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Member recipe

Vegan Banana Bread

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(52 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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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.
2nd Dec, 2016
Brilliant recipe, thank you. I made it with self raising flour and the 2 tsp baking powder. It did seem a lot of baking powder, but I sifted it with the flour into a separate bowl first. I also gave the banana/oil/sugar mix a good beating with the wooden spoon so the wet and dry ingredients only needed minimal mixing after that. It rose beautifully, but needed a total of 70 minutes cooking time. Will definitely make again
26th Oct, 2016
If you like eating baking powder by spoon than it would be perfect. Mine ended up on a compost pile.
18th Oct, 2016
I tried this recipe and it was REVOLTING. It got 32 positive ratings but I should have known looking at the ingredients . I stupidly made this and almost had to vomit as it was so disgusting
2nd Sep, 2016
You can substitute the veg/sunflower oil for coconut oil - it still turns out delicious. Also works well using gluten free self raising flour blend. I added chunky dark chocolate bits into the bread mix and it tastes divine!
13th Aug, 2016
I made this and can tell it would be good if the amount of baking powder hadn't ruined the flavour : (. I am wondering if this 3 heaped tsp is a typo! I was originally going to use rounded teaspoons of b.powder but went against my intuition and did them heaped. I threw one in the bin last night because the baking powder had clogged and I thought that was the only problem (NEVER use cloggy baking powder!) So I bought a new tube of b.powder and it's still really bitter, rose and sunk. A reader below has posted an almost identical recipe using 2tsp b.powder (I am using plain flour). I will deffo try 2 tsp with my plain flour next time : (.
29th Jul, 2016
Can I use coconut oil instead of vegetable oil?
2nd Sep, 2016
I used coconut oil instead and it comes out a lot better.


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