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Mom's Banana Bread Made Vegan

What you need: 

1 cup of sugar (I use Florida crystals)
1/2 cup of butter substitute (Earth Balance)
egg substitute for 2 eggs (2 tablespoons of flax, ground up works well, and 6 tablespoons
of water)
3 bananas (though 2 will work)
1 teaspoon baking soda
1 1/2 cups of flour
1/4 teaspoon of salt
1 teaspoon of vanilla

What you do: 

Put all of the above ingredients into a bowl and beat together with a mixer until smooth. Pour into a greased loaf pan and bake for roughly 45 minutes at 325 degrees or until a toothpick comes out clean. It may take slightly longer to cook than 45 minutes.
This recipe works well at both sea level and higher altitudes (I usually add an extra bit of flour for cooking at altitude).

Preparation Time: 
10 minutes + 45 minutes
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

This banana bread rocks!  The first time, I made it as is (except I used canola oil instead of Earth Balance) and omg it was mouthwatering.  I made it in the bread machine on the quick bread cycle and then had to bake it a while longer because it wasn't done.  The next time I wanted to try to make it a bit healthier so I could not feel guilty about having it more often (since I scarfed the whole loaf by myself, lol).  I do not have much of a sweet tooth, so I reduced the sugar to 1/2 c, which was still plenty sweet for me.  I used oil again, and reduced it to 1/3 c.  I subbed 1/2 c. of whole wheat flour.  And upped the salt a bit, for my taste.  I tried baking it in muffin cups this time, for 25 min at 325, which came out just right.  They fluffed up nicely, and though they are not quite as ooey, sticky, good as the original product, I feel better about eating them.  Still moist and yummy, for an every-day kinda thing.  I will save the original recipe for when I am feeling naughty.  A real treat!

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This is a great recipe! My grandmother's non-vegan recipe has been on a pedestal for years and I have strived to find a vegan rival- now I have!  I am eating it right now and completely satisfied! I did tweak a couple of things:

I used all three bananas, about 3/4 cup sugar, 1/2 applesauce instead of egg replacer, half whole wheat and half white flour (3/4 cup each), and I used about half earth balance and half vegetable oil (this way you still get a buttery taste without quite all the butter!), and i sprinkled sugar on top for a nice sweet crunch!

I baked it a 350 for about an hour and fifteen minutes- it came out kind of crunchy on the edges and a bit soft and gooey in the middle- slightly unconventional but i actually think it kind of adds to the bread- this recipe would probably work wonderfully for muffins!

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Delightful. That is all that needs to be said.

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YUUUUUUUM!  i've made a few vegan banana breads over the years, but this recipe turned out to be the most moist, yummy version yet!  sooooo good!

i made this yesterday morning with the suggestions by brookeisthebest - 1/3 cup canola oil for eb, 1/2 cup sugar, and 1/2 cup applesauce for the eggs.  it took a bit longer (a little over an hour) than stated in the recipe, but that's probably due to the substitutions... and possibly also to the streusel topping that i added.  mine rose all the way to the top of my loaf pan (non-stick 8x4).

this will be my banana bread recipe from here on out!

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Just came out of the oven! It looks and smells delicious! .... And yes it tastes as good as it smells:) 
I made a few tweeks that happened to work out well:
* 1/2 cup white sugar
1/2 cup sucanat
1/2 cup earth balance butter
Ener-G egg replacer
1 cup wheat flour
1/2 cup rice flour
2 Tbsp ground flax
3 bananas
<><><><><>
Thanks for the recipe!!

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This was really good. I used 1/3 cup of canola oil instead of margerine and 3/4 cup sugar. I also added walnuts. It took about an hour. Thanks for this recipe!

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This recipe is wonderful!  I used less than 1/2 cup of sugar, 1/2 cup white flour, 1/2 cup ww flour, 1/2 cup wheat germ (or bran), an extra 1/2 banana, and then I added a bunch of raisins and walnuts.  Next time I'm going to try to substitute the white flour for oats.  I've already eaten most of it and it's not even done cooking.  This bread is not as dense as some other whole wheat vegan breads I have made. (You guys know what I mean!)  It is amazing!!!!!!  The recipe fit a loaf pan perfectly...the only complaint I have is that the recipe didn't make enough!  This one goes in my recipe box.

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I made this again today- added 2 bananas more than the recipe calls for (had alot in the freezer), and a bit of molasses--- WOW!
Unbelievably good.  I'm going to have to exercise more this week, cause I know I'll probably eat half of the banana bread myself!
:)>>>

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This turned out great for us!
The only problem I had was that I couldn't stop "sampling" the batter before putting it into the oven  ;)

Super yummy, I'm making another batch today!

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This is absolutely the best vegan Banana bread ever... and I've been making banana bread for years . It's hard to tell it's vegan. I followed the recipe by the book but baked it for 60 minutes......perfect

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