Baking Back to Back: Almost Vegan Banana Bread

I made some yummy banana bread yesterday, and the only animal product was eggs... ok, so that's not that hard. I pretty much just substituted the butter for a combo of almond butter and applesauce, soy milk for cow milk, then added some baking powder. But, still! It came out super good, and I figure it's that much healthier. Considering I'm not the best at baking (I can count on one hand the number of things I can actually bake), this was huge.

Here's what I did:

3/4 C sugar (I like brown)
3 med bananas*
1/2 C almond butter
1/4 C applesauce
5-7 drops liquid stevia
2 large eggs
1/2 C soy milk (or regular milk, almond milk... whatever!)
1 t vanilla
2 1/2 C wheat pastry flour
1 t baking soda
1 t baking powder
1 t salt
optional: chopped nuts, abt. 1 C

Preheat oven to 350 degrees F. Mash bananas and sugar really well. Add almond butter and mix well. Add up to & incl. the vanilla; mix. Add dry ingredients and mix until all is just wet. Spray or lightly oil 2 8 or 9 in. loaf pans. Pour in 1/2 of batter into each pan. Bake approx. 1 hour, or until toothpick comes out clean.

*I freeze bananas if they get brown spots and I won't be able to use them in time. Just keep the skins on and throw them in the freezer. Then, take them out about an hour or more before you start baking. Because they've been frozen, they actually mash up really easy and smooth.