Vegan Banana Bread

By using oil instead of butter we make this yummy teatime treat vegan full of potassium! A great way to use up bananas before they go off!

Vegan Banana Bread


- 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


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. 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.

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



Prep Time

15 minutes



Cook Time

1 hour