best banana bread EVER

are there any substitutions for the sugars in this recipe? maybe turbinado, evaporated cane….something less refined than white and/or brown?

I am looking forward to trying this recipe! I’ve been a baker (by hobby, not profession) for years but have recently gone vegan. Needless to say, I now need to revamp my trusted recipes and add many new ones as well!

I would like to bake this with maple syrup, rather than refined sugar. I did a little research on substituting maple syrup and it seems as though it can be substituted cup for cup, but I will also need to reduce the liquid in the recipe (in this case, the soy milk) by 3 Tablespoons per each cup of syrup used.

Isa, does that sound accurate to you?

delicious!!

Can I turn this into cupcakes? What substitutions do I need to make?

Great recipe, makes amazingly delicious banana bread. I like to add some semi-sweet chocolate chips once in a while too as a little surprise :)

Best. Banana bread. Ever. Seriously– even my super picky cat goes crazy for this! I make this fairly often, as we can never finish a bunch of bananas in our home (read: my bf says he’ll eat them and never does!). I actually just use plain unsweetened soy milk (bc that’s what I tend buy) and then add just a tiny bit more vanilla extract (like 1.5 tsp). I’ve had good luck turning these into muffins by reducing the baking time to about 30 minutes. Also great with some roughly chopped pecans or chocolate chips. Or hot with a scoop of chocolate pb ice cream… mmm…

I followed this recipe in making banana bread for the first time. I substituted brown rice syrup for the white sugar, used equal parts all-purpose flour and whole wheat pastry flour and added 1/2 cup walnuts… the result? The best banana bread my friends and family have ever had! This bread has lots of nice, subtle flavor and is *very* moist.

Many thanks to PPK as well as Veganomicon for opening the door for me to awesome vegan baking! <3

The most AMAZING banana bread recipe. I use almond milk instead of soy though ;)
So soft, and perfect, and tasty!

This is fantastic! Certainly the best banana bread I’ve ever made.

this is insanely good! What an amazing recipe! I subbed 1/2 the regular flour with barley flour and used earth balance for the marg. everything else as is in the recipe – wow!

I can not wait to try this recipe today! I do all the cooking in our house. My sister just moved in and I have been searching for recipes that are vegan friendly that all the family can enjoy. She’s vegan…we, however are not. Can’t wait! Sounds delish!

My non-vegan roommate just devoured ALL of this; I managed to eat one slice and thought it was amazing. I pureed the overripe bananas in the food processor and was rewarded with a very smooth and delicious bread.

This was delicious. I brought it to a party and it was a big hit! Of course, none of them knew it was vegan :)

I added chopped nuts and chocolate chips + a side of ice cream to make it more of a dessert.

MEGA YUM! I bake for 1 hour.

This so did not work out for me. Soggy on the Inside and rubbery on the outside. is it just me!?

@ Allison: YES IT’S JUST YOU! :-) Did you undercook it? I’ve cooked this recipe several dozen times and the only time it came out like that it was because I undercooked it.

I just wanted to suggest replacing the margarine with apple sauce – I like how it comes out much better, though I do miss that hint of buttery flavor. Going half apple sauce/half earth balance yielded a good result but I do not always have both in the fridge when I make my B-bread – or smoothie bread as we call it around here, since I’m prone to tossing in other random berries, mangos, etc. into the mix!

how much applesauce should I use if I want to completely replace the margarine

I don’t like margarine (waxy, weird, hydrogenated vegetable oil). What do you think would happen if I used coconut oil? Would it be too thin?

YES! For the Carmen Miranda version I made it with 1/4 cup of whole wheat pastry flour, almond milk, 1/2 cup semi-sweet chocolate chips, & 1/2 cup of coconut—yummy-thanks for the inspiration!

i just made this and it was fantastic. i actually hate banana in most anything but needed to make a banana bread for my food allergy kiddo to trial banana in. He loved it and so far no bad reaction to banana!

