Banana Bread

Bananas turn ripe very fast in our house, but we hate to see any go to the compost bin. So whenever there are a couple laying around turning color too quickly, something like banana bread is the answer. Add a half-cup of chopped nuts and it's a healthy snack; throw in a half-cup of chocolate chips and it's dessert. Or fry up a slice or two French Toast-style for a gourmet breakfast.

3/4 cup sugar

1/2 cup Earth Balance butter, softened

Egg replacer, equivalent to 2 eggs

1 cup ripe bananas, mashed (about 2 medium-size bananas)

1/3 cup soy or nut milk

1 teaspoon vanilla

2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup nuts, chopped (optional)

1/2 cup chocolate chips (optional)

Preheat oven to 350 degrees. Grease bottom of loaf pan. In a large bowl, cream the sugar and butter. Beat in egg replacer, bananas, milk and vanilla. In a small bowl, combine flour, baking soda, salt and nuts or chocolate chips, if using. Add dry ingredients to wet ingredients and stir just until dry ingredients are moistened. Turn into prepared loaf pan and bake at 350 degrees for about 50 to 60 minutes until toothpick inserted in center comes out clean. Cool in pan for a few minutes before turning out on wire rack to finish cooling. Wrap and store in refrigerator. Makes one loaf (about 16 slices, depending on thickness).