Wheat-Banana Bread

My grandmother gave me an excellent recipe for banana bread when I was younger but not only is it not vegan but it's overly white, for the lack of a better term. That is, it pretty has white flour, white sugar, and a quick road to fucking up my hypoglycemia for the rest of the day. So I decided to change some of the white flour for whole wheat flour, add in molasses, and use silken tofu instead of eggs. It's a bit dry but since I also think I used a bit too much wheat flour in it; I think if I solve one problem I'll solve them both. So here is my modified recipe, slightly different than the amounts I used, that should work out well. Make sure to use extremely ripe bananas, the ones that almost weird you out too much to eat because of their color.

Wheat-Banana Bread

1 1/4 cup White Flour
1/2 cup Whole Wheat Flour
2/3 cup White Sugar*
2 teaspoons baking powder
1/4 teaspoon baking soda
1 tablespoon Molasses
1/3 cup Oil or shortening(the original recipe used shortening, so that may give a better texture)
1/2 cup Silken Tofu
1 cup Mashed Banana(around three medium sized bananas)

Preheat oven to 350˚. Mix all the dry ingredients together. Cream all the liquid ingredients except the bananas together in a separate bowl to a smooth consistency. MIx together the dry, liquid, and bananas together and fold together with as little mixing as possible. This recipe basically works the same as a muffin recipe, so the same rule about mixing it as little as possible applies. Put it into a greased 9x5x3 loaf pan and bake for one hour. Cool on a cake rack.

*If you'd like, you can just use light or dark brown sugar instead of white sugar and molasses. It's just that amount of molasses is an inbetween light and brown sugar, as 1 tablespoon of molasses per cup of white sugar gives you light brown sugar, two per cup gives you dark brown. Do it anyway you wish really.