• 100ml coconut oil, plus extra for the tin
  • 4 tbsp almond milk
  • ½ tsp cider vinegar
  • 175g light muscovado sugar
  • 3 medium very ripe bananas, mashed
  • 1 tsp vanilla extract
  • 200g plain flour
  • 75g wholemeal flour
  • ½ tsp ground cinnamon
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda


  • 4 tbsp icing sugar
  • 2 tbsp lemon juice
  • a handful dried banana chips, chopped


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Oil a 450g loaf tin with coconut oil and line with a long strip of baking paper.

  • STEP 2

    Mix the almond milk and vinegar. In another bowl, mix 100ml coconut oil and sugar until well combined. Add the milk mixture, bananas and vanilla to the oil and beat with electric beaters. Mix the flours, cinnamon, baking powder and bicarb with ¼ tsp salt.

  • STEP 3

    Add the flour mixture to the wet mixture and stir thoroughly. Pour into the lined tin and bake for 45 minutes or until risen and springy, and a skewer poked into the middle comes out clean. To finish, mix the icing sugar with the lemon juice and drizzle over the vegan banana cake. Scatter with the banana chips.


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