You are here

Member since April 2003

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: 
Cooking Time: 
Recipe Category: 


Fantastic! No exaggeration, this is the best banana bread I have ever had - vegan or not. A perfectly moist, sweet, and sticky loaf. I followed the recipe almost exactly, except that I used 1/4C oil and 1/4C applesauce instead of just oil... I also added 1/4C soy protein. Served it with a scoop of soy vanilla ice cream on top and oh. my. god. Thanks for this one, it is going to be my new go-to!


Great recipe! I added chocolate chips and only used 1 cup sugar. I only baked mine for 1 hour and it probably could have used a little less time than that but still very good :) 


SO good!!  The best vegan banana bread recipe i've found.  I used a combination of all purpous and whole wheat flour, and I cut the sugar down to a little under 3/4 cup, and it turned out perfectly!

1 like

I made this yesterday and I followed the recipe exact, except for the little bit of cinnamon I added . When it came out of the oven it was perfectly risen and beautiful and it was cooked all the way through. HOWEVER, once it was cooled, the whole thing collapsed and sunk down to the bottom of the loaf pan. It stil tastes delicious but its very dense. Has anyone else had the same problem?


YUM.  Super tasty recipe!  I used 1/2 canola and 1/2 applesauce and subbed walnuts for the pecans.  I used 4 mini loaf pans and baked for only 55 mins - perfect. 


this was great! everyone loved it, fiance was super excited and can't quit eating it.


great recipe, though as usual I cut the oil for applesauce for a low fat substitution with absolutely no taste different. I also cut the sugar by a third cup


This IS a great Banana bread, although I find it really doesn't need that much sugar at all. I put 1/4 cup and it was plenty sweet. Just use really ripe, brown bananas. I put these in my freezer for easy access. This is SOOOO yummy.


I just made this for the first time, and I must say I lve it! yummm!!!!! Thanks!


ok -- i'm confused.  I baked it for 40 minutes and it was BURNT... SAD.  :-\



Log in or register to post comments