The ultimate spiced vegan banana bread

vegan banana bread on board with bananas in background

The ultimate spiced vegan banana bread

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.

Course Cake

Cuisine British

Keyword vegan banana bread

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 282kcal

Author Cook Veggielicious

Ingredients

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

Metric - US customary

Instructions

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.

Notes

Nutritional information is approximate and is intended as a guide only.

Nutrition