February 24, 2009 8:20 AM
Banana Bread Improv
I started making a loaf of banana bread yesterday and when I went to grab the eggs I realized I didn't have any. Well then. I had already mashed up the bananas, so I squeezed a little lemon juice on them to keep them from getting too brown while I figured out what to do. Did I want to go to the store? Nah. I googled "eggless banana bread" and the recipes I found looked pretty much like regular banana bread recipes, just with no eggs and slightly less flour. I decided to run with it.
This is my usual banana bread recipe, minus the eggs, butter, and half the flour. I tried it with brown sugar instead of white and added chopped pecans and dried cranberries to the mix.
I had extremely low expectations for the concoction as it baked, but to my surprise it actually came out pretty tasty. More bready than cakey, very moist and soft. It probably could have used a touch more flour and baked for 5 or 10 minutes longer but I'm not going to let that bother me too much.
3 bananas
1/2 tsp lemon juice
1/4 cup plain yogurt
1 tsp vanilla extract
1/2 tsp salt
3/4 tsp baking soda
3/4 cup organic brown sugar
1 cup white whole wheat flour
1/2 cup dried cranberries
1/2 cup chopped pecans
Preheat oven to 350. Spray a 8"x4" loaf pan with cooking spray.
Mash bananas in a large bowl. Add lemon juice, yogurt, vanilla, salt, baking soda and brown sugar. Mix well. Add flour and mix until almost combined. Fold in cranberries and pecans.
Pour into prepared pan and bake 50-60 minutes, until toothpick inserted in the center comes out clean. Let cool in pan 5 minutes then remove and let cool on wire rack.
