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Castle Banana Bread - Vegan Recipe!


Ready for some bank holiday baking? Here's the tried and tested recipe for the Castle's banana bread - an absolute classic. And it's vegan too, so whether you're already vegan or simply struggling to get a hold of some eggs, this is the recipe for you. With thanks to our lovely chef AJ for sharing her trade secrets! 

Difficulty: Easy 

Equipment required: 2lb loaf tin, mixing bowl, wooden spoon


  • 3 ripe bananas, mashed
  • 100-200g sugar (depends on how ripe bananas are, the more ripe they are the sweeter they'll be!)
  • 50ml sunflower oil
  • 100ml soy milk
  • 235g plain flour
  • 1 tsp baking soda 
  • 1 tsp baking powder
  • ½ tsp salt
  • Optional: 50g chopped walnuts and/or 50g chocolate chips


Preheat your oven to 160degrees centigrade.

Combine the oil, mashed bananas, flour, baking soda, baking powder, sugar and salt in a large mixing bowl, adding 75ml of the soy milk and then topping up as much as you need to make a thick but fairly fluid mixture.

Pour into a well oiled 2lb loaf tin and cook 1 hr 15 mins until golden.


You can add chocolate chips or walnuts for luxury banana bread! Just combine with the rest of the ingredients. 

Top Tip:

Bananas freeze brilliantly. Simply pop them in the freezer (whole, with the skins on) and fully defrost before baking. They'll come out of their skins looking a bit odd and slimey, but as long as they're going straight into a cake you'll never know the difference once the cake is done. 




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