Loaded Banana Bread...vegan Style!

THIS IS THE BANANA BREAD HOLY GRAIL. I adapted this recipe from Nigella Lawson's banana bread recipe I made as a non vegan. I recently changed out the fat and the eggs and it is just as amazing sans animal products! The key to this banana bread ( well any banana bread actually) is letting your bananas become BLACK. Only then are they ready for baking....

• Ready In: 1 hr 15 mins
• Serves: 6-8

Ingredients

• 1⁄2 cup raisins (it's OK to use more if you like.. i often use up to a cup)
• 3 -4  ounces Bourbon or 3 -4  ounces rum
• 1  cup  plus 2 tbls all-purpose flour
• 2  teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄2 cup vegan butter
• 1⁄2 cup vegan sugar
• 2  egg substitute (i use bob's red mill egg replacer for 2 eggs)
• 3 -4  very very ripe bananas
• 1  teaspoon vanilla extract
• 1⁄2 cup  chopped walnuts
• 1⁄2 cup semisweet vegan chocolate chips

Directions

1. An hour or so before you plan to make this put the raisins and rum/bourbon in a small saucepan and bring to a boil. Remove from heat, cover and let plump for at least an hour.
2. When you are ready to get on with the rest, preheat your oven to 325°F Grease and flour bunt pan.
3. Combine flour, baking powder, baking soda and salt in a small bowl & mix to combine. Melt butter in a large bowl. Add sugar and beat until combined. Beat in the egg replacer, then bananas, then walnuts, raisins (left over rum and all), chocolate chips and vanilla. Add flour mixture 1/3 at a time to combine.
4. Scrape into bunt pan and bake for 1 to 1 1/4 hours, till it tests cleanish.
5. Cool the pan on a rack and slice to serve.