My mom loves banana bread, and since she was coming for lunch, I decided to bake up a quick loaf. Then I remembered we were out of eggs. Normally I’d run to the store, but we were trapped at home waiting for a furniture delivery so I had to make the best of the situation and decided to go dairy and egg-free with this vegan banana bread.
This recipe is a compilation of vegan banana bread recipes which appeared practical and easy on paper and didn’t call for things like egg replacers, flaxseed, pastry flour, etc. It’s similar to a recipe on Post Punk Kitchen, but with vegetable oil standing in for the margarine and allspice omitted altogether. I also increased the vanilla, adjusted the salt, and used a different size pan. Is there any change banana bread can’t take? Reading through various banana bread reviews, I’m convinced it’s the most versatile bread in the world.
As for this loaf, I expected it to be great and it was! There was no gumminess and the reaction between the vinegar and the baking soda really did help the bread to rise. I baked it in a larger loaf pan than PPK (9×5) and still got a nicely shaped, slightly domed, loaf. I really couldn’t have asked for better results and my mom, who doesn’t know anything about being vegan, was surprised something so “alternative” sounding could be so delightful.
- 1/4 cup soy milk (or any non-dairy milk)
- 1 teaspoon apple cider vinegar
- 2 cups all purpose flour ( 9 oz), aerate well before measuring or weigh
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt plus a little pinch
- 1/2 teaspoon cinnamon
- 1/2 cup vegetable oil or melted coconut oil
- 1/2 cup brown sugar, firmly packed
- 1/2 cup granulated sugar or organic sugar**
- 3 ripe bananas
- 1 1/2 teaspoons vanilla
- Some nuts for sprinkling on top (optional)
- Preheat oven to 350 F. Rub a loaf pan with oil and line with a rectangle of parchment.
- Mix together the soy milk and vinegar; set aside for about 2 minutes.
- Stir together flour, baking soda, salt and cinnamon.
- Beat together the oil, brown sugar and granulated sugar, then beat in the bananas – you can mash them ahead of time or let the paddle attachment of the stand mixer do the work for you. I just chunked the bananas in with the oil & sugar and beat them that way. Continue beating on high until very light. Reduce speed to low and add milk/vinegar mixture. By hand, stir the flour mixture into the banana mixture, being careful not to overbeat. I like stirring flour mixture in with a heavy duty scraper. Sprinkle some nuts on top if using.
- Bake for 1 hour or until a toothpick inserted in center comes out clean. Let cool on a rack for about 15 minutes then flip from pan. Makes 1 awesome loaf.