Self-Raising Flour Banana Bread (Vegan) – Baking Basics

Sliced closeup of vegan banana bread made using self-raising flour
  • Prep time: 10 minutes
  • Cook time: 1 hour

The best vegan banana bread – soft & light and SO easy to make using simple ingredients. The batter is oil-based & eggless so it’s quick to make & full of flavour from light brown sugar and cinnamon.

If you’ve ever thought ‘can you use self-raising flour for banana bread?’ then this is the recipe for you! It has been specifically developed using self-raising flour to produce the best vegan banana bread ever. The recipe is very simple to make as it doesn’t need any egg replacers or dairy substitutes so you probably already have all the ingredients you need in the cupboard. This banana bread is super moist and soft with a lightly sweet flavour.

Self-Raising Flour Banana Bread Recipe

Self-Raising Flour Banana Bread (vegan)

The best vegan banana bread - soft & light using simple ingredients (no egg substitutes or vegan butter). This is a batter you can mix together by hand so it's really easy to make.
5 from 3 votes
Print Pin Rate
Course: Quick Breads (Non-Yeasted) & Scones
Cuisine: American
Special Diet: baking, banana bread, breakfast, dessert, quickbread, self-raising flour
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 1 (2lb) loaf

Ingredients

  • 220-240 g (2 large/3 medium) overripe bananas
  • 125 g (1/2 cup packed) light brown sugar
  • 90 g (1/3 cup) vegetable oil
  • 60 g (1/4 cup) water
  • 1 tsp ground cinnamon , optional
  • 1/4 tsp salt
  • 240 g (2 cups) white self-raising flour (see notes for substitute)
  • 1/2 tsp bicarbonate of soda (baking soda)

Instructions

  • Preheat the oven to 180°C (350°F) non-fan / 160°C (320°F) fan. Line a 2lb loaf tin with a sling of baking paper and set aside.

To make with a hand blender:

  • Combine the peeled bananas, sugar, oil, water, cinnamon and salt in a medium bowl. Use a hand blender to blitz together until smooth. Stir in the flour and bicarbonate of soda (baking soda) until just combined.
    220-240 g (2 large/3 medium) overripe bananas, 125 g (1/2 cup packed) light brown sugar, 90 g (1/3 cup) vegetable oil, 60 g (1/4 cup) water, 1 tsp ground cinnamon, 1/4 tsp salt
  • Scrape the batter into the prepared tin and bake for 50-70 minutes, until a toothpick inserted into the centre of the bread comes out clean. Cover the top of the loaf with foil halfway through baking if it looks like it's browning too much.
    240 g (2 cups) white self-raising flour (see notes for substitute), 1/2 tsp bicarbonate of soda

To make without a hand blender:

  • Peel the bananas and place onto a plate. Mash with the back of a fork until as smooth as possible then scrape into a medium bowl.
    220-240 g (2 large/3 medium) overripe bananas, 125 g (1/2 cup packed) light brown sugar, 90 g (1/3 cup) vegetable oil, 60 g (1/4 cup) water, 1 tsp ground cinnamon, 1/4 tsp salt
  • Stir in the sugar, oil, water, cinnamon and salt until smooth. Then stir in the flour and bicarbonate of soda (baking soda) until just combined.
  • Scrape the batter into the prepared tin and bake for 50-70 minutes, until a toothpick inserted into the centre of the bread comes out clean. Cover the top of the loaf with foil halfway through baking if it looks like it's browning too much.
    240 g (2 cups) white self-raising flour (see notes for substitute), 1/2 tsp bicarbonate of soda

Cool & store:

  • Allow the loaf to cool in the tin for 10 minutes then tip out and leave to cool completely on a wire rack before slicing. Store in an airtight container for up to a week.

Notes

If you don't have self-raising flour: combine 228g plain white flour with 1 tbsp baking powder.
For a special topping: sprinkle chopped walnuts and demerara sugar (raw cane sugar) over the top of the loaf before baking
Tried this recipe?Let me know how it went! Mention @izyhossack or tag #topwithcinnamon!

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I’d love to see how it went! Tag me on instagram @izyhossack and hashtag it #topwithcinnamon so I can see your beautiful creation & reshare in my stories!

Video

YouTube video

Ingredients for self-raising flour banana bread explained

  • Overripe bananas: you want bananas which are nice and ripe for this recipe as this will give you the best flavour & sweetness.
    • They should be a bit soft with either spotty skin or fully blackened skin. You can either use fresh, ripe bananas or frozen, defrosted bananas. I usually let my bananas get super ripe and then I freeze them whole! To use them for baking I just take them out of the freezer, put them in the oven for 5-10 minutes to defrost a bit and then I peel them and squeeze out the inner flesh.
    • The mashed banana in this recipe also replaces the need for using eggs!
  • Light brown sugar: I like to use a light brown sugar as it has a slightly caramelised flavour which works beautifully with the bananas. You can use coconut sugar, white sugar (granulated or caster) or dark brown sugar in the recipe although this will change the flavour slightly.
  • Oil: Using oil makes this recipe super simple to pull together. I like to use a neutral oil like vegetable oil or sunflower oil but you could also use a light olive oil, melted coconut oil or even avocado oil. If you’re not vegan, you can also use melted butter.
  • Self-raising flour: this is a pre-mix of plain white flour and baking powder in a fixed ratio. I usually make my own DIY self-raising flour using this recipe. If I’m buying it, I use the Doves Farm brand as it has a low protein content i.e. it is lower in gluten so will produce a softer cake. You can use a wholemeal self-raising flour instead, if you wish.
  • Bicarbonate of soda: it’s necessary to add a bit of extra lift to this recipe as the self-raising flour alone isn’t enough to lift the cake adequately. Bicarbonate of soda also helps the loaf to brown.
  • Cinnamon: I like to add a bit of ground cinnamon to the banana bread for that warming, toasty flavour but you can leave it out if you don’t like it.
  • Demerara sugar/walnut topping: this is optional but I like to sprinkle the top of the loaf with these before baking. The sugar adds a crispy crust and the walnuts add flavour and crunch. Leave it off if you prefer.
closeup of sliced vegan banana bread

Can you freeze banana bread?

