Banana Bread

With a mixer, beat the mashed bananas with the vegan sugar. Add the egg replacer and applesauce and beat again.
In another bowl, mix the dry ingredients. Add this to the banana mixture and stir with a spoon until the dry stuff is all moistened. Not too much stirring!
Pour batter into a loaf pan. (About 5 x 9 inches, preferrably non-stick or you can spray with Bakers Secret for a split second and spread with a paper towel.)
Bake at 325 (be sure to preheat first) for about 55 minutes.
This is great the second day and freezes great, too. If you have enough bananas make two and freeze one.
[hr] This is really good. I made it for gifts to our hospice patients, and they loved it. ....Honeyloaf
Archived comment by: david [hr]This was really good!! Non-vegan friends raved and left me very little for myself! Two revisions--virtually all vegan sugar is made w/ a process called bone-char, which uses sheep bones. This applies to all refined white sugar in the USA with the exception of one major brand, and they don't sell it around here. I replaced w/ 1/2 cup maple syrup and it worked just fine, not too sweet, very moist, slightly spongy--mmmm good. Handful of chopped nuts is also a necessity in my book, but I guess that varies according to individual taste. Thanks again!
Archived comment by: christian [hr]this came out REALLY well. my non-vegetarian roomates loved it. i used brown vegan sugar instead of white, whole wheat flour, and 1 tbsp. flax seeds blended with 2 tbsp water as the egg substitute. i also added about 3/4 tsp each of nutmeg and cinnamon. i blended everything in a blender instead of using a mixer. thanks a lot for the recipe!
Archived comment by: alexis [hr]This was really good. I made two and froze one for later. I wonder if the vegan sugar can be replaced with something more nutritious without ruining it?
Archived comment by: susie [hr]i made this recipe, though as muffins b/c i didn't have time for a loaf to bake... its definitely decent, but i think 1 cup is too much vegan sugar, and mine were kind of dense-tasting, so i think maybe baking powder instead of baking soda would be good (im not sure there was enough acidity in the recipe to react with the baking soda). anyway, id try them again, but they need some experimenting. oh, and i added cinnamon, always a nice touch.
Archived comment by: rZPerllian [hr]Very, very good. Extremely moist and density was very good. I added 1/2 cup chopped walnuts, 2 tablespoons maple syrup, and used turbinado vegan sugar instead of the sugar called for (Turbinado sugar avoids the problem Christian correctly points out). Other than that, I made it exactly according to the recipe. This ones a keeper. for sure; I highly recommend it.
Archived comment by: christopherJ [hr] I didn't enjoy it as much as I thought I would. I was hoping for more of a cake-like bread but this one was very dense for my tastes
Archived comment by: autumnsAshes23 [hr] We liked it! My modifications: two handfuls chopped pecans, one handful vegan chocolate chips, only 3/4 cup Sucanat, used flax seeds for egg-replacement. Blended in blender b.c. we don't own a mixer. Made into one dozen muffins. Were fluffy and not dense.
Archived comment by: presto [hr] At first I was kind of iffy about this recipe... Especially cause it looked like there wasn't enough batter for the tin I used. But after about 40 minutes (and poking it a bit:P) I'm glad to say that I was quite pleased with the outcome. I did half the sugar though...cause one cup just seemed too much to me. Its still pretty sweet though:) Its really nice cut into thin slices and then toasted.. I'm definitely going to be making this again.
Archived comment by: verwen [hr]