Eggless Banana Bread

  • Servings: 1 loaf
  • Prep time: ~ 10-15 minutes
  • Cook time: ~ 65-70 minutes
eggless-banana-bread-with-chocolate-chips

Ingredients

  • 1 cup of cane sugar
  • 1 stick of salted butter
  • 4 bananas, the riper the better
  • 2 cups of all purpose unbleached flour
  • 3 teaspoons egg replacer with 4 tablespoons warm water
  • 1 teaspoon local honey
  • 1 teaspoon aluminum free baking soda
  • 1 teaspoon organic vanilla extract
  • 1/4-1 cup pecans (optional)
  • 1/4 cup real cacao chocolate chips

We thought our son was growing out of his egg allergy but the rash on his arm is back. No more giving him a bite or two of baked goods with eggs.  So tonight I made our original banana bread recipe and tried to make an eggless one that was good enough to substitute.

I decided to add a 4th banana for moisture and then added one teaspoon of honey and a 1/4 cup of chocolate chips to react with the baking soda and to create carbon dioxide to lift the batter. I also opted for salted butter instead of my normal pasture or unsalted butter hoping it would help with the texture. If you have unsalted butter, add 1/2 teaspoon of salt to the batter. I did not increase the baking soda because it was 1/4 teaspoon per cup of flour.

For the first batch I tried to make a loaf without an egg replacer but it did not rise and was very gooey. I love gooey banana bread but many people prefer their baked breads to look fully cooked. You can see the difference in the two breads below. The left one does not have egg replacer and is excellent as an ice cream sandwich dessert. The right one has egg replacer and is much better as a banana bread.

After making all the different breads, I would not add the chocolate chips again. The egg replacer lifted the bread enough. I did try another batch with one teaspoon of apple cider vinegar instead of egg replacer and you could taste it in the bread. Vinegar is an egg replacer but I do not recommend it for this recipe.

Directions

1) Cream the 1/2 cup (1 stick) of salted, organic butter and 1 cup of cane sugar. Next add the egg replacer to lift the batter. Mix 3 teaspoons of egg replacer with 4 tablespoons of warm water  in a separate bowl before you add it to butter and sugar mixture. Egg replacer looks like whipped egg whites as you can see in the picture below. You can use 3/4 teaspoon baking powder if you do not have the egg replacer. Now, add the 4 bananas and beat until the lumps are gone.

2) Add the 2 cups of all purpose flour, 1 teaspoon local honey, 1 teaspoon baking soda, 1 teaspoon vanilla extract and mix again. The batter should be smooth. Add the salt if your butter is unsalted. Fold in the pecans and chocolate chips if you wish.

3) Coat the pan with the remaining butter on the wax paper wrapper. Pour the batter into the pan. Cook at 300 degrees for 65 to 70 minutes depending on the loaf size.

4) Let the loaf cool for 5 minutes and then flip onto wax paper. It is best served warm. You can wrap this in foil and freeze for another occasion. It freezes very well.

We added ice cream on top of the gooey banana bread and served it for dessert. They were very happy. I love seeing them smile!

Enjoy!

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Recipe by Back To Organic at http://backtoorganic.com/eggless-banana-bread/