This week I planned to make my recipe for banana bread for you guys. I was all excited- I got the bananas over-ripe by putting them in a paper bag for two days, (it’s true, they’ll ripen faster like that), I made sure I had the time to do it, I even made sure the kiddo was tired enough to hang out in his room so I could get it done. I’m nothing if not a planner.
However, even the best planners can’t compensate for unforeseen issues. Case in point: a hungry husband who simply MUST have the last two eggs on the morning I’m supposed to make banana bread.
Needless to say, I threw a hissy-fit. However, when I was done behaving like my two year old, I gathered my wits about me, and decided to try the recipe without eggs. I looked up on Google substitutes for eggs, and found that vanilla yogurt could do the trick. (I also looked up eggless banana bread recipes to make sure I wasn’t going to be wasting my time.) Here’s the result- a melding of my recipe and an eggless one found at http://www.archanaskitchen.com/desserts/cakes/181-eggless-banana-bread:
Eggless Banana Bread
- 1 ½ cups all purpose flour
- ¾ cups brown sugar
- 1 ½ tsp baking powder
- ¼ cup melted butter
- 1 cup mashed bananas (2 bananas approx)
- 1 cup yogurt
- 1 teaspoon vanilla extract
- Preheat the oven to 350 degrees (F)
- Blend butter and sugar.
- Add bananas and yogurt, mix until fully blended.
- Add flour, ¼ cup at a time, then add baking powder.
- Pour batter into a greased pan (or three tiny ones like I did) and bake for 35-40 minutes. (Tiny pans should only take about 25 minutes)
The moral of the story: A wiser and more patient woman, rather than behaving like a toddler when things didn’t go her way, would have just bucked up and made the eggless bread without a fuss.
I’ll try to remember that for next time.
Download .pdf file of recipe HERE.