Banana bread has always been a favourite of mine. My mum has never been much of a cook, but banana bread is something she whips up from time to time and it’s always a welcome treat in our house, so when I started to verge more onto the vegan side of life, it was the first thing I wanted to try to recreate. I added the blueberries just to give it a little bit of something extra and I think they work really well, but the recipe is really easily adaptable you can add pretty much anything you like to the mixture! Currents, chocolate chips, whatever tickles your fancy! I would love to hear what you add to yours so let me know if you give this recipe a try and what you incorporated into your banana bread.

This is a very simple and quick recipe so perfect for beginners or for people who like fuss-free cooking with decent results!


1 x 2 lb loaf tin

A mixing bowl. Obv.

A whisk of some kind, I used a stick blender and that worked fine!


3 large very ripe bananas (the blacker the better)

75g oil of your choice, I used sunflower

100g brown sugar

225g self-raising flour

2 tsp baking powder

3 tsp of whatever flavouring you like, cinnamon, ginger, mixed spice etc (add more or less depending on your preference!)

1 punnet of blueberries

Something to grease your loaf tin with (I use Fry Light)

IMG_6568 2IMG_6573 2IMG_6571 2


  1. Stick the oven on to 200c
  2. Grease your loaf tin ready for the mixture, I find spaying the inside of the tin with Fry Light is the easiest and quickest way to do this!
  3. Mash the bananas up in a bowl with the oil and sugar
  4. Add the flour, baking powder and other flavourings (cinnamon etc)
  5. Carefully add the blueberries into the mixture using a big spoon, leave a few to the side for now!
  6. Pour mixture into your greased loaf tin and place the rest of the blueberries to the top
  7. Stick it on the middle shelf of your preheated oven. How long you bake it for will depend on your oven but I put mine in initially for 30 minutes, then I cover the loaf with foil and bake for another 20 minutes. By then it is usually fully baked but I always check by sticking a clean knife into the centre and if it comes out clean then it’s done!
  8. When it is baked allow to cool in the tin before cooling further on a cooling rack.



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