Member recipe
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Vegan banana bread

By Saragriff (GoodFood Community)
  • Rating: 5 out of 5.1 rating
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes around 10 slices
This morally superior spongey delight is the perfect comfort dessert to serve up a-la-mode or enjoy with a hot drink


  • 4 ripe bananas (one for a garnish)
  • 60ml vegetable oil
  • 240ml self raising flour
  • 100g soft brown sugar
  • 60g dark brown muscavado sugar
  • 50ml plant milk
  • 1 tsp vanilla extract
  • 1 tsp bicarbonate of soda
  • 100g dark chocolate chips
  • 1/2 tsp cinnamon
  • a pinch of salt


  • STEP 1
    Preheat the oven to 200C/ 180C fan/ gas 6, and grease a 2lb loaf tin then dust with flour and set to the side
  • STEP 2
    Start by squishing the bananas with a fork to make sure there aren’t any big lumps, then add the sugar, oil, and vanilla - beat this with a whisk/ electric mixer until smooth
  • STEP 3
    Add the bicarb, cinnamon, and salt to the flour and gradually sift in 2-3 tbsp at a time and beat in - once it gets a bit too thick for the whisk add a splash of the milk to loosen it and continue to sift in the flour until its all combined
  • STEP 4
    Next, with a wooden spoon, fold in the chocolate chips then pour the batter into the loaf tin. Bake for 40 mins then cover with tin foil and continue baking for 20-30 mins (or until a knife comes out clean, though expect some melted chocolate)
  • STEP 5
    Take out of the oven and allow to cool before taking the cake out of the tin and putting on a cooling rack to cool further - unless you want a slice while it's still hot :)
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    Rating: 5 out of 5.1 rating
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