Banana Bread
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
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!
SO HOW'D IT GO?
I've made this recipe at least a half dozen times and it always turns out wonderfully. But like most people, I've made some modifications...I cut the sugar down to about 2/3 cup, otherwise it's waaay too sweet. I also add 2-3 tsp of cinnamon and 1 tsp vanilla. I've added walnuts a few times and ground flax once, it was good with both. Also, I never use egg replacer...I figure that since banana can act as an egg replacer, why bother? and it always turns out fine. definitely a great recipe!
This recipe has already had so many positive posts, but I had to add mine. I mad ethis yesterday and it was so good. My kids koved it!! It was very moist and sweet. I lowered the sugar to 1 cup having read the posts but next time I will go to 3/4 cup. My old recipe only called for 1/2 cup. I will also play around with the oil next time. I like to make a recipe the way it is written first so I have someting to compare it to. Great recipe!!
I ADORE this recipe! Not only that, but my omi family loves it too. I need to start doubling the recipe- it's gone in 24 hours!
I used whole-wheat flour and soy yogurt as an egg replacement. Extremely good. Definitely making this again tomorrow for Mother's Day. According to my brother, this is the best vegan thing I've made! (And that's saying something, thanks to VegWeb! :D)
This was my very first attempt at vegan baking! It turned out wonderfully! Definitly very moist and sweet. I will defintly be making this again!
We subbed applesauce for oil, and baked one pan of mini cupcakes + 3 giant cupcakes. We had crumbled pecans in them + chocolate chips in the big ones. All turned out tasty, though calling them cupcakes without frosting seems much more appropriate than daring to say muffins. REALLY SWEET. I do plan to use this recipe again and just reduce the sugar. Has anyone tried it with maple/brown rice syrup, by chance?
This bread is so good! The only changes I made were to reduce the amount of sugar by half, sub apple sauce for half of the oil (because I was almost out), add chopped pecans and use a 75/25 ratio of white flour to whole wheat flour. It turned out very moist and sweet. I'd almost given up on banana bread recipes, because they never turned out too great, but this one is perfect!
I decided that since this bread wanted to be a cake so much, I would let it be a cake!
I basically followed the recipe. Instead of baking it in a large loaf pan, I used to small regtangular cake pans (more to share? hmm, probably not now that I've tasted it!), and took the baking time down by 30 min.
I used an extra banana as the egg substitute. And I also swapped 1/2 cup of brown sugar for the raw sugar I used in the recipe. I topped it with chopped walnuts..
About 15-20 minutes into baking a rich, deep, bananery (yeah, not a word, lol) aroma drew me to my oven. Not only did it smell great, it looked great, too! And the best part? It is sweet, dense, and extremely delicious!!!!
Next time I would still use the brown sugar for the moistness, although I would use less sugar overall since my bananas were extremely ripe, and the cake..er, bread, really did not need the extra sugar.
Thank you so much, anonymous! lol..My first recipe from VegWeb is a rousing success!!!! ;D
I've made this banana bread several times and it's always awesome. I made a couple of changes to try to make it a little bit healthier - I use 3/4 cup of sugar and 1/3 cup veg oil and n extra banana. Also I have never used the egg replacer as I don't own any.
This is a fantastic recipe and I make a batch each week. It keeps well and is a great addition to my lunch box. It's fantastic with nuts in - I love to use walnuts. Chopped dates are also yummy in it.
I do find that I need to cook it for a bit longer than the recipe says - usually about 1 1/2 hours.
I wouldn't consider this recipe as a bread but as a banana cake. Any way, it is both delish! The only thing I would recommend is to cut the sugar back to 3/4 cup. I used 1 cup of sugar and it was still too sweet (I used very ripe bananas).
A very easy recipe resulting in ultimate deliciousness. I made two batches; one healthy and one desert. Added agave nectar and less oil, less sugar, almonds, chopped dates, a little oats and ground flax seed (not too crumbly!) for the healthier . For the desert I made a banana frosting with the left over bananas, EarthBalance Vegan butter, sugar, agave nectar and vanilla.
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