Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by Jerry Brick and Roger Terry
Banana Bonanza Bread Ingredients (use vegan versions): 6 ripe bananas
1/2 cup sugar
1 teaspoon vanilla extract
2 c. all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
cinammon - amount you desire!
Directions:Mash the bananas (better if they're a bit overripe) until not quite smooth (we kinda like it a bit chunky!) and mix in the sugar and vanilla until incorporated.
In a separate bowl, sift the dry ingredients together, then add to the banana mixture and stir until blended.
Pour into a standard sized loaf pan that has been coated with a THIN layer of baking spray (you can also use a 9X13 baking dish - you don't need to spray it if its glass though) and sprkinle some cinnamon on the top, if desired. Bake in a preheated 350 degree oven for one hour.
This recipe is so ridiculously simple but SO delicious! And it seems to come out perfect every time, in every kind of dish we've tried baking it in! Enjoy with a tall glass of vanilla soy milk! YUM!!! Healthy eating!
Serves: 5-6
Preparation time: 10 minutes to prepare
This recipe is great! When i made it the second time round I added crushed walnuts (not too crushed) I also replaced the sugar and vanilla with 1 tablespoon of rice honey. I found the bananas were sweet enough!! Yummy with the walnuts!!!!!!!
Archived comment by: paul
this vegan bread is awesome. I used 1/2c brown sugar instead (and sprinkled some on top) and added crushed walnuts, a bit of cinnamon and a spoon (or so
of apple butter.
Archived comment by: frank
I subtituted the 2 cups of flour, and the baking soda and powder, for 3/4 cup of self raising flour, one cup of corn flour and 1/4 cup cocoa. I also added one cup of desicated coconut. omit the cinamon also. Delicious! I have tried another version adding dates and walnuts also.
Archived comment by: nana
i made this vegan bread as my first experiment in vegan cooking. be very careful not to stir too much, b/c without any fat, its liable to get really tough. this bread also seems to have sort of a strange bitter aftertaste to me...im not the hugest fan, though others have loved it. try adding some salt.
Archived comment by: rZPerllian
This si my favorite banana vegan bread recipe...I love that the ingredients are few and common
It is an assett to have choices when the cereals gone days before payday nad the kiddos want something sweet for breakfast. We usually have allthe ingredients on hand plus it can be made with less bananas it is very forgiving recipe..
Archived comment by: sbdmom
This was so easy to make! Its in my oven now baking away and it smells SOO GOOD! Simple and easy, will be making it again. Thanks a lot! ~Cali
Archived comment by: cali
This is THE GREATEST banana vegan bread recipe I've ever tried!!!!! I just made it for my family and I can't stop eating it!!! (Good thing I ran 8 miles today... I just had my fifth slice!!!)
Archived comment by: vegRunningBabe03
Oh yeah... I calculated the nutritional information...
Archived comment by: vegRunningBabe03
Sorry about that... the nutritional info is as follows... I baked my vegan bread in a regular sized loaf pan and cut it into 15 nice sized slices, each slice contains about... 132 calories, .5 grams of fat, 2.5 grams protein, and 32 grams carbs.
Archived comment by: vegRunningBabe03
Hmmmm...I made this with whole wheat pastry flour and maybe that was the problem. I dunno. Not enough punch for me--even though the recipe doubles in bananas, wasn't quite enough like grannys banana vegan bread (if only she'd give me her recipe!!!). Pretty good for next to fat free. Not quite sold on it yet, maybe I'll play with the recipe. Oh, made it in mini loaf pans and it still took an hour at 350. Hmmm...I dunno.
Archived comment by: crinklebug
I thought that it turned out a little tough, maybe I cooked it too long. I also used ground flax seed meal for 1/2 c of flour, made it brown nicely.
Archived comment by: dedixie
Quite delicious, but not quite as savory as my pre-vegan banana vegan bread. I took it out 5 minutes early and the outside was still kinda tough. Ended up just cutting off the outside of the bread, and now its wonderful! Might try it with less sugar next time and still shorter baking time. Tastes like it might make good muffins as well...
Archived comment by: cookiesaysmoo
Finally, I have found a banana vegan bread recipe that's easy and doesn't need the use of replacement ingredients. The only things that were done differently: I had just 4 bananas on hand and I added some finely chopped walnuts. Very yum. I will be passing this one along. Thank you!
Archived comment by: marcyolsen
I made this without the vanilla extract or the baking soda, because I didn't have them, and they were delish!
