This vegan banana bread recipe will change the way you think of vegan desserts!
The sponge of this cake is soft and sweet and it is ideal for a snack or breakfast, and it is prepared with only five ingredients (plus optional flavorings!)!
Banana bread was a very popular cake my mother would bake while I was growing up, sometimes with walnuts, others with chocolate chips, and the taste of this brings back so many memories like food often does.
This recipe is different because it is the best banana bread recipe you will try, ever. Not only it is vegan, it uses up your spotty bananas, and it is moist, it also requires very little washing up… as it is prepared in a bowl with a fork!
~~ Want to personalise your banana loaf? Why not add a bit of cinnamon in the batter?
Let’s talk nutrition
Bananas are amongst the most consumed fruits in the whole world and one of the most important crops as well; they come from South East Asia and happily grow and thrive in warmer climates. This fruit is a very healthy source of potassium, fiber, Vitamins such as C and B6, as well as many antioxidants. One medium-sized banana of about 100 grams contains 89 calories, which may seem like a lot for a fruit, but they are very filling.
Bananas have a very high quantity of carbohydrates, but their composition changes depending on their stage of ripening, as there are different types of carbs. The more unripe the banana is the more of its carbs will be starch, which, acting as fiber, will have different benefits, such as assisting with blood sugar levels; the more the banana is ripe, the more of its carbs will be transformed from starch to sugar.
Nevertheless, bananas have a relatively low GI (glycemic index) depending on their ripeness of 42-58. Bananas are known for being a good source of potassium, which assists with heart health, but they may be also very good for the digestive system when consumed unripe, as they help the growth of beneficial gut bacteria, therefore making it a very important and nutritious fruit to integrate as part of a balanced diet.
How to make vegan banana bread?
Quick and easy recipe, therefore a quick and easy note.
Preheat the oven to 400* F, Fan 180* Celsius, Conventional 200* Celsius or Gas mark 6.
Start by mashing the ripe bananas with a fork to the preferred consistency (add some knots of banana if liked), before adding the vinegar, sugar and oil (and maple syrup or other syrup if desired) and mixing well.
Next, add the self-rising flour in stages; add a few tablespoons at a time and mix well before adding more. Do so until the whole flour has been added.
Cover a baking tin in some baking paper and add the vegan banana bread batter to it; bake the cake in the oven for 50 minutes or until a toothpick comes out of it clean. Use the middle shelf of the oven to bake the vegan banana bread for best results.
Allow to cool down before slicing and enjoy!
Can I freeze this banana cake?
Yes, you can and I do! I recommend leaving the cake to completely cool down on a rack, then cutting it in slices and freezing it in individual portions. This will ensure that you defrost only the amount needed and (at least for me), you will stick to the one slice per sitting.
~~ Looking for MORE banana based breakfasts? Try these low-carb banana pancakes!
Can I use white sugar instead of brown?
I like to use brown sugar (demerara or muscovado) for banana bread (or any banana pudding) as it has that richer, deeper flavor compared to white sugar, however it is possible to use white instead. Just substitute with the same amount; I also use a small of Maple Syrup in this recipe (in many dessert recipes, really!) so that will help enrich the taste as well.
Can I bake this in a cake tin rather than the loaf pan?
Yes, absolutely! But as the thickness of the batter will be less, I would recommend keeping a close eye on it while baking as you will probably require less time.
~~ Love fruit-based cake recipes? Try this Orange Cake Chocolate Drizzle Recipe!
What can I use instead of self-rising flour?
You can make your own by sifting baking powder and all-purpose plain flour together until thoroughly distributed. For any 150g (or 1 cup or 6oz) of plain flour just add two teaspoons of baking powder; as for this recipe, you will need 350g (or 2.5 cups or 12.5oz) of flour and 4 ½ teaspoons of baking powder.
Can I use an oil that is not sunflower?
Yes, you can use vegetable oil, but make sure that is one that is tasteless and odorless, so as not to overpower the bananas.
Can I use something instead of the Maple Syrup?
Sure, you can use golden syrup, vanilla essence… you can pick, just ensure it complements the taste of the banana.
A few notes:
- Ripe bananas: use the ripest bananas you have; ripe bananas are sweeter and will make this the best vegan banana bread ever!
- Flavor up: add to the cake flavors you like! I used maple syrup, but cinnamon, pecans, cashews, chocolate chips, toffee chips… all work very well. Just remember to add the calories if you are counting.
- Cool down: if you are not serving the whole cake straight away, allow it to cool down before slicing. This will allow the moisture to be locked in, rather than escape, keeping your banana bread soft for longer.
- Do not over mix: the batter doesn’t need over mixing; as soon as all of the ingredients are well mixed, bake it!
- Other sugar: if you’d like to use non-refined sugars, coconut sugar will work top notch in this recipe.
- Frozen bananas: allow the bananas to fully thaw, then drain any liquid and use as directed in the recipe.
- Storage: you can store this vegan banana bread in an air tight container for 2 days on the counter and up to 4 in the fridge.
Have a go at this easy vegan banana bread recipe: it is tasty, easy, and weight-loss friendly plus… you will make good use of those bananas you have on the counter (or is that only me?)
~~ Love vegan desserts? You must try these vegan chocolate chip muffins – they’re heavenly!
The best vegan banana bread was first published on February 4th, 2021 and updated on August 31st, 2021.
Recipe For Vegan Banana Bread
- 4 Ripe Medium Bananas
- 70 ml Sunflower Oil or Vegetable Oil
- 70 ml Water
- 220 g Brown Sugar I used demerara
- 1 tbsp Maple Syrup optional
- 250 g Self-Rising Flour
- Preheat the oven to FAN 180 degrees Celsius, Gas Mark 6 or 400 degrees Fahrenheit.
- In a bowl, peel and put the four ripe bananas and mash with a fork to the desired consistency; if liked, leave some pieces of banana un-mashed for a sweet bite, but if not, completely mashed will work perfectly too.
- Add the sunflower oil, water, sugar, and (optional) maple syrup to the mashed bananas and mix well until you achieve a uniform consistency.
- Now, slowly start adding the self-rising flour; add a couple of tablespoons at a time and mix well with the fork until completely mixed, ensuring no knots form. Continue doing so until all the flour is completely incorporated.
- Line a tin loaf with greaseproof baking paper and transfer the vegan banana bread batter into the tin.
- Place the tin on the middle shelf in the oven and cook for about 50 minutes; keep an eye on it, as some ovens may need a bit less or a bit more time. To ensure the cake’s batter is thoroughly baked, use a tooth pick in the middle of the loaf and if it comes out clean, it is ready.
- Once ready, remove the tin from the oven and allow it to cool down as much as possible before removing it from the tin. Allowing it to cool down before slicing it will ensure the cake remains as moist as possible, as you won’t allow the steam to escape. You can store the uneaten slices of cake in an airtight container for up to three days.