© 2013 Green Kitchen Stories GKS_banana_bread_01

Banana Bread

I suppose this must be the post where I tell you about fika, similar to the danish hygge. Fika is an essential Swedish expression, similar to coffee break but almost always including some kind of sweet bread – fikabröd. We take these coffee breaks at work, at a café or at home. This scandinavian tradition is different to the Italian coffee break, as they do it very efficiently. Often standing up with an espresso in one hand and a cornetto in the other. Fika is the opposite of effective. You sit down, drink your coffee slowly and talk about anything. You can do it any time of the day and several times a day.

It is often a spontaneous break and therefore requires that you always keep fikabröd (sweet bread) at home. I actually read somewhere, that in the old days you should be ready to serve at least three different freshly baked goods not to insult a Swedish guest. But I can assure you that those rules don’t apply anymore, so don’t be afraid to invite us in.

If you have followed us for a while, you probably know that we’re not the kind of family that keeps sweet bread in our home seven days a week. But for the last week we actually have. So when friends or family came by on spontaneous visits, we could offer them this banana bread for fika.


We have baked a few versions of banana bread throughout the week. The final result was a delicious vegan version that we only sweetened with bananas and apple sauce. Best thing about that, is that we have also been able to munch on a slice for breakfast. We brought home fresh cacao beans from Mexico, and they were perfect in this, but you could just as well add some cacao nibs or dark chocolate.

You can bake this either in a bundt pan or in a traditional loaf pan – we have tried both. It looks spectacular in the bundt pan, but is slightly more difficult to get it baked all the way through. If you are not an experienced baker, the loaf pan is therefore an easier choice. The bread require a longer baking time than other banana bread recipes because of the applesauce, but it will stay moist and delicious for days.


Vegan Banana Bread
Serves 10-12

1 cup / 140 g wholegrain spelt flour
1 cup / 130 g light spelt flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp sea salt
3 very ripe bananas
1 cup / 240 ml unsweetened apple sauce
1/2 cup /120 ml milk of your choice (we use oat or almond)
3 tbsp olive oil
1 tsp vanilla extract or ground vanilla powder
1/2 cup / 100 g pecan nuts or nuts of your choice (replace with sunflower seeds if your are allergic)

Preheat the oven to 350°F / 175°C.
Combine flours, baking powder, baking soda and salt in a mixing bowl. In a separate bowl, mash the bananas with a fork, then add apple sauce, milk, olive oil, vanilla and nuts and stir to mix. Fold the banana mixture into the flour mixture and stir to combine. Pour into a greased and floured 10×4 inch  (25×10 cm) loaf pan or 8 inch (20 cm) round bundt pan. Bake for 1 hour and 10 minutes, the baking time varies according to oven. Remove from oven and place on a wire rack in the pan for 10 minutes, then turn the pan to remove the banana bread and leave to cool completely for a couple of hours. Ready to serve. The bread will stay moist for days. Keep in the fridge.

PS! We’re flying to London in a few days to meet our publisher and do a couple of interviews. We will also sign our book! So, if you are in London on Wednesday April 10 and want to get a signed copy of our book – or just say hello! – stop by Heal’s at Tottenham Court Road. We will be there between 4.30–6.00 pm. No booking required. Hope to see you there!


  1. Maja Bak Herrie
    Posted 7 Apr ’13 at 11:38 | #

    It looks really good! Where did you find those pretty cups?

  2. Posted 7 Apr ’13 at 11:45 | #

    On a recent trip to Stockholm with my sister we discovered the concept of fika – and loved it! You have so many, cozy coffee shops in Stockholm! The banana bread recipe seems like a perfect & healthy treat to recreate a ‘fika moment’ at home :-)

    • Posted 7 May ’13 at 15:12 | #

      I am Swedish and googled for banana bread and ended up here. Will try it out tonight!

  3. emily
    Posted 7 Apr ’13 at 12:14 | #

    Ah-mazing photos!!! Love them. And the cake sounds wonderful too!

  4. Posted 7 Apr ’13 at 12:20 | #

    That lokks and sounds great, as all of your recipes do! I am a huge fan of banana bread and will bake this any time soon!

  5. Laura
    Posted 7 Apr ’13 at 12:48 | #

    Beautiful photos.

