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Vegan banana bread recipe

143 ratings

Classic banana bread has been given a vegan makeover for a teatime treat everyone can enjoy. This easy vegan recipe cake uses oil instead of butter and is topped with a sliced whole banana for a pretty, bakery-worthy finish. See method

Serves 8
15 mins to prepare and 1 hr to cook
402 calories / serving
Vegan
Vegetarian
Dairy-free

Ingredients

4 ripe bananas, peeled
200g soft light brown sugar
100ml vegetable oil
250g self-raising flour
50g ground almonds
1 tbsp cinnamon
icing sugar, for dusting

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

Energy
1695kj
402kcal 20%
Fat
17g 24%
Saturates
2g 9%
Sugars
36g 40%
Salt
0.3g 5%

of the reference intake
Carbohydrate 64.1g Protein 4.8g Fibre 2.5g

Method

Preheat the oven to gas 4, 180˚C, fan 160˚C. Line a 2lb loaf tin with nonstick baking paper. Mash three of the bananas in a large mixing bowl. Add the sugar and oil and mix thoroughly to combine.
Add the flour, ground almonds and cinnamon and stir to a smooth batter. If your batter seems very thick, add a splash of dairy-free milk to loosen.
Pour the cake mix into the loaf tin, then halve the remaining banana lengthways. Sit both halves on top of the batter, cut-side facing up. Bake for 1 hr until a thin skewer inserted into the middle comes out clean.

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Turn out onto a wire rack and leave to cool to room temperature. Dust with icing sugar before slicing.

Tip: Banana bread is a great blank canvas for adding different flavours – try chopped vegan chocolate, raisins or swap the cinnamon for vanilla extract or orange zest.

For a glossy finish to your banana bread, brush the bananas on the finished loaf with 1 tsp maple syrup.

See more Vegan cakes and bakes