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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
Recipe Category: 


This is a great recipe! I have got nothing but compliments from it.


Good recipe. I used 3/4 cup grinded rolled oats, whole wheat pastry flour 1/4 cup xylitol, 1/4 maple syrup and 4 bananas and raisins instead of walnuts.


Mmmm this bread was tasty and so easy!! I used 1/4 less sugar and added some vanilla soy milk about 1/3 cup because the batter seemed a bit dry. I also thought 1 hour bake time seemed a bit long. I took it out 10 minutes early and I'm glad I did because the crust was already getting a bit dry. I think next time I'll make muffins and cook for 45 minutes instead.


I finally made successful vegan banana bread!!!  Everyone is gobbling it up.

I followed the recipe almost exactly (reduced the sugar, half spelt flour/half all purpose) and it came out great!  It took only 50 minutes or so.

Thanks for the yummy recipe.  I'm so happy I managed to not screw this one up.


Sooo good!  I added more nuts and used 1c unbleached flour, 1/2c whole wheat, 1/2c quick oats.  I also added cinnamon, cuz I alway add cinnamon :)  This bread is a staple in our house now!


Sorry, but I didn't like it...

First, 1 hour is way too long (after 40 minutes it was done.. but maybe it's my oven...???)

Second, too much sugar and not enough flavor. I perfered other banana bread recipes I found on this site.


This was great. I made mine with 1 cup whole wheat flour, 1/2 cup white flour, 1/4 cup oats and 1/4 cup ground flax seed. I like my breads/muffins to be hearty and grainy ("survival muffins" per my husband). Who knew you didn't need the eggs?!


This was my first attempt at vegan bread and it's a great hit!  I even undercooked it a bit (it got a nice brown crust on top that was nearing too brown when I took it out) and everyone still loves it.  One spot in the very middle didn't cook through all the way and I believe this is because I used very large bananas (only 2+1/2) and added 1/2 cup applesauce like others suggested.  Next time, I'll leave it in for another few minutes or reduce the amount of applesauce in comparison to the banana.  It'd be nice if there was a measurement for the amount of banana,especially for vegan-challenged bakers like me.  I'm guessing somewhere around 1+1/2 cups, especially if I include applesauce?

I used 1/2 all purpose flour, 1/2 whole wheat (I love the heartier taste in banana bread) I also reduced the sugar by 1/4 cup, used 1/2 brown sugar, 1/2 fructose granules.  Only 1/2 tsp of salt as well.

The taste is incredible though, nice and moist.  I don't think any of my non-veg family members would even notice it doesn't have animal products!  I can't wait to make it again!!


Yum! I just made it right now. But next time I think I won't put as much sugar... it's a tad bit sweet for my taste buds.


This made 11 perfect little muffins!  My batter was rather dry and more like cookie dough, but I trusted the recipe.  Glad I did!  The olive oil gave the sides and tops a nice crispiness and the inside is moist and not too dense.  Perfect!



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