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Member recipe

Vegan Banana Bread

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(60 ratings)

Member recipe by


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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  • 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)


    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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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.
8th Sep, 2014
I made this with a mixture of plain flour and spelt flour. Then I added chopped dark chocolate and chopped hazel nuts. I had to add more oil as the spelt made for a dryer mixture, also a dash of salt to bring out the sweetness. It's delicious. Yummy!
raely's picture
6th Sep, 2014
Made muffins instead of a loaf. Baked for half the time. Perfecto! I also used coconut oil instead of vegetable. They are perfect.
10th Aug, 2014
Amazing cake, which was devoured within minutes after taking it out of the oven! A new favourite. Although I defenitly had to keep an eye on it since... it was done in 40 minutes!


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