Vegan Banana Bread

I posted a healthy, oil free vegan banana bread here back in 2021, but today I’m posting a lusher version. This version contains both oil and sugar, which, of course, makes the bread super sumptuous!

And I used some very nice organic flour because my darling Em sent me a package from Flourist Bakery in Vancouver–it’s a starter pack of three of their freshly milled, organic flours: red fife, whole wheat, and rye…

She also sent me a jar of their turmeric blend tea to make golden mylk…

Golden Mylk made with homemade soymilk

But back to the banana bread, which is based on this highly rated recipe from To veganize the recipe, I subbed vegan butter for butter and aquafaba for eggs. I also subbed half the white sugar for brown sugar (no healthier, but a bit more variety). And I added 1/2 a cup of applesauce–again for variety. Oh, and a cup each of raisins and chopped pecans.

And, of course, I doubled the recipe! So you can half it if you want only one loaf or eight muffins. I like to make mine in miniature loaf pans, so I can freeze them, and just take out two at a time to thaw for dessert.

Vegan Banana Bread

  • 2 cups very ripe bananas, peeled and mashed (about four bananas)
  • 1/2 cup applesauce
  • 152 grams vegan butter or margerine, melted
  • 120 grams aquafaba (about what you get from one can of chickpeas)
  • 1 TBS vanilla extract
  • 1 tsp baking soda (not baking powder)
  • 1/2 tsp sea salt
  • 150 grams brown sugar
  • 150 grams white sugar
  • 410 grams flour (I used Flourist Organic Wheat Flour)
  • 1 cup chopped pecans
  • 1 cup raisins
  • Preheat oven to 350° and grease an 8 x 4-inch loaf pan or 8 muffin tins/mini-loaf tins.
  • Mash the bananas in the bowl of a stand mixer. Add the applesauce, aquafaba, vanilla, and melted vegan butter.
  • Mix in the remaining ingredients except the raisins and nuts. Once no dry ingredients are evident, add the nuts and raisins and mix.
  • Pour batter into greased loaf pan or muffin tins–each muffin tin should hold about 1/3 cup of batter. Bake at 350°F for 55 to 65 minutes if you are making loaves OR 30 minutes if you are making muffins. The internal temperature should be about 207 when done.
Top each mini loaf with a whole pecan before baking
  • Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving.


And the song of the day is The Association’s “Never my Love” because it’s a cheesy old song I love, and it just popped up on my playlist!

First, the wholesome 1967 version:

And next, the vaguely sleazy 1968 version where the lead singers are attempting to make seductive love-eyes as they sing. Clearly, these boys came through the 1968 Summer of Love with a new sense of themselves as players!

One thought on “Vegan Banana Bread

  1. Hi Margaret,
    …what cute little banana breads…we love trying new flours too…yours look like they’d be perfect…and what a sweet tune…
    ~Have a lovely day!


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