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Sliced vegan breakfast loaf cake with banana, walnuts, and chocolate chunks on a wooden board
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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 minutes
Cook Time30 minutes
Total Time35 minutes
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.