Baking Substitutes and Banana Bread Recipe

Hi,

I wanted to share a great banana bread recipe with you and some baking egg substitutes for those of you who are concerned with allergies,cholesterol, and cardiovascular disease or for those of you that are are vegan or vegetarian.This is something you can make with your kids for breakfast on weekends.Yummy!!

For egg substitutes please read below. Recipe is towards the bottom of the page.

Bananas and Applesauce

 mash up or blend about a half a banana or 1/4 cup applesauce to use as an egg replacer in baked goods such as muffins, pancakes or yeast-free quick breads, such as pumpkin bread, and of course, banana bread! Bananas and applesauce add the perfect amount of thick moisture, like eggs, but they won't help your dishes rise or turn out light and fluffy, so be sure the recipe you are using includes a bit of baking powder or baking soda to help it rise if needed.

Tofu

Silken tofu is also an appropriate egg substitute in baked goods. To use, blend 1/4 cup silken tofu with liquid ingredients until tofu is smooth and creamy. While it won't alter the flavor of a recipe, using tofu as an egg substitute will make baked goods a bit on the heavy and thick side, so it works well in brownies and pancakes, but wouldn't work well in something like an angel food cake that needs to be light and fluffy.

Other Substitutes

In a pinch, or with a good recipe, vinegar mixed with water or even plain run-of-the-mill soda can work as a decent egg re placer.

For other egg substitutes visit www.egglesscooking .com

Recipe: All organic ingredients is best

Amaranth Banana Bread

 Makes 1 loaf

You'll appreciate the rich flavor in this banana bread thanks to nutty amaranth flour.

Ingredients

1 1/4 cups whole wheat pastry flour for (gluten free) substitute kamut or spelt or all purpose flour.
3/4 cup amaranth flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 cup mashed ripe bananas (about 3)
2 large eggs
1/3 cup fat-free plain yogurt (lactose intolerant) substitute soy or coconut yogurt
2 tablespoons canola oil, more for the pan
3/4 cup sugar (organic)
3/4 cup chopped walnuts, divided (optional)

Method

Preheat oven to 350°F. Lightly oil an 8-1/2- x 4-1/2-inch loaf pan.

In a large bowl, whisk together whole wheat pastry flour, amaranth flour, baking powder, baking soda and salt. In a separate bowl, whisk together bananas, eggs, yogurt, oil and sugar. Add banana mixture to flour mixture and stir just until combined. Fold in 1/2 cup walnuts. Pour batter into prepared pan and top with remaining 1/4 cup walnuts.

Bake 1 hour or until bread is golden brown and a toothpick inserted in the center of the loaf comes out clean. Let cool slightly then loosen sides from pan, remove loaf and serve warm or let cool completely before serving.

I substitute coconut oil for for the canola oil because it is healthier. I will talk more about which oils are healthier next blog.

Til next time Enjoy!!

Kim