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
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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.

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Comments, questions and tips

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ingenious.buttons
28th Mar, 2017
5.05
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!
puhoop89
30th Dec, 2016
3 tspn of baking powder is too much for this recipe. The bread has come out completely salty.
minervaj
2nd Dec, 2016
5.05
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
gosposh
26th Oct, 2016
0.05
If you like eating baking powder by spoon than it would be perfect. Mine ended up on a compost pile.
kelly138
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
lauramy
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!
Minitron
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 : (.
Charpeet
29th Jul, 2016
Can I use coconut oil instead of vegetable oil?
lauramy
2nd Sep, 2016
I used coconut oil instead and it comes out a lot better.
RADN
17th Jul, 2016
This is such a great recipe! I normally just follow a recipe and don't leave any comments, but I specifically signed up just to post my comments for this recipe. I used melted butter instead of oil, self-rising flour with 2 level teaspoons of baking powder and light brown caster sugar. The banana bread turned out amazingly soft and delicious. This is going to be my go to recipe for those black bananas staring at me from the kitchen counter every other week.

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