I’ve made this recipe many times. It’s great. Now I have a lot of sweet potato in the fridge that I have to use up. I think I’ll try it using sweet potato, although I do see the pumpkin bread recipe. Decisions, decisions. WIll try it with pecans and see if that’s better than walnuts.

WoW!!! Awesome!! I made a double batch and added about a cup of chopped walnuts. I made one banana bread loaf, and to the other half of the batter I added chocolate chips and poured them into muffin tins. Crazy good, make this recipe!!! :D

I subbed almond milk for soy and whole wheat pastry flour for white, used Earth Balance for the margarine and added a little more than 1 tbsp. of peanut butter to the batter. SO DELICIOUS! I think I’ll try it with some chocolate chips next time as a few others have suggested. Thanks, Isa, for another amazing recipe!

I make this with raisins, cranberries, almonds, and applesauce half-substituted for the margarine, and it’s amazing. Works great in a bread maker, just put everything except the add-ins in and add them at the beep.

Can I use soy milk instead?

I’ve just made my first vegan baked cakes (muffins) and I find the dough is heavy and thick and moist and I love it. I cannot wait for my bananas to go over ripe so I can try this recipe! I have soy spread – not margarine – will this work?

ok. my bad. i made this again and it was great. i think i messed up the baking soda amount last time. anyway, i used 1/4 cup applesauce and 1/4 cup earth balance and 1 cup whole wheat and 1 cup unbleached white flour. kids and husband loved it. thanks!

can i subsitute maregrine with oil?

Never mind I found the answer reading the comments with 1/2 cup canola oil , or 1/2 cup of apple sauce :D

YUMMY , great recipe ! We finished it in 2 days:D

Ummm….I feel like this is breaking news!!!! I made my first successful banana bread thanks to this recipe! Best part you ask?!?! It’s vegan! Heck yes baby! This is my new “go-to” recipe for banana bread and I can’t wait to share it with my husband – he will be so stoked!

I live in Japan where vegan margarine and applesauce are hard, if not impossible to come by. (And nonstick spray which makes me shed a little tear every time it shows up in appetite for reduction and other vegan low-fat recipes–a lot!) So with neither EB nor applesauce, would straight veg. oil do the trick or turn out funky? I also have to cook by watts not degrees and I’m not too good at it, so I’d also like to know if the oil would alter cooking time?

Can you sub extra banana for the Earth Balance? I wanna make this with no added fat (so I can eat a whole loaf and call it “healthy”!)

love this recipe! I added flax seeds, chia and selba. I did the canola and applesauce, mentioned in the comments above. Made this for a party and everyone loved it!!! Thank you.

Mmmmm Yum! Thanks Isa.

No photo for this recipe! I took one today and posted it on my new vegan blog if you want to see :)
http://theveganapprentice.blogspot.com/2011/06/usually-i-buy-lots-of-bananas-in-hope.html
I added 1/3 cup of sultanas and 1/2 cup walnut pieces. Perfect!

Can anyone tell me what the role of the apple cider vinegar is?

Oh. My. Goodness! Isa, you are ridiculous! You are a vegan cooking goddess! I just made these and almost burnt my face off eating straight out of the oven! I made a few healthier substitutions, so here goes…1/2 C organic cane sugar and 1/2 C brown rice syrup, 1/4 c coconut oil and 1/4c apple sauce, used all whole wheat pastry flour and added 1/2 C chopped walnuts. Made 12 muffins and baked 30 min. Divine!!!

So good. Major hit at our house. However I cut the sugar in half and used a bit more banana. Great recipe!

Mandy, I would think the acv is for buttermilking the soy milk. Whatever the purpose, you can tell the difference if you skip it. So delicious!!

Followed this recipe to the T and it was perfect! I ended up baking for one hour and 10 minutes. Hubby thinks I’m a genius thanks to you.

