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 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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21st Sep, 2017
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
4th Sep, 2017
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. ;)
3rd Sep, 2017
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.
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.


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