When life gives you black bananas…you make banana bread. The internet probably doesn’t need another banana bread recipe but this one’s a good’n, it’s also vegan! Use over ripe bananas, the type that risk explosion in your hands when handling.

Vegan Banana Bread

Vegan Banana Bread

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Course: Dessert, CakesDifficulty: Easy


Prep time


Cooking time



A killer banana bread recipe that can easily be adapted to make both vegan and gluten free.


  • Wet Ingredients
  • 3 large overripe bananas

  • 1/4 cup coconut, sunflower, canola, vegetable or olive oil

  • 1/4 cup alternative milk such as coconut or almond. Use regularly dairy milk if you aren’t fussed about being vegan friendly

  • 2 tsp vanilla extract

  • Dry Ingredients
  • 1/2 cup muscovado sugar

  • 1 cup almond flour

  • 1 cup flour. Use GF flour if you’d prefer to make this GF

  • 1 tsp cinnamon

  • 1/2 tsp nutmeg

  • 1 tsp baking soda

  • 1/2 tsp salt

  • 1 cup chopped dark chocolate/ raisins/ chopped nuts/ a mixture of your choice

  • sliced bananas for topping


  • Preheat oven to 180°C and line your loaf tin.
  • In a large bowl mash the bananas with a fork. Add in the rest of the wet ingredients and mix until combined.
  • Add in the dry ingredients, aside from the cup of chocolate/ nuts/ dried fruit. Mix but don’t over mix to stop your batter from getting rubbery.
  • Finally, fold in the cup of chocolate/ nuts/ dried fruit.
  • Scrape your batter into your lined tin and top with your sliced bananas. I like cutting them straight down the middle like a banana split but this is your time to add your own flourish.
  • Bake for around an hour, covering the loaf with foil in the last 10 minutes. A toothpick should come out almost clean, with just a few crumbs when inserted in the centre.
  • I like to enjoy this with lashings of butter (a smear of coconut oil to keep it vegan) and a sprinkling of Maldon sea salt.
Vegan Banana Bread

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