|Source: Recipe reprinted with permission from From the Bastyr Kitchen|
|Prep time: 15 minutes||Cooking time: 1 hour||Total time: 1 1⁄4 hours|
Here’s a vegan version of banana bread everyone will love, and it’s the perfect use for ripe bananas. Even without the customary dairy ingredients (butter, milk and eggs), this is moist, sweet and just what you’d expect from any classic banana bread. Walnuts are traditionally used; try toasting them first for extra flavor, or leave them out if you prefer.
Preheat oven to 350 degrees Fahrenheit.
In a medium bowl, cream margarine and sugar with a wire whisk or electric mixer. In a small bowl, beat egg replacer with water until frothy. Add replacer slowly to creamed mixture. Add mashed bananas to mixture and beat until smooth. Add soy milk to the mixture, beating on low speed until smooth.
In a separate bowl mix flour with baking powder, baking soda and salt. Add flour mixture to creamed mixture, 1/2 cup at a time, mixing until smooth. Add walnuts, then pour batter into an oiled, 7-cup loaf pan.
Bake until a toothpick inserted into the middle of the loaf comes out clean, about 45 minutes to 1 hour. Cool in pan for 10 minutes and then turn out onto a wire rack to cool completely before slicing.