Betty Crocker’s Banana Bread…Veganized

The best simple one bowl Betty Crocker’s Banana Bread…Veganized! This healthier Betty Crocker’s Banana Bread…Veganized is oil-free when made with vegan butter and studded with walnuts.

It has that classic shiny outer crust and soft interior. A slice is perfect for breakfast, brunch or an after-school snack. I wanted this recipe to taste like the classic recipe.

Vegan baking can be a little bit like Goldilocks in the classic fairy tale. Home cooks can find one recipe to be too dry, the next too moist; another one can be too sweet, but the next is not sweet enough.

Happy ending alert: This Betty Crocker’s Banana Bread…Veganized recipe is “just right” in every way.

Betty Crocker’s Banana Bread…Veganized

Nicole Kearsley

Anything they can make, we can make vegan. Here's Betty Crocker's recipe for banana bread veganized with flax eggs, non-dairy buttermilk, and vegan butter. Classic goodness made cruelty free for modern times.

5 from 15 votes

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Prep Time 20 mins

Cook Time 1 hr

Total Time 1 hr 20 mins

Course Dessert

Cuisine American, Vegan

Servings 16

Ingredients

  

• 1 1/4 cups Sugar
• 1/2 cup Vegan Butter softened
• 2 tablespoon Ground Flax Seed
• 1.5 cups Mashed Very Ripe Bananas 3 to 4 medium
• 1/2 cup Unsweetened Plant Milk
• 1/2 teaspoon White Vinegar
• 1 teaspoon Vanilla
• 2 1/2 cups All-Purpose Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Salt
• 1 cup Chopped Walnuts optional

Instructions

 

• Combine ground flax seeds with 5 Tbsp water, set aside. Add white vinegar to plant milk to create buttermilk, set aside.
• Move oven rack to low position so that tops of pans will be in the center of the oven. Heat oven to 350°F. Grease bottom of the loaf pan.
• Mix sugar and butter in a large bowl. Stir flax eggs, bananas, buttermilk, and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pan or pans.
• Bake loaf about 1 1/4 hours, or until a toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.