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Member recipe

Vegan Banana Bread

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(38 ratings)

Member recipe by


Serves 8

Cheap and easy, low-fat and low-sugar -- yet extremely moreish! This banana cake is almost too good to be true.

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  • 225g Plain flour (or use Self-raising flour and reduce the Baking powder to 2 heaped tsp)
  • 3 heaped tsp Baking powder
  • 100g Brown sugar
  • 3 tsp Cinnamon or Mixed spice
  • 3 large Black bananas, mashed
  • 75g Vegetable or Sunflower oil (weight)
  • 50g Dried fruit or nuts (optional)


    1. Pre-heat oven to 200 degrees Celcius.
    2. Mash the peeled bananas with a fork. Mix well with oil and sugar.
    3. Add the flour, baking powder and cinnamon, and combine well.
    4. Add any additional ingredients.
    5. Baked in a greased and lined 2lb loaf tin for 20 minutes, before checking. Cover with foil, if the loaf cake is browning. Bake for another 40 minutes (approximately).
    6. Allow to cool a little before slicing. It's delicious freshly baked but even yummier when it goes gooey the next day!

Comments, questions and tips

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30th Dec, 2016
3 tspn of baking powder is too much for this recipe. The bread has come out completely salty.
2nd Dec, 2016
Brilliant recipe, thank you. I made it with self raising flour and the 2 tsp baking powder. It did seem a lot of baking powder, but I sifted it with the flour into a separate bowl first. I also gave the banana/oil/sugar mix a good beating with the wooden spoon so the wet and dry ingredients only needed minimal mixing after that. It rose beautifully, but needed a total of 70 minutes cooking time. Will definitely make again
26th Oct, 2016
If you like eating baking powder by spoon than it would be perfect. Mine ended up on a compost pile.
18th Oct, 2016
I tried this recipe and it was REVOLTING. It got 32 positive ratings but I should have known looking at the ingredients . I stupidly made this and almost had to vomit as it was so disgusting
2nd Sep, 2016
You can substitute the veg/sunflower oil for coconut oil - it still turns out delicious. Also works well using gluten free self raising flour blend. I added chunky dark chocolate bits into the bread mix and it tastes divine!
13th Aug, 2016
I made this and can tell it would be good if the amount of baking powder hadn't ruined the flavour : (. I am wondering if this 3 heaped tsp is a typo! I was originally going to use rounded teaspoons of b.powder but went against my intuition and did them heaped. I threw one in the bin last night because the baking powder had clogged and I thought that was the only problem (NEVER use cloggy baking powder!) So I bought a new tube of b.powder and it's still really bitter, rose and sunk. A reader below has posted an almost identical recipe using 2tsp b.powder (I am using plain flour). I will deffo try 2 tsp with my plain flour next time : (.
29th Jul, 2016
Can I use coconut oil instead of vegetable oil?
2nd Sep, 2016
I used coconut oil instead and it comes out a lot better.
17th Jul, 2016
This is such a great recipe! I normally just follow a recipe and don't leave any comments, but I specifically signed up just to post my comments for this recipe. I used melted butter instead of oil, self-rising flour with 2 level teaspoons of baking powder and light brown caster sugar. The banana bread turned out amazingly soft and delicious. This is going to be my go to recipe for those black bananas staring at me from the kitchen counter every other week.
1st Jul, 2016
Great recipe! Made it gluten-free by substituting Dove's Farm plain flour and adding in a tsp of rice milk as the flour is drier as someone already mentioned. Also added a crunchy top by sprinkling on demerera sugar mixed with cinnamon before baking (though given that quite a few comments have complained about too much cinnamon already, perhaps that addition isn't for everyone!). It took 57 mins to bake in my fan oven at 180C, so almost spot on according to the recipe.


22nd Dec, 2016
I love this recipe, its a great way to use up the spares when i get a bulk order of nanas. The first time I made it it was definitely more bread like (I had better scales) and this time I made it, I added a few extras such as golden sultanas, nutmeg, ginger & a bit of agave syrup to give it a kick and it was more cake like (I used weird scales my mum gave me). I like both, but I will deffo try and make it more bread-y next time! My question is, does anyone know how long it will last in an air tight container before it goes bad? (it doesn't usually kick around that long in our house) but was just wondering! Thanks for sharing! :~)
19th Feb, 2016
Can you use olive oil?
1st May, 2016
The bread turned out way too sweet in my opinion. If you are using properly ripe (with specks and thus ripe sugars) bananas, or even a bit older ones, definitely use less sugar, I'd dare to say at least a fourth of it less.
8th Sep, 2014
I used wholemeal flour, was delicious and a lovely colour and texture.