Simple Vegan Banana Bread

"this recipes is super easy and super yummy! it doesn't have oil, or "butter" in it, so it is also very low-fat! but it still tastes amazing!! i make this all the time, and even my non-vegan family loves it too! plus you can add anything you like to it, like walnuts, chocolate chips, carob, or whatever."
Simple Vegan Banana Bread created by Timoteo B.
Ready In:
1hr 10mins
1 loaf




  • Pre-heat the oven to 350 degrees. grease a 8x4" loaf pan.
  • Mash the bananas with a fork in a large bowl.
  • Add the sugar, vanilla, and water and mix well.
  • In a medium bowl mix the flour, baking powder and salt together.
  • Pour the flour mixture into the bananas. mix well (if you want to add choco chips, walnuts, or carob chips, nows the time to do so).
  • Pour batter into the prepared loaf pan.
  • Bake for 55-65 minutes or until toothpick inserted into the bread comes out clean. let cool completly before slicing, if you can wait that long lol.

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  1. Timoteo B.
    Simple Vegan Banana Bread Created by Timoteo B.
  2. Timoteo B.
    Simple Vegan Banana Bread Created by Timoteo B.
  3. Timoteo B.
    Delicious! It exceeded my expectations.
  4. Kendra
    Simple Vegan Banana Bread Created by Kendra
  5. Kendra
    This was a great success! The outside is crisp, just under that layer there is a little chew, then moist perfectly sweet banana bread. After reading the reviews I made some changes to the recipe, plus, I like to do my own thing, but for the most part I stayed true to the recipe. I used 5 medium sized frozen bananas (all uneaten bananas make their way to the freezer for smoothies and baking). I added roughly 1/4 cup of Dark Muscovado brown sugar (from India Tree I bought at Whole Foods). This has a rich and spicy flavor. Two teaspoons of vanilla (I do that for all my cookie recipes too). Half all purpose flour and half whole wheat flour. 1/2 cup pecans in the batter and another 1/4 cup pecans on top of the bread along with a sprinkling of decorative white sugar. I used a thick light metal bread pan and baked it at 350 for roughly 60 minutes, and used a cake tester at the 40 and 50 minute interval to be sure it wouldn't overbake (oven temps can vary). When I took it out there was a tiny bit of moisture on the tester, but I knew that it would cook out while it rested on the counter - and there is nothing worse than dry banana bread. I just had a nice big slice and it is delish! I think I'll have just one more tiny slice... Thanks for sharing this recipe.
    • Review photo by Kendra



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