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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?

Anonymous

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.

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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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I've also made this banana bread gluten free, with Bob's Red Mill Baking Mix.  It doesn't have that gummy weird mix that a lot of gluten free baked goods seem to.

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I woke up this morning and checked the cupboard. Oh no! I'm all out of cereal and I needed leave in an hour! I didn't have time to run to the grocery store (I live in the boonies), but I did have a pile of bananas that were seconds away from being completely inedible. Ding -- light bulb moment -- I can make banana muffins! So, I hit VegWeb and find this recipe. Good, good -- I have all the ingredients, there's nothing weird like vegan mascarpone or something, and it's easy to throw together. So, I get everything together, turn on the oven, and mix it up. It's a quick bread, so I mix it VERY quickly. I altered it just slightly, to up the fiber intake and to add some omega threes (not to mention a great nutty taste) by replacing some of the oil with ground flax seeds. (I used about 1/3 cup of oil, and 1/4 cup flax.) I also used 1 cup plain white AP flour, and 3/4 cup whole wheat. I also followed the recommendations to only use a cup of sugar. Look at the clock -- yikes, I've got 30 minutes before I need to go! No way muffins would bake in time. But MINI muffins...

I grease up the mini muffin pan and dole them out with my trusty number 20 disher (about a tablespoon). I pop 'em in the oven and quickly gather up my stuff. 15 minutes later, I pull out mini muffins that have puffed up perfectly. The tops were crunchy and the bottoms were moist and soft. Put a few in a baggie, put the leftover batter in the fridge, and drive like a mad woman to get to my class in time. On my way I munch on my tasty muffins and think... man, these would be AWESOME with some veg*n cream cheeze frosting. Or maybe with applesauce and almonds instead of bananas. Or even lemon and poppy seeds! The options are endless. I think I'm in love. Not only did this recipe save me from teaching on an empty stomach, but it's found a proud, happy, and well-deserved place amongst my repertoire of recipes. I'll be taking some in to the office tomorrow and defy ANYONE to be able to tell if they're vegan.

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This is a great little recipe.  I used it because there's no baking powder to replace.  I made mine with spelt flour and a little oat bran, a scoop of hemp seed protein powder, and replaced the sugar with agave.  It still had the cake-like quality that has been mentioned, but wasn't too sweet, as some folks have stated. 
I halved the recipe because when I change to a liquid sweetener I always increase the flour.
I actually prefer a little heavier texture so I will try to mesh this with my old recipe from the 1960's.
Next time I think I will also add carob chips.  Yum.

Thanks for sharing this really nice, basic banana bread recipe.  It does  have a lot of possibilities and could be used (sans bananas) as a basic quick bread recipe.  Just give me a little time to work it out and I will post it.

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Great recipe! I don't use packaged egg replacements (in fact I've never seen any for sale where I live anyway). I used:

5 very very ripe medium size bananas, 1 cup lightly-packed light brown sugar, same flour, baking soda and oil measures, 1 tablespoon (yes you heard me right) of vanilla essence, 1/2 cup of soy with 1/2 tsp lemon juice for the "buttermilk", and 1 teaspoon baking powder.
Baked it in a 25cm ceramic lasagne dish for about 50 minutes. It's very very spongy, soft and delicious, and even has that lovely rich mouthfeel that non-vegan baking has. (I guess if you didn't like that, applesauce is the go for oil substitute.)

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WOW!!! So good! My sister, who doesn't even like bananas very much, loved it. I made some modifications as others recommended - only used 1 cup of sugar, and because I didn't have soy buttermilk, I just used water. I also used 4 tablespoons of cornstarch as egg replacer, and upped the temperature to 330 degrees. It turned out great! Next time I'm adding raisins. ^.^

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this came out amazing! i added vegan chocolate chips to it though. banana bread doesn't exist in my world without chocolate chips in it!

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I know this recipe doesn't "need" any more reviews, but this recipe is fabulous! This is probably the best banana bread I've ever had..and I don't think I've made it before, myself. I used one cup of sugar, and divided the 1/2 cup oil into 1/4 cup canola oil and 1/4 cup applesauce. I used two bananas, the recommended ener-G, and I sprinkled a bunch of cinnamon on the top. Oh, I also added pecans! I baked it for 50 mins and it was perfect; I started it out at 350..but the edges were getting too done (I used a silicone loaf pan sprayed with oil)..and I turned it down to 325 for the majority of the baking. This is excellent! : )
Oh, and Laurabs..how is it possible that 12 slices has only 220 calories?! That's like 20 calories per slice..I dunno but that doesn't sound quite right? I also used 1/4 c oil, 1 c sugar..but only 2 bananas, and 1 tbs of canola oil has 124 calories..so I'm guessing you meant those calculations to be for one slice?! ; )

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This is DELICIOUS. Mine came out very sweet as I noticed others have mentioned, and in the future I plan to try it again with unsweetened soy milk to take it down a notch. Other than that, the sweetness is wonderful. I plan to also add pecans to help balance out the sugar.

Baking time had to be lengthened by 5 minutes before a tooth pick would come out clean, but the bottom half of the bread was still moist. Next time, I'm going to extend the time yet another 5 minutes.

Thank you for such a wonderful recipe.  :)>>>

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