Vegan Banana Bread & Cashew Cream Icing

This banana bread is very straightforward to make and can be adapted to suit all budgets. For a plain version just take off the cashew cream icing and the walnuts and you’ve still got a delicious golden cake. The coconut sugar adds a lovely caramel flavour but you can also use any sugar that you have available. Enjoy 🙂

This recipe was taken straight from our Everybody’s Going Dairy-free Guide (over 95 pages full of recipes, handy charts, helpful tips, dairy-free secrets, eating out and lots more)

Freezable
Cheap
Kids recipe

Click on a star to rate this recipe! You must log in first.

Average rating 5 / 5. Vote count: 1

No votes so far! Be the first to rate this recipe.

Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub

Total time

85

Meal

  • vegan-desserts

Servings

08-Oct

Ingredients

  • 250g/2 cups self-raising flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 200g/1 cup coconut sugar or soft brown sugar
  • 115g/½ cup vegan margarine/spread
  • 3 very ripe bananas
  • 60ml/¼ cup soya milk
  • 1 tsp cider vinegar
  • 1 tsp cinnamon
  • ¼ tsp all spice
  • 1 tsp vanilla
  • Pinch salt
  • 100g/¾ cup walnut pieces

Instructions

Icing

  1. Make a batch of our cashew cream (sweet version).

Cake

  1. Preheat the oven to 180˚C (fan)/350˚F/Gas Mark 4.
  2. Grease and line a large loaf tin with baking parchment.
  3. Mix the soya milk and cider vinegar together in a small bowl and set aside.
  4. Into a large bowl, sieve the flour, baking powder, bicarb, spices and set aside.
  5. In a separate bowl, cream the margarine and coconut sugar then add the bananas and mix until smooth.
  6. Mix the wet ingredients together with the dry ingredients just before you are ready to put the cake in the oven. Combine thoroughly and then pour into the lined cake tin. Add more soya milk if the mixture is too thick.
  7. Bake in the oven for an hour or until golden and fully cooked through. Test with a cake probe.
  8. Wait until the cake has completely cooled before adding the cashew cream icing. Top with walnuts and serve.
24602460

Did you know that the Vegan Recipe Club is run by Viva!, and that we are a charity?

We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.

Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.

Donate

Related recipes

sticky-toffee

Vegan Sticky Toffee Puddings

There are few things in life as enjoyable as a sticky toffee pudding! Savour our scrumptiously veganised version of this classic British dessert, with a treacly date sponge covered in…

pithivier

Chestnut, Mushroom & Red Wine Pithivier

This traditional French dish, with its sunbeam pastry, is a feast for the eyes, rich, tasty, easy to create and makes for the perfect Christmas centrepiece or any time you’re…

Leek, Mushroom and Blue ‘Cheese’ Quiche

One of the Viva! staff described this as the best quiche they’d ever had and another said ‘absolutely banging!’ Either way, it’s gone down pretty well and we hope you…

Vegan 'Steak' & Ale Pie

Vegan ‘Steak’ & Ale Pie

Full of lovely veg, a nice rich boozy sauce and golden, crispy pastry… what more could you want… well apart from gravy of course!

Baked Biscoff Cheesecake

Baked Biscoff Cheesecake

This cheesecake is the ultimate indulgence! You’ll only need a small bite so there’ll be lots to go around – perfect for a big Christmas dinner 🙂

VRC app