Anne (![[info]](http://l-stat.livejournal.com/img/userinfo.gif){kind=small} peridot_faceted) wrote,@ 2006-10-09 14:04:00 |
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| Entry tags: | food, recipe, thanksgiving |
Egg-free banana bread
I don't like cooking with eggs, so I went looking for a banana bread recipe without them. After all, bananas are a common egg substitute in vegan cooking, so how essential can the eggs be in banana bread? All the recipes I could find, though, used either eggs or some weird vegan goop (flax seed paste?). So I experimented, and I seem to have a fairly good banana bread recipe for which you can lick the bowl without trepidation:
Wet ingredients:
- 6 bananas, ripe, frozen
- 1 tsp vanilla
- 1 tbsp molasses
- 1/4 c butter
- 1 tbsp water
Dry ingredients:
- 1 c sugar
- 2 c flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
Mix the wet ingredients thoroughly. The bananas hurt to peel when still frozen but tend to liquefy if melted. Running them under hot water can help. I also usually need to microwave it a bit to melt the butter in so you can mix it.
Mix the dry ingredients thoroughly in another bowl.
Grease two medium loaf pans, and preheat the oven to 350 degrees F.
Mix the two bowls until smooth (but not longer) and immediately put the batter in the loaf pans and put them in the oven. (The production of carbon dioxide starts upon mixing, and the liquid is not really goopy enough to capture it until baking starts.) Bake for 45 minutes (really until the kitchen smells of banana bread and the texture isn't too sticky).
Makes two medium loaves.
Happy Thanksgiving.
