Vegan banana bread on floral plate

Prep: 10 mins Cook: 40 mins


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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  • 3 large black bananas



    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



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

  • 50g dried fruit or nuts (optional)


  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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16th Mar, 2019
First made this at a nursery I work at as a baking activity because of a child’s dairy allergy and it was so simple that I thought I would try this at home. Have made it a few times now adding different fruits such as dates, chopped apple and pear. Every time it is tasty and gooey, especially when i make it in big batches, slice and freeze it to add to packed lunches for my family. They all love it!
3rd Feb, 2019
Delicious and easy to make!
28th Nov, 2018
Made this last night with some changes and turned out really good. I reduced the baking powder to 1 teaspoon and added 1 teaspoon of baking soda (both leveled) with one teaspoon of vinegar. I also dissolved 1 teaspoon of instant coffee in 2-3 tablespoon of water and added that to the mix. Then things got crazy and I added 2 tablespoons of bourbon. Guys, it gave such a wonderful depth and flavor. I added 1 tablespoon of peanut butter just because I could. Used 70 gr. brown sugar and 30 gr. white sugar because white sugar makes the crust a bit crispier. Reduced the amount of cinnamon and added some nutmeg and cloves. Fold in some chocolate chips and walnuts as well. Now I am having my third slice with my morning coffee.
14th Oct, 2018
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.
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
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!
10th Jul, 2018
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
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.
2nd Mar, 2018
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......


Jeff Short
15th Dec, 2018
Can you freeze this?
goodfoodteam's picture
17th Dec, 2018
Thanks for your question. Yes, you can freeze this, although we think it's delicious warm from the oven. It can also be toasted, once defrosted.
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 !
12th Feb, 2019
I made this in the slow cooker and it was so, so tasty! To cook in the slow cooker, I lined an old loaf tin, put the mix in and cooked it on high for 2 hours 45 mins. Then I removed the bread from the tin and placed it back in the slow cooker upside down and bake for another 15 mins. Worked really well.
alex_tomlin's picture
7th Jan, 2018
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.
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.
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