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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 after reading all the fabulous reviews, but i had no idea it would be THIS GOOD!!

here are the substitutions i made:
1 c. ww flour + 3/4 c. white flour
1 c. sugar
ener-g equivalent to 2 eggs
used the lemon juice idea for soy-buttermilk (1/3 c. soy milk + 1 tsp. lemon juice)

came out perfectly after 50 min at 325!! LOVE it. so glad i bought extra bananas--i'm sure i'll be making it again soon!

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This is AMAZING!!!!!! Honestly, I looked and looked and look, and tried over 5 recipes from here and another site, looking for this recipe because I lost it a few months ago.  Finally, I found it and recognized it and flipped with excitement! It's incredible.  I do change it a bit, I make it about half whole wheat flour, I use 1/2 cup of unsweetened natural applesauce for the eggs, and only use 3/4 to 1 cup of sugar. It's great! I also add a nice amount of cinnamon.  I send this to work with my boyfriend who is a land surveyor, and he shares it with his crew who also gives it rave reviews.  It never last more than a day, so be prepared for lots of loaves!
THANK YOU!!!!!!!!!!

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Great Recipe! I used 1/2Cp Whole Wheat Flour & 1 1/2Cp Unbleached Flour, 1/4Cp Oil & 1/3Cp Walnuts.  Since we're trying to conserve energy by using our convection oven, baking time can be a little tricky. After baking for 45 mins it seemed done but once I cut in the middle of the loaf it was a bit mushy. Once I get the temp and timing down this recipe will be phenomenal!!!

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This recipe was AMAZING! I prepared as directed, but I made the coconut-pecan frosting for on top. It's not that healthy, but it was freaking amazing!

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;)b
This recipe is simply perfect. I make it all the time and it always turns out.
I usually use a little less sugar, even though the recipe is awesome either way. Perhaps it's so I can add more sugar via carob chips!
I'm even baking some right now.. it's in the oven! Mmmmm!

Thanks so much for sharing this recipe!
:)>>>

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Oh man, my mom saw my recipe sitting out on the counter, which I copied word for word from the site, and she used it. With real eggs and milk. And all the sugar and oil. And it turned out horribly. She cooked it at 350 until the top started browning, and it was almost all still pudding-y in the middle. And super sugary.

I was pretty excited the vegan version worked and the normal kind did not. Ha.

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This was pretty good, definitely more of a cake than a bread. I even decreased the sugar. I set it out for my cousins, and then decided to go out for a run, and by the time I got back, my family had devoured it and my mom was making another one. Pretty good I guess.

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Two big points:

1) I'm just now transitioning to veganism. This recipe turned out better banana bread than one of the best-rated recipes on Allrecipes.com, which I just tried last week. I'm shocked and very happy about that!

2) The bread was done in 65 minutes. If I had waited til 75 minutes, I'm guessing it would have been a bit burnt.

Like some of the other reviewers, I used only 1 cup of sugar. For flour, I used 3/4 cup whole-wheat pastry and 1 cup white. I can't wait til breakfast tomorrow!

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Anonymous

I got it from this list:

http://www.vegcooking.com/vegcooking-eggreplace.asp

I tried it because the cornbread recipe I use calls for something similar. Ah well... the end product was still great.

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I have never heard of that particular egg replacer recipe but I am sure that is what caused your problem...too much leavening.

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