Oil-free Banana Beer Bread with Cacao Nibs

Oil-free Vegan Banana Beer Bread by An Unrefined Vegan

Banana bread may be Kel’s favorite treat so I try to keep a few deeply ripe bananas on hand at all times. Over the years I’ve made tweaks to my recipe, but this one – which includes some Belgian white beer (both Blue Moon & Shock Top are vegan, fyi) for an undercurrent of hoppy/yeasty flavor – is our favorite. Coconut sugar and molasses give this bread its pretty mahogany color and lend a warm, smoky flavor. And, this baby is oil- free (sugar-free Sunbutter is the stand-in), but truly, you will never know it. This bread has a lovely moist and tender crumb and has so much flavor. 

Stir in some chopped nuts if you like, or use vegan chocolate chips (I prefer the stevia-sweetened kind, but Enjoy Life mini chips are good, too) instead of the cacao nibs. Dried cherries or cranberries would also be a yummy addition to this breakfast (lightly toasted), snack or dessert bread. 

Oil-Free Vegan Banana Beer Bread by An Unrefined Vegan


Oil-free Banana Beer Bread
Serves 12
A dense, moist sweet bread that has intense banana-nut flavors with just a touch of beer. Use chopped pecans or walnuts instead of the cacao nib, or add chocolate chips if you crave a little additional sweetness.
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244 calories
43 g
0 g
6 g
5 g
1 g
93 g
159 g
19 g
0 g
5 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 244
Calories from Fat 54
% Daily Value *
Total Fat 6g
Saturated Fat 1g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 0mg
Sodium 159mg
Total Carbohydrates 43g
Dietary Fiber 3g
Sugars 19g
Protein 5g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 cup spelt flour
  2. 1 cup whole wheat pastry flour
  3. 2 tsp. baking powder
  4. 1 tsp. baking soda
  5. 1 tsp. ground cinnamon
  6. 1/4 tsp. allspice
  7. 1/4 tsp. ground ginger
  8. 1/4 tsp. ground cardamom
  9. 1/4 tsp. sea salt
  10. 3 very ripe bananas
  11. 2/3 cup coconut sugar
  12. 1/2 cup unsweetened Sunbutter
  13. 1/2 cup Belgian White beer, such as Shock Top
  14. 2 Tbsp. molasses
  15. 2 tsp. vanilla extract
  16. 1/3 cup cacao nibs, plus more for sprinkling on top
  1. Line an 8-inch x 4-inch loaf pan with parchment and preheat the oven to 350-degrees F.
  2. In a large bowl whisk together the flours, baking powder, baking soda, spices and salt. Set aside.
  3. In the bowl of a food processor add the bananas, coconut sugar, Sunbutter, beer, molasses and vanilla extract and process until thoroughly combined. A few pieces and chunks of bananas are fine.
  4. Pour the wet ingredients into the dry and stir to thoroughly combine. Fold in the cacao nibs, if using. Scrape the batter into the prepared loaf pan, tap pan on the counter a few times and then sprinkle a handful of cacao nibs over the top of the batter. Bake for 50-60 minutes or until the top feels firm springs back when touched. Let cool in the pan for about 10 minutes, then carefully remove loaf and let cool completely on a wire rack.
an unrefined vegan http://www.anunrefinedvegan.com/
Oil-Free Vegan Banana Beer Bread by An Unrefined Vegan

Oil-Free Vegan Banana Beer Bread by An Unrefined Vegan


8 thoughts on “Oil-free Banana Beer Bread with Cacao Nibs

  1. Angela @ Canned Time

    Yowza I’m with Kel, my favorite sweet treat and something I rarely make
    An oil free version sounds perfectly delicious. Sunbutter is sunflower seed butter?

  2. Brittany

    Oh boy, Kel has good taste that’s for sure! This looks hearty and delicious! Also, side note – I don’t think I ever told you how much I loved your book of short stories. I loved it. 🙂

  3. salbers12

    For six months I’ve wondered what to do with the cocoa nibs in my larder. This recipe is the answer. I’ve rated it excellent which makes it a real threat to my weight loss goals.

    1. An Unrefined Vegan Post author

      Thank you so much – – I’m pleased you enjoyed the recipe (sorry if it derails your goals!) AND the cacao nibs :-)! I love sprinkling them on top of my morning oatmeal, too.


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