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flatlay bnana bread topped with whole banana on vibrant yellow wooden table next to purple knife smeared with custard
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Vegan Banana Bread

This Vegan Banana Bread is flourless, gluten-free, 1 bowl and is so simple, quick and easy to make. Unlike a regular banana bread, this recipe uses creamy vanilla custard for added moisture and flavour and a taste of my childhood in England. The infamous banana custard combo we all loved back in the day!
Prep Time5 mins
Cook Time30 mins
Course: Breakfast, Dessert, Snack
Cuisine: American, English
Keyword: banana, cake, dairy-free, flourless, gluten-free, loaf, plant-based
Servings: 10 slices
Calories: 287kcal
Author: Reena Sharma

Ingredients

  • 3 bananas
  • 200 g ground oats
  • 75 ml rapeseed oil
  • 200 ml vegan custard
  • 100 g ground almonds
  • 50 g chopped walnuts
  • 1 tsp baking powder
  • 1 tsp bicarbonate soda

Instructions

  • Preheat oven to 180C.
  • Mash 2 of the bananas and beat with the other ingredients (except walnuts and remaining banana) until smooth, sticky batter results.
  • Pour into a loaf tin lined with greaseproof paper.
  • Slice the last banana in half and place on top of the batter and bake for 30 minutes.
  • Allow to cool before serving

Notes

  • Oat flour can be subbed with gluten-free flour, wheat flour and other flours. If using almond flour, use a 50/50 combo with another flour such as coconut flour.
  • Other ingredients and flavour combos can be used such as dried fruit, chocolate chips, nuts, coconut etc
  • Protein powder can also be added to give a protein boost – though weight added in protein powder should be taken from the weight of either the wholewheat or oat flours (or any other type of flour used)
  • Rapeseed oil can be replaced with other oils such as olive oil

Nutrition

Calories: 287kcal | Carbohydrates: 28g | Protein: 7g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 177mg | Potassium: 263mg | Fiber: 4g | Sugar: 6g | Vitamin A: 59IU | Vitamin C: 3mg | Calcium: 93mg | Iron: 2mg