The Best Vegan Banana Bread There Is

No, seriously.

I have been taking Saturday as my blogging sabbath, but I made my oft-requested banana bread this morning and felt it was absolutely necessary that I share the recipe with you today. I have been baking this bread for several years now, and everyone raves about the stuff. The loaf I made for the three of us this morning is already nearly gone! The first incarnation of the recipe came from my grandma, who pulled it from the web for me (seriously, I dare you to find a more supportive grandmother: oh, you’re going to try eating vegan? Let me find some recipes for you!). I’m not sure if it was this one exactly, but it was strikingly similar. I really loved it, but despite my love of all things coconut, I prefer a more traditional bread to the coconutty version. So, I have toyed with the recipe over the years and finally have it just as I like it. The recipe below is hardly sufficient, however – you should probably double it!

Melissa’s Vegan Banana Bread
1/2 – 1 cup sugar*
3 or 4 bananas, preferably very ripe
1/4 cup oil or vegan margarine (softened)
1 cup whole wheat flour
2/3 cup unbleached, all purpose flour
1 tsp aluminum free baking soda
1 generous tsp cinnamon
1/4 tsp allspice (optional)**
1/4 tsp aluminum free baking powder
1/4 cup water or non dairy milk of choice
1/2 cup nuts***

Mash bananas with sugar using your tool of choice (a pastry cutter works wonders on stubborn bananas, but a fork will do). Stir in oil or margarine. Add flours, baking soda, baking powder, and spices. Stir until well combined. Add water or milk slowly, and only until mixture is barely pour-able, but still thick. Pour into greased loaf pan(s) or muffin cups and bake at 350. One large loaf takes about an hour, while three mini loaves or a dozen muffins bake 20-30 minutes. It will turn a nice golden brown. Allow to cool before slicing, or just be at one with the falling apart slices you’ll get while it’s hot.
*1 cup of sugar is fabulous. That’s the way I always used to make it pre-parenthood, when I wasn’t so worried about eating gobs of sugar. Now I use 1/2 cup and it’s enough, but admittedly not as tasty as a whole cup. You can also use 1/2 to 2/3 cup agave nectar or honey and cut back on the water/milk, but note that it will technically no longer be vegan if you use honey.
**Allspice is completely optional, but gives this an extra kick. Until today, it was my secret ingredient. Now everyone knows! A pinch or two of nutmeg is great, too.
***Nuts are optional – we use pecans. I have also used chocolate chips as a mix-in, and I bet peanut butter chips would be divine.

Enjoy! Please let me know how you like it if you give it a try!

7 thoughts on “The Best Vegan Banana Bread There Is

  1. Annicles

    Mmmm, sounds delicious. Sadly, banana bread is not a winner here. Strangely, seeing as the beasts eat all manner of odd food, banana bread just isn't on the menu!

  2. April Hargraves

    I'm definitely trying this one! I got some xylitol to use, so this might be a good candidate for it!

  3. mrs green

    thanks for sharing this – bananas are often something left in our fruit bowl and I'm not always sure how to use them up. This sounds delicious! I'd probably miss the sugar out altogether as we don't like things too sweet.

  4. Melissa Kemendo

    This is definitely great for using up your neglected bananas! I'm sure you know that you can always pop them in the freezer to bake with at a later date if they get too ripe and you can't use them right away. They don't look pretty, but they still taste delicious!

  5. Melissa Kemendo

    I hope you'll let me know how it turns out! I haven't used xylitol before, but hear mixed things. I'm curious to hear what you think!

  6. Ichigo Overflow

    Sounds great! I've got some bananas ripening right now. I think I'll try out your recipe this week.


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