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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!

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I left the salt out , the smell and taste was Divine


This is the best banana bread recipe. I omit the egg replacer and salt, and it is just as yummy.


This was fabulous. I've been stockpiling the random brown banana in my freezer for a while now and my test loaf of this is gone, so now I know where the rest of them are going! I used 3/4 c. sugar, whole wheat pastry flour, added a little cinnamon, vanilla and nutmeg and it was amazing.


What a great recipe. I thought I had messed it up because I don't have an egg replacer and I forgot to put some applesauce in. It had just gone in the oven so I pulled it out quickly and mixed the applesauce right in the pan. I was worried about it not rising because of that but it still turned out beautiful. And thank you so much for giving the substitute for the soy buttermilk. I didn't know they made such a thing. I did forget to put some nuts in though. Gotta remember next time. Best bread I've ever had! Thank you!!


I made this last weekend, and loved it. Besides omitting the nuts, I following the recipe as directed. I find the "buttermilk" substitution to be very creative. Very simple and easy recipe, and makes enough to share.


Ooops forgot to mention i added the pecans! hence those whit looking clumps in my pic!


OH its good!
I made some changes though!
applesauce in place of all oil
half cup of rapidura sugar
all wholewheat flour
2 eggs worth of substitute and
a heavy shake of cinnamon
It is dense and rich in the middle (good thing) with a perfect flavour, oh and it looks the goods too!
perfect partner- tofutti better than cream cheese!


I am making this for the first time and have just put it in the oven.
If it tastes half as good cooked as it did when i just 'licked the bowl', it aint going ta last long! ;D


this recipe is delicious. everyone who has tasted it has absolutely LOVED it. i have made it so many times and it always gets rave reviews. i might try it with nuts one time but, although i love chocoloate, i wouldn't add choc. chips because this bread is deliciously sweet on its own. mmmmm.


yumm! good.  i made it with corn oil, but i regret the corn oil don't use corn oil.  or maybe it's just my corn oil is cheapo and kind of stale... i'm curious what other people used for oil.. i will try canola next time

Hi bugmenot,  I have always used canola oil in this recipe, and it works really well because it has so little flavor.  I would imagine that corn oil would have too much flavor and tend to overpower the final product, which is maybe why that didn't that well work for you. 



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