I just made a gluten free version of this ^^ Subbed Doves Farm self raising gluten free (don’t think the US has that specific brand, but it’s just generic gluten free flour), minused the baking soda and added a tiny bit of cocoa cause I fancied it! Added a little extra soy milk too as gluten free flour seems to drink it up like crazy! So utterly delicious! Thankyou!

Didn’t have enough bananas, so I added just one very ripe banana and a cup of diced apples. (I also forgot to add the acv…stupid mistake on my part, because the buttermilk is sooo good!) But regardless, they turned out great. I also took someone’s advice on here and put them in a muffin tin and baked for only 30 minutes instead of an hour. Amazing!

I am so not a baker, but this recipe was easy and DELISH!

This recipe was delicious!!! When making it, I doubled the margarine by accident, so I doubled the batch and made banana bread with one half and yummy oatmeal raisin cookies with the other half. Here is the recipe for my vegan oatmeal raisin cookies!

Ingredients
1/2 cup brown sugar
1/2 cups white sugar
1/2 cup margarine, at room temp
a handful of Quaker Oats
a handful of raisins
2 cups flour
1/2 teaspoon baking soda
1/4 cup vanilla or chocolate soy milk, mixed with 1 teaspoon apple cider vinegar
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon allspice
1/2 teaspoon salt

Directions
Preheat oven to 350 F. Spray a cookie 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 soy milk and vanilla.

Add the wet ingredients to the dry. Mix well.

Stir the oatmeal and raisins into the batter.

Using a teaspoon, scoop the cookie dough, roll it into a small ball, and lightly press it down on the pan. Spread cookies about 2-3 inches apart

BAKE for 10-11 minutes

This was INCREDIBLE. Just made muffins using a container of applesauce instead of the third banana as I was short one. After 30 minutes of cooking time they were perfect. I also added about a half cup chopped walnuts. Incouldnt imagine adding chocolate chips, as the recipe ready comes out pretty sweet, but maybe if you’re a sweet tooth :) all in all, a terrific recipe I will definitely try again!!

Wonderful! I’ve made this recipe as-is several times, though this time I substituted the allspice for dried ginger and nutmeg. I used coconut milk and about half a cup of pecans, too. Simply fabulous. This is the best banana bread I’ve eaten. My cat loves it, too! This recipe is wonderful as-is, but it is also a great basic recipe from which to experiment. Next time I’d like to try using shredded coconut, pineapple juice instead of soy milk, and maraschino cherries for a pineapple upside-down banana bread! Mmmmm!!

This banana bread is so good that my boyfriend is constantly buying bananas in the hope that I’ll make some more. Add some soy chocolate chips for some added deliciousness!

Wow, this bread was delicious. BEST vegan banana bread that I have ever made! Go ahead and try it!

I’ve added 4 bananas to the last 2 recipes I’ve made, and I recommend it.

Oh, and I’ve added chocolate chips.

Just wondering, is the Apple cider vinegar really necessary?….because i really don’t want to go out and buy it just for this recipe

I would like to make this for a friend that is diabetic. I’ve read lots of comments about using sugar substitutes but I’m not sure if any of these will make this more diabetic friendly. Any suggestions? Thanks!

Absolutely delicious! And super easy. Took it to the park & my friends devoured it. Thanks!

Carl – you can use any vinegar to make the chemical reaction that makes the cake rise. Plain old white vinegar is OK.

This is the oven right now! I didn’t have any vinegar so I used lemon juice… hope it works!

Thanks Isa, another one of your great recipes. This was heaven in my mouth and my kids cried when I told them they could only have one piece. Amazing texture.

This was awesome! I added diced organic apricots and it was a hit. I have a big sweet tooth while my husband does not, and yet we both loved it. This will be added to the recipe book to enjoy from now on. Thanks!!

I put it in the oven and then read over the ingredient list and saw that I missed the vinegar!!!
So I took the batter back out and added about a tsp of white vinegar….. it’s in the oven right now.
I hope it turns out alright. *sigh* now I’ll spend most of my hour watching the oven.

