Banana Bread with Almond Icing | Vegan and Gluten-Free

I walked 85,212 steps last week! I’ve been wearing a pedometer as part of a challenge that we’re doing at work. My company launched a new health promotion initiative, and kicked it off with a 6 week team challenge (we’re Team Christopher Walkin’ — I had nothing to do with that name, btw).

Now we all try to get in more steps wherever we can, even if that just means taking the long way back from the washroom. It’ll be fun to see how my numbers look as I try to find more small ways to step it up. (Hopefully I don’t get too crazy with it though… like this hilarious article David Sedaris wrote in The New Yorker about ‘living the fitbit life‘!)

As a health-centered agency, I think it’s great that my company is jumping on board with this. (Read about 6 other things I do for a healthy day at work)

Does your workplace have any health promotion programs?

Anyway, after all the walking, I deserve a treat right? And with a freezer full of over ripe bananas, banana bread was an obvious choice. I wanted to try scrapping the eggs and butter that I usually use, and this recipe didn’t turn out half bad. I’m still in search of the perfect egg and dairy-free banana bread, but I definitely don’t mind taste-testing my way through! Please share your recipes if you have a good one!

vegan banana bread - two ways

I had a whole lot of frozen bananas, so I doubled the recipe and made a pecan loaf with almond icing as well as a chocolate loaf. I only went with almond because I ran out of the vanilla I normally use in my icing, but it really adds such a nice unique flavour when combined with the banana loaf.The banana flavour comes through wonderfully, but I think all that coconut oil resulted in a denser bread than I usually prefer. Still delicious, but not quite just right. The up side is that just a single slice is really filling, so it’s perfect for slicing up, freezing, and turning to when sweet cravings strike.

pecan banana bread with almond icing

Banana Bread (adapted from HERE)


  • 4 over ripe bananas
  • 1.5 cups gluten-free flour
  • 1/2 cup coconut oil
  • 1/2 cup brown sugar
  • 1/4 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1.5 tsp baking powder
  • ½ tsp baking soda
  • For the chocolate loaf: 2 tbs raw cacao and 1/4 cup dairy-free chocolate chips (optional)
  • For the pecan loaf: 1/4 cup chopped pecans (optional)
Almond Icing
  • 1 cup powdered sugar
  • 2 tbs almond milk or water
  • 1 tbs almond extract
Directions: Pre-heat oven to 350F. In a large bowl, mash bananas with oil and vanilla until no chunks remain. In a separate bowl, sift dry ingredients together and mix until combined. Add to banana mixture and gently fold* until well combined. Add optional mix-ins and bake in a greased loaf pan at 350F for 35 minutes, or until toothpick comes out clean. Allow to cool fully before icing, if desired. Enjoy!
* My banana bread turned out tasty but a bit denser than I usually prefer. This was probably the result of subbing in that coconut oil and over-mixing since I was too lazy to do it by hand. Next time, to achieve the cake-like lightness I like, I’ll reduce the oil and mix a little more gently. But if you like a dense loaf, then go with the recipe as is. It’s banana deliciousness either way.
vegan banana bread with almond icing


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