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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 forgot to add that I used whole wheat for 1 cup of the flour, this time, in keeping with my quest for healthier muffins.  It worked perfectly.


Made this recipe yet again yesterday and--as always--it came out perfectly.  This time I was trying for a less decadent, you can eat this for breakfast and not feel guilty version, so I cut the sugar down to 3/4 cup and replaced 1/4 cup of the oil with 1/8 cup of applesauce, plus I made them into muffins. 

They taste really good, although next time I think I will kick the sugar back up to 1 cup.  I do prefer them slightly sweeter, although they taste much healthier this way...  The oil to applesauce ratio was perfect, though.  Last time I replaced 1/4 c of oil with 1/4 c of applesauce and the bread was basically mushy even after being cooked for a ridiculously long time... although we still ate it.  Clearly.  :)

Thanks again for the awesome recipe!


I made some modifications to this recipe, and it turned out delicious. They were as follows: wholewheat flour for the regular, cut sugar down to 1/2 cup, used 3 large bananas, 1/2 cup applesauce for the oil, skipped the egg replacer, and used 1/3 cup Light Soy Milk for the soy-buttermilk. (As is evident, I'm rather health-conscious...=) )
I ended up baking this for about 1 hour 25 minutes in rather deep loaf pan, but it was worth the wait. What resulted was a dense, moist, almost chewy loaf...mhhmm... =)
My household and I were pleased. Thanks for the recipe!


This recepie was great!
It tastes just like what my mom makes.  :)


Wonderful!  I cut the sugar back by 1/4 cup or so.  I like to wrap it in individual slices and pass them around on long hikes.  Everyone loves this.  I've also brought it to potlucks and given loaves away to friends for small thank you gifts.  It's just like the banana bread my mom used to make - but vegan.  Great job.


I just made this again, this time subbing 1/4 cup applesauce for half the oil and cutting the sugar down to 1 cup, and it's still delicious!  I may even try taking the sugar down to 3/4 cup next time, just to get the calorie count a little lower.  Any way you make this bread, though, it's wonderful!!!


YUM!  This recipe is perfect!!!

The only thing I changed was that I added 1/2 cup of chopped walnuts.  I used 2 medium sized bananas and the Ener-G egg replacer.  I did have to bake more like 1 hour 25 minutes on 325 to get a clean toothpick, but it could have been my oven.  Also, when I first took the bread out of the oven, I was so sad because I thought it was too hard and that I'd somehow messed it up, but I left it to cool overnight, and when I checked it in the morning it was all soft and perfect. 

I shared my bread with both vegans and non-vegans, and everyone loved it (and even asked for the recipe).  Thanks for this fabulous recipe!


this recipe was wonderful.  It was not too hard to make.  It was much better than the other recipe of banana bread I cooked last week, that one turned out way too hard, you couldn't even take a bite!!  This one was wonderful, terriffic breakfast treat!


This was delicious …so moist and yummy.
I tossed in some Ghirardelli Semi-Sweet chips  ::)



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