1/2 cup sugar
1 1/2 cup flour
3/4 teaspoon baking soda
1 teaspoon salt
1 egg equivalent (we use EnerG)
3 mashed bananas (extra-ripe ones mash easier or pop into
microwave for a bit to soften them.)
1/4 cup crushed pineapple, drained (save the drained juice)
Mix the dry ingredients, then mix in the wet ones. If the mixture is too dry, add some of the saved pineapple juice.
Bake at 350 for about 45-60 minutes until the top is golden brown and a toothpick comes out nearly dry.
[hr] This vegan bread was really wet.as if it was a damp sponge. YUCK!
Archived comment by: emily [hr]I baked this terrific vegan bread tonight as a desert to a four course dinner... it turned out wonderfully with a few minor adjustments - I noticed that the batter was a little thin, so I added more flour and vegan sugar until it thickened up a bit -perhaps using fresh pineapple makes it more liquid... it also cooked a lot faster than the 45-60 minutes - keep your eye on it! Mine was ready in around 25 minutes. This is a great recipe - just be careful with its thickness and cooking time. I found spreading a bit of margarine and a sprinkle of cinnamon add a lot of flavour, and I also put some left-over chunks of pineapple on the side. It was a hit with my family!
Archived comment by: caroline [hr]wrow! this was yummy! i made it with whole chunks of pineapples, and i used around 2/3 of a can instead of a 1/4 cup. it also tastes delicious with the pineapple strawberry sauce recipe i found on vegweb.
Archived comment by: samantha [hr] This vegan bread is wonderful! I made my loaf with whole wheat flour and wheat germ. My kids love it thanks for sharing it :)
Archived comment by: texasTornado [hr] this bread is so yummy! i bake it all the time! thanks :)
Archived comment by: tigerspanda [hr]