Great recipe! I didn’t have margarine so I used a canola/olive oil blend instead, and I didn’t have cinnamon and used nutmeg instead… AND I didn’t have soy milk so I used almond milk… and I used half honey and half brown sugar.

OH and I used Kamut flour (very good for you) and added some flax seeds.

And with all that substituting it was still delicious!

I have some in the oven right now, I add apples and raisins because someone gave me two huge bags of apples so I am putting them in everything, but it doesn’t need it. This is the third time I have made it in about a week because everyone eats it that fast. My boyfriend said it is the best banana bread he has ever had. amazing…

is it possible to make it with tapioca flour or other gluten free flour?

This was much better than I had anticipated. I thought it would be pasty and flat but the flavor and texture were almost exactly like the non-vegan banana bread I used to make. I say almost only because it turned out quite dry, but I did overbake it, so I’m hoping that was the problem. I might try the 1/2 canola, 1/2 applesauce version next time. My kids couldn’t get enough of this.

I just took my batch out of the oven and my Apt. smells soooooo good! I substituted the 1/2 cup brown sugar for 3/4 cups of brown rice syrup, 1/2 cup of white sugar with 1/2 cup organic evaporated cane sugar, and i topped the loaf off with sunflower seeds and cinnamon and sugar for a little crunch :D I also baked the loaf for 45 minutes then turned the oven off and let the bread sit in the oven for another 15 minutes. I have yet to slice into it but I CANNOT wait!!!

If I wanted to replace the 1/2 cup marg. for oil and applesauce, would I use a 1/4 cup of each?

I replaced the margarine w/ FLAX seed and added Walnuts.. YUMMMO !

I made “cupcakes” with this and put vanilla almond frasting on top of them and yummmm!!! so delicious my kids ate them all up!

I made this about 9 or 10 times and every time I make it neighbors & friends always ask fora big slice or 2 lol! I always use coconut oil instead of margarine and I use demerera or turbinadosugar instead of brown and white sugar and sometimes I puree an extra banana in there. It aways turns out great…The kids beg for it constantly and get excited when they know I am getting ready to bake it so this is definitely a keeper. ps- I sometimes add about tbs. of hazel liquor and it changes the taste but in such a heavenly way!

Am I crazy or is there supposed to be another cup of Soymilk/liquid in here? I added it the 5 times I’ve made it because it just seemed too dry. I thought banana bread batter was supposed to be pourable. I also used agave for the sugar and added a 1/2 cup of cocoa powder. Why have Banana Bread when you can have Chocolate Banana Bread? : )

I added half a cup of fresh cranberries (halved) and sliced almonds to the top before baking and it turned out SO SO SO SO SO WELL

Awesome. Works every time. I substituted 1/4 cup of cocoa for flour and made it chocolate. Add about a cup of chocolate chips and walnuts. Serve from fridge. Fantastic. Everyone loves it and can’t believe its vegan.

This is fantastic! Much better than any non vegan banana bread recipe I’ve tried. The only suggestion I have is turn the bread 1/2 way through cooking and also watch the time. I had to take it out at 55 minutes.

margarine! goin’ out of style… even earth balance is not necessarily more healthy than organic butter – butter is a whole food, not made in a factory – think it over – and check out westin price’s work or sally fallon…

or in the case of veganism, coconut oil… anything that doesn’t need a factory and chemicals to process is sweeter to our furry bros

I use half the brown sugar and super ripe bananas and it is awesome every time.

Delicious! I knew it was going to be good, Isa’s recipes never fail!

I used gluten-free flour (Bob’s Red Mill) and it seemed to work well! I had never used gluten-free flour before, so it was an experiment, but I was pleasantly surprised. The texture is different— but okay! I love trying new things.

absolutely amazeballs. i baked for an hour, and it got the outer edges nice ‘n’ crispy without being burnt. wtg, isa.

