Vegan Banana Bread

Vegan Banana Bread

I developed this banana bread recipe, as like most toddlers, my kids go through food phases - one week they love bananas and the next they won't touch them! Which means that I will regularly stock up with bananas during their 'love' phases, only to find out that they suddenly 'hate' them again, leaving me with loads of bananas that over-ripen in days.
I struggled to find a recipe that ticked all the boxes:
  • Vegan - whilst I am veggie, many of my friends are vegan, and I like to share!
  • Low sugar - I started making this when my youngest was 6 months old.
  • Gluten free - This is optional, but I try to have a low gluten diet.
  • Tasty - I wanted something that both adults and kids would enjoy!
 So after a bit of trial and error, I found a recipe that worked for us! Enjoy...

Ingredients:⁠ ⁠

  • 4 very ripe bananas. mashed up
  • 50g soft light brown sugar⁠ (you can add less/more if you fancy)
  • 300g self-raising flour⁠ (gluten free can be used)
  • 1 tsp ground cinnamon
  • 1 tsp baking powder⁠
  • 150ml sunflower oil
  • Optional extras - raisins, dried apricot, chocolate chips, raspberries... whatever takes your fancy!


  1. Preheat the oven to 180C/160C Fan/Gas Mark 4. Grease and line a loaf tin, but cake tins/muffin trays work too!
  2. Mix together the mashed banana, sugar, flour, cinnamon and baking powder with a wooden spoon. You can use a kitchen mixer with a flat beater/mixer blade attachment if you prefer.
  3. Add the oil and mix again to combine. You can add any optional extras at this stage too.
  4. Spoon the mixture into your prepared tin(s) For one big loaf/cake, bake for 50-60mins. For smaller muffins, bake for 25-45mins, depending on the muffin size. 
  5. If you notice the cake is browning too fast, place some foil or a silicone baking sheet over it to prevent the top from burning.
  6. Allow the cake to cool in the tin for 15 mins, then flip out onto a wire rack and let cool for 1 hour.

Banana bread freezes really well - simply cut into individual slices and freeze in a tupperware container or reusable snack bag, take out in the morning and they'll be defrosted for lunch!

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