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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!

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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!


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!!!!!!!!!!


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!!!


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!


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!


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, 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!


I got it from this list:

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


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


What the.... ? I followed the directions except for the following 2 modifications

1. replaced egg replacer with the equivalent of 3 eggs' worth of a baking powder/oil/water mixture (total of 3/8 cup water, 3 extra tbsp oil, and 1 tbsp baking powder. Got it from an external website.

2. substituted 1/2 cup walnuts for the optional 1/2 cup pecans.

I put it in my 9x5 baking pan and set it in the oven, and as it started to rise it dripped all over the bottom of my oven! Was it my choice of egg replacer? (That much baking powder does seem like a lot...) Was it the use of 2 eggs instead of 3? Thankfully I caught it before it got too bad--I turned the oven and cleaned it off, transferred the bread to an 8x8 baking pan instead, and tried it again. I must say the end product is delicious, if a little sweet (still a novice baker so I didn't' want to mess with proportions too much). I think it would be great with dark tea or coffee.


I made this yesterday and it was assome :)  The only thing I changed was the egg substitute.  Someone said they used applesauce instead and that's what I did.  I've tried baking other vegan pastries and had very bad results.  But, this rocked.  My non-vegan sister liked it too.  Thanks you for posting this recipe.  ;)b



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