Mom’s Banana Bread

This recipe was one of my favorites growing up. According to family lore, this one won a cooking contest and made it into a community cookbook, which my mom still has!
This recipe was incredibly easy to veganize. I learned from Vegan With A Vengeance that in cakes and breads, silken tofu is a perfect substitute for eggs, and that bananas help the rising process as well. This one puffs right up. I subbed Earth Balance for butter and almond milk for the milk. No difference in taste from what I grew up with. This one is a real crowd pleaser.
Look, I know everyone has a banana bread recipe, but did your mom’s win a contest? I didn’t think so.


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