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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?

great recipe - yum. ;)b  I used flax & hemp protein and water as the egg replacement.  I used stevia as a replacement for 1/3 of the sugar. When it came out of the oven  it seemed a bit fluffy, but the next day it was perfect (i like it to be a bit dense).

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Yummy. This sounds so good! I plan on making it tonight. But i have hemp-milk. I wonder if it will taste the same....

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This was very yummy! A great banana bread recipe and it rises quite lovely.

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This was a bit too sweet for me but still delicious.  Next time I'll cut the sugar a little.

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I forgot to add also that I toasted the walnuts in a nonstick pan for 5 - 8 minutes before adding to the bread and the walnuts taste so much richer this way-- it only takes a few extra minutes to do this and totally worth it. My fam (and I) have been eating this so there's not much left of the bread, but I am hoping to post a pic of it (what's left) soon... next time I will post a pic before we start eating lol  :D

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Hella good!! I used this recipe and made several different kinds of banana bread in the last couple of days-- *plain* banana, *banana walnut*, *chocolate chip walnut coconut* and also *rosewater, cardamom, cinnamon, vanilla, coconut* as well as *chocolate chip banana*-- they were all good even with all the variations and minor substitutions....whole wheat pastry flour, whole wheat flour and all-purpose. And also, I nixed the egg replacer because of all the bananas, and added a little bit of applesauce that was on its last days in the fridge. It turned out super awesome and everybody ate it hella fast and took some home too!! Awesome recipe, thanks  ;)b I will post a pic too

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Anonymous

This was Soooo good!  And I don't even really like bananas.  I didn't have any vinegar so I just used the regular soymilk and it was sweet.  :)>>>

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very yummy...mine didn't need an hour and 15 min. to cook...i cooked it right around an hour and it still ended up a little overdone on the edges--but that probably has more to do with my oven  ;)  overall very, very good!!

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This was awesome!! The only substitutions I made was using some pastry flour along with all-purpose. I think I will make another batch or two and experiment with whole wheat and pastry flours for a more hearty/textured effect. I can't wait to have some with coffee later ....yum!  :)

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Ok... I will make this today and report back... this looks like the best recipe by far!

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