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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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Soooo Good!!!

I used 1/2 white flour, half spelt flour and 1 cup of sugar. Half the batch I made into muffins, and the other half I added walnuts and flaxseeds and made into a mini-loaf.

This was good just the way it is (and still VERY sweet even with just one cup of sugar). Next time I'll try to sub applesauce for the oil.


Really good!  We love this recipe.  Would make it if we were not vegan. :-D


You. Are my hero. This is the most amazing vegan thing I've ever made in my life. I made a loaf and cut it up into slices to make presents. My friend who never eats anything at our fellowship because she's on a diet ended up eating 6 slices! Talk about success. :).

Anyway, I think I'll end up replacing all of the oil with applesauce and using all whole wheat flour next time so that I can eat with abandon (I'm so looking forward to that), as well as cutting out half of the sugar.

And chopped toasted almonds make the most marvelous addition.

Thank you again for this. :).


Amazing. I've been wanting to post my own BB recipe up here, but this one puts mine to absolute shame. It was everything you'd want in banana bread and more. Thank you for this. :).


Great!  Delicious!  Moist!  Freezes well!
I thought the sugar amount was fine.
Instead of egg replacer, I used corn starch.  It was also fine.


ok, because I'm obsessive about these things sometimes, I calculated the nutritional info of this recipe using the modifications I noted above (1/4 cup oil, 4 bananas, 1 cup sugar).

for 12 slices, it's about 220 calories, 5 g of fat, 40 g carbs, and 1.5 g fiber. just thought I'd post that, if anyone's interested. you could definitely lower the calorie and fat content using applesauce instead of oil and reducing the sugar even more. more fiber? I bet whole wheat flour and maybe some flaxseeds thrown in would boost the nutritional content.



the changes I made: 1/4 cup oil instead of 1/2 cup, 4 bananas instead of 2 or 3, 1 cup sugar instead of 1 1/2, and I baked it for 10 minutes less. it is WONDERFUL.

WONDERFUL. I love it, and so does the family. YES!!


thankyou so much for this, i just had some browning bananas and thought id see if i could do something with them, little did i know id find the best banana bread recipe ever :)
- i used vanilla soy milk, less sugar and added cinnamon.. its a little too sweet, but still really good


I just made these in  cupcake pan, and all I can say is YUMMERZ!!!!


This is great and also works if you use a LOT LESS sugar. I only used 3/4 cup sugar & it was still REALLY sweet. So don't go overboard 'cause you don't have to!

This worked well for me in a muffin tin. Just cook them for about 20 minutes.



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