    The bread looks awesome. I’ve just finished a bowl of your flowered granola from your book. It was delicious. Thank you :)

  6. Hanne
    Posted 7 Apr ’13 at 12:55 | #

    Hi. This looks wondeful, however I need it to be glutenfree. Have you tried it With glutenfree flour? What kind of glutenfree flour do you think would work? Greetings Hanne

  7. Sini
    Posted 7 Apr ’13 at 13:10 | #

    I love our Scandinavian coffee culture. It’s one of the things that keeps us going. This banana bread recipe looks fantastic! And I love it being vegan.

  8. Rachael O'Neill
    Posted 7 Apr ’13 at 13:19 | #

    Looks lovely… I was wondering could you substitute the applesauce for egg, for a none vegan treat?

  9. Posted 7 Apr ’13 at 13:54 | #

    This looks great! I made vegan kiwi tarts today.I had looked for a nice vegan banana bread recipe but hadn’t found any. Can’t wait to try it!

    • Mary Dillon
      Posted 11 Oct ’13 at 02:47 | #

      Sounds delish… Will try it soon!
      Where do I get your cookbook? Dillsma@aol.com

      • Mary Dillon
        Posted 11 Oct ’13 at 02:49 | #

        Where do I get your cookbook?

  10. Posted 7 Apr ’13 at 15:17 | #

    I love that there’s a special world for ‘coffee break cake’ – and I love the look of this cake/bread too. Gorgeous!

  11. Posted 7 Apr ’13 at 15:38 | #

    I don’t believe I’ve ever truly taken (a?) fika before, but I adore banana bread. Thanks for sharing the recipe! It sounds and looks amazing.

  12. Michelle
    Posted 7 Apr ’13 at 16:35 | #

    Where is the best place to
    Buy the flour? Also do you
    Have other recipes posted using the same flour?

    • Posted 7 Apr ’13 at 18:00 | #

      Hi Michelle, you should be able to find spelt flour in most food stores and health stores. I know that Whole Foods Market has it for sure.

  13. Bell
    Posted 7 Apr ’13 at 17:27 | #

    beautiful! i never bake cakes… ever… but now i will!

  14. Lana
    Posted 7 Apr ’13 at 17:36 | #

    This looks wonderful! I also love that there is no added sugar other than from fruits. I don’t really add any kind of sweeteners to my desserts for the most part, so I’ve succumbed to the excitement of seeing “sugar-free” desserts only to be dissapointed when i see there’s a cup of maple syrup or honey in there haha. Can’t wait to try this! Thank you for another beautiful recipe.

  15. sally alexandrine
    Posted 7 Apr ’13 at 17:42 | #

    This looks so yummy, can’t wait to try it out.

  16. Kirsteen
    Posted 7 Apr ’13 at 19:36 | #

    Have just received your book from amazon. I am a vegetarian and have coeliac disease so this cook book is fabulous for me. Saw an article about the green kitchen in my vegetarian living magazine. Thanks for a great cookbook :)

  17. Posted 7 Apr ’13 at 19:42 | #

    This is such a fun way to make banana bread! Yum!

  18. Posted 7 Apr ’13 at 21:03 | #

    I love banana bread! I can’t wait to try this!

  19. Posted 7 Apr ’13 at 23:20 | #

    I’m always looking for another banana bread recipe.
    I’ve been reading your blog for a while now, and a few years back I wouldn’t have even been able to imagine myself in London, much less with the opportunity to meet you here!

  20. jacquie
    Posted 8 Apr ’13 at 01:07 | #

    that bread looks awesome. i have never heard of a distinction between whole grain and light spelt flour previously. When a bag is labelled as just spelt what is it? could i use all of that kind whichever it is? or do i need to seek out the other? Spelt flour is is hard to find where i am and i sometimes need to will mail order it. thanks.

  21. Brian Boyce
    Posted 8 Apr ’13 at 01:14 | #

    I would cook with your recipes more often but you do not have a print button, which means I do not save them for later.

  22. Posted 8 Apr ’13 at 02:05 | #

    This looks so good! I love banana bread. What’s the difference between the two types of spelt flour?

