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Banana Bonanza Bread

What you need: 

6 ripe bananas
1/2 cup sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
cinnamon, to taste

What you do: 

1. Preheat oven to 350 degrees F and lightly coat a loaf pan with nonstick spray. Mash the bananas (better if they're a bit overripe) until not quite smooth (we kinda like it a bit chunky!).
2. 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.
3. Pour into prepared pan, and sprkinle some cinnamon on the top, if desired. Bake for 1 hour.
This recipe is so ridiculously simple but so delicious! 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!

Preparation Time: 
10 minutes
Cooking Time: 
Recipe Category: 


Used stone ground whole wheat flour instead of all purpose.  Also used 1/6 cup of agave nectar instead of 1/2 cup sugar.  Added a few splashes of water to thin out.  Everything else same.  Oh, added handful of chopped walnuts.  Turned out really good!  It came out pretty dense and heavier than the banana bread i've had in past...due to stone ground flour??  I liked it this way though!  Only took 50 minutes to bake...probably could have taken out a bit earlier.  I liked that it wasn't overly sweet, and not oily.  Just tasted like a super healthy version of the one my mom used to make.  Loved it loved it loved it!!


I have this in my oven right now.  I added some banana nut bear naked granola to the mix.  the mix alone was yummy!  I LOVE that there is no eggs or oil.  I'm not vegan but try to eat as healthy as possible.  I'll be making this again. 


Does this come out spongy due to a lack of oil?  Everytime I sub apple sauce for oil when i bake, the result comes out spongy.  So i want to know if this has a bread consistency texture of a spongy texture.  I despise oils due to the high caloric content they have in just a small amount so I try to avoid when necessary but for once i'd like to have a decent end result!


wow...this is so simple and so yummy.  i made it last night and brought it to work, everyone loved it.  mmmmm....


This was the first recipe I made from vegweb, and oh-my-gawd, how good it is! we had it for christmas and I've given it as a birthday gift, I've had it for breakfast and I've shared the recipe with loads of people.

The baking-tradition in sweden (where I'm from) doesn't include fruit loafs. well, there is one.. ok, let's not go there.
but anyway, I first got the idea of making loafs the american/british way after havig some delicious vegan loaf at Foyles (the book shop) in London last fall. So I searched the web, and this wonderful bread came up. I L O V E IT!


This recipe is amazing! I didn't change it much, just put in about 1/2 tsp each of cinnamon and nutmeg.  I gave a loaf to my non-vegan inlaws and they had no idea! A real compliment since my mother-in-law is famous for her good cooking...



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