Vegan Banana Nut Bread

  • Yield 12 servings

Substitutions such as whole-wheat flour, soy yogurt, and almond milk make this moist banana bread a sensible treat.


1/4 cup Earth Balance margarine, softened
1/4 cup vegetable shortening
1 cup sugar
3 bananas, mashed
1 cup unbleached all-purpose flour
1 cup whole-wheat pastry flour
1 teaspoon fine sea salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup plain soy yogurt
1/3 cup plain almond milk
1/2 cup chopped pecans


  1. Preheat the oven to 350F. Spray a 9 x 5 x 3-inch loaf pan with nonstick cooking spray.
  2. Cream margarine, shortening, and sugar together with an electric mixer. Add bananas and beat until well incorporated. One at a time, add the all-purpose flour, pastry flour, salt, baking powder, baking soda, yogurt, milk, and pecans, incorporating each ingredient fully before adding the next.
  3. Pour the batter into the prepared loaf pan and bake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean.

Recipes from Quick and Easy Low-Cal Vegan Comfort Food: 150 Down-Home Recipes Packed with Flavor, Not Calories, copyright © Alicia C. Simpson, 2012. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.



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