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Best-Ever Banana Bread {vegan-friendly, too!}

[ 13 ] April 18, 2012 |

Confession: I buy lots of bananas. Many times, I find that my family doesn’t keep up with my purchases. Then, I have those yucky-looking brown and black mushy naners staring at me every time I enter my kitchen. I hate throwing them out, so I have been trying to come up with the perfect banana bread recipe to use them up.

I’ve found it.

How do you know you have the best-ever banana bread recipe? Here’s a clue: Your husband {or kids, dogs, significant other} follows you around drooling and begging you to make it again.

Or something like that.

Have a slice first thing in the morning with a side of berries, and your day can’t possibly go bad.

best-ever-banana-bread

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Best-Ever Banana Bread {vegan-friendly, too!}

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 25 minutes

Yield: 12 slices/loaf

Serving Size: 1 slice

Best-Ever Banana Bread {vegan-friendly, too!}

Gather

1 cup all purpose flour
1 cup whole wheat flour
1/2 tsp baking soda
1/2 tsp salt
3/4 tsp cinnamon
6 Tbsp margarine {i used vegan spread}
1/2 cup brown sugar
1/2 cup white sugar
3 over-ripe bananas
1/4 cup non-dairy milk {i used almond milk}
1 tsp apple cider vinegar
1 tsp vanilla extract

Step by step

  1. Preheat oven to 350 degrees.
  2. Lightly grease loaf pan w/cooking spray.
  3. In large bowl {i just throw everything in my stand mixer}, combine flour, baking soda, salt, and cinnamon.
  4. In another bowl, cream together margarine, brown sugar, white sugar, bananas, vanilla, milk and cider.
  5. Combine wet and dry ingredients.
  6. Pour batter in your loaf pan and bake for 60-70 minutes, or until a toothpick inserted in the middle comes out clean.
  7. Remove from oven and cool.
  8. Notes: I used my Kitchen-Aid mixer and simply added in all the ingredients as they are listed above. One bowl. Less clean-up. Delicious. WIN.

Nutrition

Calories 279.2 Total Fat 5.2 g Saturated Fat 1.4 g Polyunsaturated Fat 1.6 g Monounsaturated Fat 1.3 g Cholesterol 0.0 mg Sodium 300.7 mg Potassium 173.1 mg Total Carbohydrate 58.3 g Dietary Fiber 3.9 g Sugars 24.3 g Protein 5.2 g

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http://shrinkingkitchen.com/best-ever-banana-bread-vegan-friendly-too/

Recipe adapted from Madhuram’s Eggless Cooking.

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Category: Breads, Desserts, Vegan, Vegetarian

About Lissa: Melissa is the Co-Founder of Shrinking Kitchen and the Sisterhood of the Shrinking Jeans She has been married for a dozen years and is mother to five children (15,13, 9 and 9 and a foster baby!). Melissa has a love/hate relationship with food (okay, mostly candy) and cooking. This isn't improved by the fact that her husband, the true family chef, works in another city half the year, leaving Melissa to figure out how to feed her growing family something other than Pop-Tarts. Melissa loves her camera, enjoys traveling, kickboxing, creating beautiful things she finds on Pinterest, and planning her dream home that will be built… someday. melissa@shrinkingjeans.net :: @lissajoy :: whereverimaywander.com :: pinning here View author profile.

  • Kimberly H

    Just started making this, but I noticed you didn’t say how much baking soda.  Looking forward to this recipe since I made your quick & savory minestrone, which turned out great!

    • http://www.whereverimaywander.com LissaJoy

       Oooooops! 1/2 teaspoon! Thanks for the heads up! Glad you liked the minestrone!

      • Kimberly H

        This recipe did not disappoint! Turned out great and made the house smell fantastic. :)

  • guest

    Yuuuuhm!!! This turned out lovely :D it’s so moist that it’s kind of gooey, puddingy, not really “bready” maybe because the bananas i used were giant. But it’s flippin delish,  smelled soooo good AND i put shredded coconut on top so it made like a crust, <33. very filling, too. (used all wwpf, added some nutmeg, replaced 3 T margarine with yoghurt)

    • http://www.whereverimaywander.com LissaJoy

       Really? I’ve made it several times and it was never gooey!

  • Monicaelbers86

    THIS WAS WONDERFUL!!! I also replaced 3T of margarine with 3T of greek yogurt… it turned out fabulous…!! Was also super easy to make! Loved it!

  • http://twitter.com/cupcakekristin Kristin

    When your bananas go bad, you can freeze them until you are ready to make banana bread.  Thanks for the recipe.  I can’t wait to make this!

  • http://twitter.com/MommyMo Mommy Mo

    I dont have non-dairy milk. Can I use regular milk?

    • http://christy.shrinkingjeans.net Christy_TheSistherhood

      Yes!

  • Pingback: Menu Plan Your Butt Off, Weekly Healthy Menu Plan 9-9-12

  • Rabid Vegan

    Mine was really gooey, too. I think using vegan egg replacer would’ve helped fluff it up, so I think I’ll do some more experimenting. I found that my cook time was almost double what you posted… so that was interesting. Then again, I tried using hazelnut flour instead of whole wheat flour and I think that ended up being a huuuuuge mistake! Oh well…

  • No More Dairy

    This was excellent! I love the hint of cinnamon! I added shredded coconut too which only added to the deliciousness! Excellent recipe.

  • http://www.facebook.com/profile.php?id=19230115 Melissa Schaaf

    It’s baking RIGHT NOW! Smells so good! I added sunflower seeds for a health kick. It’s hard to ‘cream’ ingredients when you don’t have a mixer – think I got my arm workout in for the day ;)