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–+ servings
Vegan Banana Bread with a slice cut off and buttered
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4.41 from 5 votes

Easy 5 Ingredient Vegan Banana Bread

This Easy Vegan Banana Bread is a great basic recipe & is endlessly adaptable!!
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Afternoon Tea, Cake
Cuisine: baking, Vegan
Servings: 12 slices
Calories: 156kcal
Author: Louise-Claire Cayzer

Equipment

Ingredients

  • 320 g bananas Extra ripe! This is roughly 4 medium bananas. Measured without their skins on.
  • 60 ml vegetable oil I use sunflower usually.
  • 60 ml plant milk
  • 100 g light brown sugar
  • 240 g flour You can use any kind of flour. If using self raising, omit the baking powder.
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Optional Extras

Metric - American

Instructions

  • Preheat the oven to 190C°/375℉
  • Line a loaf tin with baking paper or parchment. Leave some over the edges, you will use this to pull the cake out of the tin later.
  • Roughly mash the bananas in a large mixing bowl
    320 g bananas
  • Add the sugar, oil, vanilla, and plant milk, and give it a good stir. You want the sugar to start to dissolve.
    60 ml vegetable oil, 60 ml plant milk, 100 g light brown sugar, 2 teaspoon pure vanilla extract, 1 teaspoon cinnamon
  • Sift in the flour, baking soda, salt, and cinnamon, and mix.
    240 g flour, 1 teaspoon baking powder, ½ teaspoon salt
  • Transfer the banana cake mix to the lined tin.
  • Add the nuts or any extra bits of sliced banana on top & pop in the oven.
    nuts to top
  • Bake for about 35 mins. Then test the cake with a skewer. If it comes out clean, then the cake is done. If not, put it back in your oven for another 5-10 mins.
  • Let the cake cool & use the paper you cleverly left hanging over the edges to remove it from the tin.
  • This banana bread will keep for around a week in an airtight container. It also freezes well!

Notes

Equipment

I always bake my banana loaf cakes in a 28cm/11" x 10cm/4" tin, which I line with greaseproof paper. A smaller tin will take longer to bake in the oven, so be sure to take that into account when baking. If using a smaller loaf tin, cover the top with foil in the last stages of baking to prevent the top from catching and burning. 

Nutrition

Calories: 156kcal | Carbohydrates: 33g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.05g | Cholesterol: 0.04mg | Sodium: 142mg | Potassium: 159mg | Fiber: 2g | Sugar: 13g | Vitamin A: 28IU | Vitamin C: 2mg | Calcium: 53mg | Iron: 1mg