Banana Bread

One loaf pan, abt. 20 slices:

3/4 cup (or less) of sweetener, sucanat or raw brown sugar
1/2 cup (1 stick) of Earth Balance butter replacer, softened
3 ripe bananas, mashed (add 1 tsp maple syrup, if bananas are too fresh)
3 tbs egg replacer whipped in 9 tbs hot water
1 tbs vanilla extract
1 cup organic white flour
1/2 cup organic whole wheat flour
1/2 tsp salt
2 tsp baking powder
1 tsp ground cinnamon
3 tbs rum soaked raisins (optional) or nuts, chocolate chips…

Preheat the oven at 350˚F. In a mixing bowl blend the sweetener and warm butter replacer. Whip in the egg replacer and pour into a food processor together with the mashed bananas.
In a separate bowl sift dry ingredients, flours, salt, baking powder, cinnamon.

Add the dry ingredients gradually to the wet ingredients and mix well. Fold in the raisins.
Pour batter in a baking paper lined rectangular loaf pan. Bake for 45 minutes. The loaf should have a nice tan and will be still springy when touched. Let cool and cut into slices. Freezes well. ©

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