The Fluffiest Banana Bread Ever!

Votes: 2
Rating: 5
Rate this recipe!
Prep Time15minutes
Cook Time50minutes
Passive Time35minutes
Nutrition Facts
The Fluffiest Banana Bread Ever!
Amount Per Serving
Calories 201 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Sodium 202mg 8%
Potassium 82mg 2%
Total Carbohydrates 39g 13%
Dietary Fiber 2g 8%
Sugars 18g
Protein 3g 6%
Vitamin A 0.1%
Vitamin C 7%
Calcium 2%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.

I am in the process of moving in a few weeks and accidentally packed my recipe box. A recipe I veganized was my mom’s sour cream banana bread which fortunately I don’t have memorized.

Fortunately you ask? Yes, because it got me to experimenting and in all honesty, this bread is even better than mom’s original.

Banana bread is usually super moist but also a bit on the heavy side. This bread turned out light, fluffy and airy…plus it tastes great.


Cinnamon Nut Filling


  • 3 Tbl. sugar
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 2 Tbl. chopped nuts


  1. Grease and Flour (or use PAM Baking Spray) two loaf pans or two small bundt pans
  2. In a small bowl mix together Sugar, Cinnamon, Nuts, and Nutmeg and sprinkle in bottom of prepared pans

Better Banana Bread


  • 2 sticks Earth Balance softened
  • 2 cups sugar
  • 3/4 cup applesauce mixed with 1 1/2 tsp. baking powder
  • 3 large ripe bananas, mashed (or 4 medium)
  • 3/4 cup vegan vanilla yogurt, (I use Forager Project)
  • 2 tsp. vanilla extract
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1 tsp. salt
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • 1/3 cup chopped nuts
  • 3 cups flour


  1. Make applesauce eggs by combining applesauce and baking powder in a separate bowl. Set aside and let puff up for about 5 minutes.
  2. In a large bowl cream butter, sugar and then add applesauce eggs.
  3. Add Bananas, Sour Cream and Vanilla and mix just until blended.
  4. In a separate bowl combine Cinnamon, Nutmeg, Salt, Baking Soda, Baking Powder, 1/3 cup of Chopped Nuts, and Flour.
  5. Stir dry ingredients into wet ingredients.
  6. Spoon one-quarter of batter into each of two mini-bundt pans or loaf pans. Top with half of cinnamon/nut mixture and then spoon over remaining batter.
  7. Bake 350 degrees for 50 minutes or until top springs back when pressed.
  8. Let cool 45 minutes in pans and then invert onto plate.

About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.


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