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Dont-Look-Any-Further Banana Bread

What you need: 

nonstick spray
1 tablespoon vinegar, divided
about 1/4 cup nondairy milk (I use soy)
2 cups all purpose flour
1 cup sugar
2 tablespoons baking powder
1/4 tablespoon baking soda
1/2 cup vegetable oil
1 tablespoon vanilla extract
2 medium bananas, mashed

What you do: 

1. Preheat oven to 350 degrees F. Grease/spray a 9" square baking pan; set aside. Put one teaspoon vinegar in a liquid measuring cup and add enough soy milk to equal 1/4 cup; mix together and set aside.
2. Meanwhile, in a separate bowl, mix dry ingredients together; set aside. In another bowl, beat oil, vanilla, and bananas. Gradually add in dry ingredients as well as the milk mixture. Beat until smooth.
3. Pour batter into prepared pan. Bake for 25-30 minutes until brown on top and toothpick inserted near center comes out clean. Serve warm, if desired.
Notes: You can add nuts or desired spices (like cinnamon). This can also be made in a standard size loaf pan (adjust cooking time accordingly).

Preparation Time: 
10 min
Cooking Time: 
Recipe Category: 


Seems to be tasty and easy to made dish....... definitely gonna try this.


I wrote this down a long time ago but had some notes I didn't understand on it so I came back here to double's a totally different creature than it was when I first found it! 1T vinegar, divided? 1/4T baking soda? I don't think I would trust this recipe as far as I could throw it as written.



Baked mine in a loaf pan for 50 minutes at 375°F. I also used 1/2 cup white sugar and 1/2 cup brown sugar, added a few dashes of cinnamon and added brown sugar and cinnamon to the top. I found mine not too sweet and fluffy in the middle. Yum!

Easy-peasy to make with ingredients already found in the cupboard. This is my new go-to banana bread recipe. Thanks!

Picture posted! :)


This turned out amazing! I've never made banana bread myself before, but I know that I already don't have to look any further! haha. I used 1/2 cup brown sugar and 1/2 cup white. I also sprinkled the top with brown sugar and cinnamon like someone suggested and it was awesome! Thanks! :3


Oh my god, almost 3 years later and this is still my go to banana bread. I must have made this 100 times by now! I think I keep coming back to it because it is so fast and easy to whip together. It's great for those weeknights when you want some fresh baked goods but you're too tired to be fussing in the kitchen for an hour.
recently, I started making these into muffins and folding in walnut pieces at the end. Banana nut muffins! I didn't even have to change anything except adjust the bake time to about 10 mins less than the loaf. I just find muffins easier to pack in my bag with me to work.


Very delicious; however, I'm wondering why I had to add so much more liquid. When I prepared the "batter" as instructed, I wound up with a bowl full of damp crumbs - definitely not anything I could pour into a pan. Did anyone else run into this problem?

Is there any chance that the list of ingredients could be edited to reflect the change in vinegar? I'm certain there are other people, like me, who did not read all the reviews (and hence did not see that the vinegar should actually be a tsp, not a Tbsp). I also did not understand the 1/4 Tbsp (never heard of this measurement before) of baking soda, as someone else mentioned above, so I just "guesstimated".


Fabulous, quick, easy, light and fluffy, a really good bit of cake :) reacon you could put a hefty dollop of ginger powder in this to get a very authentic tasting jamaican ginger cake. thanks very much


Against my better judgement I used 2 TABLESPOONS of baking powder and 1/4 TABLESPOON of baking soda.  Big mistake!  My bread overflowed all over the bottom of my oven filling my entire apartment with smoke.  It was terrible!  I had to scoop out the bread mixture and put it in a much larger pan.  I put it back in to bake but it didn't come out with a bread consistency.  It tasted really good.  I added coconut, chocolate chips and sunflower seeds.  It's was super sweet.  I think I will try this recipe again but I will use teaspoons instead of tablespoons.  There is a huge difference. 


Add another banana, some chocolate chips (1/2 cup), some nuts
and this is an A PLUS!


I made this recipe gluten free by substituting regular flour with Bob's Red Mill Gluten Free mix. It worked well but required about 15 minutes more baking time. If anyone wants to try making it gluten free, it would be good to add a teaspoon of xanthan gum if you have it, but if not it should still work since the bananas help everything bind together.

And I liked the sweetness of it - I won't be reducing the sugar :)

Thanks for the recipe. It is delicious!!



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