Thursday will be National Banana Bread Day and this recipe is my contribution. Growing up in the islands, banana bread was a staple. My mother would make banana bread almost every Friday and all my brothers and I would help her make enough for family and friends. I remember creaming butter and sugar by hand; she was not satisfied until the mixture was light and fluffy. Her banana bread was always moist and delicious.

This vegan recipe is a modified version of my mother’s. I use pineapple juice and coconut oil for a tropical flair. I also use whole wheat flour and flax seed for increased fiber; flax seeds were also used as egg substitute. I must say this tastes just as good as my Mama’s.

3 cups whole wheat flour

3 ripe bananas, mashed

½ cup pineapple juice

1 cup turbinate sugar

½ cup coconut oil

2 tsp baking powder

1 Tbs ground flaxseed

1 tsp non-alcoholic vanilla

½ tsp sea salt

Some ingredients


In pan, about to be baked


Preheat oven to 350 degrees. Grease loaf pan and set aside. Place flour, ground flaxseed, and salt in a large bowl. In a smaller bowl, combine pineapple juice, oil, and vanilla. Combine dry and wet ingredients and then stir in mashed bananas. Spoon batter into loaf pan and bake for 1 hour. Transfer to wire rack for 10 minutes to cool.            

Fresh out the oven :-)


Ready to eat!