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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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Yum!  I subbed applesauce for all of the oil, used whole wheat flour, and skipped the egg replacer.  This was very moist and gooey in a really good way.


Made this a few days ago and came out awesome!! How long would I bake if I make this into muffins?


Best. Banana. Bread. Ever.

I made this recipe verbatim first (didn't want to mess with it until I knew it worked).

Actually, I didn't. I added cinnamon, which made it even better.

One of the reviewers mentioned it's more like banana cake; I think it's in between - but that's a good thing, because all of the banana bread recipes I've used have turned out too dense/mostly uncooked on the bottom with the top browned. This was done all around.

This recipe would be great for muffins, because it really rises.

Next time I'll use less sugar, replace some oil with applesauce, and replace some flour with whole wheat. So that way I can *think* I'm eating healthy...


I made this bread yesterday. I followed willwolf's advice and mixed in 1/4 cup canola oil and 1/4 cup applesauce rather than the 1/2 cup canola as the original suggests. I also used lemon juice w/my soymilk to make buttermilk as willwolf did.  I also added walnuts. This bread was so moist and fantastically delicious! I ate 3 pieces for breakfast and 2 w/my lunch. My non-veg co-worker loved it and also agreed that it was sooo moist! My husband had better hurry home from school or it's going to be all gone!


oh my goodness,

i just made this bread into muffins on sunday.  it was my first time making this particular banana bread recipe and it was delicious!  i made 12 muffins instead- added walnuts.  they were even good two days later.  so very moist.

veronica ;D


I say this banana bread is amazing and all the people who bought it at my Farm Sanctuary bake sale agree. :)

I only change a few things. I use 1 cup of sugar instead of 1 1/2, because it's sweet enough and vegan sugar is expensive. I also use lemon juice in place of vinegar when making the buttermilk. Make sure you mix the dry and wet ingredients together well, because sometimes you can get a little clump of baking soda or something that wasn't mixed in.


I make this banana bread all the time; it's always turned out the best of each recipe I've made. Usually I follow the recipe, which results in a sweet, almost cake-like bread. This time, though, I had three large, very ripe bananas, so I reduced the amount of sugar to 1 cup (3/4 cup white sugar, 1/4 cup brown sugar), added 1/4 cup flax meal, 1/4 cup wheat germ, and half white flour and half whole wheat flour, which resulted in a slightly healthier (and healthier-tasting) banana bread. Delicious both ways!!!



I have been SEARCHING for a great vegan banana bread recipe! I have been through so MANY loaves of bread and so many mushy messes and rock-hard disasters. I am so happy to have made this bread! It's perfect and oh-so-yummy!
I DID alter the ingredients to make it more health-conscious:

1 cup unbleached flour
1/2 cup whole wheat flour
1/4 cup ground flaxseed
1 tsp baking soda
3 small, ripe, bananas
1/4 cup vegetable oil
Ener-G egg replacer
1/3 cup soy milk
1 tbls lemon juice
t tsp vanilla


Tried and true!!  I make this banana bread regularly, and everyone loves it!  I gave a loaf to a non-veg friend who said that this recipe beats even his mom's banana bread.  I usually change up the flours, fat, and sugar, depending on my mood and supplies.  This time, I used 1 c all-purpose unbleached flour + 3/4 c whole wheat flour, 1/4 c canola oil + 1/4 c unsweetened applesauce, and only 3/4 c natural sugar.  I subbed lemon juice for the vinegar, as this is how I always make vegan buttermilk.  I did add about 1/2 c chopped walnuts.  All other measurements, I followed per the recipe.  Baking at 325 F for 1 1/4 hours works for me.  This recipe produces a delicious, moist banana bread.


I also use ground flax as an egg replacer. I've made this banana bread recipe many times and always with great success. I use 2 rounded Tbsp. flax and 6 Tbsp. water. (2 egg equivalent)
The problem might be your oven temperature. I found that for my oven I needed to turn up the heat to about 350 degrees or it wasn't done in the time called for. As to light and fluffy...are you using all whole wheat flour? I usually use 1 cup of white flour and 3/4 cup of whole wheat and it always rises perfectly. Also, the baking soda loses it's potency if you overmix the batter. I know the recipe says to stir well but you have do be quick as well when combining wet and dry ingredients and get it into the oven quickly.
Good luck..try it again..this recipe is a keeper!!



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