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.
Mom’s Banana Bread
|• 1 cup crushed overripe bananas
(about 2 large or 3 small)
• 1 tsp baking soda
• ½ cup Earth Balance
• 1 cup sugar
• ½ cup silken tofu
|• 1/2 tsp vanilla extract
• 2 cups flour
• 2 tsp baking powder
• ½ tsp salt
• ¾ cup almond milk (could substitute soy milk)
• 1 cup chopped walnuts (optional- but delicious)
1. Preheat oven to 300 degress.
2. Mash bananas on a plate and sprinkle 1 tsp of baking soda over them.
3. With an electric mixer, beat together earth balance and sugar.
4. Then beat silken tofu and vanilla into mixture.
5. In a separate bowl, mix together dry ingredients: flour, baking powder, and salt.
6. Alternate adding the dry ingredients and the almond milk to the wet ingredients until fully blended.
7. Remash the bananas, and fold the bananas and the walnuts into the mixture.
8. Pour into a greased and floured loaf pan, and bake at 300 degrees F for 1 hour (up to 1 hour and 15 minutes in a ceramic loaf pan).
9. Remove from oven when knife in the center comes out dry. Allow to sit for 15 minutes, then slice and top with a little more Earth Balance for buttery banana-y goodness!