Name: How to Make the Best Vegan Breakfast Loaf Cake – Easy, Moist & Wholesome
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 2 medium-sized ripe bananas; 1/3 cup peanut butter (or any nut butter); 3 tbsp maple syrup or honey (optional); 3 flax eggs (3 tbsp ground flaxseed + 9 tbsp water); 1 tsp vanilla extract; 1 tsp cinnamon; 1 tsp salt; 2¼ cups walnut flour (or sub 1¼ cups regular flour if not gluten-free); 1 tsp baking powder; 1/4 cup chopped chocolate (optional); 1/4 cup chopped walnuts (optional)

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Craving something comforting but healthy for breakfast? This vegan breakfast loaf cake is the perfect way to start your day. It’s fluffy, naturally sweet, and has a brownie-like moistness—without any refined sugar, gluten, or oil.

Sliced vegan breakfast loaf cake with banana, walnuts, and chocolate chunks on a wooden board

Made with ripe bananas, nut butter, and flax eggs, this loaf cake delivers rich flavor and great texture without the guilt. Whether you’re meal prepping or just feel like something cozy, this loaf is sure to satisfy.

It’s perfect with a morning coffee, delicious as an afternoon pick-me-up, and wholesome enough for post-workout fuel. One bowl, no mixer needed, and ready in under an hour—honestly, what’s not to love?

And don’t be fooled by the short ingredient list—it’s still packed with nutrients, fiber, and flavor that will leave you feeling full and energized. If you love banana bread but want something more nutrient-dense and less sugary, this recipe is your new go-to.

Let’s dive into the goodness!

💛 Why You’ll Love This Vegan Breakfast Loaf Cake

🌱 100% Plant-Based: Dairy-free, egg-free, and gluten-free
🍌 Naturally Sweet: Ripe bananas and maple syrup bring the flavor
💪 Wholesome Ingredients: Nut butter, flaxseed, and walnut flour
💡 Make Ahead Friendly: Keeps well for a few days—perfect for prepping
🍫 Texture Rich: Slightly dense and brownie-like, but still fluffy

Print Recipe

How to Make the Best Vegan Breakfast Loaf Cake – Easy, Moist & Wholesome

This easy vegan loaf cake is perfect for breakfast! Gluten-free, oil-free, and naturally sweetened. Moist, fluffy, and ready in just 30 minutes.

Prep Time5

Cook Time30

Total Time35

Course: Breakfast, Dessert

Cuisine: Healthy Vegan

Keyword: banana breakfast cake, easy vegan bake, gluten-free vegan cake, healthy vegan snacks, oil-free loaf recipe, vegan breakfast loaf cake

Servings: 4 portions

Calories: 436kcal

Cost: €0.65

Ingredients

2 medium-sized ripe bananas
1/3 cup peanut butter or any nut butter
3 tbsp maple syrup or honey optional
3 flax eggs 3 tbsp ground flaxseed + 9 tbsp water
1 tsp vanilla extract
1 tsp cinnamon
1 tsp salt
2¼ cups walnut flour or sub 1¼ cups regular flour if not gluten-free
1 tsp baking powder
1/4 cup chopped chocolate optional
1/4 cup chopped walnuts optional

Instructions

Step 1: Preheat the Oven

Preheat your oven to 180°C (355°F).

Step 2: Mix Wet Ingredients

In a large bowl, mash the bananas. Add peanut butter, maple syrup, and flax eggs. Stir until combined.

Step 3: Add Flavor

Mix in the vanilla, cinnamon, and salt.

Step 4: Combine Dry Ingredients

Add walnut flour and baking powder. Stir gently until you form a thick, dough-like batter. Fold in chocolate and walnuts if using.

Step 5: Prepare the Pan

Grease your loaf pan (unless using silicone), then evenly pour in the batter.

Step 6: Bake

Bake for 30–35 minutes. A toothpick should come out mostly clean (think brownie texture).

Step 7: Cool & Enjoy

Let cool before slicing. Enjoy warm or store for up to 3 days in the fridge.

🍽️ Tips & Variations

Substitute almond butter or tahini for a different flavor
Add blueberries or shredded coconut for variety
Serve warm with a smear of vegan yogurt or nut butter
Use silicone molds to make single-serve mini loaves
Sprinkle with extra cinnamon and coconut sugar before baking for a caramelized top

❓ Frequently Asked Questions – Vegan Breakfast Loaf Cake

Can I make this without flax eggs? Yes, try chia eggs or applesauce as a substitute.

Is this freezer-friendly? Absolutely! Slice and store in an airtight container for up to 2 months.

Can I make this nut-free? Yes—swap peanut butter for sunflower seed butter and walnut flour for oat flour.

Can I use other flours instead of walnut flour? Definitely. Almond flour, oat flour, or even a gluten-free blend will work. Just adjust the liquid if needed.

Does this taste like banana bread? It’s very similar in flavor but with a denser texture and more protein thanks to the nut butter and flaxseed.