Vegan Banana and Hemp Seed Bread

Nutritious hemp seeds add a slightly nutty flavour to a classic banana bread. An egg and dairy-free vegan loaf suitable for freezing.

Banana bread is a staple in every cook’s kitchen. We’ve all faced those slightly neglected over-ripe bananas past their best ‘eat fresh’ time but too good to turn into compost. And there’s some of us who buy bananas simply to turn into banana bread because the texture of eating a fresh banana just doesn’t feel right (or is that only me?).

Vegan Banana and Hemp Seed Bread

Right-o, here’s my version of the quintessential ‘banana bread’. Adding hemp seeds gives the loaf a slightly nutty flavour. Hemp seeds are packed with lots of good things like amino and fatty acids and protein, if you’re into those things. For me, it’s all about the taste and flavour, which this bread is packed with too.

It keeps well in an air-tight container for 4 – 5 days, plus it can be frozen for up to 2 months. Pairs deliciously with a thick slathering of butter or lemon curd.

If you have some extra bananas left over, you might also like this recipe for Manky Banana Muffins. And remember, banana peels make a brilliant fertiliser for the garden, simply add water.

Vegan Banana and Hemp Seed Bread

Nutritious hemp seeds add a slightly nutty flavour to a classic banana bread. An egg and dairy-free vegan loaf suitable for freezing.
3.25 from 4 votes
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Cuisine Australian
Servings 10 slices
Calories 388 kcal


  • Loaf Pan 12cm x 22cm (4¾in x 8¾in)
  • Large Mixing Bowl
  • Fine Sieve


  • 4 Bananas (800 grams) medium-sized, ripe
  • 2 Bananas (260 grams) small and ripe extra, for top
  • ¾ cup Brown Sugar (165 grams) firmly packed
  • ¾ cup Coconut Oil (170 grams) melted and cooled
  • 1 teaspoon Vanilla Bean Paste
  • 2 cups Plain Flour (315 grams)
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoon Ground Nutmeg
  • 2 teaspoons Baking Powder
  • 1 teaspoon Bi-Carb of Soda
  • 1 teaspoon Salt Flakes
  • cup Hemp Seeds (45 grams)
  • 1 tablespoon Maple Syrup


  • Grease loaf pan and line base and sides, extending the paper 2cm above the edge.
  • Melt coconut oil in microwave and set aside to cool.
    ¾ cup Coconut Oil (170 grams)
  • Mash the medium sized bananas in a large bowl to a smooth consistency. A total of 1½ cups (420 grams) of mashed banana.
    4 Bananas (800 grams)
  • Add sugar, mix until combined. Then add melted coconut oil and vanilla, mix until well-combined.
    ¾ cup Brown Sugar (165 grams), 1 teaspoon Vanilla Bean Paste
  • Sift baking powder, bi-carb of soda, spices and flour over banana mixture and gently fold until combined.
    2 cups Plain Flour (315 grams), 1 teaspoon Ground Cinnamon, ½ teaspoon Ground Nutmeg, 1 teaspoon Bi-Carb of Soda, 1 teaspoon Salt Flakes, 2 teaspoons Baking Powder
  • Sitr in ¼ cup of hemp seeds to the mixture.
    ⅓ cup Hemp Seeds (45 grams)
  • Pour banana mixture into prepared loaf pan, sprinkle with remaining hemp seeds. Cut small bananas in half, place cut side up on loaf and brush with maple syrup.
    2 Bananas (260 grams), 1 tablespoon Maple Syrup
  • Bake banana loaf for 45 minutes, or until skewer comes out clean. Leave in pan for 5 minutes to cool after removing from oven, then turn out onto rack to cool completely, top side up.


Cut the banana bread into slices, wrap and place in the freezer for up to 2 months.
The Modern Vegan Guide is your companion for how-to-vegan your food, home and lifestyle.


Calories: 388kcalCarbohydrates: 51.2gProtein: 4.9gFat: 19.7gSaturated Fat: 15gSodium: 365mgPotassium: 412mgFiber: 2.5gSugar: 24.6gCalcium: 71mgIron: 2mg
Keyword Bakery, Cakes, Easy, Vegan
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