Banana Bread


This banana bread recipe is from superstar vegan chef Sarah Kramer, with permission from "How It All Vegan!", Arsenal Pulp Press. Sarah's Website is


Prep time
20 minutes
Cooking time
50 minutes
Total time
1 hour, 10 minutes


3 very ripe bananas (mashed)
1 tablespoon
fresh squeezed lemon juice
1⁄2 cup
almond oil (you can use canola oil instead if you're in a pinch)
1⁄2 cup
3⁄4 cups
chopped dates or raisins (if desired)
1 1⁄2 cup
flour (preferably unbleached or whole wheat)
1⁄2 cup
wheat germ
1⁄2 teaspoon
sea salt
1⁄2 teaspoon
baking powder
1⁄2 teaspoon
baking soda


Preheat oven to 375 degrees. In a small bowl, mash the bananas with a fork or a potato masher until very mushy, then add the lemon juice, oil, sweetener, and dates or raisins and stir together. In a separate large bowl, stir together the flour, wheat germ, sea salt, baking powder, and baking soda. Add the banana mixture to the flour mixture and mix together gently until "just mixed" (this is important! do NOT over mix! or the bread will be heavy when baked and not light, fluffy, and moist). The batter will seem thick, but it's supposed to be thick! It won't be 'thick' once it's baked. Spoon into a lightly oiled loaf pan and bake 40-50 minutes (usually takes about 40 minutes in my oven). Test with a knife to see if done.


I like to cut the flour down to 1 cup and make the wheat germ 1 cup. It makes the bread much more healthy and it tastes better.

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