I know I say this a lot, but making vegan banana bread is really easy! This is a bit lighter than your usual stodgy type of banana bread, more like a cake than a dense bread, and my goodness it’s yummy.
I don’t think there are any weird ingredients in this recipe, but, as usual, please take a peek at the UK Ingredients Glossary if any of the ingredient names are unfamiliar. Things like “plain flour” might be called “all purpose flour” in your country, for example.
It probably goes without saying, but the spottiest bananas make the best banana bread. Not only are they easier to mash up than when they’re super yellow/greeen, but they add much more sweetness as well as making the cake beautifully moist. The recipe here uses 2 bananas but it can easily handle 3 if that’s how many you need to use up–it’ll just make the cake a little more dense but still lovely.
- 2 Ripe Bananas (spottier the better)
- 80 ml Flavourless Oil (such as sunflower)
- 100 g Caster Sugar
- 175 g Plain Flour
- 2 tsp Baking Powder
- 1 tsp Bicarbonate of Soda
Preheat the oven to 180C/350F.
Peel the bananas and mash them up in a mixing bowl, using a fork.
Add the oil and sugar to the bananas and stir together. It looks unpleasant at this stage but I promise it will come together.
Add the flour, baking powder, and bicarb and mix everything together. It should be a bit lumpy looking - don't keep mixing hoping for a smooth batter, lumpy works here. You can add any fruit or chocolate chips at this stage.
Pour the batter into a loaf tin and pop it in the oven for 35 minutes. You can check it's ready by gently pressing the top of the loaf. If it leave an indent then it needs a bit longer (another five mins should do it), if it springs back then it's done.
Leave to cool in the tin. Slice and scoff!
You can throw in vegan chocolate chips for a more indulgent banana bread, or up the goodness by adding a handful, or two, of any dried fruit you might have laying around. I used banana chips to decorate the top, but only because they needed using up. A banana bread isn’t a fancy kind of cake so serving it plain is more than acceptable and just as delicious.
I usually store my vegan banana bread in a ziploc bag in the bread bin, just because it saves space and keeps the bread from drying out, but of course an airtight container works too. As it contains fresh fruit it won’t last for a long time, but it doesn’t usually hang around that long in my house anyway 😀 I hope it’s the same in yours!
When I’m not blogging, I love a bit of Instagram action so please come on over and say “hi”, I love discovering new accounts. I am @veganbakeruk.