A tray filled with chunks of banana and berry cake

Sugar-free banana bread

  • serves 18
  • Easy

We've used silken tofu in place of eggs in this vegan banana berry traybake, wonderful served with dairy-free yogurt for a sweet breakfast or brunch


Bake this sugar-free banana bread, then check out our vegan banana bread, healthy muffins and more vegan baking ideas.



  • bananas 4 ripe (380g)
  • silken tofu 120g
  • cold-pressed rapeseed oil 125ml
  • maple syrup 120ml, plus 1 tbsp
  • almond milk 60ml
  • vanilla extract 1 tsp
  • wholemeal spelt flour 300g
  • baking powder 2 tsp
  • bicarbonate of soda ¼ tsp
  • mixed spice 1 tsp
  • frozen mixed berries 175g


  • Step 1

    Heat the oven to 170C/fan 150C/gas 4. Line a 25cm x 20cm tin with baking paper, leaving some overhang.

  • Step 2

    Mash the bananas in a large bowl with a fork. Put the tofu in a separate bowl and use a hand blender to blitz until smooth.

  • Step 3

    Add the oil, 120ml of maple syrup, all the almond milk and vanilla extract, along with the tofu. Mix to combine. In a separate bowl, combine the flour, baking powder, bicarb and mixed spice. Add the dry ingredients to the wet and mix until just combined.

  • Step 4

    Pour the batter into the prepared tin. Sprinkle the berries over the top. Bake for 40 minutes or until springy to the touch. Remove from the oven and, while the cake is still hot, brush the remaining 1 tbsp of maple syrup over the top. Leave to cool on a wire rack and then, using the baking paper, lift out the cake and cut into 18 pieces.

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Nutritional Information

  • Kcals 165
  • Fat 7.8g
  • Saturates 0.7g
  • Carbs 19.9g
  • Sugars 9.1g
  • Fibre 2.3g
  • Protein 2.7g
  • Salt 0.1g