- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon allspice
- 1/2 cup almond milk
- 1 teaspoon apple vinegar
- 1/2 cup sunflower oil
- 3/4 cup sugar
- 1 cup banana (mashed ripe)
- 1 teaspoon vanilla extract
- 1/2 cup walnuts
|Calories310Calories from Fat140|
|% DAILY VALUE|
|Calories from Fat140|
|% DAILY VALUE|
Jeremy 10 months ago
Delicious and moist and easy to make!
Debra T. a year ago
Delicious. My grandson loved it.
Kerry F. a year ago
Amazing! Can’t believe it’s vegan! I added an added 1/2 tsp cinnamon and made them into muffins tho. My friend said this muffin was the best part of her day :)
Sophia a year ago
Cool bread- super yummy
Dan a year ago
I made it with whole wheat flour but I can imagine it would be great with half and half
Aaron P. a year ago
It super oily. Tasted alright. Probably look for another with less oil.
Riley a year ago
It came out perfectly! Flavorful and moist. Perfect texture!
Cathy O'Keeffe 2 years ago
Beautiful banana bread and easy to make.
Emilia Wieser 2 years ago
Amazing! Modified it to suit what I had in the pantry: I used coconut oil, half coconut & half rice milk, half coconut blossom sugar & half white sugar, half wholemeal flour & half plain flour, cinnamon and a bit of nutmeg instead of allspice. 60 min on the dot - Turned out amazing!
Hi, Roz! 2 years ago
Best banana bread I've ever had. I added a little more banana than called for.
Janelle W. 2 years ago
It formed well and was moist. So yummy. Create recipe for vegans!
Rylee Underwood 2 years ago
I made this for my family and we had the entire loaf gone in less than an hour! I definitely recommend this recipe it's absolutely delicious!
Stéphane D. 2 years ago
Delicious! I did this recipe a few times and it was always a success. Cooking time varies depending on the oven and tin used.
Patricia L. 2 years ago
Coconut oil is a good substitute if you don't have sunflower oil. I skipped the walnuts this time and added pb. Easy to make and Delicious!
Zoë S. 3 years ago
Mine turned out amazing! Absolutely delicious. I added a bit more sugar to mine, and some non-dairy chocolate chips as well.
Kristen C. 3 years ago
This is now my go to recipe for banana bread! I stumbled on it while trying to figure out how I was going to use up several overripe bananas, and I'm so glad I did. I used coconut oil rather than sunflower oil, which turned out well. Like the recipe says, oven temperatures vary, and I baked it for about 50 minutes rather than the full hour and 15 minutes. It turned out perfectly moist, and tasted better than some of the non-vegan banana breads I've had in the past.
Jolene C. 4 years ago
This came out amazing! Although I did substitute the sunflower oil for coconut oil (just because I didn't have sunflower oil). I would recommend cooking for about an hour instead. The bread was still moist but a tad dry, so a shorter cook time would have made it perfect.