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Banana Bread

February 3, 2010


If you’re like me, you have a small stockpile of bananas in the freezer that ripened a little too much on your counter. These fruits are frozen in their perfect over-ripeness and waiting for a banana bread kind of day. I made a vegan loaf recently, inspired by a good friend‘s family recipe.

Banana Bread

2 bananas
1 3/4 cup AP flour
2 1/4 tsp baking powder
1/2 tsp sea salt
1/3 cup soy butter
1/2 cup brown sugar
3 tsp egg replacer + 2 Tbs water
1/2 cup chopped walnuts (optional)

Preheat oven to 350 degrees.
Mix dry ingredients. In a separate bowl, whip egg replacer and water, then mash bananas into this mixture. Cream butter and sugar in a third bowl, combine with dry ingredients until dough is very thick. Add in the banana/egg replacer slowly, mixing until ingredients form a smooth paste. Then add walnuts, if desired.
Cook in a well greased loaf pan for 40 minutes. Serve warm with a little spread of soy butter, peanut butter or jam!

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