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)
  • 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 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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jo_ce2001's picture
27th Mar, 2020
Amazing - my new go to recipe! It’s somewhere between a cake and a bread. Sweet-ish like a cake, but with a more bready like texture. I made using self raising flour - i think it’s really important to not that you need to reduce the baking powder if using SR flour. Also, make sure you use baking powder and not soda. I can only assume that this might be where negative reviews might have had issues? I added 50g of choc chips and it was delicious. I’d also just let you know that it is a very thick batter - again, more bready than cakey ;)
Rebecca S's picture
Rebecca S
22nd Feb, 2020
My go to banana bread recipe, comes out perfect every time. I use self raising flour and 2 teaspoons of baking powder and add in some chopped dates. Currently have one in the oven as I write this, have added in some chopped apple so will see how that turns out.
15th Feb, 2020
After looking at previous comments, I used the self raising flour method and 2 level tsp of baking powder. I added only 2 tsp of cinnamon as I really wanted it to taste strongly of bananas (I added 4 quite small ones). Only had 90 grams of brown sugar, and added 50g of chopped walnuts. I baked for 20 mins and banana bread was browning - but not cooked, I covered with foil as suggested. Took out after another 10 mins and was nervous as it was browner then I would of liked. Just had some and it was divine :) nice amount of banana flavour aswell as cinnamon. Probably will add even less baking powder next time as it leaves a slightly bitter taste but not really. Defo would recommend so simple, quick and really delicious:)
Nicki Louise's picture
Nicki Louise
11th Feb, 2020
Easily the best banana bread recipe I've ever used! You would never know its vegan. My son is allergic to milk and eggs so I have to bake vegan for him. We all love this cake! I leave the nuts out, but add chunks of vegan chocolate. I've made two of these just this week and eaten most myself! It's great with a cup of tea or even with a bit of warm custard for a pudding.
4th Feb, 2020
Made twice now - really easy and yummy. Swapped half of the cinnamon for ground ginger and it worked well. It will sink a bit if you have to open the oven door too soon so I recommend baking it on your lowest shelf and not opening the door during baking unless absolutely necessary. Better to have too many than too few bananas for this one. Be generous with the fruit for a really tasty bake.
Hattie Gardner's picture
Hattie Gardner
21st Jan, 2020
NO GOOD! All this tastes of is baking powder and cinnamon. 3 teaspoons is way too much!! Rose then sunk again. I mean compared to some vegan stuff I’ve tasted it’s fine but on the whole it’s shocking and I may just bin it..
20th Mar, 2020
Is it possible you substituted bicarbonate of soda for baking powder? Bicarb is 3 times as strong so you only need 1 tsp
4th Feb, 2020
Oh no! I think you must have been unlucky that your bananas weren't flavourful enough if you could taste the baking powder. I've made this twice recently (with dangerously old bananas...!) and both times it came out tasting great. It will sink if it's not cooked enough yet when you open the oven door. If you're willing to try making it again, resist opening the door unless the top is starting to catch and needs a foil hat to save it x
27th Dec, 2019
Very easy recipe, followed it to the letter and it turned out beautifully. Used dark brown sugar and added pecan nuts. Absolutely delicious and light.
Alice Gledhill's picture
Alice Gledhill
20th Dec, 2019
Very yummy! Will be making this again.


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
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.
Jeff Short
15th Dec, 2018
Can you freeze this?
goodfoodteam's picture
17th Dec, 2018
Thanks for your question. Yes, you can freeze this, although we think it's delicious warm from the oven. It can also be toasted, once defrosted.
22nd Dec, 2016
I love this recipe, its a great way to use up the spares when i get a bulk order of nanas. The first time I made it it was definitely more bread like (I had better scales) and this time I made it, I added a few extras such as golden sultanas, nutmeg, ginger & a bit of agave syrup to give it a kick and it was more cake like (I used weird scales my mum gave me). I like both, but I will deffo try and make it more bread-y next time! My question is, does anyone know how long it will last in an air tight container before it goes bad? (it doesn't usually kick around that long in our house) but was just wondering! Thanks for sharing! :~)
19th Feb, 2016
Can you use olive oil?


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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