
This super easy vegan banana bread will never be dry, packed with raspberries and a seriously tasty vegan spread frosting, too.
We've swapped out butter and eggs for sunflower oil as a fat substitute to make sure the cake stays super moist. Stick with a neutral oil like sunflower as otherwise you run the risk of ruining the flavour.
For the easiest vegan cake frosting EVER we've use vegan spread - naturally.
Want some more vegan baking ideas? Check out our vegan cake round-up!
Ingredients
3 - 4 ripe bananas (approx. 300g peeled weight)
- 100 g
soft light brown sugar
- 300 g
self-raising flour
- 1
baking powder
- 3 tsp.
cocoa powder
- 150 ml
sunflower oil, plus extra for greasing
- 150 g
raspberries
For the frosting
- 75 g
vegan spread
- 150 g
icing sugar, sifted
Few drops of vanilla essence
Handful of banana chips and freeze-dried raspberries, to decorate
Directions
- Step 1Preheat oven to 180ºC (160ºC fan). Grease then line the base and sides of a 2lb loaf tin with parchment.
- Step 2Mash the bananas with the back of a fork and then stir in the sugar, flour, baking powder, cocoa and sunflower oil until well combined. Fold through the raspberries.
- Step 3Tip into prepared tin and spread to level. Bake for 1 hour until a skewer inserted into the middle of the cake comes out clean.
- Step 4Leave to cool in the tin for 10 mins before removing parchment and placing on a wire rack to cool completely.
- Step 5Make the frosting: beat vegan spread and icing sugar together then beat in the vanilla. Spread over the top of the loaf, then decorate with banana chips and freeze-dried raspberries.

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