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Member recipe

Vegan Banana Bread

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(52 ratings)

Member recipe by

Servings

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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Ingredients

  • 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)

Method

    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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HRobo
24th Mar, 2015
5.05
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!
gembrunton
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.
RoseBart
11th Feb, 2015
5.05
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!
racheyveganmeow
25th Jan, 2015
Really easy and delicious although I did modify it quite a lot... I used wholemeal spelt flour instead of plain flour, coconut palm sugar (only 75gms) instead of brown sugar, avocado oil instead of vege oil, 3 large ripe bananas, 1 large ripe avocado, I also added 2 small grated carrots, about 1/4 cup chia seeds, about 1/4 cup of dessicated coconut, a small dash of oat milk, about 75g of fresh blueberries oh and about 1/4 cup rolled oats. It's really moist and not too sweet. Took it to work and fed it to my non vegan work mates who loved it.
racheyveganmeow
25th Jan, 2015
Also, I had to cook it for about 10 minutes longer than recommended. Definitely not dry, perfectly moist and full of flavour and texture. I used foil for the last 50 minutes and reduced oven to about 180.
rawbadgerfamily
7th Dec, 2014
This is so far the best vegan cake I have made. Delicious. I used spelt flour and added a little salt.
aqeelahvz84
26th Oct, 2014
5.05
Easy and moist,even better the next day,will make again and again.
lindamiranda
24th Oct, 2014
i made the vegan banana bread as instructed above, unfortunately, i was extremely upset at the results, the bread was bitter and very hard. would appreciate if i could get a reason why this happened. i followed each step and measurement accurately hence i am sure its not because i used something in excess or less. i have followed other recipes for the same eggless banana bread and it came out excellent.-do please help.
mc2015
19th Apr, 2015
The recipe has a lot of baking powder. If you overdid it or it was not mixed in well enough you will get the bitter taste. I terms of hardness you may want to keep it covered a bit longer especially if your bananas were small so it had a lower moisture content.
Clarabutt
12th Oct, 2014
I have baked this loads of times - it is a lovely, moist banana bread which never fails to impress (and as a consequence, never lasts long!). The last one I baked was a gluten free version for my mum, who is coeliac. I used gluten free flour (Dove's SR) and baking powder, a half teaspoon of xantham gum powder, and an extra banana (as the GF flour is very dry). The resulting banana bread had a slightly different texture - still moist, but more like malt loaf - and whilst it was not quite as yummy as the original, was still perfectly good.

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