Sorry, you need to enable JavaScript to visit this website.
Image recipe

Vegan Banana Bread

  • 50m
  • Easy
  • Serves 12

Got unloved bananas in the fruit bowl getting riper every day? Transform them into this sweet and scrumptious banana bread recipe, topped with a streusel for added texture! 


For the loaf:

  • 4tbsp Wunda Original
  • 1tsp apple cider vinegar
  • 100g vegan butter alternative
  • 200g soft brown sugar
  • 3 overripe bananas, mashed
  • 230g plain flour
  • 1tsp baking powder
  • ½tsp bicarbonate of soda
  • ½tsp freshly grated nutmeg

For the streusel top:

  • 30g caster sugar
  • 90g plain flour
  • 60g vegan butter alternative, melted
  • 50g chopped walnuts, optional

You will also need: Lined 450g loaf tin


  1. Preheat the oven to 190˚C degrees, (170˚C degrees for fan ovens), gas mark 5.
  2. Mix together Wunda Original and apple cider vinegar in a small bowl and leave to sit for 15 minutes.
  3. For the streusel, mix the flour and sugar together in a bowl, then pour over the melted vegan butter, and stir with a fork until the mix forms big clumps.  Add the chopped walnuts, if using.
  4. For the cake, cream together the vegan butter alternative and soft brown sugar, then mix in the Wunda/cider vinegar mixture and mashed bananas. At this point it might look split, but fear not – all it needs now is the flour to bring it back together.
  5. Sift in the dry ingredients and fold through. Pour the batter into the prepared tin, crumble the streusel over the top, and place into the oven. Bake for 45-50 minutes until a skewer inserted into the centre of the loaf comes out clean.
  6. Leave the loaf in the tin to cool for 15 minutes, then turn out onto a wire rack to cool completely before cutting. The loaf will keep for up to two days in an airtight container.