(Vegan) Lemony Olive Oil Banana Bread

Adapted from 101Cookbooks

Note. If you don’t care about the vegan thing, just sub the 3 flax eggs with 2 eggs and use regular yogurt instead of the vegan yogurt.


One loaf makes 14 slices

Banana bread

1 cup all-purpose flour (I used GF flour)

1 cup whole wheat flour

¾ cup brown sugar (I used coconut sugar)

¾ teaspoon baking soda

½ teaspoon salt

1 cup coarsely chopped dark chocolate (or dark chocolate chips)

⅓ cup olive oil

3 flax eggs (follow this recipe to learn how to make flax eggs)

3 ripe bananas, mashed

¼ cup non-dairy yogurt (I like to use Forager Project Cashewgurt)

1 teaspoon vanilla extract

Zest of 1 lemon


¾ cup powdered sugar (use this recipe to make powdered coconut sugar)

3 teaspoons freshly squeezed lemon juice


Preheat oven to 350° (175°C) and place a rack in the middle. Grease a 9x5-inch loaf pan, or equivalent.

In a large bowl, whisk together the flours, sugar, baking soda, and salt. Add chocolate pieces and combine well.

In a separate bowl, mix together olive oil, flax eggs, mashed banana, yogurt, vanilla, and lemon zest.

Pour the banana mixture into the flour mixture and fold with a spatula until just combined, do not overmix.

Scrape the batter into the prepared pan and bake for 50 minutes, until golden-brown.

Transfer the pan to a wire rack to cool for about 15 minutes, then turn the loaf out of the pan to cool completely.

While the cake is cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar and the lemon juice until smooth. When the cake is completely cool, drizzle the glaze on top of the cake, spreading with a spatula to cover.