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Banana Nut Bread

What you need: 

3 ripe bananas, mashed
2 tablespoons olive oil
2 cups flour
3/4 cup sugar
1 teaspoon salt
1 teaspoon baking soda
1/2 cup walnuts, coarsely chopped

What you do: 

1. Preheat oven to 350 degrees Fahrenheit. Grease a loaf pan. Mix the mashed bananas and oil in a large bowl.
2. Stir in the flour, vegan sugar, salt, and baking soda. Mix in the nuts.
3. Pour the well blended batter into the greased pan and bake for 1 hour. Remove and let cool.
I found this recipe works better than many I've tried, since it sticks together much better, and is healthier for you since it doesn't require shortening and a lot of oil. Any oil will suffice, however olive oil is the healthiest!

Preparation Time: 
15 minutes, Cooking time: 60 minutes
Cooking Time: 
60 minutes
Servings: 
1
Recipe Category: 

SO HOW'D IT GO?

This is the best banana bread recipe I have ever come across (and I have baked A LOT of banana breads.)
It is super moist and has great flavor. Not to mention it does not take a ton a sugar at all.
This recipe is now my number one for banana bread. ;)b

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I repeated the recipe, but I now used white flour (I was making the bread for some very finicky eaters).  The bread cooked well for me this time, but it had an odd chewy texture. 

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this was great with a few modifications.  It has to have some type of liquid to make a thin enough batter IMO.  I was experimenting and used a small can of coconut milk.  I sprinkled raw sugar on top and you definitely don't need to bake it an hour.  I baked mine for about 40 minutes. With those changes, it is my favorite banana bead recipe on vegweb!

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I made this again last night, and it reconfirmed why this is my go-to banana bread recipe.  To me, this is a great base, something to build on.  I generally add vanilla, over a tablespoon of cinnamon, and extra olive oil.  It has turned out great almost every time. 
The key is to baking bread is to keep watching it so that it doesn't get too dry, or stay undercooked; people's ovens are different, and the hour baking time is just a starting point, something to add or subtract from.

P.S. Try putting a quarter cup of steel cut oats in this bread instead of the nuts... it is awesome!

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I totally don't know what when wrong... but this recipe did not work for me  :(  The inside of the bread never cooked.  I think it might have been the flour I used (I used amaranth). 

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Pretty good, a little less sugar next time, but then I used turbinado sugar and not white, so maybe it was me and not the recipe. I might try cinnamon next time.

It was wonderfully moist with a great crust. I tossed some chopped walnuts on the top before baking, which added a nice crunchiness. Looked like something out of the bakery if I don't say so myself  8)

I was a bit worried about the bake time due some other reviews, so toward the end I lowered the temp to 325 F for fear of it browning too much while being uncooked in the center. It was a good decision, I baked it for the full hour, and it resulted in a glorious deep brown color while being perfectly moist and baked to the core.

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what? I followed the instructions precisely, and got tough iron bread on the outside and gushamush on the inside. I don't mean to rain on the love parade, but this recipe really let me down, especially after all the rave reviews... I'm new to vegan baking, but not to baking, or to reading.... hrmm... :-\

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Wow...this was SO good! It's the best banana bread I've ever made. It's so  moist and yummy. I followed the ingredients exactly and didn't have to add anything for extra moisture. I think the key is to use enough banana.... I used 3  LARGE bananas and mashed them really well with a potato masher. I used organic raw sugar...it's finer than turbinado and I felt it worked better in this recipe.  Also, it only took about a half hour in the oven before it started turning golden and was ready.  The thing I like about this recipe is that it's SO simple and uses only the minimum ingredients to make it taste really good.  I probably won't use another banana bread recipe...ever.

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I followed the recipe exactly, and it came out exactly perfect. This is one of the easiest recipes I've ever followed. I'll be making this again and again! Thanks so much!

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This actually turned out better than I was expecting. I only used 1/2 cup sugar, and added some vanilla. I also had to add quite a bit of soymilk for it to be thin enough. I made a lemon sauce for the top, and it's good, overall. Not my favorite, but good.

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