Vegan banana bread

Vegan banana bread

vegan banana bread crosssection

It’s been a long time since I last made a cake and even though I was supposed to hold off until January is officially over, I could not help myself. Plus, I have something to celebrate so I thought, what the heck, I shall make a cake for Friday!

I’m celebrating my first anniversary of being a full-time blogger! How cool is that? I cannot believe that it has been a full year since me and my (now) fiancé launched Lazy Cat Kitchen. What a crazy ride it has been!

It all started with a silly idea we were idly discussing in a car, on the way to somewhere. While Duncan was half-serious, I was not sold on it at all as I did not think I could do it, frankly! He wasn’t going to let me run away and hide. He kept on bringing it up and shooting all my pathetic excuses down.

Finally, I had to agree to give it a go. What followed was an insane year and a few months (it took us a few months to make the website and shoot the initial recipes) of ups and downs, feeling on the top of the world and a bit overwhelmed, feeling humbled and grateful.

It’s been a steep learning curve, but so immensely satisfying that I would not change one thing! I’ve cherished every single comment and email from you saying that you like our site and our recipes have helped you in some small way to eat better and feel better, to find your way to veganism, to sustain your choice to lead a compassionate lifestyle or to inspire you. It’s been so fulfilling!

Thank you all so much for your amazing support, kind words and motivation. Despite my initial worry that I will run out of recipe ideas after 3 months or so, I now feel more inspired than ever and I’m so looking forward to another year of this crazy adventure. Bring it on!

vegan banana bread before baking

vegan banana bread

vegan banana bread sliced

makes
2 lb / 1 kg
PREP
20 min
COOKING
65 min
makes
2 lb / 1 kg
PREPARATION
20 min
COOKING
65 min
INGREDIENTS

Dry ingredients

  • 180 g / 1½ cup all-purpose flour, sifted
  • ½ tsp of baking powder
  • 1/3 tsp of baking soda
  • 1½ tsp of cinnamon

Wet ingredients

  • 1½ cups of mashed up, overripe bananas / 3 medium-large bananas
  • 75 ml / ¼ cup + 1 tbsp of olive oil
  • 75 ml / ¼ cup + 1 tbsp full fat coconut milk
  • 100 g / ½ cup brown raw cane sugar
  • 1 tsp lemon or lime juice
  • ½ cup walnuts, chopped + more for sprinkling (optional)
METHOD
  1. Warm up the oven to 175° C / 350° F and line a 900 g / 2 lb cake tin with baking paper. Move the oven rack a notch down from the middle position.
  2. In one bowl, combine all dry ingredients. In another bowl combine all wet ingredients and ½ cup walnuts.
  3. Add dry ingredients to the wet ones in three batches mixing well each time. Mix until there is no dry flour left, but do not overmix!
  4. Pour the cake batter into the tin and sprinkle chopped walnuts on top if you want. The cake is just as nice without them.
  5. Bake for about 65-70 minutes, the exact time depends on the individual oven. Remove from the oven and let it cool down completely before cutting.

NOTES
I used a 2lb / 900 g cake tin of the following dimensions: 18,5cm x 8cm x 6cm.

This banana bread recipe is adapted from my recipe for banana coconut cupcakes.

