Banana Sultana Bread

Preparation info

  • Difficulty


  • Makes


    small loaf

Appears in

Good Food For Bad Days

Good Food For Bad Days

By Jack Monroe

Published 2020

  • About

This recipe is an adaptation of the original Vegan Banana Bread from A Girl Called Jack, only with the fruit bolstered up to provide two portions of our 5 a day per two slices of it (one portion of banana and one of sultanas). I don’t add any extra sugar to this recipe as the sweetness of the bananas and sultanas is enough – and it is on the heavy side, like a middling Christmas pudding weight, rather than a light sponge.


  • 4 bananas (around 320 g)
  • 80 ml cooking oil, plus extra for greasing
  • 225 g self-raising flour
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • 120 g raisins or sultanas


Preheat your oven to 180°C/160°C fan/gas 4, and place a shelf just below the centre, then lightly grease a 450g loaf tin.

Peel and mash the bananas with the cooking oil in a mixing bowl – it will look a bit horrendous at this stage and it takes a little work, so if you have a small personal blender or bullet blender, it’s easier to just pop them in that along with the oil and blast it to a smooth puree, then pour into a bowl.

Stir the flour, baking powder and cinnamon into the bananas, and mix well to form a batter. Fold in the raisins or sultanas to distribute them evenly, breaking them up if they have stuck together in the bag.

Pour the batter into the prepared loaf tin and bake for 45 minutes in the centre of the oven, until the loaf is risen and golden. If a knife or skewer inserted into the middle comes out clean, it’s done. If it’s a little sticky, give it 10 more minutes, then try again.

Remove from the oven and allow the bread to cool in the tin for 30 minutes to firm up, before turning out and slicing.

This will keep, well wrapped, for up to 4 days.