Made some adjustments and made this in my cakepop maker. Came out yummy!!! I used applesauce instead of margarine, rice milk instead of soy, and omitted allspice cause I didn’t have. Used a small ice cream scooper to fill each well and done in 7 mins. My oldest is requesting some for snack at school tomorrow. This made over 4 dozen and they were gone, except for 4 I put away for snack tomorrow.

This tastes divine with unrefined whole kernel coconut oil subbed for margarine/Earth Balance. I like it with walnuts too. I always throw our neglected bananas in the freezer and make this bread periodically from them… and often give it to neighbors. We’ve made new friends over this recipe!

I have this bread in the oven now! I am so excited to try it. After reading the posts, I am going to try using applesauce and flax meal next time. Recently, I went vegan and am in hopes that the family will follow. Baking is a passion; we made vegan chocolate chip cookies for Santa and they were a hit. I know this B-bread will be a hit, too. Thank you, Isa; keep posting delicious recipes!

Amazing!!! I just tried a butt-piece warm out of the oven & I don’t know how many times I said, “Mmmh, mmmmh, mmmmmh!” The crust is perfectly crunchy & the pecans & dried cranberries I added to it make my mouth water just THINKING about it! After being disappointed repeatedly elsewhere with banana bread recipes, I say THANK YOU for the inspiration you gave me to make mine! *Also thank you to everyone else for the variation ideas! I have a whole page written out for different varieties to try with this amazing base recipe!*

Anyone have thoughts for reducing the amount of sugar? I like a less sweet banana bread, and eat too much damn sugar as it is.

Could I substitute Soy Milk for Rice Milk?
It would save me a shopping trip xD

Whoops, I got that backwards!

I have made this recipe so many times and every time I make it it comes out perfect. It doesn’t matter if I substitute flours, sugars, add chocolate chips…It is hands down my FAVORITE recipe! Thank you Isa!

KILLER recipe. My best friend wanted to make a vegan banana bread for her beau, and we embarked on a mission. Our first recipe was from another blog, and it was a huge recipe FAIL. It was dry, it didn’t disperse and rise properly, and was flavor-robbed. THIS RECIPE KICKED that one’s ***!!! We added 1/2 cup of toasted walnuts. Ours was done at around one am, which was not minded when we tasted our success. It was SOOO delicious, we can’t wait to make more!!

None of my quickbreads seem to rise past 2 inches. I bought new baking soda and powder today, thinking that might be the issue, but it didn’t make a difference. Is this bread supposed to be 2 inches high or is everything broken forever?

Oh jeez, it’s 9×5. That is probably the problem, then?

Kate, I just baked this in a 9×5 pan and it rose up pretty nicely.

I didn’t have brown sugar on hand so I used another 1/2 cup of regular white sugar and added about 3 tbsp of maple syrup. I also substituted the margarine for 1/2 cup of coconut spread. Turned out very well! If I add chocolate chips to the batter does that change the baking time? And how much should I add?

And I used vanilla flavored coconut milk instead of soy due to my allergy :)

I have been searching for a good vegan banana bread recipe for my son, who has a large number of food allergies. This was my 4th recipe attempt and he proclaimed this recipe to be ‘the one’. We used soya and a basic non-brand dairy free spread and made them into mini muffins.

Amazingly delicious! It comes out moist and scrumptious. I don’t add the allspice or the cinnamon, but I add coconut, applesauce and carob chips to the mix. Instead of the sugars I sub maple syrup and coconut sugar fo a more caramel taste. Thanks for pos ting!

How can I bake this in a mini-loaf pan with 8 minis?

Does anyone experience the same thing as I do? I just had a go with it and the middle turned out to be a little gooey (more to a gooey and chewy texture, looks a lil transulcent).

