Replay: Banana and berry loaf (vegan)

Vegan Banana and Berry Loaf


I first made a banana loaf using a recipe from Jack Monroe on their website: .  (Unfortunately, the original banana loaf recipe has disappeared, but there are lots of other delicious and low-cost recipes to be found!)  That first recipe introduced me to baking – previously I’d cooked daily, but only baked rarely.

I love making this banana and berry loaf because I know all my friends and family can enjoy it, including those who are dairy intolerant, vegan, or have an egg allergy.

As I said, it’s based on Jack Monroe’s recipe, but I’ve tinkered with the quantities and baking time in my fan assisted oven.  It’s equally delicious when eaten warm, out of the oven, sliced as a lunch box treat, or lightly toasted and enjoyed with a cup of tea.




Makes one loaf

2 over-ripe bananas
50ml sunflower oil (plus a little extra for greasing)
225g self raising flour (1.5 cups)
50g granulated sugar
1 heaped cup of frozen berry mix (I like raspberries, strawberries and brambles)~
1 tsp baking powder
6 tbsps. warm water




1. Preheat your oven – mine is fan-assisted and works best at 180C for this recipe.

2. Peel the bananas and roughly mash them in a bowl, along with the sunflower oil.

3. Sieve roughly 2/3 of the flour (1 cup’s worth) into the bowl then stir through.

4. Now add the sugar and baking powder and stir.

5. Add in the berries and stir through – this should make the mixture turn a purpley-pinky colour.

6. Sieve the remaining flour into the bowl and stir through.

7. One by one, add the tablespoons of warm water, mixing through the cake batter.~

8. Lightly grease the loaf tin with a little sunflower oil, just so the loaf doesn’t stick when it’s time to remove it.

9. Please in the preheated oven and cook for 30 minutes.

10. Remove after half an hour.  To check if the loaf is cooked through, push a clean knife through the top and remove – if it comes out covered in runny batter, your loaf needs to cook for a little longer.  I’d advise returning it to the oven and lowering the heat to around 100C so it cooks in the centre but doesn’t burn on top.

11. Allow to cool – if you can keep your hands off it!  Enjoy 🙂



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