Vegan Ginger Banana Bread

This is our favorite way to use leftover bananas that are just a little too ripe and squishy to eat. We often smash the bananas and freeze them until we’re ready to make banana bread. Makes 8-12 slices.

2 cups white flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon allspice
1/2 teaspoon salt
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup margarine, barely softened
3 very ripe bananas, smashed
1 tablespoon ginger, very finely grated
1/4 cup non-dairy milk, mixed with
1 teaspoon apple cider vinegar
1 teaspoon vanilla

Preheat oven to 350 degrees. Spray an 8×4 bread pan with cooking spray or lightly oil.

Sift flour, baking soda, salt and spices together.

Cream the margarine and sugars.

Add bananas, ginger, soy milk and vanilla to the creamed margarine and sugar.

Add the wet ingredients to the dry and mix until combined. Pour batter into pan. Bake for 60-70 minutes or until a toothpick inserted into center comes out clean.


  • To get a few more whole grains and heartier bread, use 1.25 cups graham flour & .75 cups white flour, instead of 2 cups of white flour.
  • The ginger is really optional, and you can leave it out for a more traditional banana bread.
  • Adjust the sweetness, and you can make this really sweet or even less sweet. The original recipe called for 3/4 cup brown sugar and 3/4 cup white sugar, which seemed too sweet for me. I usually make this with a total of 3/4 cup sugar (half brown and half white). You should take the sweetness of your bananas into account when deciding how much sugar to use.
  • 4th banana option: Slice (don’t smash) a 4th banana. Pour 1/2 the batter into the pan and place a layer of slices on top of the batter. Cover with remaining batter. Sugar can be reduced to 1/2 cup total if adding 4th banana.

More information for Vegan Ginger Banana Bread recipe:

  • Prep time: 15 min
  • Cook time: 1 hour
  • Total time: 75 min

Vegan Food That Isn't Weird