Vegan Blueberry-Banana Bread

Yesterday, I made this Betty Crocker bread but "veganized" it. The bread taste fabulous! Here's what I did:

Ingredients

Olive Oil to grease pan
4 very ripe medium bananas
1 1/4 cups granulated sugar
1/2 cup vegan Smart Balance, softened
2 servings Ener-G egg replacers
1/2 Silk PureAlmond Milk--Vanilla
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup frozen (or you can use fresh, as long as you do not use thawed) blueberries

Recipe

Move oven rack to low position so that tops of pan(s) will be in center of oven. Heat oven to 350°F. Grease bottom and side of pan with olive oil. I used just one large pan, as shown, to make my bread just under 1 1/2 inches in height. Use whatever size pan you want. The Betty Crocker recipe called for 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches. I prefer to make flater breads so it is cooked throughly in the middle.

Peel bananas and place in medium bowl. Mash bananas with a potato masher or fork.

In a large bowl, stir the sugar and vegan Smart Balance "butter" until well mixed. Stir in the Ener-G egg replacers until well mixed. Stir in the bananas, almond milk, and vanilla; mix until smooth. Stir in flour, baking soda and salt just until moistened. Stir in blueberries.

Divide batter evenly if using two pans, using a spatula to scrape batter from bowl. Smooth top of batter.

Bake about 1 hour or until toothpick inserted in the center comes out clean. My bread was ready in 55 minutes. Cool for 10 minutes in the pan(s) on a cooling rack.

Loosen the sides of the bread from each pan if necessary, using a spatula. I placed the cooling rack on top of the bread (with bread still in the pan), then turned the bread upside down on the rack. Then I used another cooling rack, placing on top of the bread so the bread was now in between the two racks, turning the bread again sandwiched bewteen the racks so now the bread is top-side up on one cooling rack, to cool it faster.

Cool completely, which is about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Enjoy!