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PlantPlate.com is here to provide the recipes, information, and practical advice needed to follow a healthy plant-based diet. Whether you're interested in improving your health, losing weight, or eating more sustainably, a whole foods plant-based diet may be the perfect solution for you.

My name's Emma, and I started PlantPlate in 2013 with the help of my husband Scott, a web developer and fellow plantivore. I’m a certified Plant-Based Nutritionist who loves to cook, and I've followed a plant-based diet for over a decade. Having lived in various locations throughout the world - sometimes on a shoestring budget, and often with irregular and demanding work schedules - I’ve had to constantly adapt my diet in order to make it work. It’s taught me a lot, and it’s motivated me to show others just how accessible and enjoyable this way of eating can be.

The recipes featured on PlantPlate are based on minimally processed plant foods, including fruits, vegetables, whole grains and legumes. They're free from all animal products, processed oils and refined carbohydrates, and are made with simple and affordable ingredients. Our articles are aimed at providing you with plant-based know-how when it comes to shopping, cooking, nutrition and day-to-day living. We have answers to common questions and share practical knowledge that we have acquired through experience. Finally, the resources section contains links to books, DVDs, and video presentations from some of the world's leading experts on plant-based nutrition. It is our hope that these resources will help you to fully understand and evaluate the health benefits of this wonderful way of eating.

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Cinnamon Crunch Banana Bread

With a deliciously soft and tender inside, and a crunchy cinnamon-spiced topping, this banana bread is the ideal treat for weekend brunches or weekday lunchboxes. Or just about any time in between!

Prep Time: 10 Minutes
Cook Time: 35 Minutes
Yield: Makes 10 Slices


Everybody needs a good, basic banana bread recipe, so we figured it was time to share ours! The sugar and cinnamon topping gives this loaf a a lovely crunch that contrasts with the softness of the center. It's very easy to make, and will even keep well for several days (if for some strange reason it doesn't get gobbled up on the day you bake it.)

You will need to use really ripe bananas for this recipe- preferably ones with skins that are turning black. Underripe bananas will not give the loaf enough sweetness, and will also make it tough and starchy.

We have intentionally made this banana bread fairly low in sugar, so that it's more like a sweet bread than a cake. This way, you can toast it and top it with your favourite fruit spread, or a drizzle of maple syrup, without having the sweetness be overpowering. If, however, you'd like to make a sweeter loaf, you can simply double or triple the quantity of sugar used in the batter.

To make this recipe soy-free, use almond milk instead of soy milk.


  • 1 tbsp. chia seed or ground flax seed
  • 3 tbsp. water
  • 2 large, overripe bananas (or 3 small) 
  • 1 tsp. vanilla extract
  • 1/4 tsp. nutmeg
  • 1/2 cup soy or almond milk
  • 2 tbsp. brown or rapadura sugar
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1 + 2/3 cups whole wheat flour
  • 3 tsp. brown sugar, extra
  • 1 tsp. cinnamon


  1. Preheat the oven to 190°C / 375°F. Line a 9 or 10 inch loaf tin with baking paper.
  2. Combine the chia or flax seed with the water in a small bowl. Stir to combine, and set aside.
  3. Break the bananas up into pieces and place in a mixing bowl. Mash with a fork until fairly smooth. Add the vanilla, nutmeg, 2 tablespoons of sugar, and the seed & water mix. Stir to combine. Add the milk, baking powder and baking soda, and mix well. Add the whole wheat flour and mix very gently with a fork until the ingredients are just combined (do not over mix the batter as this will make it tough and chewy.)
  4. Pour batter into the prepared tin, and spread out evenly. In a small bowl, mix together the extra 3 teaspoons of sugar and the cinnamon. Sprinkle this over the banana bread batter, then pop it in the oven and bake for 30-35 minutes. (To check if it's cooked through, insert a skewer into the center of the loaf. If it's done, the skewer will come out nearly clean.)
  5. Remove loaf from the oven, and leave it to stand for 5 minutes before turning out on a wire rack to cool. Remove paper before slicing and serving.

Storage tips: Prepared banana bread will keep in a sealed container for 3-4 days. You can also freeze the loaf, or individual pieces, for up to one month. To defrost, either leave the loaf out at room temperature overnight until thawed, or wrap it in tin foil and warm in a 140°C / 180°F oven for 25-30 minutes (individual pieces will need just 10-12 minutes.)