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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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..
eliza_beth's picture
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.
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.


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?
3rd Aug, 2017
(Breyer late than never aha) you definitely can yes !


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