Budget Banana Bread

Budget Banana Bread

Yum! This simple, cheap banana loaf can be frozen and is amazing for using up overripe bananas!

Easy recipeEasyLow fat, low sugar, diabetic friendly Freezable recipe Cheap as chickpeasKid recipe
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Preparation time

Cook time

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United States and Canada


  • vegan-desserts




  • 3 large, very ripe bananas
  • 60g vegan margarine OR 50ml vegetable oil
  • 100g caster sugar
  • 250g self-raising flour. We like using half each wholemeal SR and white SR, but all-white works too. (GF flour works too)
  • 1 tsp baking powder
  • 1 tsp vanilla essence
  • 5 tbsp soya milk or other non-dairy milk
  • 2-3 tbsp raisins or sultanas
  • Optional: chopped nuts or sunflower seeds
  • Icing (optional)
  • 200g icing sugar
  • 8 tsp warm water



  1. Pre heat 180°C (fan) 350°F/Gas Mark 4. Grease a large non-stick loaf tin with oil spray or a light coating of margarine/oil. Add a base layer of greaseproof paper too.
  2. In a large bowl, mash the bananas in a bowl with a fork or potato masher. Add the margarine and cream it all together well – that is, mix it so it has a fairly creamy texture.
  3. Add the sugar and mix in well.
  4. Sieve the flour and baking powder then add the banana mixture and stir well.
  5. To this, add the soya milk and vanilla essence a little at a time, mixing in well.
  6. Add dried fruit – and nuts/seeds if using.
  7. Spoon batter into the loaf tin and cook for 40-50 mins until cooked through and golden brown on the top. Test after 40 mins, using a toothpick – it should come out clean if it’s ready – otherwise, put the cake back in the oven for another 10 mins and test again.


  1. Sieve the icing sugar into a medium-sized bowl and stir until smooth.
  2. Pour over the cake and leave to set or enjoy straight away if you like it sticky.

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