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NUTRITIONAL INFO
calories
206
10%
sugars
13 g
15%
fats
9 g
13%
saturates
3 g
13%
proteins
2 g
5%
carbs
30 g
11%
*per serving
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5.0
2 reviews, 18 comments
REVIEWS & QUESTIONS
Tatiana Garcon:
I have a question about the measurement for the baking soda... I don't have 1/3 tsp. What is the equivalent to 1/3 tsp?
    Ania
    Ania:
    Hi Tatiana,I would just eyeball it using a heaped 1/4 tsp. If you are after a metric equivalent, 1 tsp equals 5 grams of baking soda. Hope this helps! Ania
Just to let you know that I used your vegan banana bread recipe last week with great success. I tweaked it a little because I can't have coconut in any form or use as much oil (I have MS and the programme that I follow has limits on certain fats and oils) and I didn't have any walnuts so used pecans left over from Christmas. After baking I realised that I'd accidentally grabbed the ground nutmeg instead of cinnamon, and been rather generous with it, too, but I was delighted with the result so will purposefully make the same choice next time. And there will definitely be a next time as the 2lb loaf was voted delicious by my sons and gone in a couple of days! A lovely moist cake with no real taste of bananas, thank you very much :0)
    Ania
    Ania:
    Thank you so much for your kind words, Jo! I'm so happy to hear that you and your family enjoyed it so much! x Ania
Linda:
That’s perfect! Thank you so much! I’m doing the Multi seeds bread tonight for tomorrow! Looking forward to it! Will post it on Instagram and tag you!
    Ania
    Ania:
    Great to hear, I hope you'll enjoy it! Ania
Linda:
hi Ania, I was wondering if I could use self raising flour or Wholegrain Buckwheat Flour instead of the all purpose flour? It is impossible to find flour at the moment.I love your blog and looking forward to trying some of the recipes.
    Ania
    Ania:
    Hi Linda,I am pretty sure both will work. If using self raising flour, you may want to skip or reduce the amount of baking powder though (not baking soda!). This is another banana bread recipe that actually uses buckwheat flour so you may want to use that one instead if you decide to go with buckwheat. Hope that helps! Ania
HMJ:
Thanks Ania - It seemed to work pretty well..and made the kitchen smell amazing! Delicious recipe 😊
    Ania
    Ania:
    I'm glad to hear that, thank you! x Ania
HMJ:
Can I use regular semi-skimmed milk? I’m not fully vegan but do avoid eggs and this is how I came across your blog!
    Ania
    Ania:
    I'm fairly sure that it should work fine. Good luck! Ania
Isabell:
I LOVE this Bananabread! I made it twice already and was completely baffled by how amazingly moist and tasty AND easy (!!!) it is! I love to use hazelnuts instead of walnuts and add apple slices. Also I adapted your tipp from the comment section to use 90ml oil and 50ml (Oat)milk which works perfectly fine. Actually I have a Bananbread in the oven right now (28 minutes left!) and can't wait. Made it the third time in like 2 weeks now :-D Another great thing about your blog in general is, that you give all the different measurements which is SO useful! A lot of recipes are with Cups only which is extremely annoying. Love you for the variety! Love, Isabell
    Ania
    Ania:
    Thank you, Isabell, I am so glad to hear that. This is quite an old recipe of mine and if you like it, you may want to try this one too (it's been very popular) or this one. I am glad that my metric measurements are coming in handy - I personally think that this is the only way to bake (cooking is a different matter), but I do try to provide cups also for my US readers so that everyone can choose a method that suits them best. xx Ania
Paulina:
Hej Aniu, is it possible to replace the coconut milk with almond milk? Also I want to make that bread for a coffee morning at work and some people are allergic to gluten. Can I use gluten free all purpose flour? Thanks so much, Paulina
    Ania
    Ania:
    Cześć Paulina :) Yes, I think gluten free flour mix will work, but I would suggest adding a touch (1/2 tsp) of xanthan gum (unless the mixture already contains it or another gum) or some (say 1 tbsp) ground chia / flax seeds to make sure the bread holds together well. In terms of almond milk, yes, it should work fine, but as it is less fatty than coconut milk from I tin, I would go for 90 ml olive oil (so essantially 1 extra tbsp) and 50 ml almond milk. If you are adding ground chia, add an extra 2 tbsp of almond milk (so 80 ml in total) so that you don't end up with a dry loaf. Hope that helps! Ania
Thea:
Congratulations on your 1 year anniversary and your engagement!!wow that's exciting.lovely news xxx
    Ania
    Ania:
    Aw, thank you, Thea! xxx
Janet:
Hi, I'm just curious about the bake time. 70-75 minutes. That's seems to be a long time to bake. Thank you. Janet
    Ania
    Ania:
    Hi Janet. Yes, it does seem rather long, but it's definitely right! When I made it for the first time, I baked it for 60 minutes in 355 degree F oven and it was way too wet inside. This combination results in a perfect balance - moist yet not raw inside. Let you know how you get on!
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