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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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!
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.
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.
7th Dec, 2014
This is so far the best vegan cake I have made. Delicious. I used spelt flour and added a little salt.
26th Oct, 2014
Easy and moist,even better the next day,will make again and again.
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.
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.
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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