East London Waste Authority
East London Waste Authority

Vegan Banana Bread 2.0


It’s lockdown again and you know what that means… time to bake some banana bread!

This time we have an alternative (still vegan) recipe for you with a couple of additions.

Last week I bought and tried the new Oatly vegan greek yoghurt. Unfortunately, I don’t eat too much yoghurt so needed a use for it – no food waste please!

Banana bread is one of my staple baking recipes. I adore banana bread, it’s easy to bake, doesn’t require fancy ingredients and can be adapted to be relatively healthy or quite unhealthy – depending how luxurious you feel!

This recipe is a great way to use up ripe bananas and excess Greek yoghurt (vegan or dairy).

You will need:



-Pre-heat the oven to 175 degrees

-Line or grease a loaf tin

-In a large bowl, stir together the dry ingredients of flour, sugar, baking soda and salt

-In another bowl, mash the 3 ripe bananas with a fork and then mix with the vanilla extract, oil, yoghurt and flax eggs (2 flax eggs can be made by mixing 2 tablespoons of flaxseed with 6 tablespoons of cold water and leaving to sit for 10 minutes)

-Slowly pour in the mix of dry ingredients and whisk until all mixed

-Add in any of your goodies

 -Pour into the tin and bake for approximately 55 minutes (test with a skewer that comes out clean)

-Let cool slightly before taking out of the tin. Slice and enjoy

*Hint – spreading nut butter on a slice makes it even better


You have officially baked a very yummy banana bread and also saved 3 bananas and some Greek yoghurt going to waste – win, win.


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Barking & Dagenham