This is undoubtedly the best vegan banana bread I’ve ever made. It’s spiced with ginger and cinnamon and the molasses add a deep sweetness that’s hard to beat.
Banana bread has always been one of my favourite bakes.
And luckily it's very easy to make vegan.
I've made many different types of vegan banana bread over the years. But this spiced version has to be my favourite.
There's something so warming and comforting about the spices used - I hope you love it as much as I do.
To add additional sweetness to this vegan banana bread I've used molasses.
This has been a total game changer.
The deep sweetness of the molasses tastes incredible - I'm not sure now that I can ever go back to making banana bread without it.
Using molasses in banana bread is the way to go.
But what is molasses?
Molasses is a by-product of the sugar production system. While raw sugar is being refined it produces a thick, dark syrup. This syrup is known as molasses.
Molasses is very similar to what we in the UK call black treacle.
As is so often the case when you try to find things out on the internet I discovered that whether molasses is exactly the same thing as black treacle is a matter of some debate.
However, they are very similar and if you want to use black treacle in this recipe it'll turn out great.
Can I use another kind of syrup?
If you don't have molasses or treacle you can use any kind of syrup. Date syrup, maple syrup and agave all work well.
You'll end up with a lighter banana bread. I haven't tested golden syrup but it should also work fine.
For full recipe including ingredients list, quantities and method please see the recipe card at the bottom of the page.
To make this spiced vegan banana bread you will need the following ingredients:
- 175 g caster sugar
Caster sugar is a fine sugar that's great for baking. It's very common in the baking aisle here in the UK. In the US you should be able to find it under the name "superfine sugar". If you can't find it use a fine granulated sugar instead.
- 250 g plain flour
Plain wheat flour is best here, although you can use a blend of plain and wholemeal if you want to up the nutritional content of your banana bread.
- 1 tsp baking powder
To help your banana bread to rise.
- ½ tsp bicarbonate of soda
Also known as baking soda
- 1 tsp ground ginger
Ground ginger adds a delicious warm flavour.
- 1 tsp ground cinnamon
You could also use ground mixed spice.
- 100 g water
Regular cold water from the tap works perfectly here.
- 100 g molasses
Sometimes called black treacle in the UK, molasses adds a rich, sweet taste. You could also use maple or agave syrup for a lighter colour and flavour.
- 100g sunflower oil
This is my preferred type of oil for making banana bread. However, you can also use melted vegan butter or coconut oil.
- 3 medium bananas
The riper your bananas - the perfect use for bananas with brown spots - the better your banana bread.
- 100 g raisins
This is optional but they add a nice texture and some extra sweetness. Chocolate chips are good too (check they're dairy free).
You will need the following equipment to make this banana bread:
- 900g (2lb) loaf tin*
- mixing bowl
- small saucepan
- measuring spoons
- weighing scales (I like digital)
More vegan banana bread recipes you might like
Some of these recipes are from my other website, Sneaky Veg.
More of my vegan cake recipes
- Vegan chocolate cupcakes with raspberry frosting
- Oreo cake
- Spiced apple cake
- Banana chocolate chip muffins
Or why not try these chocolate chip chickpea cookies?
Pin the ultimate spiced vegan banana bread for later
How to make spiced vegan banana bread
If you have made this recipe and loved it please consider leaving a comment and rating below.
The ultimate spiced vegan banana bread
- 175 g caster sugar superfine sugar
- 250 g plain flour
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon or use ground mixed spice
- 100 g water
- 100 g molasses (black treacle) or sub maple or agave syrup
- 100 g sunflower oil
- 3 medium very ripe bananas mashed
- 100 g raisins or chocolate chips, optional
- 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 250g plain flour, 175g caster sugar, 1 tsp baking powder, ½ tsp bicarbonate of soda, 1 tsp ground ginger and 1 tsp ground cinnamon to a large bowl. Whisk gently until thoroughly combined.
- Place 100ml water, 100g molasses and 100g sunflower 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 three mashed bananas and 100g raisins or chocolate chips (if using) until just combined.
- 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.
- When cool turn out and store in an airtight container for 3-5 days.
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