Archived comment by: eliseS2
for a more dessert-like banana vegan bread, i like to add chocolate chips...i used to work in a bakery and we'd make like 10 different kinds of banana bread, we'd add stuff like lemon zest, blueberries, whatever we could get our hands on..its all about the variation!!
Archived comment by: iluvtrees
I loved this banana bread! I made one delicious loaf, and my sister and I ate it all up. Great with peanut butter! I think next time I'll try to reduce the sugar, because the bananas are sweet enough for me anyway. Yum!
Archived comment by: niti
I had to make a bunch of changes, but it was still really good! I only had 3 bananas, and they weren't extremely ripe, so I used brown sugar and increased to 3/4 cup. I decreased the flour to 1 1/2 cups, afraid that it was going to be too dry, but that probably wasn't necessary. The end result is a moist, almost sticky, basic loaf that's tasty as is, but will be even better toasted. A keeper!
Archived comment by: atomicrose
I used 4 bananas and 1 medium ripe mango, spelt flour, and a heaping teaspoon of cinnamon. I used 1/2t liquid stevia rather than 1/2C sugar. It was very tasty! A little dense, but I actually prefer that. Probably the spelt flour, and the fact that my baking powder is pretty old. Next time I'll use less sweetener (whether stevia or sugar), more cinnamon, and cook it a little longer. Thanks for the great recipe
Archived comment by: binary
Unbelievably simple recipe and great results. I substituted self-rising flour and whole wheat flour for AP and kept the baking soda and baking powder at relatively the same amounts. I also substituted brown sugar for white sugar, and I added pecans and walnuts. Excellent stuff. I'll be making this for a long time.
Archived comment by: toho
I added a bit of soymilk too, and its great.
Archived comment by: raisingHavok
this recipe has become a regular around my house. i have to admit that i have altered it by substituting graham, soy & amaranth flours for part of the regular flour, and i add cardamom in addition to the cinnamon. i also almost always add some ground (unsweetened) coconut and fresh ground ginger to it, and occasionally raisins as well. i generally bake it in mini-muffin form for easier storing. but, all the folks at my hubbys work will request i make this for them, and none of them realize how healthy it is! my 2 children as well as another child i babysit (who is an incredibly picky eater) absolutely love this as well. awesome recipe!
Archived comment by: circe_golightly
This bread was so delicious, but it was totally done in 45 minutes for me. I used the six bananas, rice (wheat free gluten free) flour, 1/4 pure cane brown sugar (that was more than enough!) 2 tsp. vanilla and 4 servings of semisweet chocolate chips (no milk). 4 servings was 120 chips according to the package. Everyone loved it and couldnt believe how little fat there was in it. TRY it this way!
Archived comment by: kraazykris
ive never had any luck with vegan cakes/muffins until THIS recipe, i love it, and my dad who isn't even close to being vegan asks me to make it again. I altered the recipe a tiny bit by adding half buckwheat (pancake mix) flour, it added a really nice flavor, haven't tried it with 100% all purpose becasue im satisfied with my alteration. also added pecans once and it turned out sooo good. thanks for this recipe, its going into my repertoire.
Archived comment by: lys123
This recipe is very nice...thanks from us here in new zealand.
Archived comment by: emmadey
mmm, this is delicious! i used whole wheat flour and added chopped walnuts and lots of cinnamon. ive made it twice already and plan on using it again soon!! the first time i baked it in a bread loaf pan. the second time i used a different pan (a 9x13, i think). it was much more tough the second time round, though i thought it was great anyway. next time i might try making it into muffins!
Archived comment by: scatalmag
this was a great recipe...I've been going fat-free as well as everything else, so seeing this recipe was pretty nifty. one thing I did on my second time through was I put far too much cinnamon on top, which seemed to interfere with the baking in general. I had to cut the top of the loaf off completely as a result, but the rest of it was more than fine!
Archived comment by: rblaszak
I have made this a couple of times now and find it absolutely gorgeous. My meat eating mum asked me for the recipe as she couldnt stop eating it when she came to visit. Definately one of my regular makes. Thank you for the recipe.
Archived comment by: lITTLEANGEL
Incredible banana bread. Very different from the way mom used to make it, but mom wasn't a vegan. I ran out of vanilla so i just put in a blob of vanilla soy milk and it came out great. The omnivore boyfriend loved it
Archived comment by: veganmeeko
Bar None: Phenom Recipe
Archived comment by: hanhj
I love this recipe. Here in hawaii we have many different types of bananas that are much better than the williams variety that are found in most supermarkets. Most people love the apple bananas and they work wonderfully in this recipe, but you need to use more of them since they're smaller. Tonight I'm making this recipe with ice-cream bananas. Mmmmm. I also like to add a few tablespoons of margarine and maybe a 1/4 to 1/3 cup of soy milk to make a thick batter.
