Try this vegan banana loaf, then check out our classic vegan banana bread, vegan carrot cake, vegan chocolate cake, vegan lemon drizzle cake and more vegan cake recipes.

We've also got plenty more delicious banana bakes to try, including our classic banana bread, banana malt loaf, sugar-free banana bread and healthy banana bread.

Freddie Janssen of London restaurant Snackbar says..."We like to serve our banana bread toasted with a slab of butter and some Maldon salt, which un-vegans it but it tastes great as is, or vegan butter would work, too."

If you can’t find dark tahini, regular tahini will do.


  • 240ml oat milk
  • 2 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • 200g soft dark brown sugar
  • 140g soft light brown sugar
  • 500g very ripe banana, mashed
  • 130g dark tahini
  • 3 tbsp sunflower oil
  • 250g wholemeal flour
  • 1 tsp fine sea salt
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • for sprinkling black and white sesame seeds
  • to serve (optional) butter


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4 and line a 900g loaf tin with baking paper.

  • STEP 2

    Whisk together the oat milk and vinegar in a large bowl. Add the vanilla, sugars, bananas, tahini and sunflower oil, and mix well. In a separate bowl, mix together the flour, salt, baking powder and bicarb.

  • STEP 3

    Fold the wet ingredients through the dry ingredients very gently, taking care not to over-mix, until there are no lumps of flour left. Pour the batter into the prepared tin and top with the sesame seeds. Bake for 30 minutes, then turn the oven down to 150C/fan 130C/ gas 2 and bake for 1 hour. Remove and cool in the tin for 10 minutes, before moving to a wire rack to cool completely.

  • STEP 4

    Heat the grill to high and cut the bread into thick slices. Grill for 1 minute until toasting, then finish with a slab of butter, if you like.

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