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Member recipe

Vegan Banana Bread

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(30 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!

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Comments (34)

Melanieapplebee's picture

This website does not work!!! Cannot see the method part of the recipe.

Koalakoala's picture

Made this yesterday following the recipe exactly and it was really delicious. First successful vegan baking attempt! Many thanks for the recipe.

mkavanagh's picture

Just baked this using the SR flour option. Nice and light, with a good consistency, but WAY too much cinnamon. Half would be enough. I'm going to serve it with stewed apple and custard, as it's a bit overpowering on its own. Will bake again using reduced spice.

alitighe's picture

I'm not a vegan and this is still a gorgeous banana bread

beaker76's picture

Made this the other day, so a vegan workmate didn't miss out on morning tea. It was the first thing to get eaten. I only had two bananas so added some finely chopped dried banana to boost the flavour and it added some great texture.

steph2222's picture

I am in love with this! I make it into muffins and it takes half the time and I split up the batter to have different nuts in it. It is totally better the next day, warmed up with a little butter oh my goodness!

HRobo's picture

This recipe is fantastic. Made it for my friends kids with egg and dairy allergies, and they loved them! I put them into muffin cases, rather than the loaf, which worked. I would omit/reduce the cinnamon if making for kids, again. I added a little salt and raisins, which worked well.
My friends couldn't tell it was a vegan cake, either- it's quite light, whereas a lot of vegan cakes can be fairly dense. Thanks for the great recipe!

gembrunton's picture

I never usually review but thought i may for this recipe!
I knocked this together in about five minutes. Used butter instead of oil and didn't add any fruit our nuts. Only used 75g sugar. Placed mixture in muffin cars and baked at fan180 for 20mins. They are so good! These will be a regular now, as healthy and satisfying but still feel like a treat. Five stars.

RoseBart's picture

This ticks all the boxes - Easy, delicious and a great use of squidgey bananas that have been sitting in the fruit bowl for too long. I made 1 1/2 times the recipe and it was huge! Used the self raising flour method. I added vegan chocolate chips and put pecans on the top. Moist and yummy. I will definitely make this again!

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

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.

mc2015's picture

The recipe has a lot of baking powder. If you overdid it or it was not mixed in well enough you will get the bitter taste. I terms of hardness you may want to keep it covered a bit longer especially if your bananas were small so it had a lower moisture content.

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

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.


Questions (1)

rougey's picture

Can you use olive oil?

Tips (2)

eliaa's picture

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.

jiminyhall's picture

I used wholemeal flour, was delicious and a lovely colour and texture.