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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
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Dessert
Cuisine American, Vegan
Servings 16


  • 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


  • 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.