  23. Posted 8 Apr ’13 at 03:21 | #

    I love that Scandinavian tradition! It sounds so leisurely and relaxing. Totally opposite of what we do here in the US. Rushing everywhere is stressful!

    The banana bread looks absolutely rustic and beautiful!

  24. Posted 8 Apr ’13 at 04:34 | #


    I made the banana bread this afternoon and substituted half the spelt flour with all purpose flour. I baked it in a loaf pan but unfortunately it didn’t bake through properly. I even let it bake for about 1 hour and 50 minutes but it was still wet in the middle. I did use pretty large bananas so maybe that has to do with it not baking properly. However, it tasted wonderful anyway. The flavour was delicious and I love that it’s vegan, sugar free, and very low in oil.

    Hopefully you guys can help me figure out what I can do to get it baked all the way through cause I’d really love to make it again!


  25. Posted 8 Apr ’13 at 06:34 | #

    I love banana and I am sure this is a winner! Love the styling as always and thanks for sharing about fika. Learnt something new today!

  26. Kristin
    Posted 8 Apr ’13 at 11:40 | #

    Dear all three, thanks for this fantastic blog, I have been addicted ever since a friend recommended it to me.

    She also talked about your pasta-dish with avocado which she had made several times, but I can’t seem to find it in here? Do you still have the recipe? Keep on enjoying spring & cooking! :)

    Kram fra København

  27. Line Bak
    Posted 8 Apr ’13 at 14:00 | #

    Kom på Cafe Fika i Århus !

  28. Giulia
    Posted 8 Apr ’13 at 15:01 | #

    But what is exactly baking soda? maybe just sparkling water?
    mmm let me know..
    soon will come my swedish mother in low and I would like to it for her!

    have a beautiful time in London!


  29. Annie D
    Posted 8 Apr ’13 at 15:42 | #

    see you on Wednesday :)

  30. Posted 8 Apr ’13 at 20:09 | #

    It’s a good looking banana bread for sure. I’ll try making a gluten free version soon. Thanks and bon voyage!

  31. Posted 8 Apr ’13 at 22:48 | #

    Lovely! And congrats on the cookbook release!

  32. Posted 8 Apr ’13 at 23:21 | #

    Your banana bread (with a few subs) is cooling on my kitchen counter. Many, many congrats on your new cookbook! I read your posts often. However, I don’t often comment. Your recipes are very inspiring. This recipe is the type of recipe I am almost keeping an eye open for… vegan, pantry ingredients, not much special equipment needed. What baffles me about this bread is that it held together and rose beautifully. Many times when I bake without eggs, or I use “flaxmeal eggs,” my baked goods don’t rise well. I realize you have two leavening agents, but so have I when I’ve baked things and it still doesn’t turn out nearly as well as the recipe you’ve posted. Any thoughts? Thank you!!

  33. Vanessa
    Posted 9 Apr ’13 at 00:21 | #


  34. Vanessa
    Posted 9 Apr ’13 at 00:21 | #

    PS: I wish I lived in London…

  35. Posted 9 Apr ’13 at 17:11 | #

    I love making banana bread and sharing it with friends & family. Many thanks for sharing this recipe.

  36. Posted 9 Apr ’13 at 17:41 | #

    Can’t wait to try this delicious vegan version of banana Flavored bread.

  37. Nan
    Posted 10 Apr ’13 at 05:02 | #

    Please come sign books in New York!

  38. Posted 10 Apr ’13 at 12:41 | #

    Mmmmm…how I love banana bread…and any short break that might include it, thankyou for the lovely recipe!

  39. Posted 11 Apr ’13 at 17:56 | #

    These photos of the bread are beautiful.

  40. Posted 12 Apr ’13 at 03:58 | #

    gorg photos! new reader, found you on babble!!

  41. Posted 12 Apr ’13 at 15:07 | #

    If we were not living a raw food Lifestyle we would have tried your recipes. Looks so delicious!!!

  42. Posted 12 Apr ’13 at 17:10 | #

    Yum. This banana bread looks delicious. I love the different ingredients you have used.

  43. Posted 12 Apr ’13 at 18:15 | #

    This looks so pretty. I’ve never thought to make banana bread in a bundt pan, what a great idea! I have also never made a really great vegan banana bread, and this recipe sounds fantastic – my family would love this for brunch. Can’t wait to try.

