I admit, I was skeptical of the possibility of vegan challah. I didn’t believe that you could make egg-bread without eggs, and still have the same perfect tearing texture and crispy golden crust. But it is possible! This recipe used bananas to replace the eggs, and while the baked bread had a subtle banana flavor it was not overpowering like I imagined it might be. The banana flavor made it seem like it would be great bread to make french toast with, since it was already a bit sweet. I have plans to make another version, with flax seeds instead of the banana, and hopefully that will have a great consistency too. In any case, this bread was delicious, especially right out of the oven!