This recipe is modified from our Mom’s kitchen. She is the queen of banana bread. Tori and I missed it so much we made a vegan version that is just as delicious and hard to stay away from!
It is not a holiday unless there are several loafs of banana bread at the Kennedy house!
½ c butter (Earthbalance)
8 oz cream cheese (Tofutti)
1 ¼ c sugar
2 eggs (Use flax meal or Ener-G Egg Replacer)*
1 c mashed bananas (3 medium RIPE bananas)
1 tsp vanilla
2 ¼ c flour
1 ½ tsp baking powder
½ tsp baking soda
4 tsp brown sugar
2 tsp ground cinnamon
¼ c crushed walnuts (optional)
1) Preheat oven to 350° F
2)Beat butter and cream cheese until creamy. Gradually add sugar and beat until light and fluffy. Add eggs, stir in bananas and vanilla. Add flour, baking powder and soda, mix until batter is just moist.
3) Mix brown sugar and cinnamon in small bowl.
4) Divide batter into 2 greased and floured 8×4 pans. Sprinkle sugar mixture on top and add walnuts (if desired).**
5) Bake @ 350° F for 45 minutes.
*Ground flax meal is an awesome egg replacer, 1 tbsp flax to 3 tbsp water (so for this recipe 2 tbsp flax to 6 tbsp water). Also, we have used and love Ener-G Egg Replacer,1 ½ tsp dry Egg Replacer to 2 tbsp water (so for this recipe 3 tsp to 4 tbsp water).
**If you are feeling fancy try it like us~ fill up each 8×4 pan halfway full with batter, sprinkle some sugar mixture, add remaining batter, sprinkle remaining sugar and add walnuts on top. This will give that extra cinnamon flavor and pretty line in the center of your bread.