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Member recipe

Vegan Banana Bread

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(57 ratings)

Member recipe by

Servings

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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Ingredients

  • 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)

Method

    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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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)
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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.
GemmaAB
15th Aug, 2017
5.05
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!
nat_ld
10th Aug, 2017
2.55
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.
Lilveggiekid
3rd Aug, 2017
5.05
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

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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 !
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.