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 3 large black peeled bananas with a fork, then mix well with 75g vegetable or sunflower oil and 100g brown sugar.

  2. Add 225g plain flour, 3 heaped tsp baking powder and 3 tsp cinnamon or mixed spice, and combine well. Add 50g dried fruit or nuts, if using.

  3. Bake in a greased, lined 2lb loaf tin for 20 minutes. Check and cover with foil if the cake is browning.

  4. Bake for another 20 minutes, or until a skewer comes out clean.

  5. 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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chocolatespiders
14th Oct, 2018
5.05
Made this today and forgot to add the sugar. It was really delicious. The bananas I used were very ripe so added enough sweetness to the bread. I also used coconut oil in place of vegetable oil. So easy to make and really scrummy.
jaynepearson
31st Jul, 2018
Adding a teaspoon of cider/white wine/rice vinegar (not malt!) will boost the baking powder (the acid reacts with the soda in the baking powder), so you can slightly reduce the amount of BP. I promise you won't taste the vinegar, especially the spice going on. A big handful of dairy-free plain chocolate chunks makes it extra decadent too. Cardamom would be a good alternative from the cinnamon for a change.
Dee Sada's picture
Dee Sada
23rd Jul, 2018
5.05
I'm an amateur baker and never managed to bake anything edible until I tried this recipe! Have made this twice and it's turned out delicious both times!
megamuffin89
10th Jul, 2018
5.05
I made a few alterations to the recipe, based on what I had in the house, and the resulting banana bread was delicious. I used 4 medium sized bananas that had been in the freezer - defrosted by heating slowly in a saucepan until room temperature - mushy with a few lumps. I used demerara sugar, which left lovely squidgy bits of brown goo scattered throughout the bread, coconut oil (unflavoured), and three level tsp of baking powder. Baked for 30mins. I think next time I will add some dried dates!
Jamb's picture
Jamb
31st May, 2018
Brill recipe. I add a bit of maple syrup in it too.
Kate Glle's picture
Kate Glle
29th Mar, 2018
Why oh why did I not read the comments? Just put the tin in the oven and licked the spoon afterwards - it is incredibly bitter (due to the baking powder). Praying that the bread tastes better once its baked.
jooly63
2nd Mar, 2018
5.05
Just made this using SR flour, 85g dark muscovado sugar, 2tsps baking powder, 75g sultanas and raisins and some broken up pecans. The house smells amazing and it tastes lovely! 3 tsps cinammon and 1 tsp mixed spice plus using coconut oil and some overripe bananas has worked really well for me. The only issue is leaving it alone now......
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.

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mossyfrog
22nd Dec, 2016
4.05
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.