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Grammy Cooks Banana Bread

What you need: 

1 1/2 cup whole wheat pastry flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons flax seed meal (ground in the blender)
2 tablespoons corn meal
1/4 cup oil
1/2 cup cane juice crystal or sucanat or combination
1 cup mashed bananas
1/2 cup water
1/2 cup chopped walnuts or pecans, optional

What you do: 

Mix first six ingredients well.Mix next four ingredients well.Mix both together and stir in nuts if you want.
Pour into sprayed loaf pan and bake at 350 for 45-50 minutes.
I have tried many banana bread recipes on VegWeb and have yet to taste one as good as my moms. So I got her recipe to share and here it is!
She is the BEST COOK in the world! She can make anything taste good!

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I made muffins from this recipe and they were delicious!  It made 10 muffins in a standard pan and they baked for about 20 minutes.  My two very ripe bananas did not yield a full cup mashed, but it didn't hurt anything (although next time I will make sure to have enough as it would make the muffins even more moist).  I added a teaspoon of cinnamon, a teaspoon of vanilla extract, and  1/4 teaspoon of coffee extract.  I used 1/4 cup regular sugar and 1/4 cup brown sugar.  I will definitely make these again!  :)


Mmm, still making this -- went to print out another copy of the recipe and realized I'd been commenting since 2005 or 2006! ツ

Tonight I didn't have any WW flour on hand, so I had to go with all-purpose. Added the optional pecans along with my usual flavor enhancements (1 tsp almond extract, 1 tsp ground cinnamon, and ~1/4-1/2 tsp freshly grated nutmeg). The only challenge is making it last.

Also, for clarification, the ground flax serves as a binder -- part of what eggs might do in a non-vegan recipe -- but the freshly ground seeds also add a wonderfully nutty taste and texture.


I like the sound of light and fluffy, gonna give this a try.
Question, what does the flax seed do? I don't have any.
Thank you :)


Yum, I've made this before but i changed it a little
I used applesauce in place of oil and grinded hemp seeds instead of flax seed meal


ok i did everything the same except for oatmeal instead of nuts (out of nessescity) and did it muffin style cuz i didnt have a loaf pan. i followed another persons recommendation of 10-15 mins for a 12 cup muffin tin.

they are light, very lightly sweet and wonderful!


This bread was great! I wasn't blown away, but it's certainly a keeper! Adjustments: applesauce instead of oil, maple syrup instead of sugar (a little extra flower to make up for the liquid), a few dashes of cinnamon, a teaspoon of vanilla, and 1/2 cup of walnuts. Baked for the full 50 minutes, though it did come out pretty brown! Next time I may try a few more spices, or a tablespoon or two of cocoa powder.


I can only reiterate what the others have said.  This is a lovely recipe!  I think it's the pastry flour that does it.  I've enjoyed experimenting with pastry flour in place of all-purpose ever since I used it in some scones because that was the only type of flour I had.  It's great how it makes such a fine, light texture but still allows the outsides to crisp up somewhat.

Definitely add the corn meal if you have it.  It lends a nice "tooth" to the otherwise tender texture.  And the flax meal adds a nice graininess as well.

I followed the recipe according to the proportions listed, using lightly scooped brown sugar for the sweetener (it was all I had).  I made a half batch, poured it into small (mini - 2" maybe) muffin tins, and baked it for 10-15 minutes.  Way quicker than the whole loaf, if you are impatient.  The brown sugar made for a nice mellow sweetness.  The bread is not very sweet overall, but that is how I like it. 

I think this would be a great recipe for omni's who think that vegan desserts are all rough/chewy/crumbly/dense/flavorless/etc.  It is better than any non-vegan banana bread I made in my pregan days.  Excellent recipe!


I followed instructions exactly and was very pleased with the result. I think I would like to make it sweeter next time. My (non vegan) coworkers ate it up.


Well, it's morning.  I do like this bread better cold, instead of warm out of the oven.  My husband liked it!!! But, I forgot that the true test was my son (my daughter eats anything).  I made my son try one bite, because he usually doesn't like banana breads or muffiny type things (crazy, I know!).  He liked it!!!  He asked for his own and ate it all up.  I guess I will be making this again.


This isn't bad banana bread, but i wouldn't call it the best.  I do like the texture the cornmeal adds.  It wasn't as sweet as I would prefer.  I used 1/2 WW flour and 1/2 all purpose (unbleached, white) flour.  The whole wheat flour overpowers the banana flavor.  The real test will be when my hubby tries it in the morning.  He's always hesitant about my vegan recipes.



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