Home > Food > Life > TMC Recipe Of The Week: Vegan Banana Bread

We’ve partnered with Zenia Deogan, Nutritionist and Chef @thesensorykitchen to create some super easy, super speedy recipes of the week.

Something for everyone with this classic banana bread recipe – moist, healthy, egg and dairy free and simply best banana bread ever!


– 240 Plain/Gluten-free Flour
– 80g Dark Brown Sugar (substitute for finely chopped dates soaked in a little boiling water)
– 1 tsp Baking Powder
– 1 tsp Baking Soda
– 1tsp Cinnamon Powder
– Pinch of Salt
– 80ml Neutral Flavoured Oil (vegetable/canola/coconut oil)
– 1 tsp vanilla extract
– 3 Large Overripe Bananas, mashed + a few slices for topping
– 60ml Plant Milk (Almond/Soya/Oat)


– Preheat oven to 190°C and grease loaf tin.
– In a medium sized mixing bowl, whisk banana and sugar, add oil, milk, vanilla extract and mix.
– Add dry ingredients – flour, baking soda, baking powder, cinnamon powder and salt – mix well until all the flour is combined.
– Pour batter into a loaf tin, in the middle top with sliced bananas. Bake for about 50 min – 1 hour. To check if baked well, stick a toothpick in the center of the loaf, if it comes out clean it should be ready. Remove from oven and let cool for 10 min before slicing.

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