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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?

This is an amazing banana bread recipe.
Even my non-vegan friend loved it so much ( even though it was made of whole wheat.)

I used 1/4 cup of oil and 1/4 cup of home-made cinnamon apple butter. I also added extra banana.
used mix of whole-wheat pastry flour/whole wheat flour. Also, I only used 3 TBSP of brown sugar and 1/4 cup of honey
and it was wonderful! ( i added 1/4 tsp of b.s ) Love this recipe! Already ate 3/4 of this banana loaf.
My non-vegan family loved it!! Thank you so much!  :)>>>

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So i made this last night and it was awesome! i did make a few modifications... first i used brown rice flour becasue i can't have gluten and it actually came out really great. you couldn't even tell it was gluten free. Also i used coconut sugar and i only used about 1 1/3 cup, i used coconut oil too, and just regular rice milk, but a little more than 1/3 cup. then i threw in a handful of dark chocolate chips and that was it! anyways it came out awesome, and if anyone can't have wheat or gluten, definitely try it with the brown rice flour!

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This is incredible! I added vanilla and cinnamon. We ate the first batch in two days and had to go out and buy more bananas to make more. It's sooo good! :)>>>

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Okay, here's my 2 cents worth: 

August 29th, 2010
I awoke early this morning to make the bread for the coffee hour for my Unitarian Universalist church crowd, and never made this recipe before today.  I made 2 loaves, and here are my adjustments: 1/4 oil instead of 1/2 c, 1/4 applesauce; 1 cup fine cane sugar; added 1-1/2 tsp of baking powder, 2 tsp cinnamon & 1 tsp nutmeg to the dry ingredients, and kept the salt to 1/2 tsp for each batch.  For the "buttermilk", I had 2 small coffee cups in which I placed 1 tsp of apple cider vinager in each cup, measured 1/3 c. soymilk for each batch and added to the cups for the buttermilk for each batch.
We didn't tell folks it's Vegan, and everyone loved it - thanks for a great recipe!

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So I really love this recipe. The bread is a bit sweet, but easy to modify.
I used four bananas, 1 cup of sugar and 1/2 cup of stevia. I wish there was a way to cut back on the oil so I don't feel so chunky when I'm eating it.

BUT! It is fluffy, delicious, moist... Mmmmm.
My whole house reeked of bananas. Amazing.
My husband is sitting on the counter like a little kid, eating it with his hands as I type.

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Moist, fluffy, amazing!  :)>>>
Used 3 frozen/thawed bananas (just over 1 cup), 3 Tbsp flax + 8 Tbsp water, reduced the oil by about 3 Tbsp, added 1 tsp vanilla and about 1/2 cup mini semi-sweet chocolate chips. Next time I'll add walnuts for even greater yumminess.

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I think bread was a little too sweet for my tastes.  Don't get me wrong, it's good, but more like a cake than bread.  Next time I think I would bake it at 350 degrees because mine didn't rise completely in the middle. 

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this recipe was ABSOLUTELY DELICIOUS. I made it tonight and I can't think of anything to modify! Well, I used walnuts instead of pecans but that's just a personal preference. It was the perfect amount of sweetness. I used three medium-sized bananas and it took about 70 minutes to cook in the oven at the specified temperature. Thanks so much for sharing!!

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I'm not sure if I've reviewed this recipe before.  If I did, I didn't use the recipe to make muffins, so this is a different review.  I wasn't sure how long to cook the muffins for so I tried 20 minutes, and they weren't quite done so I added an extra five minutes.  They came out beautifully and delicious.  I used three bananas and added walnuts.  I had more batter than 12 muffins worth so I made 9 mini muffins for snacks.  Yummmmmmmmmmmm ;)b

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This is SOOOOOO amazing!!!!!!!!! :)>>> :)>>> :)>>> :)>>>

Right now its in the oven and I added a little bit of nutmeg and cinnamon. Yum  :)>>> My family fell in love with the batter =)

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