Banana Bread

I usually make this bread for special occasions, such as Thanksgiving, birthdays, and events. In celebration of the end of the term, my Spanish class had a mini fiesta after our group presentations (which were HILARIOUS, btw). I will give you the single batch recipe, but the photos represent a double batch.

Preheat oven to 350

1 cup turbinado sugar

1/2 cup earth balance

2 very ripe bananas - the browner, the sweeter, the better

1/2 cup Vanilla soymilk

1 tsp vanilla extract

3 tsp Ener-G Egg Replacer mixed with 4 tbsp warm water

1 cup whole wheat pastry flour

1 cup whole wheat flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

Sugar. I normally don't use sugar. I like my agave nectar for mostly... everything. But for this recipe, it's delicious. I love this bread a lot and I am hesitant to change anything, maybe one of these times I will experiment with other sweeteners.

Earth Balance. I measure it accurately but adding water into a measuring cup and then adding butter until it reaches the amount needed.

Cream sugar and earth balance.

Add bananas. The browner, the sweeter, the better. If you have the time, unlike I did, store your bananas in a brown paper bag to help speed up the browning process.

Mix just enough to incorporate the bananas.

Add soymilk...

...Vanilla extract...

...egg replacer...

...And mix again.

In separate bowl, add flours, baking powder, baking soda, and salt. Mix.

Add dry ingredients to wet.

Mix until everything is incorporated.

Add to greased loaf pan.

Bake for 1 hour to 1 hour and 15 minutes.

Let cool and ENJOY.

Tip: If you let it cool for about 15 minutes and then wrap the bread in plastic wrap or foil, it will lock in the moisture. Yum.