Vegan banana bread on floral plate

Prep: 10 mins Cook: 40 mins

Easy

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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 3 large black bananas
    Banana

    Banana

    bah-nah-nah

    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
    Cinnamon

    Cinnamon

    sin-ah-mun

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

  • 50g dried fruit or nuts (optional)

Method

  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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
ScarlettKitsune's picture
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
Twigletpou
17th Jul, 2017
5.05
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.
suki16
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!
RachelGoulding
26th Jun, 2017
5.05
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!
mm1937
18th May, 2017
1.3
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.
allanah_2
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

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.