitnessista on May 15, 2012 at 12:33 pm

      awesome, i’m so glad you liked it!

  4. Jen on October 18, 2014 at 4:45 pm

    Yikes! Love your spunk (and your new blogging book I just purchased) but canola oil?!! 🙁 With all the information out now on the negatives of vegetable oils and PUFA – I think you need to clean up your recipes page…or make some new banana breads 🙂

    • Fitnessista on October 18, 2014 at 5:24 pm

      So happy to hear you’re enjoying the Ebook!! I’ve definitely changed my recipes over time, but don’t see a problem with everything in moderation. Here’s a recent banana bread recipe if you’re looking for a good one! 🙂

      • Jen on October 19, 2014 at 4:08 am

        Thanks Gina, you have a great mentality 🙂 Wish I could pick your brain sometime about writing and blogging! Will get into your book.

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