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Member recipe

Vegan Banana Bread

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(20 ratings)

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Cooking time

Servings

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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Ingredients

  • 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)

Method

    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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Comments

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racheyveganmeow's picture

Really easy and delicious although I did modify it quite a lot... I used wholemeal spelt flour instead of plain flour, coconut palm sugar (only 75gms) instead of brown sugar, avocado oil instead of vege oil, 3 large ripe bananas, 1 large ripe avocado, I also added 2 small grated carrots, about 1/4 cup chia seeds, about 1/4 cup of dessicated coconut, a small dash of oat milk, about 75g of fresh blueberries oh and about 1/4 cup rolled oats. It's really moist and not too sweet. Took it to work and fed it to my non vegan work mates who loved it.

racheyveganmeow's picture

Also, I had to cook it for about 10 minutes longer than recommended. Definitely not dry, perfectly moist and full of flavour and texture. I used foil for the last 50 minutes and reduced oven to about 180.

rawbadgerfamily's picture

This is so far the best vegan cake I have made. Delicious. I used spelt flour and added a little salt.

aqeelahvz84's picture
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Easy and moist,even better the next day,will make again and again.

lindamiranda's picture

i made the vegan banana bread as instructed above, unfortunately, i was extremely upset at the results, the bread was bitter and very hard. would appreciate if i could get a reason why this happened. i followed each step and measurement accurately hence i am sure its not because i used something in excess or less. i have followed other recipes for the same eggless banana bread and it came out excellent.-do please help.

Clarabutt's picture

I have baked this loads of times - it is a lovely, moist banana bread which never fails to impress (and as a consequence, never lasts long!). The last one I baked was a gluten free version for my mum, who is coeliac. I used gluten free flour (Dove's SR) and baking powder, a half teaspoon of xantham gum powder, and an extra banana (as the GF flour is very dry). The resulting banana bread had a slightly different texture - still moist, but more like malt loaf - and whilst it was not quite as yummy as the original, was still perfectly good.

Birdynumnum2014's picture
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I made this with a mixture of plain flour and spelt flour. Then I added chopped dark chocolate and chopped hazel nuts. I had to add more oil as the spelt made for a dryer mixture, also a dash of salt to bring out the sweetness. It's delicious. Yummy!

raely's picture

Made muffins instead of a loaf. Baked for half the time. Perfecto!

I also used coconut oil instead of vegetable. They are perfect.

cucadesucre's picture
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Amazing cake, which was devoured within minutes after taking it out of the oven! A new favourite.

Although I defenitly had to keep an eye on it since... it was done in 40 minutes!

wayliin's picture

i love this recipe better than non-vegan ones! Super easy and tasty :) I would reduce amount of sugar though. Will bake this again and again! :)

Lumbstead's picture
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I was making this for vegan friends, I often make banana cake with overripe bananas, this recipe is excellent! V easy (3mins) and then I put in cupcake cases, baked at 180 for 20 mins and they were amazing! Great recipe without eggs

mrsjosephinesmith86's picture
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I have used this recipe to bake for my vegan Grandad many times, everyone who tries it loves it, especially Grandad. So cheap and easy, made it with children and even for a crowd at a healing session. Of the many recipes I have tried this is one of my favourites - thanks so much for such a fab recipe!!!

Kati's picture

Lovely banana bread recipe! I'm wondering if it will work with a lemon loaf cake? Take out the mashed bananas? What do you think?

BarbieLB's picture

Yum!!! What a great recipe. Actually NICER than the non-vegan banana bread or cake recipes I've tried previously - thanks very much. It has been really popular with my vegan and non-vegans. I've just made it for the second time and both times it has needed the whole hour in my (fan) oven at 200C throughout with foil on top after 15-20 mins as per the instructions. Thanks again. Lovely moist cake.

memmarmite's picture
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Made this with walnut oil and chopped walnuts. Totally lush, couldn't even wait for it to cool down before digging in. Very quick and simple recipe. We did turn the oven down to 170 after the first 20 mins as it was cooking far too quickly, your oven may vary. Will make again, often.

noodlepip's picture

Another great recipe and do easy to make! Not too sweet and just right. I turned the oven right down to 160/180 after 20 mins and covered the top with tinfoil. Came out lovely and moist... So yummy!

carmelboyd's picture

Very quick to make. I baked it for a total of 50 mins and it turned out perfectly. I think I'm going to use even less sugar next time

Lynderella's picture
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I was hoping that this would produce a nice moist loaf but unfortuantely it came out quite dry with a fairly sold crust. Not sure if it was my oven so will need to try again, but think I definitely prefer the flavour and results of an "all butter" banana bread.

lemontwist's picture
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Really really good. I've tried many banana bread recipes but this one is definitely the best. I never used to make banana bread pre-vegan, so I can't compare it to non-vegan stuff, but everyone I give it to seems very happy indeed!
One thing I would say is that I think the cooking time is about 15 minutes too long, at least for my oven. So I recommend checking on it after about 40 minutes.
And its also especially good with 50g of dark chocolate added as well as the 50g of fruit and nuts :)

queenvickyv's picture
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loved this for many reasons. It was easy and quick to make, very straight forward. It didn't have half as much sugar/fat as I have used in other recipes.
The result was excellent, light and moist. I added some cocunut in mine.
Thanks for sharing. I will definitely make it again.
When I buy bananas and they are going a bit black because I haven't eaten them in time, I pop them in the freezer and when I have enough I make banana bread. :)

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