• 3 large bananas (enough to mash 1 cup)
  • 1 cup vegan sugar
  • replacement for 1 egg
  • 4 tablespoons applesauce (baby applesauce is best, but any other is fine.)
  • 1 and 1/2 cups flour (I use 1/2 whole wheat usually)
  • 1 teaspoon baking soda
  • 1 teaspoon salt


With a mixer, beat the mashed bananas with the vegan sugar. Add the egg replacer and applesauce and beat again.

In another bowl, mix the dry ingredients. Add this to the banana mixture and stir with a spoon until the dry stuff is all moistened. Not too much stirring!

Pour batter into a loaf pan. (About 5 x 9 inches, preferrably non-stick or you can spray with Baker’s Secret for a split second and spread with a paper towel.)

Bake at 325 (be sure to preheat first) for about 55 minutes.

This is great the second day and freezes great, too. If you have enough bananas make two and freeze one.