STREAMING NOW: Lorraine's Fast, Fresh and Easy Food

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“I adapted this yummy recipe from a muffin recipe in ExtraVeganZa. It takes a while to bake but is worth it and a great way to use up bananas getting ripe. I was looking for an egg-free banana bread since I wanted baked goods and had no eggs...this came out great! You can use milk-free chocolate chips to keep it truly vegan.”
1hr 15mins

Ingredients Nutrition


  1. Put all the ingredients, in the order listed, into a food processor that can hold at least 4 cups. Vanilla soymilk works well if you reduce the vanilla to 1 tsp, but I like to mix the 2 tsp with plain soymilk.
  2. Whiz the mixture for about 20-30 seconds or until most of the bananas have liquefied. If adding anything extra like walnuts or chocolate chips, stir them in by hand.
  3. Pour into a 9 x 5 loaf pan lined with parchment paper, scraping the sides down to make sure all the batter was poured inches.
  4. Bake at 350F for 60-70 minutes or until an inserted fork comes out clean. Let cool at least 20 minutes prior to eating.

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