Subscribe to Cookie Madness by Email

Easy Vegan Banana Bread

by on July 23, 2010 · 15 comments

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.

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.

Easy Vegan Banana Bread
 
Prep time
Cook time
Total time
 
Vegan banana bread recipe
Author:
Recipe type: Banana Bread
Serves: 10
Ingredients
  • 1/4 cup soy milk
  • 1 teaspoon apple cider vinegar
  • 2 cups all purpose flour ( 9 oz)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt plus a little pinch
  • 1/2 teaspoon cinnamon
  • 1/2 cup vegetable 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)
Instructions
  1. Preheat oven to 350 F. Rub a loaf pan with oil and line with a rectangle of parchment.
  2. Mix together the soy milk and vinegar; set aside for about 2 minutes.
  3. Stir together flour, baking soda, salt and cinnamon.
  4. 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.
  5. 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.
Notes
**Every so often I get a comment from someone saying that most refined sugar is processed with bone-char and that it’s better to use a non-refined sugar. Most vegans already know this and are aware of the alternatives, but the subject is worthy of some research for anyone interested in that kind of diet. I found this information from Vegan Action very sensible. If I were serving this to a group of vegans I didn't know very well, I'd definitely go with some sort of unrefined sugar instead of granulated. One of my favorites is evaporated cane juice crystals which measure like regular sugar and have a great flavor all their own.

Related posts:

Published on July 23, 2010

{ 15 comments… read them below or add one }

Laura E. July 23, 2010 at 4:44 pm

By-law organic sugar is bone-char free too. I find the recipes that don’t call for the unusual binders to taste better too. Thanks Anna. :)

Katrina July 23, 2010 at 7:10 pm

It was discovered with TWD this past week with her Lots Of Ways Banana Cake that it is so versatile and seemed to turn out no matter what people did with it. My thoughts are that bananas just make everything better! ;) I will have to try this bread sometime.
I just made zucchini cookies today and didn’t realized until they were finished that they are vegan, no egg and they used oil instead of butter–and they’re good!

Katrina July 23, 2010 at 7:11 pm

P. S. Look at that new countertop the banana bread is sitting on!

Fallon July 24, 2010 at 12:32 am

I will have to try this. Apple cider vinegar eh?

Susie July 24, 2010 at 7:55 am

This makes me think of the old Wacky Cake recipe. I’m finding that I really prefer recipes like this instead of ones that use Energy-G and such. I’m so trying this!

Andy July 24, 2010 at 1:09 pm

Too often I find my fridge in an eggless state! This’ll be one to try when the inevitable happens again. :)

Serena July 25, 2010 at 10:15 am

this is soooooooo useful! i mean, who doesn’t run out of eggs sooner or later?? so thanks for posting the recipe! :)

(btw, can i substitute apple cider vinegar with regular vinegar? or maybe the taste/flavour would be too strong?)

KAnn July 25, 2010 at 11:00 am

Oh, very interesting, Anna! My grandmother’s banana bread recipe is the very first thing I ever baked on my own as a child and it will always be my T&T but I am working on being vegan most of the time so this is just perfect! I also prefer not to use egg replacer, etc and this is just the type of vegan baking I look for. Thank you!

BigSis July 26, 2010 at 8:03 am

Hey Anna, thanks for the recipe. I’ve been vegan for 7 months now, and on the lookout for great vegan baking. We’re only 5 months away from our next SPCA Bake Sale, so my mission is to get busy testing recipes asap. We raised $4000 last year, but I was still using butter and eggs then. I’ll definitely try this bread! What are your other favorite vegan baked items?

Kim Fluck August 18, 2010 at 12:05 pm

Hello! I just had to tell you I made this banana bread the other day and it is a FANTASTIC recipe! I added a little more cinnamon and added chopped walnuts in with the flour and used a bit of whole wheat pastry flour in place of some of the AP flour. I thought I had over baked it (did not keep an eye on it); the edges got a bit brown. I ate some and thought it was good and still very moist despite my overbaking. I froze the rest and then have been defrosting it for quick breakfasts. The more I taste it, the better I like it. This will be my new “go-to” banana bread recipe. Thank you! :)

Beth February 11, 2011 at 9:18 am

Hi Anna! Thanks so much for this recipe. I made it last night using all-purpose wheat flour and mixing the walnuts into the batter. It baked in about 50 minutes for me, resulting in a crisp crust and moist inside. I, too, am sharing mine with my mom! Thank you for the wonderful vegan treat. :)

S March 7, 2011 at 9:02 pm

Mine just came out of the oven! Doesn’t look as good as yours, but still tastes yummy :)

I realized though that I forgot to put the vanilla in the batter because it wasn’t in the written instructions, just the ingredient list haha. Just a heads up!

Anonymous August 20, 2011 at 12:19 pm

does anyone know if apple cider vinegar can be substituted for something else? I have everything except for that :(
thanks!

Kristy Doyle January 2, 2012 at 8:34 am

I just wanted to say that this is my favorite banana bread recipe of all time. It’s perfect. Thanks!

Jodi August 18, 2013 at 12:56 pm

This was a very tasty recipe. I make banana smoothies every morning but it seems I couldn’t eat them fast enough this time. I also added a couple of shredded carrots do they didn’t just rot in my crisper drawer.

Leave a Comment


Rate This Recipe:  

Previous post:

Next post: