Vegan Banana Bread

"Back when I was vegan...yeah, those interesting times. I have to say that whatever your food choices this is THE BEST BANANA BREAD EVER. Seriously. Even my family (non-vegan, food nazis) loved it. But you can always replace soy milk with cows milk and make this non vegan. recipe from http://www.theppk.com"
 
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photo by Nikoma photo by Nikoma
photo by Nikoma
Ready In:
1hr 15mins
Ingredients:
12
Yields:
12 slices
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ingredients

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directions

  • Preheat oven to 350°F
  • Spray a 8x4 bread pan with non stick cooking spray.
  • Sift together flour, baking soda, salt and spices.
  • Cream together the margarine and sugars. Add bananas, soy milk, apple cider vinegar and vanilla.
  • Add the wet ingredients to the dry and mix well.
  • Pour batter into pan. Sprinkle brown sugar on top. Bake for an hour to an hour 10 minutes.

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Reviews

  1. javascript:postComment(); It would only seem proper to give credit to Isa Chandra Moskowitz for creating this recipe. I own several of her cookbooks and her recipes are spot on.
     
  2. I chose this because we were out of eggs. It's delicious! I used rice milk instead of soy, and accidentally left out the vanilla. I will probably cut back on the sugar a little bit next time.
     
  3. This recipe is excellent! Before I popped it in the oven I sprinkled some sugar over the top and it gave it a nice sparkly crust. Thanks for posting!
     
  4. Wonderful banana bread... very dense and moist. I added about 3/4 cup chopped pecans (just personal preference) and otherwise followed the recipe exactly. This will be my go-to banana bread recipe from hereon out! Thanks for posting.
     
  5. This the best banana bread recipe ever! Never turns out bad, ever. Even though I always half the sugar, use coconut oil instead of margarine and half it, use a gluten free flour blend and add oatmeal flour too. Then I add vegan chocolate chips and rum extract. It's always amazing!
     
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Tweaks

  1. This being the 2nd time I made it I tweaked it just a little. I reduced the sugar by 1/4 cup. I also added walnuts, raisins, and dried cranberries.
     
  2. HOW COME THERE'S NO RECENT REVIEWS ON THIS BREAD?! It's AMAZING! Sorry for shouting, that's honestly how excited I am about this recipe. I went vegan about a month and a half ago, and I just now realized how much I would miss making my banana bread, and pumpkin bread, you name it. I haven't given much thought to the possibility of being able to make your own vegan bread from home. I only thought about buying it in a grocery store (if I could find a vegan variety) but... what would be the fun in that? I LOVE to bake, and as soon as I saw this recipe I knew that I at least had to give it a try, and boy, am I GLAD that I did! This banana bread is so, freaking moist that I didn't even need to spread it with vegan butter! (...Even though I did end up spreading one piece with it, out of sheer habit, but it doesn't need it at ALL) I cut up a slice for my aunt to try and she nearly collapsed when I told her that it was vegan! The look on her face was priceless! She said, and I quote (for all of you non vegans out there :) "If you didn't tell me that this was vegan, I would have never known. This is OUTSTANDING!" And then she carried on about it for like five more minutes, and I'm standing there like *I really want to go so I can have some more myself...* All in all this is my first time making this recipe, like I stated previously, but it most certainly will NOT be my last! Well done! This will be my go to from now on for banana bread. SIDE NOTE!: I did make SLIGHT modifications. Very reasonable ones. I used almond milk instead of soy, and I used more cinnamon instead of allspice. It came out wonderfully! -Xoxo Erika
     
  3. I chose this because we were out of eggs. It's delicious! I used rice milk instead of soy, and accidentally left out the vanilla. I will probably cut back on the sugar a little bit next time.
     

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