Moist and Fluffy Vegan Banana Bread

People have gone mad for banana bread this year. It’s having a moment. Which is funny because we never thought it wasn’t having a moment. Apparently searches for banana bread went up 54% 🤷🏽‍♀️(seriously read about it here).

To me, it makes sense that when we hit a global pandemic we all turned to banana bread. It sits right in that sweet spot of easy to make, comforting and delicious. And you probably have the majority of the ingredients ready to go in your cupboard. 

It could also be that the world went mad for toilet paper and that bananas seemed to be the only thing left available in supermarkets. I guess there's only so much paper mache one can do. 

Either way, banana bread is here stay. If you haven’t joined the banana bread makers of 2020, now is your chance.

Don’t forget to tag #makankitchenstories and #makanmoments if you make it! <3

Ingredients (1 loaf):

  • 2 cups plain flour

  • 1 tsp baking powder

  • 1 tsp salt

  • 2 tsp cinnamon

  • 4 medium sized overripe bananas (plus one extra for decoration)

  • 1/4 cup granulated sugar

  • 1/4 cup light brown sugar

  • 1/4 cup vegetable oil

  • 2 tbsp almond milk

  • 1 tsp vanilla essence

  • 1/3 cup walnuts (optional)

  • 1/3 cup chocolate chips


  1. Preheat your oven to 180c.

  2. Line your loaf tin with baking paper or grease the tin with oil.

  3. Mix all the flour, baking powder, salt and cinnamon together in a bowl and set aside.

  4. Peel the bananas and mash them (reserving half of one banana for the decoration) using a fork until mushy in a mixing bowl.

  5. Add the sugars, oil, milk and vanilla essence and mix well together until combined.

  6. Fold in the dry mixture until just combined. Do not over mix as this will lead to a dense and slightly chewy texture. The mixture will be thick.

  7. Fold in the walnuts and chocolate chips if using.

  8. Pour mixture into the prepared tin and bang on the surface.

  9. Cut the remaining half banana into half, lengthwise and place cut side up onto the top of the banana loaf, press down slightly.

  10. Bake for 45-60 minutes depending on your oven, until a skewer comes out clean when poked into the centre. Check at 45 minutes and then every 5 minutes after.

  11. Leave to cool for 10 minutes in the tin and then take it out to cool completely on a wire rack.

Don’t forget to tag @makansnacks and #makankitchenstories if you make it!

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