Vegan Banana Bread Recipe

This vegan banana bread is soft, golden, and full of that warm banana-cinnamon thing that just makes everything feel alright again. You only need one bowl, no weird ingredients, and it’s good for breakfast, snacks, whatever. Easy to make, even easier to finish.

Ingredients Needed

For the Batter:

• 75ml olive oil (or vegetable/rapeseed oil)
• 400g ripe bananas (about 4)
• 125g light brown sugar
• 1 tsp vanilla bean paste
• 50ml oat milk or other unsweetened plant milk
• 125g self-raising flour
• 100g wholemeal self-raising flour
• 1 tsp baking powder
• 1 tsp ground cinnamon

For Assembling:

• Extra oil for greasing
• 1 banana (half reserved for topping)

How To Make Vegan Banana Bread

1. Cook the Veggies: Okay, not really veggies — but prep the bananas. Save half of one for topping. Mash the rest in a big bowl ‘til mostly smooth (some chunks are fine).
2. Add the Main Ingredient: Stir in oil, sugar, vanilla, milk, and a pinch of salt. Mix it up until it’s one dreamy-looking mess. Then fold in both flours, baking powder, cinnamon. Don’t overmix it.
3. Assemble the Dish: Grease a loaf tin with oil, line it with paper. Pour in the batter. Slice up that leftover banana and press it gently on top — cut side up looks best.
4. Grill to Perfection: Bake at 180°C for about 50 minutes. Top should be golden, springy to touch. Skewer test? Should come out clean or just a tiny bit sticky.
5. Serve Hot: Let it sit in the tin for 10 minutes first. Then lift it out, cool on a wire rack, or just slice while it’s warm and eat it standing in the kitchen. (Yes, that’s allowed.)

Why I Love This Recipe

Honestly? I made it the first time just to use up sad bananas. Didn’t expect much. But the texture was spot-on — moist, fluffy, not too sweet. I’ve made it like six times since. It’s become my “oops-I-bought-too-many-bananas” fix. And nobody misses the eggs or butter.

Recipe Tips

• Use really ripe bananas — black-spotted skins are ideal
• Don’t overmix once flour’s in — keeps it soft
• Cold-pressed rapeseed oil adds a slightly nutty flavour
• Line the tin well or it will stick
• You can use all white self-raising flour if that’s all you’ve got
• Bake in a metal tin for better browning
• Great with peanut butter or plant-based spread on top

How To Store Vegan Banana Bread

• At Room Temperature: Keep wrapped or in a tin for 2–3 days.
• In the Fridge: Not ideal, can dry it out — unless your kitchen’s super warm.
• In the Freezer: Wrap slices individually in parchment + foil. Freeze up to 2 months.
• Reheating: Microwave slices for 20–30 secs or toast in a dry pan for golden edges.

Nutrition Facts (per slice, based on 10)

• Calories: ~220
• Carbs: 28g
• Protein: 3g
• Fat: 10g
• Sugar: 12g
• Fibre: 2g
• Sodium: Low

Let’s Answer a Few Questions! (FAQs)

• Q: Can I make this gluten-free?
  A: Yeah — use a 1:1 gluten-free baking flour blend with xanthan gum already in it.
• Q: Can I add nuts or chocolate?
  A: Absolutely. Stir in a handful of walnuts, pecans, or vegan choc chunks before baking.
• Q: Can I use maple syrup instead of sugar?
  A: You can, but it’ll change the texture — might be a bit softer and more moist.
• Q: Why is my banana bread gummy?
  A: Probably overmixed it. Or underbaked. Always test the centre.