Yes you can, you just need to let the loaf cool completely then place into a resealable sandwich bag, seal & date/label it. Freeze for up to 3 months. You can also pre-slice the loaf before freezing so that you can defrost a few slices at a time.

Can you make wholemeal banana bread?

Yes just replace the weight of self-raising white flour with self-raising wholemeal flour. If you can’t find self-raising wholemeal flour, use 228g of wholemeal pastry flour + 1 tablespoon baking powder.

Can you make banana muffins with this recipe?

Yes simply line a standard muffin tin with 12 muffin liners and divide the batter evenly between them. Bake at the same temperature for 20-25 minutes, until a toothpick inserted into the centre of the muffins comes out clean.

eggless banana bread in loaf tin with plate and mug

20 Best Vegan Baking Recipes

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  • Vegan Chocolate Chip Cookies
  • Vegan Lemon Poppyseed Muffins
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  • ……

Sourdough Pumpkin Bread (Vegan)

A warmly spiced vegan pumpkin bread which uses sourdough discard!
5 from 3 votes
Print Pin Rate
Course: Quick Breads (Non-Yeasted) & Scones, Sourdough
Cuisine: American
Special Diet: dairy free, egg free, pumpkin bread, sourdough, sourdough discard, vegan
Servings: 1 loaf (serves 12)

Ingredients

  • 200 g (3/4 cup plus 1 tbsp) pumpkin puree* (SEE NOTES if using homemade)
  • 150 g (3/4 cup) light brown sugar*
  • 90 g (1/3 cup + 2 tsp) neutral oil or light olive oil
  • 2 tsp ground cinnamon
  • 1/2 tsp freshly grated nutmeg
  • 1/2 tsp ground ginger
  • 1/8 tsp ground cloves
  • zest of 1 orange , finely grated
  • 1/4 tsp fine table salt
  • 150 g (3/4 cup) sourdough starter/discard (100% hydration)
  • 120 g (1 cup) plain white (all-purpose) flour
  • 1 tsp bicarbonate of soda (baking soda)

Topping (optional):

  • 2 tbsp light brown sugar
  • 3 tbsp pumpkin seeds/pepitas

Instructions

  • Preheat the oven to 180°C fan (350°F). Grease a 2lb loaf tin with some oil and line with a sling of baking paper.
  • In a large bowl, mix the pumpkin puree, sugar, oil, spices, orange zest and salt until smooth.
    200 g (3/4 cup plus 1 tbsp) pumpkin puree*, 150 g (3/4 cup) light brown sugar*, 90 g (1/3 cup + 2 tsp) neutral oil or light olive oil, 2 tsp ground cinnamon, 1/2 tsp freshly grated nutmeg, 1/2 tsp ground ginger, 1/8 tsp ground cloves, zest of 1 orange, 1/4 tsp fine table salt
  • Stir in the sourdough starter. Lastly, add the flour and bicarbonate of soda. Fold together until just combined.
    150 g (3/4 cup) sourdough starter/discard, 120 g (1 cup) plain white (all-purpose) flour, 1 tsp bicarbonate of soda
  • Pour the batter into your lined loaf tin. Sprinkle with the topping of light brown sugar and pumpkin seeds, if using.
    2 tbsp light brown sugar, 3 tbsp pumpkin seeds/pepitas
  • Bake for 55-70 minutes– a toothpick inserted into the centre should come out clean. If the loaf looks like it's browning too much but is not cooked through yet, tent the top with foil for the last 20 minutes of baking.
  • Allow to cool before removing from the tin, slicing & serving.

Notes

Adapted from my Sourdough Banana Bread (vegan)
Amount of sugar: use 150g for a slightly less sweet loaf or 200g if you prefer things sweeter
If using homemade pumpkin puree: it is essential that your pumpkin puree is drained before weighing & using in this recipe. To do this, line a sieve (mesh strainer) set over a bowl with 2 layers of cheesecloth. Fill with your homemade pumpkin puree and leave to drain for 2-3 hours. After this time, gather up the edges of the cheesecloth and twist together at the top. Gently squeeze the bundle of puree to remove any last bit of water – don’t squeeze too hard or the puree may start to seep through the cheesecloth! The texture should be very thick just like canned pumpkin puree. You can now measure it out and use it in the recipe.
To make homemade pumpkin puree: cut your pumpkin in half. Place cut side down on a baking tray and roast at 180C fan (350F) for 1-2 hours until completely soft. Remove from the oven, flip over and scoop out the seeds then discard them. Scoop the flesh into a blender/food processor/bowl with sitck blender, discard the skin. Blitz the flesh until smooth then drain as instructed above.
What is 100% hydration sourdough starter? This means that when feeding your starter, you’re using an equal weight of flour & water (e.g. feeding it with 50g flour & 50g water each time).
Non-Vegan option: use 100g butter, melted, in place of the oil.
Tried this recipe?Let me know how it went! Mention @izyhossack or tag #topwithcinnamon!

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