Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by anonymous
Banana BreadIngredients (use vegan versions): 1 3/4 cups flour
1 1/2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed bananas (Takes 2-3 Bananas)
1/2 cup vegetable Oil
equivalent of 2 or 3 Eggs (I used Ener-G, 5 tablespoon water + 3 1/2 teaspoon powder)
1/3 cup soy-buttermilk*
Directions:Preheat oven to 325 degrees F.
Mix flour, vegan sugar, baking soda and salt in a large mixing bowl.
Mix bananas, oil, and buttermilk* in a medium mixing bowl.
Combine the banana mixture with the large bowl containing dry ingredients, and stir well. Add the Ener-G Egg Replacer in now, and stir well again. (Optional: add 1/2 cup pecans).
Pour into a greased 9x5 inch bread pan.
Bake in 325 degree oven for 1 hour and 15 minutes, or until a toothpick in the middle comes out clean.
*To make buttermilk, combine 1 cup soymilk with 1 tablespoon of vinegar. This can be used on a 1:1 ratio with buttermilk, so 1/3 cup of this = 1/3 cup buttermilk.
I made this earlier today, and it was delicious! It tasted just like the banana vegan bread my mom used to make. It also rose perfectly, unlike most vegan breads and cakes I usually make. This is perfect with some soy butter (like Earth Balance). I hope you enjoy it as much as me (and my non-vegan family) did!
Serves: 10
Preparation time: 1.5 Hours
WOW this is really good! its soo moist and yummy!
Archived comment by: mistresslament
my fat meat-eating dad loved devoured this after painting. Also, those were the exact words he told me to say in this. In short, this was good, and even my skinny vegetarian mom liked it and so did my medium-sized omnivorous brother. And so did i!
Archived comment by: corri
Wonderful tasting vegan bread. Extremely moist! A little too sweet for my taste, but I just cut back on the sugar a bit. My non-vegan family members loved it too!
Archived comment by: esmithmoulden
this is really good banana vegan bread- though it leans almost more towards banana cake (or maybe im just not used to eating sweets that often). i baked this and took it into my non-veg coworkers. there was only one piece left by noon, and nearly everyone came up to me and said this is good! what did you put in it? its so moist. its great banana vegan bread to make if you're looking for something to impress non-vegans since it is so moist and tasty, or if you're just in the mood for something on the sweeter side. but if you're looking for something on the healthy side, this probably isn't the recipe for you. it would be nice as a cake with some banana frosting on top.
Archived comment by: jgd74
This was very good. I used potato starch as an egg replacer for 2 eggs (2T. potato starch= 1 egg). I also added 1t. of cinnamon.
Archived comment by: tT
THIS CAME OUT AWESOME!!! It is the best recipe I have found so far on this site. I did make just a couple changes that I want to share... I used half wheat flour and half spelt, I used one cup of Rapadura (if you don't know what this kind of sugar is you should look into it), and instead of buttermilk (since I don't use vinegar at all) I used 1/3 cup Silk Soy Chai. This is incredible and I will be making it again and again!
Archived comment by: veggirlandguy
Veggirlandguy--I've always made buttermilk by mixing lemon juice with soymilk. I use this when I make buttermilk biscuits with soy sausage gravy. As you said you don't use vinegar, you may want to give this a try sometime when soy chai won't work for a particular recipe.
Archived comment by: willwolf
Yummy! I cut down the sugar a bit, because my bananas were really sweet, and added 1t of vanilla and probably 2t of cinnamon (didn't really measure it), I also made the buttermilk with lemon juice, and it was fantastic! This recipe should be taught to all vegans as an example of how you don't need eggs and milk while baking. Next time I'll make this with caramel icing (it started being eaten too soon this time to even consider icing it)
Archived comment by: randomlyred
Very moist & delicious! Altered the recipe slightly by using 1 cup white flour & 3/4 C whole grain pastry flour, a little less sugar, 1/3 cup oil instead of 1/2 cup & made up for it by adding about 1/2 cup more of mashed banana. Also used lemon juice for the buttermilk (thanks for the tip, willwolf) with vanilla soy milk cause that's all I had...& it came out awesome! Thanks!
Archived comment by: alias
I did everything on the recipe but it never got cooked all the way through. It came out all mushy. Did anyone else have that prob with this?
Archived comment by: delawhere
Excellent, but a bit heavy. I think I added too many bananas! Also, I only used a cup of sugar and it was still too sweet! I think it depends on the ripeness of your bananas...
Archived comment by: xsadstarsx
This is the single greatest banana bread recipe in the entire world. I kid you not, this banana bread is so fabulous! Thank you so much!
Archived comment by: stellar26
love it, but it is a bit too sweet. I used 1 cup of sugar and thought it was still a bit sweet - next time I will cut it down to 1/2 a cup, and add an extra banana
Archived comment by: chinasez
Very tasty banana bread! I made a couple adjustments--used 1 1/4 cups unbleached all-purpose flour w/ 1/2 cup whole wheat flour, used 1/3 cup canola oil and added applesauce to reach 1/2 cup, and used 1 1/4 cups turbinado sugar (still quite sweet, so next time I'll use only 1 cup or even less--definitely use less vegan sugar than the recipe calls for because this is really sweet!) I did wind up baking this at 325 F for 1 1/4 hours, and although I thought that seemed like an awfully long time, the bread turned out delicious!
