Thursday, June 18, 2009


   My Mom always told me to leave well enough alone, but I just had to try to veganize this Banana Bread recipe, not because I have anything against eggs, but sometimes I run out and when I have black rotten bananas, which are perfect for banana bread, I don't want to let lack of eggs stop me. It actually came out really delicious. The banana is a real binder on its own and keeps the bread super moist, so eggs aren't all that necessary. I replaced the eggs with 1/4 C. of apple sauce and 1/4 C. of pear ginger preserves. I think apricot jam would work well, too. And, I cut the sugar from 3/4 C. to half because of the sugar in the jams. It was really moist and nice, and I did not notice that there weren't eggs in it at all. In fact, it seemed a lot moister than the last batch in which I used eggs. Give it a try and let me know what you think. If you don't have apricot jam, use all apple of vice versa. I think any jam would be fun to play around with.
1/2 C. sugar
1/4 C. apple sauce
1/4 C. pear ginger or apricot jam
1 3/4 C. flour
1/2 tsp. baking soda
1/2 C. extra virgin olive oil
1 C. mashed riper bananas (2 medium)
2 tsp. baking powder
1/2 tsp. salt

Mix everything together and bake 1 hour in an oven preheated to 350 degrees.


Coffee and Vanilla said...

That sounds really good and healthy. I often make cakes with oil instead of butter, especially with sweet almond oil...



Jennifer Galatioto said...

Thanks Margot! Wow that sounds really good. I will definitely pick sweet almond oil up!

Jennie said...

Yum! This sounds and looks delicious!