- Don’t forget the key to a lovely banana bread is ripe bananas. If the bananas are VERY ripe, try reducing the amount of sugar to avoid an overly-sweet banana bread.
A few things to know:
- We like to live on the edge (wink wink) so we enjoy our banana bread on the sweet side. But if you prefer a less sweet loaf, then simply add half the amount of sugar or you could even omit it entirely.
- The desiccated coconut is totally optional. We love the combination of banana, chocolate and coconut, but you can simply leave out the desiccated coconut if you prefer.
Roxy & Ben
- 400g / 14.1oz ripe bananas, peeled
- 1 extra banana for decoration
- 200g / 7oz plain flour
- 2 tsp baking powder
- 50g / 2.1oz light brown sugar
- 4 tbsp desiccated coconut
- 4 tbsp coconut oil, melted
- 2 tbsp oat milk
- 3 tbsp cocoa powder
- Preheat the oven to 180°C / 356°F fan-assisted and line a 450g (approx. 20cm x 10cm) loaf tin with baking paper.
- Add the peeled bananas to a large mixing bowl. Mash with a fork until mostly smooth and runny. Add the plain flour, baking powder, sugar, desiccated coconut, coconut oil and oat milk, and stir until well combined to create the plain mix.
- Transfer a third of the mixture to a smaller mixing bowl. Add the cocoa powder to the smaller mixing bowl and stir until well combined to create the chocolate mix.
- Spoon a third of the plain mixture into the pre-lined loaf tin and level the top with the back of a spoon. Spoon half of the chocolate mix on top and level the top with the back of a spoon. Repeat for another layer, then top with the remaining third of the plain mix, again using the back of a spoon to level the top.
- Run a knife through the mixture a few times to create the ‘marble’ effect.
- Peel and slice the remaining banana in half, and place it gently on top of the mixture.
- Bake in the oven for 45 minutes or until a toothpick comes out clean.
- Remove from the oven and leave to cool for 10 minutes, then remove the banana bread from the loaf tin and leave it to cool for at least 30 minutes before serving. We sometimes enjoy the banana bread nice and warm, but it’s also great the next day! This will last a couple of days at room temperature, or up to a week in the fridge.
Did You Make This Recipe?
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I loved this recipe but it’s there any other flour i can replace? Maybe half oat flour and half almond flour?
Hey Tais, we haven’t tried with other flour but I’m sure you could sub for different ones but the texture will most likely be affected. Let us know how it goes. Thanks, Roxy
So 14.1 oz of bananas is approximately 2 cups chopped??
I’ve just made this cake and was really looking forward to it. It didn’t rise much at all. I followed the recipe and don’t understand why it turned out flat. What have I done wrong? Does the flour need to be sieved? Regards, Janet
I’ve done it a few times already, and it went flat once when I added too many bananas. Taste was great anyway!
Can you freeze it? Thanks
I have made this recipe so many times. Its easy and so good. Also a great trick cake since no one can ever tell its vegan. I alway sprinkle some sugar over the top. I love the texture and it also tends to keep it moist longer.
Ah thank you so much! 🙂
This is my forever go to B-Bread recipe. I like to use 50/50 flour blend of spelt & buckwheat. Works every time! Thank you.
Made it a couple of times now and absolutely love it.
I don’t follow exact instructions and add some other elements, but it works really well. Reading through the comments, decided to mention that I swapped flower to crashed oats, not even very finely blended – it creates a cool light texture.
Thanks for the recipe
I dont know what I did wrong but this turned out horribly. Super flat, didn’t rise and bitty ☹️. I love SoVegan though and all the recipes I’ve done.