Recipe: Banana Bread (that happens to be vegan)


This is like no other banana bread recipe. Whilst the more bread-y variety, that can be a little heavy, is sometimes exactly what I feel like, this one is light, cakey and happens to be vegan (yay)! When I say vegan, I’m not saying it’s any healthier than the dairy alternative – I just mean it can also be enjoyed by our dairy and egg intolerant friends! So flavoursome and so easily customised to your liking.


Serving: 1 small loaf


150 g self-raising flour

A pinch of salt

Bicarbonate of soda – a tip of a teaspoon

2.5 really ripe bananas

5.5 tbsp golden caster sugar

80 ml canola oil

1 tsp vanilla extract

Handful of walnuts


  1. Preheat the oven to 180°C (200°C for electric).
  2. Line the loaf tin with greaseproof paper.
  3. Mash 2 bananas.
  4. Whisk the mashed banana, sugar, oil and vanilla in a large bowl.
  5. Weigh out the flour and add the salt and bicarb.
  6. Gradually sift and fold the dry ingredients into the wet (in 3 batches) – don’t overmix.
  7. Chop up a handful of walnuts.
  8. Break up the left over banana with your fingers into small chunks into the mixture.
  9. Gently fold in the nuts and banana.
  10. Bake for 35 minutes – turning halfway if you remember to
  11. Cool in the tin for a few minutes then transfer the bread onto a cooling rack.

Recipe notes:

  • Use more bananas if they’re not ripe enough for maximum flavour.
  • I used golden caster sugar, but regular caster sugar or granulated would be good too!
  • Any flavourless oil can be used e.g. rapeseed, sunflower oil. But if you want the flavour, coconut oil would be fine as well – the only thing is I find it leaves my cakes/flapjacks quite oily so you’ll need to experiment with how much you use.
  • Pecans and hazelnuts work really well too.
  • For something even nicer, add roughly chopped chunks of dark chocolate – but remember to lower the amount of sugar you use depending on how sweet the chocolate is.

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