I made up this recipe when I was vegetarian and didn’t eat eggs. Vegan banana bread’s packed with fiber, omega-3s and soy protein, but tastes delicious! Silken tofu is a wonderful egg substitute. It’s one of the best ways to make banana bread.
In a small bowl, beat the sugar, bananas, tofu, oil and and vanilla. Beat into dry ingredients just until moistened. 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Too dense, too dry, too moist, lacking banana flavour, too sweet, not sweet enough, etc. Each time, I would tweak my recipe a bit more. But this is The One, my friends.
It’s crazy to think that, in 8 years, this is my very first vegan banana bread recipe on the blog. Well, enough is enough, I say! The prep time is incredibly fast and involves just one bowl—you can have it baking away in the oven in only 10 to 15 minutes! It freezes well too, so it’s a great recipe to make in advance before the holidays.
I was rooting through the freezer looking for treats. OMG, Eric, I found a loaf of banana bread in the freezer! I don’t think I’m alone in my obsession, though. Everyone raves about my banana bread but I’ve always hated it because it’s made with white flour and sugar. To freeze the banana bread, I simply allow it to cool completely, then wrap it in plastic wrap, followed by a layer of tinfoil. If you plan to store it for more than a week, I’d recommend popping the wrapped loaf into a freezer bag, too. I can’t think of a better comfort food right now.