Vegan banana bread recipe

Vegan banana bread recipe

Classic banana bread has been given a vegan makeover for a teatime treat everyone can enjoy. This simple cake uses oil instead of butter and is topped with a sliced whole banana for a pretty, bakery-worthy finish.

Prep time: 15 mins minutes

Cook time: 1 hr minutes

Servings: 8 people

Preparation

1. Preheat the oven to gas 4, 180˚C, fan 160˚C. Line a 2lb loaf tin with nonstick baking paper. Mash three of the bananas in a large mixing bowl. Add the sugar and oil and mix thoroughly to combine.

2. Add the flour, ground almonds and cinnamon and stir to a smooth batter. If your batter seems very thick, add a splash of dairy-free milk to loosen.

3. Pour the cake mix into the loaf tin, then halve the remaining banana lengthways. Sit both halves on top of the batter, cut-side facing up. Bake for 1 hr until a thin skewer inserted into the middle comes out clean.

4. Turn out onto a wire rack and leave to cool to room temperature. Dust with icing sugar before slicing.

Tip: Banana bread is a great blank canvas for adding different flavours – try chopped vegan chocolate, raisins or swap the cinnamon for vanilla extract or orange zest.

For a glossy finish to your banana bread, brush the bananas on the finished loaf with 1 tsp maple syrup.

Ingredients

  • 4 ripe bananas, peeled
  • 200g soft light brown sugar
  • 100ml vegetable oil
  • 250g self-raising flour
  • 50g ground almonds
  • 1 tbsp cinnamon
  • icing sugar, for dusting

 

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Ingredients

  • 4 ripe bananas, peeled
  • 200g soft light brown sugar
  • 100ml vegetable oil
  • 250g self-raising flour
  • 50g ground almonds
  • 1 tbsp cinnamon
  • icing sugar, for dusting

 

Shop ingredients Shop ingredients

Preparation

1. Preheat the oven to gas 4, 180˚C, fan 160˚C. Line a 2lb loaf tin with nonstick baking paper. Mash three of the bananas in a large mixing bowl. Add the sugar and oil and mix thoroughly to combine.

2. Add the flour, ground almonds and cinnamon and stir to a smooth batter. If your batter seems very thick, add a splash of dairy-free milk to loosen.

3. Pour the cake mix into the loaf tin, then halve the remaining banana lengthways. Sit both halves on top of the batter, cut-side facing up. Bake for 1 hr until a thin skewer inserted into the middle comes out clean.

4. Turn out onto a wire rack and leave to cool to room temperature. Dust with icing sugar before slicing.

Tip: Banana bread is a great blank canvas for adding different flavours – try chopped vegan chocolate, raisins or swap the cinnamon for vanilla extract or orange zest.

For a glossy finish to your banana bread, brush the bananas on the finished loaf with 1 tsp maple syrup.