Vegan banana bread on floral plate

Prep: 10 mins Cook: 40 mins

Easy

Serves 8 - 10

Use up your ripe bananas in our vegan banana bread – the perfect breakfast treat to enjoy with your morning cuppa. We love it toasted with peanut butter

Nutrition and extra info

  • Dairy-free
  • Egg-free
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal218
  • fat8g
  • saturates1g
  • carbs33g
  • sugars15g
  • fibre2g
  • protein3g
  • salt0.5g
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Ingredients

  • 3 large black bananas
    Banana

    Banana

    bah-nah-nah

    Probably the best known, most popular tropical fruit, their name probably derives from the…

  • 75g vegetable oil or sunflower oil (weight), plus extra for greasing
  • 100g brown sugar
  • 225g plain flour (or use self-raising flour and reduce the baking powder to 2 heaped tsp)
  • 3 heaped tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 3 tsp cinnamon or mixed spice
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 50g dried fruit or nuts (optional)

Method

  1. Heat oven to 200C/180C fan/gas 6. Mash the peeled bananas with a fork, then mix well with the oil and sugar. Add the flour, baking powder and cinnamon, and combine well. Add the dried fruit or nuts, if using.

  2. Bake in a greased, lined 2lb loaf tin for 20 minutes. Check and cover with foil if the cake is browning. Bake for another 20 minutes, or until a skewer comes out clean.

  3. Allow to cool a little before slicing. It's delicious freshly baked, but develops a lovely gooey quality the day after.

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Comments, questions and tips

