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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 made this again, did the same maple and agave mixture, but got rid of the soymilk and kept the oil. Forgot the "eggs", but it turned out great anyway! Topping it with almonds made it even tastier and prettier.

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This is fantastic banana bread, I substituted the sugar with 1/2 cup maple syrup and 1/2 cup agave nectar. Perfect amount of sweetness and my whole non-veg family loved it! Would be great with some chocolate chips and cinnamon. I think next time I'll take away the vegetable oil because it was very moist.

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My family all loved this bread.  They ate half of it the second day. Even my non-vegan, health food hating brother thought this was good.  I made it later in the day so no one wanted it at the time but they couldn't get enough of it the next day.  I made one batch into muffins and made a second batch in a loaf.  The loaf came out dense because I used 3 medium/large bananas but the muffins only got 2 large bananas. Also, I used about a cup of sugar since bananas are alreadys sweet and the bread gets sweeter the longer it sits.  I used ground flax for the egg substitute and added walnuts.  This is my new favorite banana bread recipe.  ;)b

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Wonderful recipe.  I'm still struggling  to make it right on my site. added cinnamon and testing a few more things on it.

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Added some cocoa powder... Yum!

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woww It's nice,,
thank a lot,,  ;)b

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I've tried so many banana bread recipes before, but think this is "the one"! Thanks.  ;)b

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This came out really fluffy and delicious! I only used 3/4 cups of sugar and 2 bananas and I thought it was plenty sweet enough. Thanks!

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I made this bread with the exception of using whole wheat pastry flour and reducing the sugar by more than half. It turned out excellent- but I really couldn't believe how much sugar it called for originally! Like I said, cutting down on the sugar significantly worked fine. I would suggest it, as it seems like it would allow for the bananas' natural sugar to shine through :)  Very tasty.

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Oh my gosh! This was so YUMMY!!! Seriously, love this recipe. One of my favorites. The only changes I made to it was adding a teaspoon of vanilla to the batter, and also I love nuts in my banana bread, and generally add walnuts, but had pecans, so I added a handful of those. Really delicious!

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