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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!

Preparation Time: 
Cooking Time: 
Servings: 
10
Recipe Category: 

SO HOW'D IT GO?

I just made this tonight and yum! I used 1/2 applesauce and 1/2 oil to cut out some fat.  I also added about a tsp of cinnamon because, well how can you not?  I don't think I needed to grease my pan because it was non-stick and the edges browned more than I would have liked.  I took it out of the oven and tried a piece twice because I kept hoping it would be done, but the middle was still a little too mooshy.  It took the whole time until it was actually done. 

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Great recipe. 3 bananas ended up being too much but I put it all in anyway and it ended up being extra moist.

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This was so yummy and EASY.  I had two bananas that were getting a little too brown for my taste so I looked up banana bread recipes here and I had all the ingredients needed for this one.  I cut the sugar down to 1 cup and it was still plenty sweet.  I also only had to bake it for 1 hour.  I was so happy to be able to whip up a warm, fresh banana bread on a cold, rainy sunday morning.  Thanks so much for the recipe.   

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It made my home smell so yummy. I used 1/2 cup each of white and brown sugar. I added walnuts and sprikled some more on top before baking so make it look more interesting. I may just eat the whole loaf to myself!

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as if this recipe needs another raving review...BUT...its really good.
only i added 1tsp vanilla extract, 1 1/2 tsp cinnamon, used 1/4 c oil and 1/4 applesauce and i decreased the sugar to about 1 cup.

it was really moist. YUMMY! :D :D

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I suppose I don't really need to comment and say how awesome this is, since it's been covered so many times, but: This bread is really awesome! I used three bananas which came to 1 cup and 2 tbsp, so I used 2 tbsp less of the water, and it worked fine. Also, mine was finished baking at 45 minutes, so be sure to check it when the house starts to smell amazing.

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I love it, I love it, I love it!!!
I made this for a fund raiser the other day and it was consumed by everybody! (Of course I didn't tell anyone it was vegan--- might "ruin" it for some :) I remember one of my sisters and my favorite treats growing up was my mom's homemade banana bread, and when they tried this recipe they all (my mother included) said it tasted even better than the bread we all loved growing up! Mom says it reminds her of her grandma's secret recipe.
Delicious, thank you so much for such a wonderful recipe.
-Bec

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I've made this bread, often in muffin form at least 20 times. I LOVE it. and always get compliments on it. I cut down the sugar to a half cup though.

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Oh and I do half brown half white sugar and I add an extra 1/4 cup of flour  :)

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I have been making this recipe a couple of times now and I must say it is really good!

I added a 1t. vanilla and 2t. cinnamon like someone else suggested and sprinkled a little sugar on top for an extra crunch.  :D

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