Fran Costigan's Vegan Banana Nut Bread

Vegan Banana Nut Bread

Author Fran Costigan


  • 2 cups organic ivory wheat flour
  • 1/4 cup each organic cane and coconut sugar, finely ground
  • 1 1/2 teaspoons baking powder
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoons salt
  • 2 1/2 cups banana mashed, about 4, (mine were frozen) and pureed in food processor
  • Bobs Red Mill Egg Replacer to equal 1 egg
  • 2 tablespoons nondairy milk
  • 3 tablespoons avocado oil or any neutral oil
  • 1 tablespoon vanilla extract
  • 1/2 cup walnuts or pecans chopped


  1. Preheat oven to 350°F. Oil an 8 x 4-inch loaf pan.
  2. Sift the dry ingredients into the bowl.
  3. Puree the bananas in a food processor, Add the oil and prepared egg replacer. Add the vanilla.
  4. Mix the banana mixture into the dry ingredients. Add the nondairy milk.
  5. The batter may be dry. Mix hard, add more plant milk.
  6. Bake until done, about 1 hour or until a tester inserted into the center of the loaf hold just a few moist crumbs.
  7. Cool the pan on a wire rack for 10-15 minutes, and then turn out onto the rack. Cool before cutting.