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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 249.6
  • Total Fat: 6.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 360.6 mg
  • Total Carbs: 45.7 g
  • Dietary Fiber: 2.2 g
  • Protein: 4.4 g

View full nutritional breakdown of Banana Bread (vegan) calories by ingredient
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Banana Bread (vegan)

Submitted by: PATTK1220

Introduction

I took the banana bread recipe I have used for years and veganized it by using Ener-G Egg Replacer in place of eggs. If you want to use eggs, omit the Ener-G Egg Replacer and water. There is no added fat in this recipe. If you want added fat, add 2 Tbsp of melted Earth Balance spread (or butter if you don't want to keep the recipe vegan).

For an even healthier bread, substitute whole wheat flour for 1 cup of the all purpose flour. I used King Arthur brand flour when I made it.
I took the banana bread recipe I have used for years and veganized it by using Ener-G Egg Replacer in place of eggs. If you want to use eggs, omit the Ener-G Egg Replacer and water. There is no added fat in this recipe. If you want added fat, add 2 Tbsp of melted Earth Balance spread (or butter if you don't want to keep the recipe vegan).

For an even healthier bread, substitute whole wheat flour for 1 cup of the all purpose flour. I used King Arthur brand flour when I made it.

Number of Servings: 10

Ingredients

    Assemble ingredients in the order given:

    3 medium or 2 large ripe bananas. mashed

    Sift together:
    2 C all purpose flour
    3/4 C granulated sugar
    1 tsp salt
    1 tsp baking soda

    Mix well and set aside:
    1 Tbsp Enger-G Egg Replacer
    4 Tbsp water

    1/2 - 3/4 C walnuts (nutrition info is for 3/4 C)

Directions

Mash bananas using an electric mixer. Add egg replacement mixture and beat well. Immediately add sifted dry ingredient and mix well enough to wet the dry ingredients. Don't overmix. Fold in walnuts.

Immediately place in greased loaf pan and put in preheated 350 degree oven. Bake 1 hour or until tester comes out clean.

Makes 10 slices.

Cook's Notes:
Do not assemble this mixture until you are ready to bake. The egg replacement will break down if left too long.

This bread is much better the day after baking because it is so moist. Let it cool completely and store in a plastic bag or bread keeper overnight before slicing.

Number of Servings: 10

Recipe submitted by SparkPeople user PATTK1220.






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