The origin of "Banaba" bread

When I first moved away from home, I called my mom to get her recipe for Banana Bread. This is what I wrote down:

2 to 3 mashed bananas
1/2 cup nuts
1 3/4 cup flour
1/4 tsp bakin’ soda
2 tsp bakin’ powder
some salt
1/2 cup oil (or 1/4 cup apple sauce, 1/4 cup oil)
2/3 cup white sugar
2 eggs

As I recall you just put everything in one bowl, mix it up, put it in a loaf pan in the oven for 20-25 minutes (maybe longer?) at 325°F. Poke a toothpick in to find out if the loaf is ready; if the toothpick comes out clean it ready.

My favourite recipe for carrot cake, remixed and renamed in honour of the band Hoi Polloi.  Based on my aunt Germaine’s recipe, which up to now I mistakenly believed was my sister Sarah’s recipe, which I though was based on my aunt Mary Jane’s recipe…

2 cups white flour
1 tsp cinnamon
2 tsp baking soda
1 tsp salt
1 cup vegetable oil
2 cups brown sugar
¼ cup soft tofu
3 tsp Kingsmill egg substitute powder (optional)
2 tsp vanilla
1 cup shredded carrots
1 cup frozen shredded coconut, thawed*
1 cup crushed pineapple

*I buy this in the frozen section at Asian markets. If you can’t find it, you can use dry shredded coconut instead and add ¼ – ½ cup of oil.

1. Combine flour, cinnamon, baking soda and salt in a large mixing bowl and mix well.
2. Combine oil, brown sugar, tofu and egg substitute powder in a small mixing bowl and blend well using an immersion blender.
3. Add wet mix to dry mix. Stir.
4. Add vanilla, carrots, coconut and pineapple and stir.
5. Pour mixture into a greased baking pan. Bake at 300°F for 45-55 minutes, or until top springs back when gently pressed with a finger.

2 cups flour
1 tsp baking soda
1 tsp salt
1/2 cup margarine
1 cup brown sugar
3/8 cup soft tofu
1 large or 1-1/2 medium very ripe banana
1 tbsp soft tofu + 1-1/2 tsp white vinegar, mixed together
1 tsp pure vanilla extract
2 cups cranberries, fresh or frozen
1 cup walnuts

1. Preheat the oven to 325°F.
2. Whisk together the flour, baking soda and salt in a medium bowl.  Set aside.
3. Combine the margarine and sugar in a large bowl, and mix well using a mixer or hand-held immersion blender.
4. Add the soft tofu, banana, tofu+vinegar mixture, and vanilla to the wet mix.  Blend well.
5. Add the dry flour mix to the wet mix and stir until moistened.
6. Add the cranberries and walnuts and stir.
7. Scrape the batter into a greased 9×5 loaf pan.  Bake for 55 to 65 minutes or until the bread is golden and springs back when pressed lightly in the middle.
8. Set the pan on a wire rack and cool for 10 minutes.  Unmold the bread and cool completely, top side up.