Alright, so let’s talk banana bread. I love this stuff. Always have… Except until I went vegan this year and learned that while vegan baking can be amazing, it takes a lot of faffing around to find recipes that mimic the taste and texture of non-vegan baking and aren’t full of weird ingredients.
I’ve found some alright banana bread recipes along the way, but always found them either too claggy or too dry. So I made my own!
I wanted to create something that was easy to throw together on a Sunday afternoon when you’ve got a bit of time spare, but that doesn’t involve a last minute dash around the supermarket before Sunday closing hours to try and find raw cacao or coconut DNA or whatever else most vegan recipes want you to add in. Look, no shade on vegan bakers, but honestly, I like my food simple (and plant based). I am by no means a master baker, but I know my way around a kitchen (ish) and love having a go at trying new things!
The addition of smashed blackberries (or other fruit) is entirely optional, but I happened to have picked some that day and it adds a really nice sharp twist through the cake – and you can use any seasonal fruit you like. Just don’t go too mental with the fruit or it’ll either burn or make your banana bread mega soggy.
If you try the recipe, let me know on Instagram!
Easy vegan banana bread
A super easy vegan banana bread with chocolate chip
- 3 large very ripe bananas
- 55 g (weight) rice bran oil other vegetable oil is also fine
- 100 g brown sugar
- 220 g self raising flour
- 2 tsp baking powder
- 2 heaped tsp cinnamon
- 50 g mashed fruit blackberries, raspberries or blueberries work best
- 75 g dark chocolate chips
Preheat the oven to 200C.
Peel and mash the bananas with a fork, add to a bowl with the oil and sugar and mix well.
Add the flour, baking powder, cinnamon, chocolate chips and mix together. In a separate bowl mash the berries together.
Line a loaf tin with baking paper and add the mixture. Pour the berry mixture on top and swirl together.
Bake on the middle shelf of the oven for 20 minutes and then check the top. If the top is browning/burning, cover with foil and cook for another 20 minutes or until a skewer comes out clean. [total cook time approx 40 minutes].
Cool before removing from the tin and cutting,