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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Hattie Gardner's picture
Hattie Gardner
21st Jan, 2020
Wish I had seen your review before I made it. Totally agree it’s bitter and gross
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.
Naomi Sheppard
13th Aug, 2019
Absolutely delicious! I baked this I muffin cases, with walnuts. It still took 20 mins at 200.
Arthur Lally's picture
Arthur Lally
10th Jul, 2019
excellent recipe...just substituted sunflower oil for coconut oil to add even more flavour...delighted with the results so will certainly be baking this one again...thanks
Rasi Ismail's picture
Rasi Ismail
6th Jul, 2019
This banana bread turned out moist and so tasty. I added dairy free chocolate instead of fruit and nuts. Will make this again definitely.
Marzi Pan
18th Jun, 2019
Came out perfectly first time! This is going to be my go-to vegan cake.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?