added this 6 years ago
Mom's Banana Bread Made Vegan
What you need:
1 cup of sugar (I use Florida crystals)
1/2 cup of butter substitute (Earth Balance)
egg substitute for 2 eggs (2 tablespoons of flax, ground up works well, and 6 tablespoons
of water)
3 bananas (though 2 will work)
1 teaspoon baking soda
1 1/2 cups of flour
1/4 teaspoon of salt
1 teaspoon of vanilla
What you do:
Put all of the above ingredients into a bowl and beat together with a mixer until smooth. Pour into a greased loaf pan and bake for roughly 45 minutes at 325 degrees or until a toothpick comes out clean. It may take slightly longer to cook than 45 minutes.
This recipe works well at both sea level and higher altitudes (I usually add an extra bit of flour for cooking at altitude).
Preparation Time:
10 minutes + 45 minutes
Cooking Time:
Servings:
Recipe Category:
SO HOW'D IT GO?
these are super delicious and a great way to share being vegan with non vegans yumtastic :)
Fabulous! I thought this rivaled my grandmother's recipe! I did use half canola oil and half earth balance. I also used half all purpose flour and half fresh ground whole wheat. I'm from the South and banana bread MUST include nuts so I added 1/2 cup chopped pecans. My husband thought it perfect, next time I will use less sugar. A little sweet for me. It took over an hour to bake for me but my grandmother's recipe took even longer. Great recipe!
Here's what I did to make it my own:
* 1/2 c. white sugar, 1/2 c. organic brown sugar
* oil instead of earth balance (none on hand at time of baking)
* added about 1 tsp. cinnamon
* added about 1/2 c. walnut pieces
* used muffin pan instead of loaf pan, decreased cook time to 25 or so min.
Super delicious, even in batter form :)
-half brown sugar, half stevia
-used 1/4 c oil + some applesauce instead of EB
-only two bananas
-only 1 flax egg
-added 1 1/2 tsp cinnamon and some nutmeg
-lots of walnuts
YUMMY ;)b I baked for 50 minutes and it turned out moist, perfect sweetness - was a hit with the omni family, literally gone within 5 minutes.
Wiill be making again.
I added half a cup of chocolate chips, because my mom always made chocolate chip banana bread. This was better than her old recipe!
I really liked this recipe! I made it into little muffins and used 1/4 c. Agave instead of maple syrup but stuck to everything else.
I love the way it tastes and it was so easy and fast to make.
Thanks! :)>>>
I made these in the morning and sent my son off to school with a piping hot, straight out of the oven muffin... He was so happy! (I turned them into muffins, so that it would be easier to travel with...) Thank you for the wonderful recipe!
BTW... I usually (as much as possible) don't try to alter the recipes to feel the full effect of the original recipe, but I (1.) turned them into muffins, (2.) added a tsp of cinnamon to the batter... They were amazing (so I've heard)... they were gobbled all up before I got to taste any!
My family loved this! I used three bananas, about 3/4 c of sugar, unsweetened applesauce for the egg replacer and 1/2 butter flavored spread and 1/2 oil as was suggested in another review. It was great and smelled terrific while baking too! Next time I think I'll cream the fats and sugar together first since mine didn't rise a whole lot, but it certainly did not alter the taste.
This banana bread rocks! The first time, I made it as is (except I used canola oil instead of Earth Balance) and omg it was mouthwatering. I made it in the bread machine on the quick bread cycle and then had to bake it a while longer because it wasn't done. The next time I wanted to try to make it a bit healthier so I could not feel guilty about having it more often (since I scarfed the whole loaf by myself, lol). I do not have much of a sweet tooth, so I reduced the sugar to 1/2 c, which was still plenty sweet for me. I used oil again, and reduced it to 1/3 c. I subbed 1/2 c. of whole wheat flour. And upped the salt a bit, for my taste. I tried baking it in muffin cups this time, for 25 min at 325, which came out just right. They fluffed up nicely, and though they are not quite as ooey, sticky, good as the original product, I feel better about eating them. Still moist and yummy, for an every-day kinda thing. I will save the original recipe for when I am feeling naughty. A real treat!
This is a great recipe! My grandmother's non-vegan recipe has been on a pedestal for years and I have strived to find a vegan rival- now I have! I am eating it right now and completely satisfied! I did tweak a couple of things:
I used all three bananas, about 3/4 cup sugar, 1/2 applesauce instead of egg replacer, half whole wheat and half white flour (3/4 cup each), and I used about half earth balance and half vegetable oil (this way you still get a buttery taste without quite all the butter!), and i sprinkled sugar on top for a nice sweet crunch!
I baked it a 350 for about an hour and fifteen minutes- it came out kind of crunchy on the edges and a bit soft and gooey in the middle- slightly unconventional but i actually think it kind of adds to the bread- this recipe would probably work wonderfully for muffins!
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