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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: 
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Tried and true!!  I make this banana bread regularly, and everyone loves it!  I gave a loaf to a non-veg friend who said that this recipe beats even his mom's banana bread.  I usually change up the flours, fat, and sugar, depending on my mood and supplies.  This time, I used 1 c all-purpose unbleached flour + 3/4 c whole wheat flour, 1/4 c canola oil + 1/4 c unsweetened applesauce, and only 3/4 c natural sugar.  I subbed lemon juice for the vinegar, as this is how I always make vegan buttermilk.  I did add about 1/2 c chopped walnuts.  All other measurements, I followed per the recipe.  Baking at 325 F for 1 1/4 hours works for me.  This recipe produces a delicious, moist banana bread.


I also use ground flax as an egg replacer. I've made this banana bread recipe many times and always with great success. I use 2 rounded Tbsp. flax and 6 Tbsp. water. (2 egg equivalent)
The problem might be your oven temperature. I found that for my oven I needed to turn up the heat to about 350 degrees or it wasn't done in the time called for. As to light and fluffy...are you using all whole wheat flour? I usually use 1 cup of white flour and 3/4 cup of whole wheat and it always rises perfectly. Also, the baking soda loses it's potency if you overmix the batter. I know the recipe says to stir well but you have do be quick as well when combining wet and dry ingredients and get it into the oven quickly.
Good luck..try it again..this recipe is a keeper!!


Hey there,
I attempted this recipe the other day but I replaced the E-nergy Egg Replacer with 5 Tbs of ground flax and 2/3 cup of water(to equal the egg requirement and the thing would not cook in the centre. Thinking about it now I think I used too much of that egg replacement.  I also replaced a third of the oil with applesauce so that may have contributed to the denseness but I'm not an experienced baker to know.  Any feedback would be great.  The outside of the bread was great but I think I would like some tips on how to make it fluffier and lighter while still using the flax/water replacement if possible.

Thanks in advance!


Very nice banana bread, though I thought it was a bit dense...  :-\


I changed a few things to this recipe.  I used whole wheat flour, 3/4 c. of sugar, ommitted the oil and used 1 c. of applesauce instead, 1 egg, 3 bananas and added a bit of cinnamon. It is baking right now and it smells delicious!! I know my parents and sister will love it.  And it is such an easy recipe to use!. I recommend it to anyone.  :)


I've had the bunnies running around my feet beggin' since I took this fantastic bread out of the oven! It's apparent by reading everyone else's comments that this recipe is extremely versatile. I used 1 c. whole wheat flour and 3/4 cup white, tossed in walnuts and vegan chocolate chips, poured it into a greased 9" round glass dish, and it only took 65 minutes to bake to perfection. I'm off to go eat more of it, and I'm not sharing it with the rabbits. :P


"hooray, our problems are solved... we have banana bread!"



Uber-delicious and beautiful.  I followed the recipe except I used 3/4 c sugar, 1/2 c applesauce for eggs, only 1/4 c oil, and added 1/2 c walnuts.  I was worried that it was a little dry last night when I baked it but this morning it was perfectly moist.



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