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Vegan Banana Bread Recipe

If you’re thinking of throwing away your overripe bananas, why not make this delicious banana bread instead! This simple recipe is great to make with little ones who will enjoy eating it too. We followed Lucy Watson’s recipe below:


70ml vegetable or light olive oil, plus extra for greasing

3 very ripe bananas

100g light brown sugar 1tsp ground cinnamon

200ml almond milk

300g plain flour

3 tbsp cocoa powder

3 tsp baking powder

½ tsp salt

100g walnuts or pecan nuts, chopped

150g dark chocolate, roughly chopped

For the topping:

1 banana

2 tbsp light brown sugar

Preheat oven to 200c (180c fan, gas 6), and grease a 900g loaf tin with a little oil.

Peel the bananas and put them in a large mixing bowl. Mash them well until they are creamy. Add the oil, sugar, cinnamon and milk. Combine well.

Sift the flour, cocoa powder, baking powder and salt, then add the nuts and chocolate. Stir with the wooden spoon until all the ingredients have been incorporated. Pour the mixture into the prepared tin loaf.

Peel the banana and slice it lengthways. Lay both pieces on the loaf with the inside facing up. Sprinkle with sugar. Bake in the centre of the oven for 50-60 minutes until cooked through and a skewer inserted into the centre comes out clean. If there is cake mix on the skewer, return the loaf to the oven for 5-10 minutes more.

Leave it to cool in the tin for 5 minutes, then turn it out onto a wire rack to cool a little more.

Slice and serve warm. We love it with peanut butter smothered on top!


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