As soon as I saw this recipe on Jessica’s site I knew I had to make it. I’m kind of out of my banana phase yet I keep on buying them. Whoops. So I had a lot of bananas that needed some using.

I used mini loaf pans in this case and halved the recipe. They didn’t spread much in the baking process so I’d smooth them out next time. I of course subbed egg replacer for the egg and margarine for the butter. If I had any on hand I would have used chocolate soy or almond milk but I haven’t bought any in ages! Instead I used up the last of my vanilla soy creamer and topped it off with almond milk.

Tasted great and was a fun way to use up bananas!