- 2 C sifted flour
- 1 Tbsp Baking Soda
- 1/2 Tbsp Salt
- 1/3 C Earth Balance (I prefer the way the stick style works in the recipe)
- 1 C Sucanat
- 2 Tbsp Egg replacer
- 4 Tbsp Water
- 1 C Mashed Banana (approx. 2 large Bananas, 'over ripe' or brown works best)
- [By the way - sub in 1 C of pumpkin or zucchini and it is just as yummy happy in your tummy.]
- 1/2 C Almond Milk - plain unsweetened
- 1 Tbsp lemon juice
In medium bowl sift flour with soda and salt. Set aside.
Add lemon juice to your plant milk and set aside.
In a large bowl cream Earth Balance and Sucanat together. Mix Egg replacer with water and whip to a good thick consistency. Add 'eggs' to creamed mixture with mashed banana. Stir together thoroughly. Set aside.
Add one third of the dry flour mixture to the wet sugars and mix well. Add half of the sour milk to the main bowl and mix well. Add the second one third dry to the main bowl and mix well. Add the final half of the sour milk to the main bowl; mix well. Add the final third of the dry to the bowl; mix well. [In old quick bread recipes this process is called a three part/two part mix in, this is what they mean.]
Pour the wet batter into a well coated bread pan (I just rub a stick of cold Earth Balance all over it.) Put the pan in a pre-heated 350 degree oven for 60-70 minutes. Test the center for doneness with a toothpick.
Enjoy your vegan quick bread!