Preheat the oven to 325°F.
Grease the loaf pan with margarine and set aside.
In a small bowl, mix up the egg substitute to the package directions and set aside.
Mash up the overripe bananas in a medium mixing bowl.
Next, add the maple syrup and the oil to the bananas.
Stir everything together until well combined.
Continue by adding the baking soda, hot water, flour, and the egg substitute to the mixing bowl.
Blend everything together well and pour the batter into the greased loaf pan.
Place the loaf pan into the oven and bake for about 1 hour.
Check with a skewer at about 1 hour to see if it comes out clean, if not, keep baking.
I had to go a additional 20 minutes, but you may not. Just keep checking after the first hour every 10 minutes. Baking times can vary.
Once the bread is done, pull out of the oven and let it set on a cooling rack for about a half hour or until the bread can be handled.
Then with a butter knife, slide along the loaf to loosen the bread from the pan.
Turn the pan over to remove the bread from the pan.
Place the bread onto the cooling rack and let it continue to cool.
Once the bread has completely cooled, slice into thick slices.
Store left overs in a covered container and keep in the fridge or individually wrap each slice and store in freezer for a on the go treat.
Serve this Vegan Banana Bread as a treat or breakfast with a vegan margarine or your favorite peanut butter, ENJOY!
