Pretty Much Plants: Vegan Banana Bread Recipe

Like a lot of people, I am trying to keep as much of my diet plant based as possible these days. Now, that’s quite simple when it comes to making yummy meals and sandwiches, but when you’re craving a sweet treat, or even a little therapeutic baking on a Sunday afternoon, you have to think a little outside the box. I’ve decided to start a little blog series on some of my favourite vegan and vegetarian recipes called Pretty Much Plants. Let me know if you’ve been craving any food that you want me a have a go at making!

That Emily Vegan Banana Bread Recipe Easy Baking BlogAfter a few different tries, I think I’ve finally got my ideal vegan banana bread recipe. This wouldn’t be lockdown without banana bread would it?! This recipe makes a small loaf of banana bread (probably would do six portions) so double up if you’re after a bit more yum to go around! The big plus to this is not only is it vegan but it uses just one mixing bowl, one utensil (I am partial to a fork) and then one loaf tin. Easy!h



  • One large ripe banana
  • 50g light brown sugar
  • 50ml vegetable oil
  • 125g self-raising flour
  • Half a teaspoon of baking powder
  • Half a teaspoon of cinnamon
  • Quarter of a teaspoon of ground ginger
  • Half a teaspoon of vanilla extract
  • Splash of water (possibly)


Pre-heat your oven to 160 degrees.

Grease (using some vegetable oil) a small loaf tin.

In your mixing bowl, add your peeled banana and vegetable oil and mash it up with a fork until you’re satisfied with the consistency. I like it to be fairly smooth looking, not too far off Ready Brek consistency if that helps! Then add in your sugar and mix well with the fork again, before sifting in the flour, baking powder, cinnamon and ginger. Then finally, add your vanilla extract and if you think the mixture is a little stiff, a splash of water to loosen it up. It should pour quite nicely from the bowl into the greased loaf tin.

That Emily Vegan Banana Bread Recipe Easy Baking Blog

Pop it in the oven for around 30-minutes at 160 degrees. It should turn a lovely light golden brown colour on top. Take it out, leave to cool in the tin for five to ten minutes, then turn it out and serve! It’s delicious on the day you bake it, but the beauty of banana bread is that the fruit keeps the cake pretty moist so it will survive a couple more days in an airtight container if you don’t demolish it all in one sitting! I like a slice of mine with a big mug of tea, a good book and a pair of cosy socks.


I like experimenting with vegan food as it adds another level of challenge to baking, so hopefully there will be lots more fun vegan treats and recipes to share soon.

That Emily Vegan Banana Bread Recipe Easy Baking Blog

Stay safe x

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