Vegan banana bread
- Member recipe by Helen Rothwell
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Serves 8 - 10
Easy
Prep: 10 mins
Cook: 40 mins
A star rating of 4.5 out of 5.553 ratingsRate
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Use up your ripe bananas to make easy vegan banana bread – the perfect breakfast treat to enjoy with your morning cuppa. We love it toasted with peanut butter
Dairy-free
Egg-free
Vegan
Vegetarian
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Alternatives
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Homemade peanut butter
A star rating of 4.6 out of 5.13 ratings
Hazelnut & chocolate butter
A star rating of 2.3 out of 5.7 ratings
Ingredients
Nutrition
Units:
MetricUS
-
3 large black bananas
-
75ml vegetable oil
or sunflower oil, plus extra for the tin
-
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
-
3 tsp cinnamon
or mixed spice
-
50g dried fruit
or nuts (optional)
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Nutrition: per serving
- kcal218
- fat8g
- saturates1g
- carbs33g
- sugars15g
- fibre2g
- protein3g
- salt0.5g
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Method
-
step 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.
-
step 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.
-
step 3
Bake in an oiled, lined 2lb loaf tin for 20 minutes. Check and cover with foil if the cake is browning.
-
step 4
Bake for another 20 minutes, or until a skewer comes out clean.
-
step 5
Allow to cool a little before slicing. It's delicious freshly baked, but develops a lovely gooey quality the day after.
Try more easy vegan baking recipes from our sister title olivemagazine.com/vegan-bakes.
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A star rating of 4.5 out of 5.553 ratings
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