Banana bread is a great way to use up any ripe bananas you have lying around - in fact the riper they are, the better. That’s because as bananas ripen, the starch gets broken down into simple sugars, so they help to naturally sweeten your banana bread. It also means they’re easier to mash so you won’t end up with any lumps in your loaf.
This vegan banana bread recipe results in a lovely, moist, rich loaf which really is incredibly easy to make, even for baking novices like me! Here are my favourite ways to enjoy this vegan banana bread:
Eaten as a cake in the afternoon with a good cup of tea
Toasted under the grill and spread with peanut butter for a fancy breakfast
Warm out of the oven (or re-warmed) with a dollop of vegan cream, yoghurt, or ice cream for an easy dessert
And of course, this vegan banana bread has just a fraction of the saturated fat of traditional banana breads made with eggs and butter, with all the flavour and texture (check out the full nutrition info at the end of the post).
Easy vegan banana bread recipe
Ingredients (makes one loaf, 10 servings):
225g plain flour
100g light brown sugar
4 level tsp baking powder
3 tsp cinnamon
75g chopped walnuts
3 large (or 4 medium sized) very ripe bananas
75g vegetable oil
Heat your oven to 180C (360F).
Mix the dry ingredients (flour, sugar, baking powder, cinnamon and walnuts) together in a mixing bowl.
In a separate bowl, mash the peeled ripe bananas with a fork. Mix in the vegetable oil, then add this mixture to the dry ingredients, and mix thoroughly to combine well.
Line a small, greased, loaf tin with baking paper and tip in the banana bread batter. Bake for 40 minutes, checking half way through baking (use tin foil to cover if the banana bread is browning too much on top).
Use a skewer to check the banana bread is cooked - it should come out clean (no sticky batter) when poked into the middle of the cake.
Allow to cool a little then serve - a slice of this vegan banana bread goes brilliantly with vegan cream, yoghurt, or ice cream!
Nutrition (per serving):
Protein: 3.9g (Women: 7.8% / Men: 7.1%)
Iron: 1.5mg (Women: 10.1% / Men: 17.2%)
Calories: 271 (Women: 13.6% / Men: 10.8%)
Sugars: 15g (Women: 16.7% / Men: 12.5%)
Total Fats: 12.7g (Women: 18.1% / Men: 13.3%)
Saturated Fat: 1.3g (Women: 6.5% / Men: 4.3%)
Salt: 0.1g (Women: 1.7% / Men: 1.7%)
Fibre: 2.2g (Women: 7.3% / Men: 7.3%)
See the Nutrition Info page for more details on % of Dietary Reference Values for men and women.