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 six ingredients.
Banana bread was a very popular cake my mother would bake while I was growing up, sometimes with walnuts, and the taste of this brings back so many memories like food often does… but this is a different banana bread recipe!
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 in 4 easy steps
You will love this cake because all you need to prepare it is a bowl, a fork, and a baking tin – that’s it!
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.
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.
What can I use instead of self-raising 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.
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!
- 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
- 250 g Self-Raising 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; I tend to leave some pieces of banana in mine, as I like to have a bite of it now and then, but if you prefer it smooth, you can mash it all the way.
- Add the sunflower oil, water, sugar, and maple syrup to the mashed bananas and mix well until you achieve a uniform consistency.
- Now, slowly start adding the self-raising flour; add a couple of tablespoons at a time and mix well with the fork until completely blended, ensuring no knots fork. 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.