I made a vegan version of this bread and was so happy with the results! I doubled the recipe and baked it in a tube pan. While it was baking, it smelled like the Sally Lunn Tea Cake (from Fannie Farmer Cookbook) that I used to make at Thanksgiving. I was able to make a satisfactory vegan version of that bread, so I stopped making it. It never occurred to me that bananas would recreate that same soft, "buttery" dough. Sure enough, its taste was very reminiscent of the Sally Lunn. I am so happy—I will probably make it every two weeks, alternating with my sour dough loaves.

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