Vegan banana bread on floral plate

Prep: 10 mins Cook: 40 mins

Easy

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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Ingredients

  • 3 large black bananas
    Banana

    Banana

    bah-nah-nah

    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
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 50g dried fruit or nuts (optional)

Method

  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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suki16
26th Jun, 2017
Followed the recipe exactly and found it worked fine. I didn't read the comments until the cake was in the oven. It worked well for me with the full amount of baking powder and sugar. Hope the vegan offspring likes it and doesn't think it's too bananary!
RachelGoulding
26th Jun, 2017
5.05
Well contrary to everyone else's comments, I followed this recipe to the letter (practically) and it turned out PERFECT. Only variation: I used light brown muscavado sugar as that is all I had (it's brown sugar right?!) and we ate the bread in one day because it was super awesome. The bananas I used were black all over, disgustingly ripe but maybe the sweetness counteracted the bitterness of the other ingredients (i.e. the baking powder)? I mixed very well and did not add any nuts etc. The cinnamon was delicious. Will definitely be making again, every weekend most likely!
mm1937
18th May, 2017
2.05
This recipe really needs to be amended - 3 heaped teaspoons of baking powder is way too much and as nearly every single comment has said below: it makes it very bitter. I typically don't read the comments if a recipe has 5 stars but I won't make that mistake again.
allanah_2
27th Apr, 2017
Love the recipe but too much cinnamon and I only added 2 tsp... maybe 1 next time or none!! I also marbled mine with vegan hazelnut chocolate spread.. delicious
ingenious.buttons
28th Mar, 2017
5.05
I've been using this as my go-to banana bread recipe for about 3 years, as my partner was vegan. As per many of the comments below, I prefer it with a few adaptations! - I reduce the sugar; the most I have used is 50g, as I would find 100g far too sweet. - I reduce the baking powder; three heaped teaspoons is excessive and ruins the flavour for me. About 2 level teaspoons seems about right for me, sometimes I add a half teaspoon of bicarb as I find it works well in vegan baking (rather than baking powder alone). - I use about 1tsp or 1 1/2 tsp of cinnamon and spice (I use ginger) - I reduce the oil, or replace it with apple sauce or grated fresh apple (search for using apple sauce instead of oil/fat in baking). - I have used a mixture of flours, currently I have some wholemeal spelt to use up and it has worked great in this. I find it a versatile recipe and flexible, and very tasty!
puhoop89
30th Dec, 2016
3 tspn of baking powder is too much for this recipe. The bread has come out completely salty.
minervaj
2nd Dec, 2016
5.05
Brilliant recipe, thank you. I made it with self raising flour and the 2 tsp baking powder. It did seem a lot of baking powder, but I sifted it with the flour into a separate bowl first. I also gave the banana/oil/sugar mix a good beating with the wooden spoon so the wet and dry ingredients only needed minimal mixing after that. It rose beautifully, but needed a total of 70 minutes cooking time. Will definitely make again
gosposh
26th Oct, 2016
1.05
If you like eating baking powder by spoon than it would be perfect. Mine ended up on a compost pile.
kelly138
18th Oct, 2016
I tried this recipe and it was REVOLTING. It got 32 positive ratings but I should have known looking at the ingredients . I stupidly made this and almost had to vomit as it was so disgusting
lauramy
2nd Sep, 2016
You can substitute the veg/sunflower oil for coconut oil - it still turns out delicious. Also works well using gluten free self raising flour blend. I added chunky dark chocolate bits into the bread mix and it tastes divine!

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