Everyone loves the aroma of freshly baked banana bread wafting through the house, especially when it’s a recipe you can feel truly good about. The BBC Good Food vegan banana bread recipe is a classic for a reason: it’s easy, wholesome, and packed with the sweet, nostalgic flavor of ripe bananas.
Whether you’re committed to a plant-based lifestyle or just looking to reduce your dairy and egg consumption, this vegan banana bread is the answer to your cravings.
What makes this recipe so special is its simplicity. With straightforward ingredients and minimal fuss, you’ll have a moist, flavorful loaf ready for breakfast, snack time, or dessert.
No fancy equipment required—just a mixing bowl, a spoon, and a little patience while it bakes. Plus, it’s a fantastic way to use up those spotty bananas lingering on your counter!
If you’re ready to enjoy a comforting slice of homemade goodness, read on for all the details.
Why You’ll Love This Recipe
- Completely plant-based – No eggs or dairy, but still moist and delicious.
- Simple pantry ingredients – You probably have everything on hand already.
- Versatile – Easily adaptable with nuts, chocolate chips, or spices.
- Perfect for meal prep – Stays fresh for days and freezes beautifully.
- Kid-friendly – Sweet, soft, and satisfying for all ages.
- Healthy-ish – Lower in fat and free from animal products.
- Minimal equipment – No stand mixer or fancy gadgets needed.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Ripe bananas | 3 large (about 300g peeled) | The riper, the better for sweetness and flavor |
| Vegetable oil | 75ml (1/3 cup) | Sunflower or light olive oil works best |
| Brown sugar | 100g (1/2 cup, packed) | Light or dark; coconut sugar also works |
| Plain flour (all-purpose) | 225g (1 3/4 cups) | Can substitute up to half with whole wheat flour |
| Baking powder | 2 tsp | Ensures rise and fluffiness |
| Baking soda | 1/2 tsp | Works with banana acidity for extra lift |
| Salt | 1/2 tsp | Balances sweetness |
| Cinnamon (optional) | 1 tsp | For warmth and depth |
| Vanilla extract | 1 tsp | Adds aroma and flavor |
| Plant-based milk | 50ml (about 3 tbsp) | Oat, almond, soy, or coconut milk |
| Optional add-ins: | 75g (1/2 cup) | Chopped walnuts, pecans, or vegan chocolate chips |
Equipment
- 1 large mixing bowl
- 1 medium bowl (for dry ingredients)
- Measuring cups and spoons
- Fork or potato masher
- Wooden spoon or spatula
- Loaf tin (900g/2lb size or 8×4 inch)
- Baking parchment or non-stick spray
- Wire rack for cooling
Instructions
- Preheat your oven to 180°C (160°C fan) or 350°F. Line your loaf tin with parchment paper or grease well with oil.
- Mash the bananas in a large mixing bowl using a fork or potato masher until mostly smooth. A few small lumps are fine—they add texture!
- Add the wet ingredients: Stir in the vegetable oil, brown sugar, vanilla extract, and plant-based milk. Mix until well combined.
- Mix dry ingredients separately: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using).
- Combine wet and dry mixtures: Add the dry ingredients to the banana mixture. Stir gently with a wooden spoon or spatula until just combined. Do not overmix; a few streaks of flour are okay.
- Fold in any optional add-ins (nuts, chocolate chips) if desired.
- Pour the batter into the prepared loaf tin and smooth the top with a spatula.
- Bake for 40–50 minutes, or until a skewer inserted into the center comes out clean or with just a few moist crumbs.
- Cool in the tin for 10 minutes, then lift the bread out and transfer to a wire rack to cool completely before slicing.
Tips & Variations
-
Tip: “If your bananas aren’t ripe enough, pop them (with skin) in a 150°C/300°F oven for 15 minutes to soften and sweeten!”
- Swap the oil for melted coconut oil for a subtle tropical flavor.
- Substitute half the flour with whole wheat for extra fiber and a nutty taste.
- Add 50g of chopped dates or raisins for a natural sweetness boost.
- If you love nuts, try pecans or hazelnuts for crunch.
- For a chocolatey twist, fold in 3 tbsp of unsweetened cocoa powder and vegan chocolate chips.
- Double the recipe and bake in two smaller tins—one for now, one to freeze!
- Looking for more vegan baking? Don’t miss this Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for another sweet treat.
Nutrition Facts
| Per slice (1/10 of loaf) | Amount |
|---|---|
| Calories | 175 |
| Fat | 5g |
| Saturated Fat | 0.7g |
| Carbohydrates | 30g |
| Sugars | 12g |
| Fiber | 2g |
| Protein | 2.5g |
| Sodium | 150mg |
Nutrition values are estimates and may vary depending on add-ins and specific ingredients used.
Serving Suggestions
- Serve a thick slice warm with a generous dollop of vegan butter or nut butter for a cozy breakfast.
- Enjoy with a cup of tea or coffee for the perfect afternoon pick-me-up.
- Make it a dessert—top with coconut whipped cream and a sprinkle of cinnamon.
- For a brunch spread, pair with Vegan Bread Machine Recipe for Soft, Delicious Loaves and a fresh fruit platter.
- Pack a slice in lunchboxes for a wholesome, sweet snack.
- Toast leftover banana bread and drizzle with maple syrup for an indulgent treat.
- For a savory contrast, serve alongside Low Calorie Vegetable Soup Recipe for Healthy Eating.
Conclusion
The BBC Good Food vegan banana bread recipe is proof that plant-based baking can be just as satisfying—if not more so—than its traditional counterparts. The loaf comes out moist, tender, and bursting with banana flavor every single time, making it a reliable choice for new vegans and seasoned bakers alike.
Its adaptability means you can tailor it to your taste, whether you want to load it up with nuts, swirl in some chocolate, or keep it classic and simple.
Banana bread is a timeless favorite that brings people together—at breakfast tables, coffee breaks, or cozy evenings in. With this vegan version, you can savor that comfort knowing you’re choosing a recipe that’s kinder to both your body and the planet.
Be sure to explore more plant-based inspiration, like Peruvian Vegetable Recipes for Flavorful Healthy Meals or try a creamy Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes. Happy baking, and don’t forget to share a slice with someone you love!
📖 Recipe Card: BBC Good Food Vegan Banana Bread
Description: A moist and delicious vegan banana bread that's easy to make and perfect for using up ripe bananas. Enjoy it as a snack or breakfast treat.
Prep Time: PT15M
Cook Time: PT50M
Total Time: PT1H5M
Servings: 10 slices
Ingredients
- 3 large ripe bananas, mashed
- 75ml vegetable oil, plus extra for the tin
- 100g light brown sugar
- 225g plain flour
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 50g walnuts or pecans, chopped (optional)
Instructions
- Heat oven to 200C/180C fan/gas 6 and oil a 2lb loaf tin.
- Mix the mashed bananas, oil, and sugar together in a large bowl.
- Add the flour, baking powder, and cinnamon, then stir to combine.
- Fold in the nuts if using.
- Pour the mixture into the prepared tin and level the top.
- Bake for 50 minutes or until a skewer comes out clean.
- Cool in the tin for 10 minutes, then turn out onto a wire rack.
Nutrition: Calories: 210 kcal | Protein: 3g | Fat: 7g | Carbs: 34g
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