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Member recipe

Vegan Banana Bread

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(49 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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15th Aug, 2017
Nicest banana bread I've ever had! Truly delicious. Perfect taste, texture and level of sweetness, a new favourite for me that I'll be making again and again. So good with Nature's Store chocolate spread on top!
10th Aug, 2017
It's not bad but it's not that good either. I wanted to try something a bit different and it definitely is different! Too much cinnamon and too much baking powder. There are lots more vegan banana bread recipes that I would use instead.
3rd Aug, 2017
Love this banana bread, not too bitter or too sweet like some of the other comments say. When cooked for the right amount of time (need to keep checking on it in the last 40 mins of cooking) it has an amazing moist slightly chewy - in a good way - texture! Good served with a bit of dairy free butter
17th Jul, 2017
I forgot to put ANY sugar in but did add some chopped dates and a large spoon of almond nut butter. I also cut down the oil a little and sprinkled Demerara sugar on top ( don't know how I did this and still forgot to put sugar in!) Anyway was still lovely with no sugar at all.I am on the OMS diet so a bit of a treat.
26th Jun, 2017
Followed the recipe exactly and found it worked fine. I didn't read the comments until the cake was in the oven. It worked well for me with the full amount of baking powder and sugar. Hope the vegan offspring likes it and doesn't think it's too bananary!
26th Jun, 2017
Well contrary to everyone else's comments, I followed this recipe to the letter (practically) and it turned out PERFECT. Only variation: I used light brown muscavado sugar as that is all I had (it's brown sugar right?!) and we ate the bread in one day because it was super awesome. The bananas I used were black all over, disgustingly ripe but maybe the sweetness counteracted the bitterness of the other ingredients (i.e. the baking powder)? I mixed very well and did not add any nuts etc. The cinnamon was delicious. Will definitely be making again, every weekend most likely!
18th May, 2017
This recipe really needs to be amended - 3 heaped teaspoons of baking powder is way too much and as nearly every single comment has said below: it makes it very bitter. I typically don't read the comments if a recipe has 5 stars but I won't make that mistake again.
27th Apr, 2017
Love the recipe but too much cinnamon and I only added 2 tsp... maybe 1 next time or none!! I also marbled mine with vegan hazelnut chocolate spread.. delicious
28th Mar, 2017
I've been using this as my go-to banana bread recipe for about 3 years, as my partner was vegan. As per many of the comments below, I prefer it with a few adaptations! - I reduce the sugar; the most I have used is 50g, as I would find 100g far too sweet. - I reduce the baking powder; three heaped teaspoons is excessive and ruins the flavour for me. About 2 level teaspoons seems about right for me, sometimes I add a half teaspoon of bicarb as I find it works well in vegan baking (rather than baking powder alone). - I use about 1tsp or 1 1/2 tsp of cinnamon and spice (I use ginger) - I reduce the oil, or replace it with apple sauce or grated fresh apple (search for using apple sauce instead of oil/fat in baking). - I have used a mixture of flours, currently I have some wholemeal spelt to use up and it has worked great in this. I find it a versatile recipe and flexible, and very tasty!
30th Dec, 2016
3 tspn of baking powder is too much for this recipe. The bread has come out completely salty.


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?
3rd Aug, 2017
(Breyer late than never aha) you definitely can yes !
28th Mar, 2017
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!
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) :)
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.