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Elizabete Santana's picture
Elizabete Santana
6th Dec, 2017
So delicious! I add dried fruits, almonds and walnuts. I make with plain flour and just 2 tsp of baking powder.
rachelbetr
23rd Nov, 2017
5.05
This is probably the best recipe ive ever made for banana bread! so moist and light! definitely a keeper!
KateLind
29th Oct, 2017
5.05
This is a lovely cake. I read the reviews first so, having a fan oven, I didn't cook it for the full time. I think I cooked it for 45 minutes. I only had two very large bananas (not black) and used mixed spice, having no cinnamon. I might try ginger next time. I didn't put nuts in but I might next time. I used SR flour with 2 teaspoons of baking powder. It's a lovely soft consistency - just right for my taste. Considering it was a quick Google for a recipe (I fancied some cake), I'm very pleased.
kellyrosie
15th Oct, 2017
3.8
WOW!!! i have been vegan for a few months and this is the best recipe!! i read all comments below and it came out perfect!!! So i used 225g self raising flour and 1 teaspoon of baking powder. Bananas- i added one more :-) perfect chewy texture- if your bananas arent ripe enough just pop them in the oven skin on for 10 minutes and they go black ;-) i added 3 heaped teaspoons of dessicated coconut and some crushed walnuts. I also added a small lid of vanilla extract. I baked 20 minutes without foil then 20 minutes with and the bread is perfect, in a standard loaf tin. Follow these instructions and you wont be dissapointed! i want to eat the whole thing right now!
louhall87
4th Oct, 2017
2.55
Stuck largely to the recipe as this was my first attempt at making it. Used self-raising flour and two level tsp baking powder as recommended. I also subbed out the oil for dairy-free margarine and added a smidge more cinnamon (yes, really). It's actually delicious. Granted, it's far too sweet but at least now I have a fair idea of what I'll change next time I make it.
wakenbakecake
28th Sep, 2017
3.8
After reading the comments I decided to change the recipe up a bit. I switched to self raising flour, using 0 baking powder. I added only 1 1/2 tsp of cinnamon. I used coconut oil. I also added some dark choc chips and chia seeds. When tasting the mix it was extremely sweet so next time I'll use less sugar, and add more as appropriate. But when cooked it came out lovely! Still quite sweet but I liked it. I also put it in the oven for an additional 30 minutes rather than 40 and it came out a bit well done, so will keep an eye on it and put it in for 20-25 mins next time. I didn't have any black bananas so used some normal ripe ones and I think this definitely compromised the texture, it wasn't as gooey as I liked, so will be patient next time! Overall a lovely receipe, my housemates have enjoyed it, the whole things nearly gone after only 1 day! I've found with vegan baking that most recipes have not only lots, but unfamiliar ingredients, and it's easy to mess up. Where as this is simple. This recipe is my new go to!
wakenbakecake
26th Sep, 2017
3.8
After reading the comments I decided to change the recipe up a bit. I switched to self raising flour, using 0 baking powder. I added only 1 1/2 tsp of cinnamon. I used coconut oil. I also added some dark choc chips and chia seeds. When tasting the mix it was extremely sweet so next time I'll use less sugar, and add more as appropriate. But when cooked it came out lovely! Still quite sweet but I liked it. I also put it in the oven for an additional 30 minutes rather than 40 and it came out a bit well done, so will keep an eye on it and put it in for 20-25 mins next time. I didn't have any black bananas so used some normal ripe ones and I think this definitely compromised the texture, it wasn't as gooey as I liked, so will be patient next time! Overall a lovely receipe, my housemates have enjoyed it, the whole things nearly gone after only 1 day! I've found with vegan baking that most recipes have not only lots, but unfamiliar ingredients, and it's easy to mess up. Where as this is simple. This recipe is my new go to!!!
2rachel6
21st Sep, 2017
3.8
Following previous comments, I used rounded spoons of baking powder rather than heaped and less cinnamon. I think 1 tsp would provide a hint of cinnamon/ mixed spice, 2 tsp provides a good hit, so 3 tsp would probably be a bit overpowering unless you want a cinnamon cake. I also used refined coconut oil as my vegetable oil but I think virgin coconut oil would also work nicely. Remember, there's no raw eggs so you can taste the batter and adjust the sweetness and spice before cooking. It turned out to be a really nice banana bread. I left it until the next morning, grilled a slice and covered it in butter. It's not a fluffy, light cake, but it's also not too dense and claggy (as long as you don't undercook or overwork it)
ScarlettKitsune's picture
ScarlettKitsune
4th Sep, 2017
5.05
This is a great recipe, but having stuck to it once, in the many times I've made it since, I have been deviating from it. In it's current incarnation, I usually make it with 4 bananas for extra moistness, 3 level tsps baking soda, and I use walnut oil instead of sunflower for extra nutty flavour. Recipes are a solid map, but I'm here to stray from the path for an adventure. ;)
Billydee
3rd Sep, 2017
0.05
Nice, if you like the taste of baking powder, way too much in this recipe. I just chucked my loaf in the bin. Rubbish as is, use SR flour or a little baking powder, 3 heaped teaspoons, disgusting.

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mossyfrog
22nd Dec, 2016
3.8
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! :~)
rougey
19th Feb, 2016
Can you use olive oil?
Lilveggiekid
3rd Aug, 2017
5.05
(Breyer late than never aha) you definitely can yes !
alex_tomlin's picture
alex_tomlin
7th Jan, 2018
5.05
swapped sugar for chestnut puree (merchant gourmet packs you see at xmas) and its really sweet and moist and heavy. Might add chia seeds next time.
ingenious.buttons
28th Mar, 2017
5.05
As per my comment: - reduce the sugar (made it most recently with only 25g sugar, still sweet enough for my taste and texture still good!) - reduce the oil or substitute with some apple sauce/grated apple - reduce the baking powder - reduce the spice unless you love cinnamon I still think it is fab though!
evwaight
24th Mar, 2017
This came out so well, but I would recommended substituting the oil for dairy free butter/olive spread etc and adding a teaspoon of vanilla essence. I mixed mine with sultanas and almonds to give it some substance and topped with dehydrated banana pieces stuck on with coconut almond butter (personally I hate it but it was for mothers day haha) :)
eliaa
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.
jiminyhall
8th Sep, 2014
5.05
I used wholemeal flour, was delicious and a lovely colour and texture.