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Banana Bread

What you need: 

1 teaspoon vinegar
1/3 cup nondairy milk
1 3/4 cups flour
1 1/2 cups vegan granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed bananas (2 to 3 bananas)
1/2 cup vegetable oil
2 to 3 egg replacers (3 1/2 teaspoons Ener-G + 5 tablespoons water)
1/2 cup pecans, optional

What you do: 

1. Preheat oven to 325 degrees F. Grease a 9x5" bread pan. For buttermilk, place vinegar in a measuring cup. Add nondairy milk to 1/3 cup line. Mix and set aside.
2. In a bowl, mix together flour, vegan sugar, baking soda, and salt. In another bowl, mix together bananas, oil, and buttermilk mixture.
3. Combine the banana mixture and flour mixture; stir well. Stir in the egg replacer and then stir in pecans. Pour into prepared bread pan. Bake for 1 hour and 15 minutes, or until a toothpick in the middle comes out clean.
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 vegan butter (like Earth Balance). I hope you enjoy it as much as me (and my non-vegan family) did!

Preparation Time: 
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This was so yummy and EASY.  I had two bananas that were getting a little too brown for my taste so I looked up banana bread recipes here and I had all the ingredients needed for this one.  I cut the sugar down to 1 cup and it was still plenty sweet.  I also only had to bake it for 1 hour.  I was so happy to be able to whip up a warm, fresh banana bread on a cold, rainy sunday morning.  Thanks so much for the recipe.   


It made my home smell so yummy. I used 1/2 cup each of white and brown sugar. I added walnuts and sprikled some more on top before baking so make it look more interesting. I may just eat the whole loaf to myself!


as if this recipe needs another raving review...BUT...its really good.
only i added 1tsp vanilla extract, 1 1/2 tsp cinnamon, used 1/4 c oil and 1/4 applesauce and i decreased the sugar to about 1 cup.

it was really moist. YUMMY! :D :D


I suppose I don't really need to comment and say how awesome this is, since it's been covered so many times, but: This bread is really awesome! I used three bananas which came to 1 cup and 2 tbsp, so I used 2 tbsp less of the water, and it worked fine. Also, mine was finished baking at 45 minutes, so be sure to check it when the house starts to smell amazing.


I love it, I love it, I love it!!!
I made this for a fund raiser the other day and it was consumed by everybody! (Of course I didn't tell anyone it was vegan--- might "ruin" it for some :) I remember one of my sisters and my favorite treats growing up was my mom's homemade banana bread, and when they tried this recipe they all (my mother included) said it tasted even better than the bread we all loved growing up! Mom says it reminds her of her grandma's secret recipe.
Delicious, thank you so much for such a wonderful recipe.


I've made this bread, often in muffin form at least 20 times. I LOVE it. and always get compliments on it. I cut down the sugar to a half cup though.


Oh and I do half brown half white sugar and I add an extra 1/4 cup of flour  :)


I have been making this recipe a couple of times now and I must say it is really good!

I added a 1t. vanilla and 2t. cinnamon like someone else suggested and sprinkled a little sugar on top for an extra crunch.  :D


this recipe was amazingly easy and fun to make (mashing bananas!) i baked it for around an hour and ten minutes and found it was sort of undercooked, but still edible so the rawness was condoned pleasantly. i will remember and remind myself to cook them a little longer, even when the knife seems to come out clean. i had to add a little more soymilk, though, because the mixture seemed to dry. i used 4oz of applesauce in place of the eggs. great moistness and sweet :)


I've made this recipe countless times and every time I do everyone loves it. People I give it to can't believe its vegan! I almost always do the oil like this
-a heaping 1/4 cup applesauce
-1/4 cup canola

and sometimes I add more applesauce depending on how it looks. I also always use light soymilk to cut out calories (which, due to the large amounts of sugar this bread is fairly high in ;)) It always comes out fabulous though and gets rave reviews from everyone :)



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