This got this wonderful banana bread recipe from my dear friend and fellow artist Jennifer Bock-Nelson. Sorry I don't have an image of the mini loaves themselves, but I did manage to snap a photo of it all wrapped up for Christmas giving. At the request of Bridget, one of the lucky bread recipients, here's the recipe.

Banana Bread*

  • 1 1/2 cups sugar
  • 1/2 cup oil (we use safflower)
  • 2 tbsp egg substitute (we use unsweetened peanut butter)
  • 1 tbsp baking soda
  • 5 tbsp soy / rice / almond milk with 1/2 tsp of apple cider vinegar mixed into it (simulates buttermilk)
  • 4 very ripe, mashed bananas
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 2 cups all purpose flour
  • blueberries, nuts, chocolate chips are all optional additions
Preheat over to 325 degrees.
Mix all ingredients in order. Spoon mixture into greased loaf pans (or ungreased non-stick loaf pans). Bake for anywhere between 20 and 30 minutes. Once the loaves are golden brown and a toothpick comes out clean, they're ready. Allow to cool in pans before flipping out onto a cooling rack.
Makes two regular-sized loaves or four mini loaves.
* You can call this bread if it makes you feel better about eating what is so deliciously cake-like ;)