I found a milk free recipe for banana bread!  It's actually out of the
New Joy Of Cooking.  I just sub'ed margerine for the butter.  I did use
the EnerG Foods egg replacer.  I only had one overly ripe banana, so I
made up the difference with apple sauce and it turned out pretty good.
It's not real banana-y, but that's OK since I'm not craxy about bananas
anyway :-)

Another note - in an attempt to entice my finicky 2 yo to eat it, I made
it in a canape bread mold.  It was just a little too much batter for the
one I have and exploded out one end, but came out pretty well.  I'd say
only fill the mold about half way.  I made it in the shape of a heart.
It would be just wonderful sliced thinly, lightly toasted and made into
tea sandwiches with "Better Than Cream Cheese".  My daughter ate 2 good
sized pieces then decided she didn't like it!

Kathy P.

Banana Bread

1 1/3 c flour
3/4 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
1 cup mashed ripe banana (about 2)
        (or 1 banana and 1/2 cup applesauce)
1/3 c margerine (5 1/3 tbsp)
2/3 c sugar
2 eggs, beaten
        (or 1tbsp EnerG Foods Egg Replacer plus 6 tbsp water)

Preheat oven to 350F.  Grease a 6 cup loaf pan.  Cream margerine and
sugar.  Add dry ingredients and blend well until the consistancy of brown
sugar.  Gradually beat in egg mixture.  Fold in banana mixture until well
combined.  Pour into loaf pan and bake for 50 - 60 minutes or until
toothpick comes out clean.

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