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…

  • 75ml vegetable oil or sunflower oil, plus extra for the tin
  • 100g brown sugar
  • 225g plain flour (or use self-raising flour and reduce the baking powder to 2 heaped tsp)
  • 2 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 3 large black peeled bananas with a fork, then mix well with 75g vegetable or sunflower oil and 100g brown sugar.

  2. Add 225g plain flour, 3 heaped tsp baking powder and 3 tsp cinnamon or mixed spice, and combine well. Add 50g dried fruit or nuts, if using.

  3. Bake in an oiled, lined 2lb loaf tin for 20 minutes. Check and cover with foil if the cake is browning.

  4. Bake for another 20 minutes, or until a skewer comes out clean.

  5. 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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7th Jul, 2020
Is it 75ml oil or 75g oil? Two very different measurements in the ingredients and the method.
2nd Jul, 2020
Persuaded a non vegan to make this ! It’s so easy and so good ! Especially with walnuts . I usually make with whole wheat flour and some amount of brown sugar .
2nd Jul, 2020
Have made this a few times and it always comes out great. The ingredients say 75ml of oil whereas the instructions refer to 75g. Have tried both and I prefer a nice moist loaf so prefer the 75g. Have also made it with 100g of xylitol instead of sugar as my mum is trying to reduce her sugar and that also works great. Reducing the flour to 200g and adding 25g cocoa powder and 80g chopped dark chocolate is a nice chocolate variation if you want to mix it up (a Nigella trick)
19th Jun, 2020
We all loved this recipe! We made exactly as stated but with no add ins and it was lovely. Needed extra 16 minutes in the oven covered in foil, so not maybe a lower temperature for longer would work better?
Nasze Strony's picture
Nasze Strony
15th Jun, 2020
Looks like a ginger bread. It has to be delicious. Gotta try. ☺
Kim Marquis's picture
Kim Marquis
12th Jun, 2020
Oh this is so wrong. Way too much baking powder and instead of wasting some very over ripe bananas, I ended up wasting all of the other ingredients as well. Extremely disappointed as this had good reviews.
Bogdan Ioana's picture
Bogdan Ioana
9th Jun, 2020
Not a vegan but love this recipe because is easy and budget friendly. Made it a couple of times already and it always turned out delicious. The sugar is not too much for my taste, mainly because i use the bananas which have many spots on them, not entirely black. Always i always bake it in a round tin, serving it more like a cake with a scoop of vanilla ice cream if i have some on hand.
6th Jun, 2020
Easy & quick to make. Too sweet for me so will cut down on sugar next time (a regular problem with recipes I find as I’ve trained myself - and family - to not have a sweet tooth!). The sweetness will depend on how ripe your bananas are though.
Sara Ann's picture
Sara Ann
1st Jun, 2020
The ingredients on this recipe are wrong. Please amend to the correct amount of baking powder. Looked great but had to be put in the bin
Isabel Frost's picture
Isabel Frost
8th May, 2020
LOVE this delicious banana bread! i added 50 g dark chocolate and a large handful of chopped walnuts. It's great but i slightly wanted it to be a bit more gooey? Might try adding vanilla next time and chopped apple...


31st May, 2020
Tried it a few times now. It's bitter and leaves a nasty after taste. Followed the instructions totally and each time it's the same. Ended up binning it again.
lulu_grimes's picture
7th Jun, 2020
Hi, I'm sorry to hear that, what kind of oil did you use? there's nothing in the recipe that should give a bitter flavour. The other possibility is that you use baking soda and not baking powder. Lulu
16th Apr, 2020
Is the banana bread best eaten hot?
Esther_Deputyfoodeditor's picture
17th Apr, 2020
Hello, Esther from the food team here! Its nice eaten warm but you can also leave to cool down. Lovely toasted too. Thanks for your question.
16th Jan, 2020
Can you make this as muffins? I haven't yet made this but I dream about banana muffins! I am yet to find a dairy free muffin recipe.... thank you
lulu_grimes's picture
17th Jan, 2020
Hi, You could cook this in muffin tins but the outcome won't be light like a muffin. We do have this recipe, you could leave off the icing and put more batter into each muffin cup.
Lara Chan-Baker's picture
Lara Chan-Baker
22nd Oct, 2019
Is the batter meant to be super super thick? Like almost too thick to mix? Because that's what mine is like :S
goodfoodteam's picture
26th Oct, 2019
Thanks for your question. Yes, the batter is thick but do ensure you have mashed the (very ripe) bananas well as these help to thin the mixture.
Jill Black's picture
Jill Black
10th Sep, 2019
Are the calories per slice if 8 or 10 slices?
goodfoodteam's picture
12th Sep, 2019
Thanks for your question. The calories are per slice if the cake is cut into 10.


Hannah Whiteoak's picture
Hannah Whiteoak
4th Jul, 2020
I make this often and have experimented a lot with the recipe. My favourite is to swap the 75ml of oil for 75ml of soy milk. The bread comes out much chewier and less greasy. I also like to sprinkle granulated brown sugar on the top before baking for a bit of crunch. I can't see why you would need to oil the tin if it's lined with baking paper, so I never do.
Priyanka Sharma's picture
Priyanka Sharma
22nd May, 2020
I've made this so many times and it ALWAYS turns out so good! Make sure to use plain/self-raising flour because the only time it didn't turn out nice was when the flour shortage had me trying to bake with oat flour (should've expected with the lack of gluten). I make a few healthier swaps by subbing out the oil for dairy-free margarine which works just as well and I've halved the sugar to 50g and the bread was still sweet especially as you're going to be using overly ripe banana's!
12th Feb, 2019
I made this in the slow cooker and it was so, so tasty! To cook in the slow cooker, I lined an old loaf tin, put the mix in and cooked it on high for 2 hours 45 mins. Then I removed the bread from the tin and placed it back in the slow cooker upside down and bake for another 15 mins. Worked really well.
alex_tomlin's picture
7th Jan, 2018
swapped sugar for chestnut puree (merchant gourmet packs you see at xmas) and its really sweet and moist and heavy. Might add chia seeds next time.
28th Mar, 2017
As per my comment: - reduce the sugar (made it most recently with only 25g sugar, still sweet enough for my taste and texture still good!) - reduce the oil or substitute with some apple sauce/grated apple - reduce the baking powder - reduce the spice unless you love cinnamon I still think it is fab though!
24th Mar, 2017
This came out so well, but I would recommended substituting the oil for dairy free butter/olive spread etc and adding a teaspoon of vanilla essence. I mixed mine with sultanas and almonds to give it some substance and topped with dehydrated banana pieces stuck on with coconut almond butter (personally I hate it but it was for mothers day haha) :)
1st May, 2016
The bread turned out way too sweet in my opinion. If you are using properly ripe (with specks and thus ripe sugars) bananas, or even a bit older ones, definitely use less sugar, I'd dare to say at least a fourth of it less.
8th Sep, 2014
I used wholemeal flour, was delicious and a lovely colour and texture.
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