Whether you’re embracing Veganuary or simply looking for a plant-based bake to satisfy your sweet tooth, this easy vegan banana bread ticks all the boxes. January is the season of new beginnings, and for many, it’s synonymous with Veganuary – a time to embrace plant-based eating and perhaps even discover a few new staples for the recipe repertoire.
Enter vegan banana bread: a fuss-free bake that’s as comforting as it is delicious. Perfect for using up those overripe bananas languishing in the fruit bowl, this one-bowl wonder requires minimal effort and no fancy ingredients, making it ideal for novice bakers or anyone keeping things simple post-Christmas.
This recipe, courtesy of the Easy Peasy Baking campaign, takes the classic loaf and swaps out dairy and eggs for ingredients you probably already have on hand. The result? A moist, moreish loaf that’s just as good toasted with a dollop of vegan spread as it is fresh from the tin. Veganuary just got a little sweeter.
Makes: one 1kg loaf. Ingredients:. 4 ripe bananas. 75g vegetable oil. 1 tsp vanilla extract. 225g self-raising flour. 2 tsp baking powder. 100g light brown soft sugar. Equipment:. Mixing bowl. Wooden spoon. Loaf tin lined with baking paper. Measuring jug. Tip: Some retailers known for selling everything for £1 sell both baking cases for loaf tins and large round cake tins.
