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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
Makes 6-8 servings