Vegan Banana Bread - in grams
Our vegan banana bread recipe written for UK kitchens - gram measurements, °C oven temperatures, and British ingredient names you'll actually find at Tesco, Sainsbury's, Waitrose or Ocado.
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Ingredients - Serves 10 slices
Prep 10 minutes · Cook 55 minutes
| 3 | very ripe bananas |
| 120 ml | rapeseed oil |
| 120 g | soft light brown sugar |
| 120 ml | oat milk |
| 1 tsp | apple cider vinegar |
| 1 tsp | vanilla extract |
| 240 g | plain flour |
| 1 tsp | baking powder |
| 1 tsp | bicarbonate of soda |
| 1 tsp | ground cinnamon |
| 1/2 tsp | fine sea salt |
| 60 g | dark chocolate chips, optional |
Method
- Heat the oven to 170°C fan / 190°C / 375°F. Line a 900 g loaf tin.
- Mash the bananas in a large bowl. Whisk in oil, sugar, oat milk, vinegar and vanilla.
- Sift over flour, baking powder, bicarb, cinnamon and salt. Fold gently - don't overmix.
- Stir through chocolate chips if using. Pour into the tin.
- Bake for 50 - 55 minutes until a skewer comes out with moist crumbs.
- Cool in the tin for 15 minutes, then turn out.
Chef's notes
- The blacker the bananas, the better the bread.
- Keeps for 4 days wrapped, or freeze sliced for toast.
British cooking note
If your oven runs fan-assisted, drop the temperature by 20°C from the figure given. UK supermarket plant milks vary in fat content - Oatly Barista works particularly well for sauces.
Want to cook like this every week?
This recipe is from our free vegan recipe library. For step-by-step videos that teach you the technique behind dishes like this - knife skills, building flavour, sauces, doughs - explore our Cook Like A Pro course.
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