Just Like Grandma’s Banana Nut Bread
There are a few foods that I will forever associate with my grandmother—homemade biscuits, chocolate cake with layers so thin that the icing almost soaks through them, and moist banana nut bread. A long time ago, I realized that I will never—not even in a million years—be able to make a chocolate cake as good as my grandmother’s. But I refuse to give up on trying to make a banana nut bread like hers.
The key to delicious banana nut bread is to use very ripe bananas and to make sure that the end result is super-moist. This veganized version of the grandma classic gets its moisture from a combination of blended silken tofu, soy milk, and a quarter cup of oil.
The finished bread is soft, banana-scented, and laced with crunchy, warm pecans—just like grandma’s.
Banana Nut Bread
3/4 cup silken tofu
1 cup of sugar
1/4 cup oil
1 tsp. vanilla
1/2 cup soy milk
1 cup ripe bananas, mashed
2 cups flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
3/4 cup pecan pieces
- Preheat the oven to 350°F.
- Blend the tofu in a blender until smooth and creamy. Pour into a mixing bowl and beat in the sugar, oil, vanilla, soy milk and bananas.
- In a different bowl, mix together the flour, baking soda, baking powder, and salt.
- Beat everything together, then fold in the pecans. Pour into an oiled or greased loaf pan. Bake for about 1 hour.
Makes 6-8 servings