• 1 3/4 cups flour
  • 1 1/2 cups vegan sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup mashed bananas (Takes 2-3 Bananas)
  • 1/2 cup vegetable Oil
  • equivalent of 2 or 3 Eggs (I used Ener-G, 5 tablespoon water + 3 1/2 teaspoon powder)
  • 1/3 cup soy-buttermilk*


Preheat oven to 325 degrees F.

Mix flour, vegan sugar, baking soda and salt in a large mixing bowl.

Mix bananas, oil, and buttermilk* in a medium mixing bowl.

Combine the banana mixture with the large bowl containing dry ingredients, and stir well. Add the Ener-G Egg Replacer in now, and stir well again. (Optional: add 1/2 cup pecans).

Pour into a greased 9×5 inch bread pan.

Bake in 325 degree oven for 1 hour and 15 minutes, or until a toothpick in the middle comes out clean.

*To make buttermilk, combine 1 cup soymilk with 1 tablespoon of vinegar. This can be used on a 1:1 ratio with buttermilk, so 1/3 cup of this = 1/3 cup buttermilk.

I made this earlier today, and it was delicious! It tasted just like the banana vegan bread my mom used to make. It also rose perfectly, unlike most vegan breads and cakes I usually make. This is perfect with some soy butter (like Earth Balance). I hope you enjoy it as much as me (and my non- vegan family) did!

Serves: 10