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Grammy Cooks Banana Bread

What you need: 

1 1/2 cup whole wheat pastry flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons flax seed meal (ground in the blender)
2 tablespoons corn meal
1/4 cup oil
1/2 cup cane juice crystal or sucanat or combination
1 cup mashed bananas
1/2 cup water
1/2 cup chopped walnuts or pecans, optional

What you do: 

Mix first six ingredients well.Mix next four ingredients well.Mix both together and stir in nuts if you want.
Pour into sprayed loaf pan and bake at 350 for 45-50 minutes.
I have tried many banana bread recipes on VegWeb and have yet to taste one as good as my moms. So I got her recipe to share and here it is!
She is the BEST COOK in the world! She can make anything taste good!

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I made muffins from this recipe and they were delicious!  It made 10 muffins in a standard pan and they baked for about 20 minutes.  My two very ripe bananas did not yield a full cup mashed, but it didn't hurt anything (although next time I will make sure to have enough as it would make the muffins even more moist).  I added a teaspoon of cinnamon, a teaspoon of vanilla extract, and  1/4 teaspoon of coffee extract.  I used 1/4 cup regular sugar and 1/4 cup brown sugar.  I will definitely make these again!  :)


Mmm, still making this -- went to print out another copy of the recipe and realized I'd been commenting since 2005 or 2006! ツ

Tonight I didn't have any WW flour on hand, so I had to go with all-purpose. Added the optional pecans along with my usual flavor enhancements (1 tsp almond extract, 1 tsp ground cinnamon, and ~1/4-1/2 tsp freshly grated nutmeg). The only challenge is making it last.

Also, for clarification, the ground flax serves as a binder -- part of what eggs might do in a non-vegan recipe -- but the freshly ground seeds also add a wonderfully nutty taste and texture.


I like the sound of light and fluffy, gonna give this a try.
Question, what does the flax seed do? I don't have any.
Thank you :)


i still love this bread! i made it again last night, added some nuts. so easy and i love that it has less sugar than most of the banana breads on here.


Yum, I've made this before but i changed it a little
I used applesauce in place of oil and grinded hemp seeds instead of flax seed meal


ok i did everything the same except for oatmeal instead of nuts (out of nessescity) and did it muffin style cuz i didnt have a loaf pan. i followed another persons recommendation of 10-15 mins for a 12 cup muffin tin.

they are light, very lightly sweet and wonderful!


This bread was great! I wasn't blown away, but it's certainly a keeper! Adjustments: applesauce instead of oil, maple syrup instead of sugar (a little extra flower to make up for the liquid), a few dashes of cinnamon, a teaspoon of vanilla, and 1/2 cup of walnuts. Baked for the full 50 minutes, though it did come out pretty brown! Next time I may try a few more spices, or a tablespoon or two of cocoa powder.


I can only reiterate what the others have said.  This is a lovely recipe!  I think it's the pastry flour that does it.  I've enjoyed experimenting with pastry flour in place of all-purpose ever since I used it in some scones because that was the only type of flour I had.  It's great how it makes such a fine, light texture but still allows the outsides to crisp up somewhat.

Definitely add the corn meal if you have it.  It lends a nice "tooth" to the otherwise tender texture.  And the flax meal adds a nice graininess as well.

I followed the recipe according to the proportions listed, using lightly scooped brown sugar for the sweetener (it was all I had).  I made a half batch, poured it into small (mini - 2" maybe) muffin tins, and baked it for 10-15 minutes.  Way quicker than the whole loaf, if you are impatient.  The brown sugar made for a nice mellow sweetness.  The bread is not very sweet overall, but that is how I like it. 

I think this would be a great recipe for omni's who think that vegan desserts are all rough/chewy/crumbly/dense/flavorless/etc.  It is better than any non-vegan banana bread I made in my pregan days.  Excellent recipe!


I followed instructions exactly and was very pleased with the result. I think I would like to make it sweeter next time. My (non vegan) coworkers ate it up.


Well, it's morning.  I do like this bread better cold, instead of warm out of the oven.  My husband liked it!!! But, I forgot that the true test was my son (my daughter eats anything).  I made my son try one bite, because he usually doesn't like banana breads or muffiny type things (crazy, I know!).  He liked it!!!  He asked for his own and ate it all up.  I guess I will be making this again.



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