Yesterday I made some awesome banana bread for the kids, and I couldn't help myself from eating a little to much of it myself! It turned out really good! I've been avoiding making banana bread for a while now since we can no longer use eggs, thanks to the littlest monster who gets all rashy and miserable after eating them. But I've continued to save all my over ripe bananas in the freezer, I think I must have about 40 of them saved in there! I decided to try a little something that I've read about in the world of egg replacement, using mayo in place of eggs in a recipe. Yes you read that right, but I think this was thought up by people who just ran out of eggs and still wanted to bake something since mayo is made with eggs. But we have a mayo substitute that we've been using around here for a while and I thought, "What the hell! I'll give it a whirl!" We've been using Soy Free Veganaise with the kids in place of mayo for months and months now. I think it tastes like mayo, and even the hubby didn't know the difference when I ran out of regular mayo one time. I actually use this stuff alot in place of sour cream in recipes.
So according to these egg replacement websites I've been stalking, 3Tbls of mayo equals 1 egg. Ok easy enough. But we'll see. So I replaced the 2 eggs called for in the banana bread recipe I've been using for years and it is fantastic!!!!! Here you go, enjoy!
Banana Bread
1 1/4 C Sugar
1/2 C Earth Balance Coconut Spread
6 TBL Soy Free Veganaise
3 med very ripe Bananas, mashed
1/2 C Buttermilk replacement (2 tsp lemon juice + enough Mimicream to make the total 1/2C)
1 tsp Vanilla extract (I make my own using potato vodka and vanilla beans so its corn free)
2 1/2 C AP Unbleached Flour
2 tsp baking soda
1 tsp Salt
1 C Chopped Nuts (optional, I did not use nuts)
If you're going to be baking in a bread pan move your oven rack to the lowest position so the tops of the loaves are in the middle of the oven while baking. I used a silicone egg shaped tray to make mini loaves for Easter so I baked them like they were cupcakes and left the oven rake in the middle position.
Spray you pans with safe cooking spray, or make your own by mixing oil and water in a misting spray bottle, check Pinterest for complete directions.
Mix sugar, and coconut spread, and Veganaise in a large bowl, I used my Kitchen Aid mixer or you can use a large bowl and your hand mixer. This can be done by hand but if you have the tools, use them!!!! Stir in bananas, "buttermilk", and vanilla. Beat until smooth. Stir in flour, baking soda, and salt just until moist, if using nuts stir in. Divide batter between pans.
Bake two 8 in loaves for about 1 hour, one 9 in loaf for about 1 hour 15 minutes, or mini loaves for about 20-25 minutes. Cupcakes for about 15-20 minutes. Or until a toothpick inserted into center comes out clean. Remove from oven and allow to cool for about 5 minutes in pan, then remove from pan and allow to cool on a wire rack. Cool completely then cover and store, if it lasts that long!
This turned out so good! Enjoy!!!!!
*You can try this with a gluten free flour mix if you need gluten free, since we no longer do I'm back to using wheat in all my baking.
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