This simple plant-based banana bread recipe offers a vegan twist on a beloved household staple. Traditionally baked in a loaf pan, giving it its classic shape, banana bread is classified as a quick bread like soda bread. It uses baking soda or powder instead of yeast for a quick and easy bake. While the loaf is moist from ripe bananas, it retains a soft and light texture.
Banana bread is a versatile treat, perfect as a snack or a companion to morning or afternoon tea or coffee. Brilliant for brunches and picnics, it can also be baked in small tins to create individual portions that pair perfectly with custard, caramel, or ice cream for an easy dessert. This simple plant-based banana bread recipe bakes into a satisfying treat at any time of the day.
Simple Plant-Based Banana Bread
Ingredients
- 125g plant-based butter
- 175g soft brown sugar
- 1 tsp vanilla extract
- 2 tbsp chia seeds soaked in 90ml water
- 115g golden syrup
- 300g ripe mashed bananas
- 270g plain flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
Method
Preheat oven to 160°C (fan-forced) or 180ºC.
Put the chia seeds in a small bowl, add the water and stir, set aside to soak.
Line a standard-sized loaf tin (26cm x 11cm or 2.5-litre volume) with baking paper or grease individual baking tins.
Measure and sift the flour, baking soda, and baking powder together.
Place the plant-based butter, brown sugar, and vanilla in a stand mixer and beat for 8–10 minutes or until pale and creamy. Scrape down the sides of the bowl as needed. Add the soaked chia seeds, golden syrup, mashed banana and beat well to combine.
Remove the bowl from the mixer, add the dry ingredients and fold in the flour until just combined.
Pour the batter into the prepared loaf tin. Bake for 60–70 minutes or until a skewer inserted into the centre comes out clean.
Cool in the tin for 20 minutes before removing from the tin and transferring to a cake rack to cool completely before slicing.
Food allergens that need to be clearly identified on food packaging differ around the world. This recipe is free from all animal products, sesame, tree nuts and peanut. Choose your plant-based butter carefully should nut or soy products need to be avoided. I have made this recipe with a gluten free flour blend with great results.
