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Vegan Banana Bread

  • 65m
  • Easy
  • Portions: 12
  • 13 Ingredients

Got unloved bananas in the fruit bowl getting riper every day? Transform them into this sweet and scrumptious banana bread recipe, topped with a streusel for added texture!

Nutrition Facts

Per serving
See All Nutrition Facts
  • Energy
    293 kcal
  • Protein
    3 g
  • Carbohydrate
    47 g
  • Fat
    11 g
  • Energy
    293kcal
  • Protein
    3g
  • Sodium
    185mg
  • Carbohydrate
    47g
  • Fibre
    2g
  • Fat
    11g
  • of which: saturates
    2g

Ingredients

Portions: 12
  • 4 tbsp Wunda Original
  • 1 tsp apple cider vinegar
  • 100g vegan butter alternative
  • 200g soft brown sugar
  • 230g plain flour
  • 3 overripe bananas, mashed
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • ½ tsp freshly grated nutmeg
  • 30g caster sugar
  • 90g plain flour
  • 60g vegan butter alternative, melted
  • 50g chopped walnuts, optional

Steps

1. LINE

2m

Line a 450g loaf tin with greaseproof paper.

2. PRE-HEAT

1m

Preheat the oven to 190˚C degrees, (170˚C degrees for fan ovens), gas mark 5.

3. MIX

2m

Mix together the Wunda and apple cider vinegar in a small bowl and leave to sit for 15 minutes.

4. STREUSEL TOPPING

5m

For the streusel, mix the flour and sugar together in a bowl, then pour over the melted vegan butter, and stir with a fork until the mix forms big clumps. Add the chopped walnuts, if using. Set aside to use later.

5. CREAM

5m

For the cake, cream together the vegan butter alternative and soft brown sugar, then mix in the Wunda/cider vinegar mixture and mashed bananas. At this point it might look split, but fear not – all it needs now is the flour to bring it back together.

6. BAKE

40m

Sift in the dry ingredients and fold through. Pour the batter into the prepared tin, crumble the streusel over the top, and place into the oven. Bake for 45-50 minutes until a skewer inserted into the centre of the loaf comes out clean.

7. COOL

15m

Leave the loaf in the tin to cool for 15 minutes, then turn out onto a wire rack to cool completely before cutting. The loaf will keep for up to two days in an airtight container.