Archived comment by: rpuckett
This recipe is one of the best I've ever come across on this site! It is absolutely delicious (i add cardamom to mine).
Archived comment by: kirstenm
I thought this recipe was OK, but I prefer more traditional banana bread with fewer bananas and some oil added. Not as healthy, but tastier. This loaf had a strange consistency, kind of tough and rubbery. (I bake all the time, and I know quick breads can get tough if you overmix them, so I made sure not to do that-- it still turned out kind of weird and almost gummy). Its fine if you're looking for a fat-free banana bread recipe, but its not the best banana bread.
Archived comment by: veganosaurus
This bread was fantastic! I particularly love the fact that is doesn't use any oil or margerine, really the only bad thing in it is the sugar. Plus its so easy, I'll definately be making it again. Thanks heaps!
Archived comment by: baking_fiend
This is a very good recipe. Howe'ver, the bottom of the loaf seemed too moist and sticky when I made it. I think I'll try it again with 4 bananas instead. Tasted great though and was very easy to make!
Archived comment by: idratherbebowling
i have already made this recipe twice and it is DELICIOUS. i made it in a small alluminum pan, and it was fine. but it only needed about 40 minutes to be fully cooked. i added shredded coconut and carob chips to the mixture and it came out perfect.
Archived comment by: xharmonyx
Had tons of frozen overripe bananasin the freezer so I thought this recipe would be perfect...since it uses 6 bananas. Was REALLY good! I used 1 c. all-purpose and 1 c. oat bran flour that I found lying around in the cupboard. The oat bran gave it a cool nutty flavor. Used 1 tsp. of cinnamon and 1/2 tsp. nutmeg. SO GOOD! Topped it with Edys light caramel ice cream.
Might also be good with a smear of peanut butter or cream cheese icing.
Archived comment by: runnerchick
I wanted to try this milkless and oiless bread today. Its definitely not your traditional banana bread. Dont expect that or you will be disappointed. It is quite dense, but I did use whole wheat and whole spelt flour. I may use only 5 bananas next time. I needed less cooking time. Overcooking gave the outside a rubbery feel. So maybe check on it at some point. I used maple sugar and xylitol in place of sugar. Maple syrup might be good. Its pretty good for a fat-free wholesome treat. So easy with so little ingredients, I may try again with less cooking time and 1/2 all purpose flour.
Archived comment by: pandorra
YUMMY! I used 6 bananas that were VERY overripe that had been put in the freezer, I think this provided some added moisture that kept them from getting to dense. I also added some chocolate chips. DO NOT OVERWORK THE MIX, if you do, it will get stiff. I made 2 small pans of minimuffins and a 9x9 pan. These really need to be eaten warm, they soften up that way esp. if you have chocolate chips in them.
Archived comment by: sahm2girlz
this banana bread came out gummy and tasteless.
Archived comment by: mmolly
Got a bunch of bananas going brown? Definitely try this recipe! I've made it as-is (except I substituted maple syrup for the sugar) , and it was a huge hit. I also tried adding cocoa powder (about 5 tablespoons) and chocolate chips for the choco-holics in my life, and the entire loaf was gone before I knew it!
Archived comment by: stephOllie
this bread turned out alright for my first bread made ever. but it was gummy/rubbery and didn't have much taste. is there anyway i can lighten it up a bit and add more flavor?
Archived comment by: llysa
I thought this recipe was wonderful. While it is a bit tougher than I remember un-vegan Banana bread being, I would never describe it as rubbery as previous commenters have described. I used wonderfully ripe, just on the brink of being bad, bananas. The end result was absolutly wonderful. Next time I'll be adding walnuts and maybe nix the cinnamon (I think it is good enough on its own)
Archived comment by: akimsey
I changed the recipe around a bit: instead of 2 cups of flour, I used 1 cup wheat bran, 1/2 cup whole wheat flour, and 1/2 cup all purpose flour. I added 1/2 cup of soymilk. I only had 4 bananas. For the spices, I used 1.5 tsp cinnamon and 1/2 tsp nutmeg. It was *terrific*! I'll be making it again.
Archived comment by: rkathleen
