Ingredients (use vegan versions):
- 1 cup Turbinado vegan sugar
- 1/2 cup non-hydrogenated vegan margarine (HAIN is good)
- 2 eggs worth of Energie vegan egg replacer
- 3 very ripe bananas, mashed well
- 1/2 cup vegan soymilk
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour
- 1 cup white flour
- 1/2 cup soya flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup walnuts
- 1/2 cup raisins
Directions:
1. Move oven rack so the tops of the
loaves will be in the middle of the
oven. Preheat oven to 350*, and grease
two medium sized vegan bread pans (around
9*5*3 inches) with vegetable
shortening.
2. In a large bowl, mix sugar and
margarine. Mix your egg replacer and
mix with margarine/sugar mixture till
well blended. Mash bananas, and add to
bowl along with vanilla. Mix soymilk
with the lemon juice (this makes a
vegan "buttermilk") and throw it in.
Beat until smooth.
3. Stir in flour, baking soda, and salt
until just moistened. Stir in nuts and
raisins.
4. Divide batter evenly between pans
and bake about an hour, checking on
loaves near the end of the time. When
loaves are golden brown, and you can
prick them with the knife coming out
clean, they are done.
5. Cool ten minutes, then loosen sides
of pans with a knife, remove loaves,
and place on a cooling rack. When cool,
slice and enjoy! Delicious for
breakfast, with vegan margarine or
vegan "cream cheese".
Calories- approximately 70/ slice
Fat- 1 gram/ slice
Cholestorol- O grams
Carbohydrates- 11 grams
Serves: 16
Preparation time: 15 min. prep, 1 hour baking
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