Vegan Banana Raisin Bread

D loves bananas. He has to have one everyday. When he was little, he used to throw fits because I wouldn’t give him the 2nd or 3rd banana of the day. Unfortunately, he couldn’t have most of the banana desserts like banana sundae or banana cream pie. Nevertheless, till I figure out how to make a vegan banana cream pie, he could at least have this banana raisin bread. (Oh, he loves raisins too! =)

Vegan Banana Raisin Bread
Adapted from this recipe

3 very ripe medium to large bananas or 4 small bananas
½ cup silken tofu
1 ½ cups unbleached all-purpose flour
1 cup granulated sugar
1 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. pure vanilla extract
¾ cup raisins

For topping:
2 Tbsp. granulated sugar
1/8 tsp. ground cinnamon

Preheat the oven to 375° Fahrenheit. Butter or spray an 9x5-inch loaf pan.

Puree the bananas in the food processor. Put the banana purees in a medium mixing bowl. Puree the tofu in the food processor. Add the pureed tofu to the banana, and stir well to combine. Add the flour, sugar, baking soda, cinnamon, and vanilla, and stir to mix. Add the raisins, and stir briefly. Pour the batter into the prepared pan, and set aside.

In a small bowl, stir together the topping ingredients. Sprinkle the mixture evenly over the batter in the pan.

Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan on a wire rack for at least 15 minutes before serving.

Note: I often use 50/50 raisin/craisin mix. Everyone loves it!