The alterations that I did to the recipe was:
1/2 cup margarine ; 1/4 grapeseed oil, 1/4 applesauce
4 riped small – med sized bananas (not very riped)
1 cup Turbinado Sugar

Because the Turbinado sugar are in large crystals form, I added some hot water to melt it.
And when I was pouring the wet ingredients to the dry, i didn’t incoporate slowly…

Anyone knows what’s the problem? :-’(

Too much Liquids I would say. Add a little more flour to the mix and then blend. Keep the half cup margarine, 1/4 apple sauce should bee fine, try cutting out the grapeseed oil if you are adding water to the sugar.

You don’t need to melt the turbinado; it will break up as it bakes. Just substitute it for regular sugar cup for cup.

I used this recipe for muffins the other day, using your suggestion to use half oil, half applesauce (didn’t have any “butter” in the house). The muffins. were. delicious. Most definitely going to be my go-to recipe for banana bread now.

I just made this over the weekend! It was delicious!

This is SERIOUSLY the most awesome banana bread I’ve ever had in my 31yrs of life!! The flavor is right on and so is the texture! This recipe will make awesome cupcakes with frosting! I’m lacto vegetarian so I used milk and butter because I already has them on hand. Nonetheless they were delicious!! Some people mentioned swaping out sugars but this bread is not teeth hurting sweet, its perfect! I also used white whole wheat flour and really super ripe bananas! I was a little worried when the batter was super thick but I had a feeling it would be ok. IsaChandra, I hope you continue to bake and turn out recipes because you have a serious gift! Thank you so much for posting recipes and sharing your talent with us less gifted bakers!

This has become my go-to banana bread recipe. It’s awesome–definitely the best banana bread recipe I’ve ever tried.

If anyone has made this sans vinegar, could you share what the result was? Will my banana bread be destroyed without it? lol

My husband cannot stop eating this! I made it a little healthier too for my vegan friend who is on the Engine 2 Diet right now. So I did applesauce instead of margarine and honey/maple syrup for sugars! :)

I have just finished making my 2nd batch of this… lovely! so easy to make – I am rubbish in the kitchen but managed this easily! many thanks for sharing!

I made this last night when I noticed 3 bananas on my counter about to go bad. I added a cup of chopped walnuts and I am sure doing so extended the baking time but it was sooooooooo worth it!!! With a 16 month old who has a banana addiction, it’s a given that I do get a couple overripe bananas on a semi-weekly basis so I’ll be visiting this recipe often ;)

Is coconut oil a good substitute for the margarine? Thanks!

All I can say is delish!! I added some chocolate chips and voila, fab banana bread!

Excellent recipe. My vegan tastebuds rejoice! Freezes well. Used almond milk instead of soy. Made 11 jumbo muffins. 25 minute bake time.

What kind of flour does this use? Can I use plain whole wheat flour? Or do I have to use whole wheat PASTRY flour? Or all-purpose? Or a mixture of the two? What about oat flour? I’m trying to avoid using bleached flour that has little to no nutritional value. And can I use almond milk instead? What about Sugar In The Raw? That sugar naturally contains some molasses so would that count as BROWN sugar or WHITE? Will unsweetened applesauce substitute the margarine well? Sorry i’m filled with questions. I’m really big on details and making things healthy.

Totally flexible recipe! I didn’t have 3 bananas, so I subbed for 1 banana, 1 large grated carrot and 1 mashed up ripe pear. Also did whole wheat pastry flour instead of white. Instead of 1/2 cup margarine, I did 1/4 cup vegan becel + 1/4 cup organic canola oil. Instead of 1 cup of sugar, I cut back to 3/4 cup. This made 11 jumbo muffins. Bake time was 25 minutes. Yum!

This is deliscious! I I’ve been making my grandmothers recipe for years. Sorry grandma but this recipe will have to become a regular!

Just made this! I forgot the apple cider vinegar but it turned out sooooo good! It was my first time making banana bread… I am pretty impressed :)

Lol…”Perfect for, um, eating.” I couldn’t stop laughing at that.

So good! I make all your breads into muffins. Which sounds like a threat, but it’s not. “Ayee maeeke ahll your breadz eento mahffeens.”

