Meryl, I made your cinnamon quick bread --
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My son has all these food allergies, chief among them being egg -- which is in everything! More ...
So we've been experimenting with replacing eggs in recipes. Sometimes, it works. Sometimes, it is a disaster. In one of Paula Deen's cookbooks, she listed "2T corn oil and 1T water" as a replacement for one egg. We've found that works really well -- or in recipes which already have applesauce or banana, I just add a little extra fruit. We've also tried EnerG egg replacement, but like the applesauce or banana or oil replacement better. The applesauce worked great in your recipe!
So we've been experimenting with replacing eggs in recipes. Sometimes, it works. Sometimes, it is a disaster. In one of Paula Deen's cookbooks, she listed "2T corn oil and 1T water" as a replacement for one egg. We've found that works really well -- or in recipes which already have applesauce or banana, I just add a little extra fruit. We've also tried EnerG egg replacement, but like the applesauce or banana or oil replacement better. The applesauce worked great in your recipe!
Well, I'm glad the applesauce worked out well this time. It's such a great
recipe, it would have been a shame if the applesauce hadn't worked! I guess it's a real challenge as far as cakes are concerned, although there are some good ones that don't use eggs. Apparently, one of them is the Crazy Chocolate Cake, which was made a lot during WWII when everything was rationed. It's both egg-free and dairy-free.
recipe, it would have been a shame if the applesauce hadn't worked! I guess it's a real challenge as far as cakes are concerned, although there are some good ones that don't use eggs. Apparently, one of them is the Crazy Chocolate Cake, which was made a lot during WWII when everything was rationed. It's both egg-free and dairy-free.
gayle-mo
Well-known member
REC: Mother's Banana Bread - no eggs, no dairy
This is a dense, moist banana bread. It's better the day after and keeps in the fridge a long time and freezer even longer. If you are looking for a cake-like banana bread, choose another recipe.
This one is sooo good!
I'll post the choc cake later. Have to dig the recipe out and I'm off for the day!
Banana Bread
3 c flour
2 c sugar (or 1.5 cups - you can use less if you have very ripe banana)
1/2 tsp salt
2 tsp baking soda
3/4 c oil (I use canola)
3 Tbs vinegar
2 tsp vanilla
1 1/2 - 2 cups ripe mashed banana
1/2 c water
1/2 c chopped nuts (I use pecans or walnuts)
Sift dry ingredients mixing bowl then add remaining ingredients. Blend with wire whip. (don't use mixer) Pour into 2 prepared loaf pans or a bundt pan. Bake 350 degrees about an hour or until tests done.
We frost the bundt pan with cream cheese frosting, and top with nuts.
This is a dense, moist banana bread. It's better the day after and keeps in the fridge a long time and freezer even longer. If you are looking for a cake-like banana bread, choose another recipe.
This one is sooo good!
I'll post the choc cake later. Have to dig the recipe out and I'm off for the day!
Banana Bread
3 c flour
2 c sugar (or 1.5 cups - you can use less if you have very ripe banana)
1/2 tsp salt
2 tsp baking soda
3/4 c oil (I use canola)
3 Tbs vinegar
2 tsp vanilla
1 1/2 - 2 cups ripe mashed banana
1/2 c water
1/2 c chopped nuts (I use pecans or walnuts)
Sift dry ingredients mixing bowl then add remaining ingredients. Blend with wire whip. (don't use mixer) Pour into 2 prepared loaf pans or a bundt pan. Bake 350 degrees about an hour or until tests done.
We frost the bundt pan with cream cheese frosting, and top with nuts.