Tuesday, May 25, 2010

Egg Free Banana Bread

I don't normally look for egg free recipes, but I only had one egg left and my grocery shopping spree will not happen until this weekend. I had 3 very mushy bananas that were in need of some help. The bread didn't turn out as dark as it would when you add eggs but it is super moist and smells delicious! I am sure Little Foodie will be enjoying a piece as soon as she gets home from school. I adapted this recipe from one found on allrecipes.com. Enjoy!

  • 2/3 cup sugar
  • 1/3 cup margarine or butter
  • 2 cups all-purpose flour or whole wheat flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/3 cup of vanilla or banana yogurt (we love stoneyfields banilla yogurt)
  • 3-4 mashed ripe bananas

In a large bowl, cream sugar and butter. Next add the yogurt and bananas. Combine flour, baking powder and baking soda; add to creamed mixture. Spoon into a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350 degrees F for 40-45 minutes or until bread tests done with a toothpick. Cool in pan for 10 minutes before removing to a wire rack.

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