This is a wonderful recipe! I added in some walnuts and chocolate chips, and made some muffins and loaves! I am stocked up for a week of delicious breakfasts and snacks now.

Isa, you’ve hit another home run with this. The recipe is so simple, and the results are so good. Thank you!

Wow, this banana bread is awesome! I substituted vegetable shortening 1/4 c and flax meal 3/4 c. for margarine and it came out perfect.

i entered this recipe into a calorie counter – it’s 245 calories per slice (with 12 servings) fyi – and it’s also delicious!

This bread is so yummy, you won’t eat it, you’ll devour it. Btw, I’ve already made this twice in two weeks! For those who don’t like to use margarine feel free to use coconut oil, it works perfectly. For today’s loaf I added some chopped walnuts, unsweetened shredded coconut and chocolate chips, simply to die for! Thank you for your delicious and inspiring vegan recipes!

I’m excited to try making this bread! I’m happy to see there’s a substitute for the margarine, but I’m a little confused. When Isa says “1/2 oil, 1/2 applesauce” does that mean 1/2 cup of each, or does it mean to split the 1/2 cup margarine into 1/4 cup oil, 1/4 cup applesauce? Thanks!

is there a way to use something besides margarine and is there a possible way of adding ground flaxseed to this recipe?

Mine always ends up a little too dense. Any suggestions on how to make it fluffier? Perhaps more Baking soda?

Oh no! I forgot the apple cider vinegar! Will the cake turn out bad?

Udai if you want it fluffier, when you cream the sugars and margarine (or oil) you cxan try mixing it both faster and longer than you have been.. and I’m not sure about the soy milk and vinegar but make sure you mix it and let it sit for a few moments before adding it to the recipe. hope that helps.

very fatty fare. I left out the margarine (not needed, as banana alone did the trick), and used maple syrup, as suggested by another reader. Very tasty, and much healthier!

I always think I can freeze banana’s and use them for this recipe. That never works. You’d think I’d stop trying after a few fails (won’t bake all the way through). I eat it anyway. I love this recipe. I even had a non vegan friend comment about this cool website with this great banana bread recipe…yep, it was this one.

I was checking this post for calorie content (tis the season) and was kind of shocked when I saw 248 posted per 12 servings posted. I added in what I used into a counter and got 190 per 12 so beware of those calorie counters. The margerine I use is smart balance light with flaxseed, maybe the ‘light’ actually means something.

i can’t wait to try it

If you’re cooking with a 9×5 pan, how would you adjust the baking time?

Does anybody know how many muffins this will make ?

This was fantastic. Since I didn’t have brown sugar on hand I substituted cane sugar. This held together well and was very flavorful. It was also nice that I could let the kids mix it as long as they wanted without worry of over stirring it like a non-vegan recipe would.

I really, really want to make this tonight, but only have TWO very (very) ripe bananas. (If I wait for a third to be very ripe, the first two will be inedible. I clearly am off in the synchronicity of my banana rotation). Can I use extra apple sauce instead? Anyone have advice re:how much? And will I need to reduce other liquids? (Help — bananas continuing to ripen as we speak!)

Love it! I make this bread once a month.

OMG mmmmm…..these are soo good! Used this recipe to make muffins. They just came out of the oven and they’re so pretty too. I added chocolate chips of course ;-P

Just have to let everyone know, this bread is killer made with spelt four!

I just made this yesterday night, and this morning, it was all gone! Delicious! At one point the batter looked a bit curdled (after adding the milk/vinegar) but I kept going and it tasted lovely. Thank you for this awesome recipe!

I added a 1/2 tsp. of nutmeg this time and it was delish!

Fantastic recipe! I subbed 1 cup of turbinado sugar for the white and brown sugars, and I subbed 1 cup whole wheat flour and 1 cup whole wheat pastry flour for the white flour. Still totally amazing! This will be my go-to banana bread recipe until, basically, the end of time. I have never met an Isa Chandra recipe I didn’t like.