This recipe comes from Stine, Hubbub's resident vegan baker. A favourite amongst colleagues and friends and a great way to use up squidgy bananas, Stine shares her secret for a wonderful bake below. 

Ingredients (Serves 7-10)

  • 3 or 4 large brown bananas (the browner the better)
  • 75 grams oil (coconut or sunflower work well), plus extra for greasing the tin
  • 225 grams plain flour (can use self-raising but just use 2tsp baking powder if so)
  • 50 grams sugar (white or brown)
  • 2 - 3 tablespoons of maple syrup
  • 2 teaspoons cinamon (optional)
  • 3 teaspoons baking powder
  • Splash of oat milk or soya milk (optional, for extra moisture if the batter appears dry)
  • 50 grams walnuts (optional, you can leave these out or pick any other nut or dried fruit that you prefer)
  • Vegan chocolate chips (optional)


  1. Heat oven to 180 celsius. 
  2. Mash 3 large black peeled bananas with a fork, then mix well with 75 grams of oil and 100 grams brown sugar.
  3. Add 225 grams of plain flour, baking powder and cinnamon and combine well. Add in walnuts and chocolate chips if using.
  4. Bake in greased loaf tin for 25 minutes. Check and cover with foil if the cake is browning on top.
  5. Bake for another 20 minutes, or until the skewer comes out clean.
  6. Allow time to cool before slicing. 

Delicious served hot or cold, with ice cream or without. This treat stays fresh for 3-5 days in a sealed tupperware (if it's not eaten beforehand). 

Had a go at making these tasty treats? We'd love to see! Let us know how you got on and share your photos with us on Instagram or Facebook.