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Vegan Banana Bread kosher, dairy free, egg-free

My friend, Linda, calls this the best banana bread she's ever had. I surly cannot stop eating it either.

Sliced banana bread on a paper lined tray
Delicious with or without plant based butter

I wanted a back to school recipe. Then I wanted something more inclusive. So consider this your go to Back to School/Back to work/ Back to life/ Just sit and eat the whole thing while you watch Judge Judy at noon, Vegan banana bread recipe. My recipe blend spices and bananas of any ripeness, baked to a fluffy, but substantial perfection, peppered with (not actual pepper) the slight crunch of crushed walnuts. Delicious. But don't take my word for it. Bake some of your own.


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This recipe takes 15 min of prep time, 35 minutes to cook. It yields 1 loaf.


The supplies needed are: measuring spoons and cups, mixing bowl, whisk, parchment paper, electric hand mixer, and a loaf pan. You will need the following ingredients: 1/2 cup vegan butter (1 stick), 2 Bananas, 1 cup crushed walnuts, 2 cups sifted flour, 1/2 pure cane sugar, 1/2 cup brown sugar, 1 teaspoon nutmeg, 1 teaspoon cloves, 1 cup non-dairy milk, 1 serving vegan egg, 1 teaspoon paking powder, 1 teaspoon salt, 2 tablespoons oil, 1/4 teaspoon coarse kosher salt, coconut oil and flour to coat the pan.

ingredients for banana bread on a tray on a tabel with tree walpaper background.
I bake no ingredient prep and ingredient prep. I'll tell you it is so much more of a joy to cook when you are all set up.

STEP 1 Pre-heat oven to 350 degrees. In a large mixing bowl, combine on medium high speed the butter and banana. Add the pure cane sugar and brown sugar. Add vegan egg. Combine well.


use an electric hand mixer to combine the butter and banannas in a large mixing bowl.
I love my pyrex bowls. I found them for free in my neigborhood. Yes sometimes the vegan goes Freegan.




image showing the dry ingredients combined in a smaller miing bowl
Nutmeg and cloves, the spices of fall!

STEP 2 In a medium sized bowl, combine the flour, baking powder, baking soda, nutmeg, cloves, and kosher salt together with a wire whisk. Pour into the large bowl. Combine on medium speed. Add the non-dairy milk. Combine. Add the oil, combine. Lastly, add the walnuts and thoroughly combine.


Step 3 Grease a loaf pan with coconut oil, using your hands or a paper towel. Cover with flour and discard the excess flour. Pour the batter into the loaf pan.

image depicting banan bread butter in a greased and floured aluminum loaf pan
Ready to bake

Bake for 35 minutes or until the center becomes solid. Cool before removing from the loaf pan. May be reheated prior to serving. Store in a ziplock bag. Freeze for up to three months




full loaf of banana bread half sliced.
Perfect fresh, or make two and share with your neighbor


Questions, comments, concerns, pictures? See the comments section below.


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Vegan Banana Bread, Egg-free, Dairy Free, Kosher pareve,

Prep Time 10 Minutes Cook Time 1 hour Serves 6

Ingredients

  • 2 cups all-purpose flour, sifted

  • 1/2 cup brown sugar

  • 1/2 cup pure cane sugar

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1/2 cup butter

  • 1 teaspoon nutmeg

  • 1 teaspoon cloves

  • 1 cup non-dairy milk

  • 1 serving vegan egg

  • 2 tablespoons vegetable or canola oil

  • 1/4 teaspoons coarse kosher salt

  • 2 bananas

  • coconut oil and flour to coat the pan

Directions


  1. Pre-heat oven to 350 degrees. In a large mixing bowl, combine on medium high speed the butter and banana. Add the pure cane sugar and brown sugar. Add vegan egg. Combine well.

  2. In a medium sized bowl, combine the flour, baking powder, baking soda, nutmeg, cloves, and kosher salt together with a wire whisk. Pour into the large bowl. Combine on medium speed. Add the non-dairy milk. Combine. Add the oil, combine. Lastly, add the walnuts and thoroughly combine.

  3. Grease a loaf pan with coconut oil, using your hands or a paper towel. Cover with flour and discard the excess flour. Pour the batter into the loaf pan.Bake for 35 minutes or until the center becomes solid. Cool before removing from the loaf pan. May be reheated prior to serving. Store in a ziplock bag. Freeze for up to three months



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