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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30th Mar, 2016
This website does not work!!! Cannot see the method part of the recipe.
25th Mar, 2016
Made this yesterday following the recipe exactly and it was really delicious. First successful vegan baking attempt! Many thanks for the recipe.
26th Feb, 2016
Just baked this using the SR flour option. Nice and light, with a good consistency, but WAY too much cinnamon. Half would be enough. I'm going to serve it with stewed apple and custard, as it's a bit overpowering on its own. Will bake again using reduced spice.
19th Feb, 2016
I'm not a vegan and this is still a gorgeous banana bread
2nd Feb, 2016
hi here's my version not using so much baking powder. ommm
20th Jun, 2015
Made this the other day, so a vegan workmate didn't miss out on morning tea. It was the first thing to get eaten. I only had two bananas so added some finely chopped dried banana to boost the flavour and it added some great texture.
31st Mar, 2015
I am in love with this! I make it into muffins and it takes half the time and I split up the batter to have different nuts in it. It is totally better the next day, warmed up with a little butter oh my goodness!
24th Mar, 2015
This recipe is fantastic. Made it for my friends kids with egg and dairy allergies, and they loved them! I put them into muffin cases, rather than the loaf, which worked. I would omit/reduce the cinnamon if making for kids, again. I added a little salt and raisins, which worked well. My friends couldn't tell it was a vegan cake, either- it's quite light, whereas a lot of vegan cakes can be fairly dense. Thanks for the great recipe!
15th Mar, 2015
I never usually review but thought i may for this recipe! I knocked this together in about five minutes. Used butter instead of oil and didn't add any fruit our nuts. Only used 75g sugar. Placed mixture in muffin cars and baked at fan180 for 20mins. They are so good! These will be a regular now, as healthy and satisfying but still feel like a treat. Five stars.
11th Feb, 2015
This ticks all the boxes - Easy, delicious and a great use of squidgey bananas that have been sitting in the fruit bowl for too long. I made 1 1/2 times the recipe and it was huge! Used the self raising flour method. I added vegan chocolate chips and put pecans on the top. Moist and yummy. I will definitely make this again!


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