  44. Posted 13 Apr ’13 at 09:50 | #

    Ripe bananas usually turn into smoothies. I will try your cake for a change!

  45. Mette F
    Posted 15 Apr ’13 at 21:37 | #

    The banana bread looks great, but how dó I make the apple sauce?

  46. Posted 20 Apr ’13 at 02:44 | #

    I SERIOUSLY love banana bread and this one looks divine! I think I know what treat I am making this weekend… definitely in the loaf pan for me though lol. Thank you and amazing photos, as always :)

  47. Dawn
    Posted 23 Apr ’13 at 08:02 | #

    Hi, I have made so many beautiful dishes from your blog and am waiting for the book to arrive in mail. So thank you.

    Banana bread is in the oven at the moment, but I just wanted to mention that I had to dive back in because I forgot to add the oil, as it’s not listed in the method (unless it’s just for greasing the tin).

    Best! x

  48. Posted 23 Apr ’13 at 14:22 | #

    Your pictures looks so good! I’m excited to try this recipe :) do you have a picture of the sliced up banana bread? :) I’m just curious how the texture looks like on the inside ;)

  49. Irene
    Posted 24 Apr ’13 at 17:55 | #

    This looks and sounds really good, but I wonder what kind of applesauce you use? I so want to bake this :-)

  50. Monika
    Posted 19 May ’13 at 11:20 | #

    will definitely try it soon! I’m thinking about making it gluten free, have you guys made it that way or do you have any recommendations?

  51. suzanne allard
    Posted 26 May ’13 at 01:31 | #

    Hi, I just made this bread..Followed instructions perfectly..Baked it for 1 hour and 30 minutes in a bread pan. I’m sorry to say this recipe is disappointing because it was wet and still seemed uncooked inside. It looked like it could have used another 30 minutes..This isn’t normal.

  52. Anne
    Posted 31 May ’13 at 23:08 | #

    The same happened to me – sorry to say so, but the recipe did not work. The bread came out of the oven like a giant piece of rubber….
    And where does the olive oil go? It is not further mentioned in the description…

  53. Posted 6 Jun ’13 at 06:35 | #

    This was delicious. I only had to bananas so I used a couple of ripe pears instead of the third banana and used some homemade cinnamon apple sauce with it, and picked some almonds and sunflower seeds out of a bircher muesli (obviously i hadn’t planned making this) I had no issues with it, I baked it in a Gugelhupf for one hour and 15 minutes and its perfect, I already ate three pieces and have to hold back to eat it all right now! Where does the Olive oil go though? I poured half into the dough and the other half I used to grease the pan…

  54. Tess
    Posted 19 Jun ’13 at 01:03 | #

    I made this and it was delicious!

  55. Katie
    Posted 3 Nov ’13 at 17:04 | #

    Hi! This looks great! Would it work to substitute all-purpose and whole wheat pastry flour in this recipe? Thanks for your wonderful recipes. I eat something from your blog at least once a week. :)

  56. Posted 2 May ’14 at 08:50 | #

    Thank you for all the great recipes, I made this banana-bread and I really liked it – I had to recommend it on my blog.

    Here’s some pictures of my version: http://www.composedbybach.com/blog/2014/3/12/bananbrdspicknick

  57. juliz
    Posted 1 Apr ’15 at 20:41 | #

    I made the cake flour with all purpose flour and whole wheat flour and the cake dont rise like yours, it turn heavy and danse, even it had’s and amazing taste, but i dont like the texture.

  58. Lilith
    Posted 25 May ’15 at 11:17 | #

    Thank you for this great recipe! Have a good day* Lilith

  59. Jennifer
    Posted 29 Aug ’15 at 09:03 | #

    Can I use oat flour and almond flour? Can you tell me the amount of them?
    can’t wait to try it looks amazing!

  60. Stephanie
    Posted 21 Nov ’15 at 08:50 | #

    I don’t think I’ve ever seen light spelt flour (or any “light” flour) in Austria. What’s the special thing about it? Can I just use two cups of wholegrain spelt flour?

    Your blog is amazing btw!

    Kind regards, Steph

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