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Kay’s (Veganized) Banana Bread

I am somewhat known as the master of Banana Bread (well around my office and friends, that is). My mother’s banana bread was always a hit. For about a year straight I was constantly making batches of it because of all the leftover bananas in our house. As runners we tend to have alot of extra bananas on hand, even more so when we were training for marathons. If a week went by where we didn’t eat as many bananas as usual I would whip up some banana bread and take it into the office.

When I became Vegan I stopped making it, but then the office became restless, especially Neal, my biggest banana bread supporter! So I did what most Vegans do, I Veganized it. I’m not sure what my mother thinks of this new twist on her recipe, but I bet when she tastes it she won’t be able tell the difference…just like when I brought the Vegan version to the office and it disappeared just as fast the traditional version.

The one and only rule is that you MUST make this Banana Bread with very very ripe bananas – the riper the better. Here is a picture of what my bananas looked like – if yours do not match this picture, then do not try this recipe at home! Just kidding, you can try it, but there are no guarantees.

Kay’s (Veganized) Banana Bread

Serves 24

2 Sticks of Earth Balance, softened
Egg Replacer for 2 eggs
5 VERY Ripe Bananas
2 Cups of Sugar
2 Cups of Flour
2 teaspoons of Baking Soda
2 teaspoons of Salt
1/2 Cup chopped Pecans (optional)

2 Loaf Pans
Extra Earth Balance and Flour for pans

Pre-heat oven to 325°F

  1. Add first 4 ingredients into a mixing bowl – Earth Balance, Egg Replacer, Bananas and Sugar. Mix on medium until well blended.
  2. Combine your dry ingredients in a separate bowl – Flour, Baking Soda and Salt. Add to mixing bowl and mix on medium until well blended.
  3. If using pecans, hand stir the pecans into the batter.
  4. Grease and Flour 2 loaf pans (it never hurts to over flour at this point).
  5. Pour mixture into the loaf pans, splitting the mixture between the pans as best as possible.
  6. Bake at 325 for 1 hour. Test each pan with a toothpick after 50 minutes, if it comes out clean then it’s ready to come out, if not, check again in 5 minutes.
  7. Let bread rest in pan for 5 minutes. Then carefully remove bread from pan by flipping it over onto a cooling rack.
  8. Cool completely before slicing and serving.

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