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 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 a greased, 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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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.
Leelijordan's picture
22nd Nov, 2019
Delicious!!! Made it a few times now. So easy to make. I add 50g choc chips and 50g peacans/walnuts and its fab!
29th Oct, 2019
I made this with self raising flour and 2 flat tsp of baking powder and it turned out delicious. I added some chopped dark chocolate too which goes really well.
WallyJay's picture
28th Oct, 2019
Disgusting. Way too much baking powder. It rose, then sunk and became flat and was super bitter. Don't understand how this recipe has so many highly rated reviews. It's horrible.
Lara Chan-Baker's picture
Lara Chan-Baker
22nd Oct, 2019
I just tried to make this but it didn't work at all. Not sure what I've done wrong. Firstly, the batter/dough was really really thick - like you could easily make it into a ball and throw it at someone and it would really hurt. Then I baked it and it just didn't rise at all. The texture is very dense, and the flavour is pretty bland. Can't figure out what I've done wrong! I did follow other comments suggestions to use the self-raising flour and a lesser amount of baking powder.
Amy-Rose Carpenter's picture
Amy-Rose Carpenter
18th Oct, 2019
So good! I'm sick of underbaked banana bread because of way too much oil in the recipe. This is perfect HOWEVER I used 75g of coconut oil melted instead of veg oil. It worked a treat and it's got that moist cake texture without the density. I also added a bag of dark choc chips and let me tell ya, it's goooooddd. Using self raising flour and docking the baking powder gave it a lovely rise. All in all, very happy with this recipe, it's already in my recipe book. Thank you!
2nd Oct, 2019
I made this banana bread last night for a work cake club this afternoon and it's utterly abhorrent. BUT this was completely my own fault, and I wonder if this is why some other reviewers have come unstuck. I wasn't aware that baking soda and baking powder are two VERY different ingredients - I used the former and it's four times as strong as baking powder and tastes extremely bitter. I'm sure this recipe would taste amazing if I'd have used the correct one - it certainly smells fab :)
22nd Sep, 2019
Easy and delicious. Unlike a lot of other banana bread recipes, this one also doesn't have too much sugar. Prepped in less than 10 minutes and came out perfectly. Will be my go-to recipe for banana bread from now on. Thank you Helen Rothwell for this recipe!
4th Sep, 2019
Too much cinnamon. One teaspoon would probably be fine. Maybe 1.5 or 2 but definitely not 3. Same for the baking powder. Having said that I didn’t convert the grams of flour to cups correctly and that may have affected the potency of the cinnamon and baking powder a bit. But not to the point of three teaspoons being ok. The crumb was still pretty good despite my screw-up. Also, added salt. Next time, I would use the right amount of flour (whoops), only add one or two level teaspoons of baking powder and cinnamon and include vanilla. Almost a good recipe but unfortunately I can’t eat the loaf I made following the recipe as is. Too bitter from excess baking powder and cinnamon.


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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