2 cups sugar
2 cups mashed bananas (6 small or 4 large bananas)
1/2 cup earth balance margarine or shortening
2 teaspoons apple cider vinegar
2-4 egg replacers (i use ener-g, using more egg replacer helps bread hold together more)
4 cups flour (i use half whole wheat pastry flour, half all purpose but i think any combo is fine)
2 teaspoons baking soda
1/4 teaspoon salt
1 cup chopped walnuts (optional)
1/2 cup flour
1/2 cup sugar
1/2 cup oatmeal
1/4 cup vegan margarine (Earth Balance)
1/4-1/2 cup walnuts (optional)
Preheat oven to 350 degrees Fahrenheit.
Grease 2 loaf pans.
Mix apple cider vinegar into soymilk and allow to sit.
Mix together bananas, sugar and earth balance until creamy.
Add in your egg replacer.
In a separate bowl mix flour, baking soda and salt.
Add this to your banana mixture and mix all.
Add in the soymilk and vinegar mixture and mix.
Pour into the loaf pans and top with the streusel topping.
To make topping:
Use a clean bowl and put in the flour, sugar in oatmeal.
Mix in the earth balance until it is all combined.
Crumble this over the top of both loaves equally. This topping really protects the top of the banana bread from getting that burnt taste and keeps it moist.
Bake for about 60 minutes or until a knife inserted comes out clean.
Source of recipe: Adapted from a few non vegan recipes to get what I consider a perfect moist banana bread that is also fluffy.