• L. M. Taylor

Beautiful Banana Bread

This delicious loaf is a firm favourite in our family. It was the first recipe I veganised and I cant resist making it every time we have over-ripe bananas.

Don't worry, if you don't have over-ripe bananas to hand. Bananas can be used as soon as they are ripe, I just find that they give a sweeter, richer flavour when they have been left for a little too long.

Banana Loaf Recipe


270 grams Dark Brown Sugar

2 tbsp Ground Golden Flaxseed

6 tbsp water

2 peeled Bananas

280 grams Self Raising Flour

2 tsp Baking Powder

1 tsp ground Ginger

1 tsp Cinnamon

45 grams Vegetable Oil


1. Pre-heat oven to 170C and line a loaf tin with baking paper.

2. Add all of the ingredients to the mixing bowl. Mix on a medium speed until combined, the mix should be mostly smooth with a few lumps of banana.

3. Pour into a loaf tin and bake for 1 hour 10 minutes. It should be firm to the touch and a skewer should come out clean from the centre.

4. Cool in the tin for a hour or so. Then turn out onto a wire rack until completely cool.

5. Enjoy on it's own or with ice-cream.

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