Perfectly moist banana bread with a hit of spice. This vegan version of a bakery staple loses the eggs and butter in place of oil as well as a baking soda/vinegar combination for leavening. As with most oil-based quick breads, loaves and cakes, the texture and taste improves after one day.
Recipe
Vegan banana bread
Plant-based version of your favourite banana bread withno compromise in texture or taste
Ingredients
Dry ingredients
- 1.5 cups flour
- 3/4 cup sugar
- 1/2 tsp salt
- 1 tsp cinnamon
- 2 tsp ground flax
- 1/2 tsp baking soda
- 1/2 tsp baking powder
Liquid ingredients
- 2 large bananas
- 1/2 cup oil
- 2 tsp vanilla
- 1 Tbsp white vinegar
- 2 Tbsp plant based milk
- 1 large banana (optional for top)
- 1 Tbsp coarse sugar (optional for top)
- 1/2 cup chopped nuts or chocolate (optional)
Instructions
- Preheat oven to 350/180 degrees. Line a baking loaf tin with baking paper and add non-stick spray.
- In a mini or regular food processor, puree ripe bananas until smooth. Add in oil, vanilla, plant based milk, vinegar and pulse until smooth.
- In a large mixing bowl, mix together the dry ingredients.
- Stir liquid ingredients into dry and stir until just combined.
- Pour batter into prepared tin. If desired, add vertical slices of banana and then sprinkle with sugar. Alternatively, sprinkle with chocolate, nuts or simply with coarse sugar.
- Bake for ~30-35 min or until a wooden skewer comes out clean.
- Leave to cool completely. Both the flavour and texture will improve if you can leave it overnight (as do most oil cakes).
Welcome! We are Alison and Eric and we are the couple cooking and photographing the food on Grams to Ounces. Our passion is to produce and share relatively simple, great tasting food as well as to share tips and experience from our global food adventures. 
Thank you for this recipe! It’s simple, easy and turned out delicious. Even my family – always a bit skeptical about vegan cake – liked it!
We are so glad you liked it! Thank you for your comment.
Great recipe. I had to cook mine a bit longer than 30 minutes. Nice crumb that you’d never guess is missing eggs or butter.
Thanks Liz!