Easy Vegan Banana Bread
Don’t throw out your squishy bananas! Use them in this easy-peasy vegan banana bread recipe instead.
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This vegan banana bread is a delicious way to make use of overripe bananas, helping you to reduce your food waste.
It delivers a complex flavour with vanilla and cinnamon notes, but the vegan banana bread recipe is so simple it can be baked by newbie bakers or kids who love to cook.
This soft, moist vegan banana bread is at its best served while still warm from the oven, but it’s still incredibly moreish after it’s gone cold.
If you do need to refresh your bread, the slices can be lightly toasted under a grill. Toasted banana bread tastes great topped with peanut butter and jam!
Vegan banana bread variations:
Chocolate:
Swap 50g of the flour for 50g of cocoa powder or add a squeeze of chocolate syrup to the batter to make a rich, chocolate banana bread.
Alternatively, (or additionally!) add 100g of vegan-friendly chocolate chips, or chopped vegan chocolate and stir through the batter before baking to give your loaf extra chocolate flavour.
Peanut butter:
Peanut butter is the perfect flavour to complement banana bread. To try it, combine 150g of peanut butter with the mashed banana mixture before adding the flour. You may need to melt the peanut butter, or add a little water to make it easier to mix, if it is too firm.
Biscoff:
Try a nut-free version of the above peanut butter banana bread by using Biscoff spread or cookie butter instead.
Fruity banana bread:
Add fruit and nuts to your banana bread mixture to add extra flavour and texture to your loaf.
Take care if adding fresh fruits, as adding too much moisture can leave you with a soggy, unstable banana bread.
Dried fruits are ideal. Try raisins, sultanas and mixed chopped nuts; dried apricots and toasted walnuts; or pineapple and desiccated coconut for a fruity treat.
Marble banana bread:
Get the best of both worlds by marbling your two favourite flavours into one attractive loaf.
Split the batter mixture in half, and flavour each half differently – ideally one should be a much darker colour than the other, so chocolate and peanut butter make a great combo for this!
Then, add half of the first flavour to the loaf tin, then half of the second, layering until the batter is all used up.
Finally, use a knife or skewer to gently swirl through the mixture in the loaf tin to create the marble effect before baking.
Recipe tip:
To use self-raising flour instead of plain flour, reduce the baking powder by a third. So, instead of 3 tsp of baking powder, use 2 tsp.
Total Time: 1 hour
Cook Time: 40 minutes
Calories: 306
Servings: 6
Rating:
Nutritional information per serving:
Serving size
126g
calories
306
fat
12g
saturates
1.0g
sugars
19g
salt
0.54g
Total Time: 1 hour
Calories: 306
Servings: 6
Ingredients
Method
Ingredients
(Servings: 6)
- 0.5 0.5 large overripe bananas
- 20 20 ml vegetable oil or sunflower oil, plus extra for greasing
- 16.666666666667 16.666666666667 g brown sugar
- 37.5 37.5 g plain flour
- 0.5 0.5 heaped tsp baking powder
- 0.33333333333333 0.33333333333333 tsp cinnamon
- 0.16666666666667 0.16666666666667 tsp vanilla extract
- 20 20 ml soya milk
Method
- Pre-heat oven to 200°C (Gas Mark 6, 400°F). Mash the peeled bananas with a fork, then mix well with the oil, sugar and vanilla. Add the flour, baking powder, cinnamon, the soya milk then stir well to combine.
- Bake in a greased, lined loaf tin for 20 minutes. Check and cover with foil if the cake is browning. Bake for another 20 minutes, or until a skewer comes out clean.
- Remove from the tin and allow to cool a little before slicing.
Tip: This bread tastes great served with sliced banana, peanut butter and jam on top.
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