Banana bread is one thing that everyone in my family loves. J would eat it everyday if I made it for him. Normally I use this recipe to make several muffins and a medium sized loaf.
1 1/4 cups sugar
1 stick Fleishmanns Unsalted Margarine (this is NOT soy free, if you want to make this soy free I would suggest using Earth's Balance soy free margarine)
Ener-G egg substitute equivalent to 2 eggs (4 tbsp water and 3 tsp Ener-G substitute)
3 medium ripe bananas
1/2 cup soy or rice milk
1 tsp vinegar
1 tsp vanilla
2 1/2 cups flour
1 tsp baking soda
1 tsp salt
Preheat oven to 350 degrees. Grease a bread pan (9 inch) and set aside. Mix margarine and sugar in a bowl, then stir in eggs until all is blended. Stir in bananas, milk, vinegar and vanilla until smooth. Add flour, soda and salt until just moistened. Bake for 1 hour and 15 minutes, or until done (I always start at about an hour and check it with a toothpick, but it normally takes at least 1 hour and 15 minutes). Cool completely before slicing.