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Moist Vegan Banana Bread

I found this recipe over at Post Punk Kitchen (love her!) It comes out really moist and yummy and Sexy can’t get enough of the stuff. The only change I made is I used Earth Balance vegan shortening instead of margarine. This is a great way to get rid of those spotted bananas on your kitchen counter.

I swear you won’t care that there’s no butter or eggs in this!

 

Vegan Banana Bread Recipe
(From Post Punk Kitchen)

Ingredients

  • 1/2 cup brown sugar (packed)
  • 1/2 cups white sugar
  • 1/2 cup margarine, at room temp
  • 3 very ripe bananas, mashed well
  • 2 cups flour
  • 1/2 teaspoon baking soda
  • 1/4 cup vanilla soy milk, mixed with 1 teaspoon apple cider vinegar
  • 1 teaspoon vanilla (I was out of this, but it turned out fine)
  • 1 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/2 teaspoon salt

Directions

Preheat oven to 350 F. Spray a 8×4 bread pan with non stick cooking spray, or lightly coat with margarine. Sift together flour, baking soda, salt and spices. Cream together the margarine and sugars. Add bananas, soy milk and vanilla. Add the wet ingredients to the dry. Mix well. Pour batter into pan. Bake for an hour to an hour 10 minutes, or when a toothpick inserted in the center comes out clean.

Makes 12 slices.

 

  • How do you make your banana bread?
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9 thoughts on “Moist Vegan Banana Bread

  1. Pingback: Super Scrumptious (and Healthy!) Holiday Recipes

  2. mangomadness

    It tasted awesome! It was moist and sweet–My wholefamily loved it.

    P.S. I some subsitutions (almond milk, vegan butter, baking powder, whole wheat flour).

  3. Nikki Nicole

    I just have to say this is one of the best banana bread recipes I have ever made. We originally started using this when we went on a vegetarian challenge for a month and were craving something sweet.

    I make this with almond milk, wheat flour, and always add almonds. It’s just as good with regular flour too and most of the time people have no idea that it is vegan!

  4. Cher

    Hi Savvy
    Hi from the wet tropics area of North Queensland Australia
    I’ve made this recipe several times now and it is fail sale – so beautiful and my non vegan friends all love it too – in fact, that is why I make it so often as I have single male friends around me who love sweet things, but do not bake. I in turn have bananas growing and of course bunches all ripen at once so I throw some in the freezer and always have the ‘makings’. Christmas party tomorrow and I’ve promised to bring banana bread which is now in the oven and smelling heavenly.
    My only substitution is that I cannot get vanilla soy in the small area where I live so add 1 teaspoon vanilla to the soy ingredient. This is just until my vanilla beans that I am growing are ready for harvest.
    Cheers

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