Archived comment by: willwolf
My husband is now buying bananas and leaving them around the kitchen as a hint. This is a great recipe, and we’ve been enjoying it like crazy. It’s delicious. I use slightly less sugar and half a cup of applesauce instead of oil, and it has come consistently well that way too.
Archived comment by: alijo
This recipe is amazing. Its so moist. I followed the recipe exactly and it was perfect. The only thing I would change is next time I would flour the bread pan as the bottom of the bread stuck.
Archived comment by: vegan1
I made this, added some flax and walnuts. I find that it is a bit sweet for my taste. It is good and thick, but I am gonna stick with the muffin recipies I use when wanted to satify my banana bread cravings. If you like your breads sweeter and moist, this is the bread for you.
Archived comment by: baypuppy
this was really good even though i ran out of sugar(only had 1cup left and i didn't add any other sweetners) it still turned out awsome.also, i added a few handfuls of chopped walnuts. hubby loved it
Archived comment by: cyndertheninja
this is definitely the best banana bread ever!! i bake it all the time!
Archived comment by: itstelephonewires
Wonderful banana bread!!! I only used a 1/4 cup of oil-not 1/2 cup- and it is still very moist and has great flavor. I also added cinnamon and some brown sugar mixed with regular sugar. YUM!!
Archived comment by: marycat
After making the batter (I cut down on the sugar a little, and subsituted 3/4 cup whole wheat flour for white), I realized I didn't have a loaf pan. So I poured it into a pan that's about 7x10 or so (its the only one I've ever seen of that size), and baked for about 25 minutes. It was about an inch and a half tall, dense, moist and tasty.
Archived comment by: sodaFreeYouth
DELICIOUS! A little sweet, but not *too* sweet. I followed other posters suggestions for making buttermilk using lemon - for the record use the same amount of lemon as you would vinegar (I wasn't sure about that when I made mine). The rind of this bread came out a tiny bit hard, but otherwise it was perfect. Loved it!
Archived comment by: amygdala
yummm! im a broke broke student, so i don't buy soymilk. when a recipe calls for it, i mix up some soy flour + water. for this recipe, i did that and then added the vinegar, it worked great (you really don't taste the soy flour [*yuck*]) i find my tastes have changed a bit over the last few years and this recipe wasn't rich enough for me - i would probably use my old favourite: nutritional yeast (maybe a tablespoon) to give the taste more body. + lots of cinnamon! great recipe
Archived comment by: carrot top
i skimmed everyones comments above before i made this recipe... then i adjusted the ingriedients to 1 cup sugar, 1 1/2 cup banana, 1/3 cup veg. oil, 1/3 cup soy chai (instead of buttermilk). i added a little vanilla and cinnamon too, as well as chopped walnuts...came out absolutely perfect!
Archived comment by: mostlyharmless
This turned out great.. I have had trouble baking with banana before and was a little doubtful but I was wrong. This was very soft and fluffy... almost like a cake. I did reduce the sugar a little but that was a personal preference. Thanks for the great recipe!!
Archived comment by: rS
I LOVED IT!!! I used 1/2 ww pastry flour and 1/2 oatmeal. I substituted apple sauce for oil and added 1/2 teaspoon of cinammon. Great, healthy bread!!!
Archived comment by: tiannaMulan
this works great w/ pumpkin instead of banana too!!
Archived comment by: mostlyharmless
Mmm, very good. Looks great, tastes fab, deserves the five stars. Mmmm.
Archived comment by: moniWoweries
this was so awesome and easy - and i really suck at baking, but this came out perfectly, although it was done baking in about 1 hour & 10 minutes. also, i only used 1/2 cup of sugar and it was perfect. next time ill add chopped walnuts. thanks for the great recipe!
Archived comment by: pixieled
I made this for the second time tonight. It is the best banana bread I've tried--I used just a 1/4 cup of oil & used an extra 1/4 cup of vanilla soymilk. Great!!
Archived comment by: ridgechic
Really good, its a keeper. I used both spelt and whole wheat paastry flour, only used 3/4 cups of sugar, and left the rest the same. This is great!
Archived comment by: moniWoweries
Amazing! Used whole wheat flour and used 1/2 cup of applesauce as egg replacer. Also used 1 cup of sugar and it is still very sweet! Delicious!
Archived comment by: jaimes
Wow! This recipe is definitely a keeper! It is the best and most delicious banana bread I have ever eaten. I just “tweaked” it to my taste by reducing the recipe to 1 cup of vegan sugar instead of 1 ˝ cups, then I used vegan margarine instead of vegetable oil, rice milk instead of soy-buttermilk, and I added a ˝ cup of moist raisins. When it came out of the oven it was perfect, moist, and absolutely delicious! One of the best things about this recipe is how moist it stayed even days later. We made it, ate it and made it again.
Archived comment by: tennesseehealthnut
This was amazing! We baked it almost twenty minutes too long, and it still turned out perfectly. It was so moist, I wasn't sure it would slice well, but it sliced perfectly. Wonderful recipe & its very easy!
Archived comment by: crystal Lynne
This was really good. I used to use my moms recipe with vegan replacements, which is very similar to this recipe but has more liquid and didn't rise well last time I made it vegan. But this one tastes just like my moms; its really good. I used vanilla vitasoy and vinegar for the buttermilk, earth balance instead of oil, and I used energ-E egg replacer. I added walnuts and chocolate chips, and I baked it a bit longer because I like the top to get a little darker. I really liked it. Thanks for the recipe!
Archived comment by: charlotte
I added chocolate chips to the recipe and it was excellent.
Archived comment by: ferdieb
