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Vegan banana bread recipe
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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
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
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Energy
1695kj
402kcal
20%
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Fat
17g
24%
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Saturates
2g
9%
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Sugars
36g
40%
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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