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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18th Feb, 2014
Yum!!! What a great recipe. Actually NICER than the non-vegan banana bread or cake recipes I've tried previously - thanks very much. It has been really popular with my vegan and non-vegans. I've just made it for the second time and both times it has needed the whole hour in my (fan) oven at 200C throughout with foil on top after 15-20 mins as per the instructions. Thanks again. Lovely moist cake.
31st Aug, 2013
Made this with walnut oil and chopped walnuts. Totally lush, couldn't even wait for it to cool down before digging in. Very quick and simple recipe. We did turn the oven down to 170 after the first 20 mins as it was cooking far too quickly, your oven may vary. Will make again, often.
21st Jul, 2013
Another great recipe and do easy to make! Not too sweet and just right. I turned the oven right down to 160/180 after 20 mins and covered the top with tinfoil. Came out lovely and moist... So yummy!
10th Jun, 2013
Very quick to make. I baked it for a total of 50 mins and it turned out perfectly. I think I'm going to use even less sugar next time
Lynderella's picture
14th May, 2013
I was hoping that this would produce a nice moist loaf but unfortuantely it came out quite dry with a fairly sold crust. Not sure if it was my oven so will need to try again, but think I definitely prefer the flavour and results of an "all butter" banana bread.
13th May, 2013
Really really good. I've tried many banana bread recipes but this one is definitely the best. I never used to make banana bread pre-vegan, so I can't compare it to non-vegan stuff, but everyone I give it to seems very happy indeed! One thing I would say is that I think the cooking time is about 15 minutes too long, at least for my oven. So I recommend checking on it after about 40 minutes. And its also especially good with 50g of dark chocolate added as well as the 50g of fruit and nuts :)
23rd Jan, 2013
loved this for many reasons. It was easy and quick to make, very straight forward. It didn't have half as much sugar/fat as I have used in other recipes. The result was excellent, light and moist. I added some cocunut in mine. Thanks for sharing. I will definitely make it again. When I buy bananas and they are going a bit black because I haven't eaten them in time, I pop them in the freezer and when I have enough I make banana bread. :)
15th Oct, 2012
Definitely one to try. I made two loaves in no time and they tasted great. The consistency was really good. I had great feedback from vegans and non-vegans alike. I will be making this on a regular basis.
7th Jun, 2012
It's so easy to eat one -- or three! -- slices of this, because it's so carb and fruit-heavy -- yet light on the fat and sugar! If you need breakfast on the go, a quick energy boost, or a sliceable bake to serve to unexpected friends and relatives, it's ideal: you'll probably have everything to hand, and it's guilt-free.


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