Banana bread

Lockdown recipe – Vegan Banana Bread

Try our recipe for Vegan banana bread, a simple homemade comfort during self-isolation

It’s lockdown’s unexpected craze of the moment, but it makes complete sense. As a search term, ‘banana bread’ is now at its peak popularity, with a 70% increase of searching worldwide (according to Google Trends). So why have people gone bananas for this bake?

Baking is steadfastly becoming a popular pastime for people in self-isolation. The wonderful thing about making this loaf is most traditional recipes require bananas that are going off or overripe. The riper the better in this case. It intensifies the flavour, helping to sweeten the banana bread and is an excellent (and delicious) solution to save bananas from going to waste. The overripe bananas also help moisten the cake and they’re much easier to mash with the back of a fork!

If you’ve baked before you’re likely to have the ingredients in the cupboard already – otherwise, they are easy enough to locate. With eggs prooving difficult to source in lots of supermarkets around the UK during the Coronavirus crisis, using vegan-only ingredients makes for an easier recipe to pull together last minute. You can experiment slightly with this recipe by adding Chocolate, walnuts, pecans or dried fruit for a kick.


  • 3 mashed black bananas
  • 100g brown sugar
  • 225g self-raising flour
  • 2 tsp baking powder
  • 3 tsp cinnamon
  • 75ml vegetable oil
  • 1 tsp of vanilla extract (optional)
  • A handful of chopped dark chocolate, chopped nuts or dried fruit (optional)


  1. Preheat the oven to 200ºC, 180ºC fan or Gas 6. Grease a 20cm x 12.5cm/8in x 5in loaf tin (2lb) and line with baking parchment to prevent the loaf from sticking to the sides.
  2. Mix the mashed bananas with the oil, sugar and vanilla extract (if you’re using) in a large bowl.
  3. Sift the flour, baking powder and cinnamon into the bowl. Fold the dry ingredients into the banana mixture. Carefully fold in chocolate, nuts or fruit if you have chosen to include them.
  4. Spoon the batter into the tin. Place the loaf on the middle shelf of the oven and bake first for 20 minutes. At this point, check to see if the cake is browning. Cover with foil if it is starting to catch.
  5. Bake for a further 20 minutes (roughly), using a metal or wooden skewer to see when it’s fully baked. If the skewer comes out clean, it’s ready.
  6. Allow the cake to cool in the tin for a few minutes, then transfer to a cooling rack. Enjoy freshly baked – although this cake keeps for a few days.

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