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My Sister’s Homemade Vegan Banana Bread

This article is written by a student writer from the Her Campus at Kutztown chapter.

Although I’m not much of a baker, I have a huge sweet tooth. Luckily, my sister is an amazing baker. She is vegan, so most of her recipes are meat and dairy free, as well as gluten free on occasion. Her banana bread is one of my favorites, as it’s rich and decadent, yet spongy and lightly sweet. Her banana bread is sure to be a crowd pleaser, and soothe some of the stress that accompanies the fall time. 


  • 1 ¾ cups spelt flour 
  • ⅓ cup pure cane sugar 
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • Pinch of salt 
  • Cinnamon to taste 
  • ⅓ cup of either room temperature vegan butter, coconut oil (liquified), or applesauce 
  • 1 teaspoon vanilla extract 
  • 3 large brown bananas (the darker, the better) mashed 
  • ¼ cup unsweetened almond milk (use only if batter is too dry)
  • Optional additions: dark chocolate chips, pecans, walnuts, blueberries, cranberries, or pumpkin seeds 
  1. Preheat the oven to 350 degrees F. 
  2. Grease a regular sized loaf pan.
  3. Add your wet ingredients to a medium or large mixing bowl. Mix thoroughly. 
  4. Add your dry ingredients. Thoroughly combine wet and dry ingredients. Do  a little too thick, add your almond milk. 
  5. Pour batter into your loaf pan. This is when you would add any additions on top. You can also mix the additions into the batter if you would prefer. 
  6. Bake for 45 minutes to an hour. Use the toothpick/knife method to check if the batter is done. Stick the toothpick/knife into the center of the loaf. If the toothpick/knife is clean upon removal, it is done. 
  7. Let cool for at least 5-10 minutes before enjoying. 
Sarah Mengel

Kutztown '23

Senior English major with a minor coffee addiction :)