A delicious vegan banana bread recipe based on the loaf cake recipe in the Honey and Co cookbook.
It's too tortuous to bake for my family and not be able to tuck in myself. So I've been experimenting with a few vegan recipes for sweet treats.
For example, I love raw brownies. So do Miss R and Baby S. But R doesn't like them.
Finding things that everyone in the family will eat is a constant challenge.
The whole family loves this vegan banana bread
Luckily cake is usually a winner and this recipe for vegan banana bread was scoffed by everyone.
In fact Baby S loves it so much that the rest of us have to eat it in secret. It has more sugar in it than I'd really like but it's a great start and you really can't taste that it has no dairy or eggs in it. Hopefully I'll have a less sugary vegan bake to share with you soon as well.
It's adapted from the vegan loaf cake recipe from the Honey & Co baking book. I've had my eye on this book for a while now and I'm so pleased to finally own it! It's a shame that I've got it just at the point when I can't eat most of the recipes because they're not vegan. But there are quite a few things in there that I'm pretty sure I can adapt.
I'm glad it's good because I made the kids go all the way into central London on the bus so I could exchange a duplicate Christmas present for it at Waterstones. They enjoyed the trip past the Houses of Parliament and Big Ben. We found a nice little playground nearby to burn off some steam, but their favourite part of the trip was looking at all the books in the children's department. They didn't even ask me to buy a single thing. We only left because I got tired of putting back the books that Baby S (soon to be toddler S I fear) was chucking on the floor!
How to make vegan banana bread
If you have made this recipe I would love it if you’d leave a comment and rating below. Thank you!
Vegan banana bread
- 175 g caster sugar
- 250 g plain flour I used half white and half wholemeal
- ½ tsp bicarbonate of soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 100 g water
- 100 g date syrup
- 100 g sunflower oil
- 2 very ripe bananas mashed
- 50 g currants
- Preheat the oven to 190°C/170°C fan. Grease and base line a 1kg loaf tin with a sheet of baking parchment. If you allow a little overhang on the long sides you can use this to help you lift the cake out later.
- Add the sugar, flour, bicarbonate of soda and the spices to a large bowl. Whisk gently until thoroughly combined. Place the water, date syrup and oil into a small saucepan and bring to the boil, stirring constantly so that it doesn't burn. As soon as it's just boiling pour it over the dry ingredients and stir well until combined. Stir in the bananas and currants.
- Pour into the prepared tin and bake for 45 minutes turning the tin around halfway until it feels springy to the touch.
- Allow to cool in the tin.